Page 1

The Mishti Notebook


4


Mishti Mukh: Sweets of Bengal Form | Nomenclature | Culture | ingredients

MRINALINI SARDAR | PGDPD GRAPHIC DESIGN | SEM 4 . 2010 BATCH Category: SKILL BASED PROJECT | GUIDE: TARUN DEEP GIRDHER

Introduction: Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweets during festivities. The confectionery industry has flourished because of its close association with social and religious ceremonies. Competition and changing tastes have helped to create many new sweets, and today this industry has grown within the country as well as all over the world. The sweets of Bengal are generally made of sweetened cottage cheese (chhena), unlike the use of khoa (reduced solidified milk) in Northern India. Additionally, flours of different cereals and pulses are used as well. Some important sweets of Bengal are: Roshogolla, Shondesh, Pantua, ChomChom, Pithe, Kalo Jaam, Langcha, Dorbesh, Payesh, Mishti Doi (sweet yoghurt) and many more.

Relevance of the Project: The project hopes to showcase the rich sweet culture of Bengal and the protection of the regional cuisinal heritage of the Nation. It hopes to convey information on mishti and its cultural and seasonal influences. It hopes to break the myth of only few sweet names gaining popularity because of availability and commercial marketing. The project aims to concentrate on the vast variety of the Bengali Mishtis (sweets) to give the user an essential guide to the bengali sweet culture. Also exploring the varied nomenclature of the mishtis, the project aims to make the public more aware of the same variety of sweets which are common in other cuisines and regions too. Hence, the project aims to showcase information graphics on the Mishtis of the Bengali cuisine.

Timeline: week

one

two

4 weeks three

four

Research Analysis Concepts Execution Costing

Problem Statement:

Target Audience:

The knowledge about Bengali Sweets is only limited to ‘rasgullas’ and ‘mishti doi’s’ amongst the sweet loving masses outside the lands of Bengal. The need for awareness of the rich Bengali Sweet Culture is lacking nationally and globally. This project hopes to create an appropriate solution and frame work to protect and spread awareness about the true sweet loving heritage Bengal.

Anyone who loves Bengali sweets but essentially do not have an idea of the variety available and the cultural contexts behind it.

Scope of the Project: The project concentrates on the Bengali cuisine presently but it can be upscaled for other cuisines as well, to help strengthening and protecting the regional famed delights.

Skill Focus: Illustration: Concentrating on the form study of the various sweets whose shapes have been influenced by strong cultural heritage or solely functional purposes. Screen Printing: This process produces bright and pure colours and exudes the feeling of hand made which is a good way to showcase the mishtis whose forms are meticulously constructed by hand. Also experiment on varied substrates other than paper will bring interest to the theme.

Tarun Deep Girdher Project Guide Dated :

Mrinalini Sardar PGDPD.GD | Semester 4 Dated :

5


6


7


8


9


10


11


12


13


14


15


16


17


18


19


The Mishti Notebook - Process Document  

Documentation of the skill based project done at National Institute of Design Ahmedabad experimenting with screen printing techniques and il...

Read more
Read more
Similar to
Popular now
Just for you