Bogura, once a quaint town now evolving into a bustling metropolis, still holds on to its cherished traditions, most notably its legendary curd. Bogura’r doi is not merely a treat for the taste buds but a symbol of the town’s enduring heritage amidst rapid modernization.
Md Mostafiz Al-Mamun, owner of “Chinipata Doi,” one of Bogura’s renowned curd vendors, explains that the secret to Bogura’r doi lies in its combination of time-honored recipes and high-quality local ingredients. “From the cattle’s fodder to the bacterial culture that starts the fermentation process, every detail is meticulously managed,” says Al-Mamun.
Read more: Vibrant World of Street Eateries in Mohammadpur
The process begins with boiling fresh cow’s milk and reducing it by half. Sugar is added, and the milk is cooled to a lukewarm temperature before introducing a small amount of curd from a previous batch, known as the “seed,” for fermentation. The mixture is then poured into clay pots, which help maintain the ideal temperature for the microorganisms to work their magic. The pots are left undisturbed for several hours to allow the curd to set.
Despite the changing landscape of Bogura, the craft of curd-making has been lovingly preserved by artisans who start their day before sunrise to ensure each batch is made with care and precision. This dedication ensures that Bogura’s curd remains a timeless classic, cherished by both locals and visitors.
The meticulous process of making Bogura’r doi may seem simplified, but it involves intricate manual regulation at every stage. This careful craftsmanship results in a curd that is rich, smooth, and perfectly balanced in creaminess and firmness.
Our traditional rhymes such as “Dadkhani chaal, mushurir daal, chini-pata doi…” evoke nostalgic memories of our cherished cuisines. Desserts like Cumilla’r roshmalai, Porabari’r chomchom, and Bogura’r doi are more than just treats; they embody our cultural heritage and deep-seated traditions.
Whether for celebrations like bengali new year “Pahela Baishakh” or religious occasions such as Eid and Puja, curd remains a vital part of the festivities. As Bangladesh’s culinary landscape evolves, Bogura’s curd retains its esteemed position, celebrated by both locals and visitors for its authenticity and timeless appeal.