Bengalis are known for their affiliations towards sweets. When it comes to sweets, the variety is endless. One such celebratory sweet is Payesh or Kheer. This dish gets its name from the Sanksrit word kshirika Payesh has always found its place in Bengali culinary graph. Also known as kheer this dish that is a mix of rice, milk and dry fruits also finds its mention in the ancient Indian culinary references. Going by stories it’s said that Payesh was first made Jagannath Puri temple, Odisha some around 2000 years back. Food historians also believe in the fact that this dish originated in Persia. Not many may know that Bengal itself sees some 26 types of payesh. From Komolalebu-r payesh, to Chhana-r payesh to Bonde-r payesh, Kanthal bichi-r payesh, Piyanj-er payesh, Gol alu-r payesh and more, Chaaler payesh still happens to be old school favourite.
