I chose to write about Joynagarer Moya (quite an unusual choice) because I intended to tell the world about it. While sweets like Ras Malai, Chhanar Jilepi or the quintessential nolen gurer roshogolla and shandesh are universal favourites (and of course mine too), this seasonal Moya holds a particular place in my heart. It’s available only during winters (since it’s made of date palm jaggery). And staying outside Bengal made my heart grow even fonder. So, my ode is dedicated to this seasonal underdog of Bengali mishtanna bhandaar!