English
বাংলা
The story
Bhola is the country's island district, ringed by the Meghna, the Tentulia and the Bay of Bengal. Out on its chars, the low silt islands in the rivers, herders keep large buffalo herds in open grazing camps known as bathans, and most of the milk used for curd comes from these camps to Bhola town and the upazila markets. Local people say buffalo curd has been part of life here for some two hundred years; no wedding, family gathering or welcome for a guest feels complete without a pot of it.
What sets Bhola's curd apart is how little is done to it. The fresh buffalo milk is strained, poured raw into clean clay pots called tali, and left. There is no boiling, no sugar and no spoonful of old curd to start it: makers say raw buffalo milk, rich in fat, sets by itself overnight, usually within half a day to a day. The result is dense, white and tangy, with a texture reporters often compare to soft cheese. Shops in Bhola's Ghoshpatti and around the town sell it straight from the pot.
It is eaten sour, with the sweetness added at the table: crumbled over muri or chira with date-palm gur or sugar, mixed into rice at the end of a meal, or in winter alongside duck curry. After an application by the district, the Department of Patents, Designs and Trademarks recognised "raw curd from buffalo milk of Bhola" as a geographical indication in September 2024, and the certificate was handed over in April 2025.
How to spot the real Bhola buffalo-milk curd
Genuine moisha doi is bright white rather than cream or beige, very thick, and set firmly in its clay pot; you can often cut it in slices. A layer of rich cream may sit on top. It tastes clean and sour, with a fatty richness and no added sweetness. Because it is made without boiling, it should not have the cooked-milk colour of sweet doi. A thin, runny curd, a sugary taste or a starchy texture suggests cow milk, powdered milk or additives. Similar buffalo curd is also made in neighbouring Lakshmipur, which is genuine in its own right but is not the Bhola GI, so ask where the milk came from.
Buying tips
This is one of the most perishable foods you can order. Reports from Bhola say the curd lasts about a day at room temperature and only a few more days in a fridge, and Bhola is a long trip by road and ferry from most cities. Ask the seller when the pot was set, how it will be sealed and cushioned, whether it travels with ice or by launch overnight, and how many hours the delivery will take. If the trip is more than a day, think twice. Price depends on pot size and milk quality.
Each Midmart shop decides its own delivery charge, so curd from one shop and gur from another means two parcels and two charges. Midmart does not take payment or move parcels; you agree both directly with the seller. Midmart does not certify any listing as the GI curd, so ask the seller to say where it was made.
Keeping it fresh
Refrigerate the pot, covered, as soon as it arrives and eat it within two to three days. Do not freeze it. Scoop with a clean, dry spoon, and add gur or sugar only to the portion you are about to eat, not to the whole pot.
Find Bhola buffalo-milk curd on Midmart
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Shops from where it is made
No shop from Lakshmipur, Noakhali, Bhola is on Midmart yet.
Every shop on Midmart collects payment its own way and arranges its own delivery — Midmart never handles your money or your parcel. Delivery is charged per shop: order from three shops and you pay three delivery charges.
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