A new cheese trend is quietly taking over kitchens and restaurants across Bengal — Dhakai Poneer (also spelled Dhakai Ponir). Originating from Dhaka in Bangladesh, this traditional fresh cheese is now being celebrated as a local, affordable, and flavour-packed alternative to mozzarella. Its signature porous texture, gentle tanginess, and melt-friendly behaviour have caught the attention of food lovers, chefs, and artisanal dairies alike.
What Exactly Is Dhakai Poneer?
Dhakai Poneer is a fresh, porous cow-milk cheese traditionally made in the Dhaka region. Unlike Indian paneer, which is dense and crumbly, Dhakai Poneer is spongy, airy, and full of tiny holes that trap moisture. This unique structure allows it to stretch and melt, giving it a mozzarella-like quality while retaining a distinctly South Asian flavour.
In Bangladesh, it has been enjoyed for generations with tea-time snacks like bakarkhani, used in savoury dishes, and occasionally paired with honey or fruits.
Why Dhakai Poneer Is Being Called Bengal’s New Mozzarella
Chefs and home cooks in West Bengal have embraced Dhakai Poneer because it offers what paneer doesn’t — a melt and stretch factor that’s essential for pizzas, sandwiches, and bakes.
Here’s why it’s becoming a popular mozzarella alternative:
1. It Melts Beautifully
The porous structure allows heat to soften the cheese, giving it gentle elasticity and creamy melt — something paneer cannot achieve.
2. It Has a Mild, Milky Flavour
It doesn’t overpower a dish. Much like mozzarella, it blends into toppings, sauces, and bakes while adding a delicate richness.
3. It’s Fresh and Artisanal
Bengal has seen a rise in small-batch dairy makers. Many of them now produce Dhakai Poneer locally, ensuring higher quality, freshness, and transparency compared to mass-produced paneer.
4. It Fits Both Traditional and Modern Dishes
Dhakai Poneer works equally well in pizzas and pastas as it does in Bengali snacks, stuffed parathas, or tea-time plates.
How Dhakai Poneer Is Made
Dhakai Poneer is made using a process similar to paneer, but with small differences that create its signature softness and melt:
- Fresh whole cow’s milk is heated.
- A natural acid (vinegar or lemon juice) is added to curdle it.
- The curds are collected gently, keeping their airy texture intact.
- The cheese is lightly pressed — unlike paneer, it is not compressed tightly.
- It may be kept in a light brine solution to develop flavour and enhance moisture retention.
The light pressing + brining combination is what gives Dhakai Poneer its stretchy, semi-elastic body.
Dhakai Poneer vs Paneer vs Mozzarella
| Feature | Dhakai Poneer | Regular Paneer | Mozzarella |
| Texture | Porous, spongy | Firm, dense | Elastic, soft |
| Melting | Softens and stretches | Does not melt | Fully melts |
| Flavour | Mild, slightly tangy | Neutral | Creamy, milky |
| Use | Pizzas, melts, Bengali dishes | Curries, fries | Pizza, pasta |
Dhakai Poneer sits between paneer and mozzarella — giving the softness and stretch of mozzarella, but with a flavour profile that suits Indian dishes naturally.
Why Bengal Is Suddenly Obsessed With Dhakai Poneer
Several trends are contributing to its rising popularity:
1. Artisanal Dairy Revival
Small rural dairies in Bengal, especially in districts like Birbhum and Nadia, have started producing Dhakai Poneer for urban markets. Freshness and quality have created strong demand.
2. Rising Concerns Over Paneer Quality
With frequent worries about adulteration in commercial paneer, many households prefer cleaner, transparent alternatives.
3. Food Content Creators & Chefs Are Showcasing It
Videos, reels, and restaurant features have helped introduce Dhakai Poneer as the next big thing after mozzarella.
4. Versatility Across Cuisines
It fits Bengali, Bangladeshi, North Indian, and even continental dishes — making it a kitchen favourite.
How to Use Dhakai Poneer in Cooking
As a mozzarella replacement:
- On pizzas
- Inside grilled sandwiches
- On baked flatbreads
- In lasagne or baked pasta
Tip: Pat it dry before adding to the pizza to avoid excess moisture.
In Bengali & Indian dishes:
- Pan-fried with spices
- Stuffed inside parathas
- As a topping for chaats
- In Indo-fusion curries (added at the end to prevent melting away)
In desserts or snacks:
- Drizzled with honey
- Served with dry fruits and nuts
- Cubed in fruit salads
Nutritional Profile
Dhakai Poneer is:
- Rich in protein
- High in calcium
- Contains healthy fats (depending on milk quality)
- Easily digestible because it’s a fresh cheese
Always store it in the refrigerator and consume it within a few days for best results.
Where Can You Buy It?
Dhakai Poneer is now available:
- Through local artisanal cheesemakers in Kolkata
- In specialty dairy shops
- Via home-delivery dairy startups
- In Bangladeshi markets near the border
Prices vary but are usually comparable to high-quality paneer or fresh mozzarella.
Conclusion
Dhakai Poneer is more than just a cheese — it’s a cultural bridge between Bengal and Bangladesh, a showcase of regional dairy craftsmanship, and a delicious trend that is reshaping modern Bengali cooking.
If you love the stretch of mozzarella but want a fresh, local, flavour-rich alternative, Dhakai Poneer is the cheese to try.
