Sapria himalayana and in Assam, Manipur and Meghalaya, but there have been no recent records of the species from these areas. In Thailand it is found in Doi Suthep National Park, Doi Inthanon, Doi Phu Kha National Park, Thung Yai Naresuan Wildlife Sanctuary, Kaeng Krachan National Park in the Tenasserim Hills. It is also found in the Dawna and Karen Hills of Myanmar and in Vietnam. Its natural habitat are evergreen forests at altitudes between 800 and 1,450 metres. But recently Sapria himalayana has been spotted by one amateur researcher and Child specialist by profession Dr. Jayom Karlo in the hills of
Mishti doi gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the west. The chain of Annapurna Sweets in West Bengal and Delhi is known for its mishti doi. Mishti doi Mishti doi () is a fermented sweet doi (yogurt) originating from the Bengal region of the Indian subcontinent; and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley and in