Well i am not a gifted writer .....i hope everybody enjoys it fromm the viewpoint of a foodie .. i love to eat so i wanted to put my love for food and the experience of good food for the people to know .... everybody loves mangoes so do i .....there are many items about mangoes ......fistly i would love to write about the mango mithai that is made from mango nectar by bhim nag , when you eat the mithai the smell of mango reverbs inside your mouth i cannot describe more .....you have to eat it to know more ......its not available always due to demand ....please see the photos the first one is about the nectar one
the second one is for the raw mango taste ie green mango
the third one is how it is sold in the bhim nag shop
i hope every body has a lovely time......i will be adding more on mangoes today
The Rosogolla (Rasgulla) was invented in the state of Orissa, where it has been a traditional sweet dish for centuries. Arguably, the best rosogollas in Orissa are made by Bikalananda Kar from the town of Salepur, near Cuttack. Another variety of this dish, that is made in the town of Pahala, located between the cities of Bhubaneswar and Cuttack, is also very popular. One theory pinpoints the origin of the rosogolla to the town of Puri in coastal Orissa, where it is a traditional offering to the local deities. The recipe for making rosogollas eventually found its way from Orissa to neighbouring West Bengal. This was during the Bengal renaissance when brahmin cooks from Orissa, especially from Puri, were routinely employed in richer Bengali households. They were famed for their culinary skills and commonly referred to as Ude Thakurs (Oriya brahmin-cooks). As a result, many Oriya delicacies got incorporated into the Bengali kitchen. It is widely believed that in 1868, Nobin Chandra Das of Bagbazar, Kolkata, modified the original recipe to extend the shelf life of the highly perishable sweet and make it marketable. This modification made the rosogolla somewhat spongier and tougher and also, as some maintain, compromised on the dish's taste. Nevertheless, Das earned the sobriquet, "rosogolla's Columbus" within local circles. His son, K. C. Das started canning rosogollas leading to their even wider availability. Another Bengali claim credits a certain Haradhan Maira for the recipe's introduction in Bengal in place of Nobin Chandra Das. Eventually, the popularity of rosogolla spread to all other parts of India and to the rest of the world.
rossogolla my eternal favourite item , wher eever i go i try to sample it ....over the years have developed a idea about them .....talking about them reminds us of Nobin chandra das the man credited for inventing the rossogolla , the shop is still there as girish avenue in north calcutta , good rossogolla can be found at chiitaranjan sweets , bhabatarini , kc das an d many more
well am begining the blog by asking people who have seen my face book page about good vegeterian food of calcutta ..... i owe my passion to this page so i start bloging writing abt this page .. please follow the link
Well i may not be a great writer but can put my viewpoint easily through my simple words.....through this page i wish to write about the great range of vegeterian food that is available in India , the great street foods .....the great mithai (sweet) shops .......i thought it was time to put my ideas into words then write them ....i should thank my old friend Niladri who pushed me to blog .. i hope that everybody would like it ....