Vrindaban Widows Being a nation trying hard to synchronize tradition with globalization of culture, India is now presenting many faces that are visually arresting. Vrindaban Widows? are one of those many. Theirs? is just not the simplistic story of ignorance and exploitation, and subsequent evaporation into oblivion. The chemistry is complex, and demands serious socio-economic exploration. It?s true that widowhood is considered a curse in India, and particularly so in rural Bengal, surprisingly reigned by a communist government now for thirty years. The Vrindaban widow is essentially widowed early with a positive chance of inheriting what little is left by her husband, or is widowed at so advanced an age as to become a burden to the family. Being mostly illiterate and not being able to stand by reasons, they are easily taken over by the prospect of a religious rehabilitation in a far off land considered holy, and are effectively exiled. Possessing no means to dare the thousand odd miles back home, they had to flock together before the inert idol of Lord Krishna, and are destined to turn ?gopis?. Krishna is the only of three hundred thirty three million gods revered in India who both have a traditional and folk form. In the fifteenth century Krishna was used as a token by the great saint Chaitanya, in rural Bengal, to eradicate untouchability-- something that still remains an issue, and from then on is serving a specific social cause. Krishna had always been presented by Hinduism as a Romeo sought after by the fairer sex with an almost erotic urge. Chaitanya?s interpretation of Krishna conflicted with the traditional faith, rooted particularly in Vrindaban, and gave birth to some mixed rituals practiced by the Vrindaban widows. They believe themselves to be ?Gopis? (Krishna?s lovers), and let their hours pass by according to His needs?thus waking the idol up, feeding Him and giving Him a bath, humming for His sake, and finally make Him sleep. They long to get unified with their Lord for the days they are left with. This also is the only way they can hope to live one more day?physically?literally. Distributed in four or five houses about two thousand widows live in Vrindaban. A trust is supposed to look after their affairs, like running a clinic and accepting donations. It can afford rupees six (forty five makes one US dollar) to one for attending Krishna daylong and provides job to about three hundred daily. Mathematical equation ensures that one earns that amount once in a week and still, surprisingly, remains alive. Here lies the element of a more humane story of struggle and joining hands to live and let the others live, probably for God?s sake. The cyan doors and long alleys and temple flowers and witty monkeys make a backdrop essentially Indian where they live. I would like to see them in all their rituals and daily scores and prayers not to make help shower on them, but more to see that they are respected. Allegorically, they are my India, suffering just as a Saint suffers. To me, their causes are more regional than national. In truth, I spent barely some hours with them, chatting mostly with Ms Radharani Dasi, a nonagenarian, who happens to look after the affairs of others. Hailing from my part of Bengal she confided to me many points and introduced me to many others. As I speak Bengali and can chat in an ?East Bengal? accent effortlessly, they took me as one nearer to them and welcomed me to their dens any time. This paved my way to come closer and explore, though very briefly, the flow of moments in passion and submission. . I would have more liked to follow one of them to her native village, in rural Bengal, and try my best to track her path into exile. With Deepa Mehta?s ?Water? released and with the characteristic polarization of idle Bengali morals for and against her theme on the abstract and useless question of ethics, this remains the moment to act, and act positively. The starving Vrindaban Widow is by no means a provocative subject. I would like to show them existing with blinding intensity. With my passion I cannot wipe her off. But I wish that she dies a quick death.

It is in Kolkatas vein that tradition always gets an age over things that we often consider as trends. Kolkata moves on its tradition. Kolkata takes it with pride-Kolkata people take it as the cheapest mode of communication-Government tries to ban its older form. It is KOLKATA-RICKSHAW, which reflects the century-old tradition of this city. Taana-rickshaws or Haath-rickshaws or Hand-pulled rickshaws are the iconic face of the then Calcutta, which is now facing the threat of extinction in present Kolkata. In the early 20th century, Chinese were the first to introduce it in this city. It was used then for cheapest trade transport. But British had popularized it. Now in 21st century it is non-polluting mode of transport on which people take rides to cover short distance. It tempts visitors of outside Kolkata, of outside West Bengal and of outside India to take rides to have adventurous experience on the seats of the two-wheeled rickshaws drawn by the hands of men. Last year in October, when US ambassador Timothy J Roemer took a ride on this Kolkata- rickshaw, it didn?t help to increase its numbers in the city or to stop this inhumane practice. Tradition cannot survive if it remains static. So, Kolkata has brought Cycle-rickshaws or Pedal-rickshaws for its galli-lane. In 2005, the West Bengal Government tried to ban the man-pulled rickshaws and in sheer protest the move was stopped. But the number of licensed Taana-rickshaws has been in decline. Though the profession is inhuman in nature, it provides livelihood for many. The number of hand-pulled rickshaws that roam the roads of the city is no less staggering. The part of Kolkata which has the concentration of Taana-rickshaws is North-Kolkata. This two-wheeled heritage is quite complementary to the northern part of the city which bears a nostalgic look. In the period of Raj if British loved to have ride on such rickshaws because of their egoistic instinct, in post-colonial era it is an apt decision to use hand-pulled rickshaws in much-clogged-roads. Why North-Kolkata is favourite for rickshaw-pullers is another story for survival. It is in this part that they can afford fooding and lodging at a price that is unimaginable in other parts of the city. Prakash Kumar, a middle aged rickshaw-puller in Sealdah area, originally from Bihar said, ?I stay at night on footpath just beside my rickshaw. I have to pay Rs.5 per night and I can have my dinner and lunch both at just Rs.18.? With a daily income of Rs 200 to Rs.300, Prakash Kumar is quite happy. Many of the rickshaw- pullers are from outer states and they send a lion-share of their income to their families. It is an irony that those who carry their patrons to their home have their lives on footpaths. The profession has its own toll, too. Spending a whole day on the roads of pollution drift Kolkata causes breathing ailments and even cancer. Many rickshaw-pullers suffer critical breathing problem at early ages. Dr. P.S. Mondal, a city-based physician, said, ?Prolonged exposure to pollution leads to different complexity. Lung cancer is quite common among drivers and rickshaw-pullers that have to spend a large chunk of their lives on roads?. As they have to pull the rickshaws with hands, they often suffer chest-pain and muscle-pain. In summer, they suffer a lot. Even after so many challenges and troubles the Taana-rickshaws have never lost its momentum. It had made a comeback even after an official extinction declared by the government years back. Still on the move to narrate not a story of courage and spirit, but to tell a story called City of Joy.

Early in the morning the potters town awake with the sounds of conductor’s rope bells, coming-out from the rattling of trams. As I leave, it felt me down a journey to memory lane, not only this rich heritage vehicle of Kolkata but also the Chitpur Road which starts from the Black Pagoda in north and ends at Kalighat in south; Chitpur where history ends and legend begins. The ‘Potters Town’ of Kolkata, famous as Kumartuli, situated here. More than 150 families of potters are living here for years. The clay idols of Durga have fade away from the dense narrow lanes and emerging the idols of Kali Hindu goddess of power. Along with the road side clay artisans who living by making earthen ware pots, clay toys and cooking utensils to household use for years, now they are put on the market beautifully crafted clay lamps in different colors like pink, red, golden yellow, green and multi colors too, diverse in size and shapes of Ganesha, elephant, tree in different names to beckon attention of the buyers. The earthen lamps used on the occasion of Diwali, reflects ancient design sense that is simple and stunning in concept and universal in appeal. The Diwali season sees a proliferation of clay creativity ranging from roadside to designer lamps displayed in art and craft boutiques. During Diwali, various shops of Kumartuli showcase brilliant diyas or clay lamps crafted by ceramic designers from outskirts of Kolkata. Kalpana Das an earthen lamp seller here is happy with her business this year. Kalpana is running her 40-45 year old business for last five years, says “We can’t fulfill the demand of our customers now; the people who used to take 30,000 to 40,000 earthen lamps this year they are buying 70,000 to 80,000. Our 10 years old customers have already taken their orders. Everything has been already sold off. The non-Bengali customers are mainly interested in those large and medium sized decorated earthen lamps than the Bengalese. Many of them buy these decorated lamps not only for their home but also to sell at their place. Last year we sold 39-40 lakhs earthen lamps. Within India Delhi, Agra, Mumbai, Bangalore we sell these lamps on the occasion of Diwali. We also export our lamps each year in UK, Thailand and Bangladesh. In our factory at Duttapukur, Barasat 200-250 workers are there and approx 150 of 200 are women workers, because they make better decorative lamps which are more attractive to our customers.” “Each year on diwali I use to come here to my maika (mother’s home), and buy diyas not only for my home but also to sell”, says Kalpana’s five year old customer Rajkumari Verma from Bhagalpur. Ruchira Agarwal from Salt Lake, was very busy to sort out the most decorative colorful diyas with her sister-in-law, says, “I am so excited coming here for first time, the collections are most fascinating and within my budget too!” Sudhir Paul from RB Paul shop is satisfied with his year old family business on this diwali. This year he has sold 39,000 thousands clay lamps till now. “Last year we sold 30-40 lakhs decorative clay lamps on the occasion of diwali. A decorated clay stand with108 lamp’s price starts from 1800-2100. We make our designs according to the demand of the customers. The Bengalese is also taking beautifully crafted clay lamps these days. Red with golden path work lamps are most intended to them”. However the clay lamp sellers of this potter’s town are in anticipation of a good profit with the celebration of homecoming of Hindu God Rama to Ayodhya after a 14-year exile in the forest following his victory over Ravana, and signify the victory of good over evil, of light over darkness. In all over the India diwali is celebrated with jubilation and enthusiasm. Clay lamps or 'diyas' or 'deeps' are considered more holy and auspicious, they are purchased to light on the diwali night, particularly before the idols of gods and goddesses while offering prayers.

Kolkata, long known as the cultural capital of India, continues to spawn generations of poets, writers, filmmakers and Nobel Prize winners. The older area of the city on the Hooghly has a fascinating district dominated by narrow little lanes and hundreds of century-old buildings. Includes Chitpur, Bagbazar, Belgachhia, Shyam Bazaar, Shobha Bazaar, Maniktala, Jora Sanko, Bowbazar and the famous College Street area. This cultural city is famous for having the best eating-places long before Indians in other cities learned to eat out. Many of them have been around for more than a hundred years. The authentic Bengali cuisine of this culturally rich city is literally centered on fish but the desert gearing up to serve some exotic sweet dishes. Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among Bengalis to distribute sweets during festivities. The confectionery industry has flourished because of its close association with social and religious ceremonies. Competition and changing tastes have helped to create many new sweets, and today this industry has grown within the country as well as all over the world. Despite the legendary sweet tooth, Bengalis did not know the art of making cheese. It was the Portuguese who taught them how to make chhana or casein. During the pre-Portuguese days, Bengali sweet was usually made from milk boiled down to solid or semi-solid consistency to which coconut, molasses, rice or pulses were added. The Portuguese were the first European colonizers to set up a toehold in India during 1510. Not only did they introduce many new plants and foods to the Indian diet like cashew, tobacco, chilies etc., they also introduced the art of cheese making by deliberately introducing acid into milk. The Bengalis soon adapted this technique of cheese making and imprinted their own creative stamp on it by developing the unique technique of making chhana as we know today. To make this casein palatable, molasses or sugar was mixed forming a paste. This uneven, soft paste called Makha was the precursor of today's Sandesh - the Samrat of sweets. The modern day version of sandesh was the fruit of intense labour and love of a number of renowned Bengali confectioners. Notable among them was Paran Chandra Nag who hailed from a small village called Janai in Hooghly district. During 1826 Paran Chandra set up a small shack in Bowbazaar. It was here that Paran Chandra innovated and experimented on the sandesh. His sandesh soon became a rage in Kolkata and was equally popular with the rich and the poor. It is said that Raja Ram Mohan Roy and Rani Rashmoni used to be regular customers at his shop and that palatable sweets from his shop were always sent to Sri Sri Ramakrishna Dev at Dakshineswar. The innovation started by Paran Chandra was carried forward by his able son Bhim Nag. He boasted too of an elite clientele of J.C Bose, Meghnad Saha, P.C Ray and Dr. Bidhan Chandra Roy. Nag had also invented a special dish to mark the birthday celebrations of Lady Canning. It was named Ledikeni in honour of the Lady and it is very famous till date. Today that humble begining can still be traced to the crowded Bowbazaar - College Street crossing, on Nirmal Chandra Street. Incidentally, it derives mention that Bheem Nags Sandesh is different from the general Sandesh found in every confectionery attempt to render perfection to it. The Nags have always tried sincerely to do justice shop. The house of Nags has conducted all possible experiments, in an to the glorious tradition of Bengal in the department of sweets and confectioneries. Sandesh is made in different moulds as of various fruits. Their Butterscotch pulp sandesh (Rs.12) Chocolate buffs (Rs.15) should try cadbury chocolate sandesh and their chocolate ball (Rs.15) stuffed with cashews and raisins Ice-cream flavoured sandesh (Rs.10), betel leaf-shaped sandesh (Rs.12) with cashew stuffing are sure to tantalize your taste buds. 
Paritripti (Rs.15), a kind of a pista burfi is also a must-try. Apart from these, their USP sweets such as Abar khabo (Rs.12) rose cream, Paradise (three-layered sandesh with vanilla as the main flavor) (Rs.12), Dilkhush (kesar pista sandesh) (Rs.12) and Jol Bhora Talshash (Rs.10) also be mouth-watering to anyone. Bheem Nag is also famous for its Diabetes Sandesh (Rs.15) a sweetmeat made by special process for the diabetics, which is devoid of sugar or treacle. In the ancient part of the cultural city, Chitpur has existed for at least 400 years. It received its name from the goddess Chiteswari, who had a splendid temple here. The most notorious bandit of the region was Chitey Dakat, who offered human sacrifices at the temple. The area could also have acquired its name from him. Chitpur road was Kolkata's oldest road. So many things on Chitpore road have been an integral part of Bengal's life and culture- Kolkatas oldest jatra district is here, the road was renamed Rabindra Sarani, after its most famous resident of Rabindranath Tagore. Jorasanko Thakur Bari the home of the Tagore family now houses Rabindra Bharati University. Walking down Rabindra Sarani, one could discover how history lies embedded in this street. Apart from the aristocracy, there have been common folks engaged in various trades; one of this is sweet making. On 1830 Kolkatans found a legendary sweet maker Madhab Chandra Das who made an unimpressive wholesale shop in the dingy Natunbazar area in Chitpur might seem inaccessible to many. The legacy of Madhab Chandra Das son Makhanlall widens their traditional business far for years. Towards bicentenary heritage and quality, with huge fame draws crowds from all over the world. Every traditional and orthodox Bengali family swears by their sweets. Our forte has been consistency, quality and innovation, says Swapan Das 7th generation of Makhanlall. Lip smacking, traditional variety of Bengali sweets like Dilkhush, Abarkhabo, Rose Cream Sandesh, Chocolate Sandesh (looks exactly like the syrupy fried pantua), Ata & Monohora Sandesh, Guava Sandesh, Pesta Sandesh, Cake Sandesh, Kesar Talsas, Dim Sandesh, Pineapple Sandesh, Twin Talsas, Pesta Barfi, still comes with an unparalleled, unforgettable taste. During the winters nothing can beat with their Gurer Kanchagolla and Mousumi. Not only the liquid chocolate making but also the mixture with cottage cheese smells as mouth-watering to anyone. Alfranso: Mango shaped, white, hard sweet korapak sandesh made from cottage cheese and stuffing with Alfranso Mango pulp (Rs.15). Mango: Mango shaped in yellow color softens sweet made from cottage cheese and stuffing with mango jelly, (Rs.10). Guava: Looked like a slice of a guava soften sweet, made from cottage cheese, pesta and strawberry (Rs.10). Rose Cream Sandesh: Pink colored Rose Cream softens type sweet specially made from rose water and cottage cheese (Rs.10). Neheru: Large round shaped green ball, soften type sweet made from pesta paste with cottage cheese (Rs.40). Vanila butter scotch with choco chips: This Square shaped white soften sweet enriched ones desire with its vanilla essence, butter scotch chips in cottage cheese decorated by choco hews (Rs.10). Nalen Gurer Jolbhora sandesh: Sweets during winter made from cottage cheese with the mixture of nalen gur, jaggery the juice of date palm trees, to add a new flavor in Bengali desert (Rs.15). Our customers are very willing to send our sweets to abroad for their relatives, but we suggest them only korapaker sandesh the harden sweets like korapaker Taalsas, Golla to send, says Swapan Das. Among the notable confectioners of eighteenth century’s Kolkata, Girish Chandra Dey the father-in-law of Nakur Chandra Nandi, hailed to Kolkata from Hooghly on 1844 and opened a sweetmeat shop on a busy commercial lane in the skein of densely trafficked streets in Shimla Para near Swami Vivekananda’s house and Bethune collage. Girish Chandra’s tenacity mingled with dexterity, soon led to a wide-scale popularity of the humble shop. He had mastered the art of making `Sandesh` and this was the beginning of a placid journey towards a towering success in the ensuing period. The shop everyone just calls it Nakur, itself is little more than a grated hole in the wall but the locals who line up at the window and the connoisseurs who have braved the traffic across town, know that this is where one can find some of the finest sandesh in Kolkata. It is indeed remarkable that Nakur is still so popular and admired by all, despite the fact that it has no branches and no variety to speak of since inception. It has always focused on its Sandesh as its forte. To this day, Nakur is always eager to enhance the taste of its wide range of Sandesh and make them more palatable. This is what makes it so different and unique by its delicacy and creaminess with a subtle grain that melts gradually and unevenly inside lips. Sandesh is a sweet made with fresh cheese that can vary from delicate and light (think of nuggets of an airy Italian cheesecake), to denser, chewier versions that are often molded and stuffed with anything from nuts, to palm molasses, to chocolate. And Nakur has them all. But it is the simplest that a sandesh filled with a mix of soft cheese and evaporated milk. It’s like an edible haiku on the many forms of creaminess. Nakur specializes in Ice Cream Sandesh (Rs.12) during summer and Nalenguder Sandesh (Rs.15) during winnter (sandesh prepared with jaggery made of date palms). Apart from these seasonal sweets, there are also Pink Perra (Rs.12), Jal Bhara Talsas (Rs.15), Ras Bhara Babu Sandesh (Rs.15), Abar Khabo(Rs.15), Kasturi Sandesh(Rs.15) etc., which are available to suit the palates of all gourmets at all times of the year. Names might vary but their rudimental ingredient is the same casein or Chhana (cottage cheese), Nakur does not indulge in any other categories of sweets. During the festive seasons they offer fruit based sandesh Mango made from mango pulp, Strawberry made from strawberry, Black Current (Rs.16) made from black grape juice known as fusion. Monopuli (Rs.15) a round shapped tasty soft off-white sandesh made from cashew nuts, Teelkut (Rs.15) a circular shaped off-white sweet made from Teel seeds, Chandrapuli a half moon shaped yellow and white sweet made from Coconut; all these traditional sweets specially made during the season of Durga puja. Parijat (Rs.16) pink colored oval shapped, yellowish square shapped Dilkhush (Rs.12), white Ratabi (Rs.12) are too popular as traditional sweets. Our Black-forest and Choco-rice ball (Rs.15) made from liquid chocolate most preferred to the kids, says Nandys young proprietor Partha Nandy. It was the best of times for Bengal in the second half of the eighteenth century, and the height of the golden age of Bengal’s resurgence. From fine arts to commerce, from culture to industry, from literature to science, in all things there was a glorious flowering of exuberant excellence. The spirit of this era touched the world of confectionery too. In the 1860s, the man who chose this area to engage his genius was Nobin Chandra Das (1845-1925). Nabin Chandra Das was not a confectioner. His progenitors were associated with the production of sugar, however he lost his father hence he could not pursue their family trade. Financial stringency compelled him to abandon studies at a tender age and start a business. Success was very hard earned for him. After the initial hiccups in business, he set up a sweetmeat shop as his last resort in Baghbazar on 1866. Very soon, he came to realize that he had at last chosen the right meatier. This simple man was a great improviser started thinking of some new sweetmeat more palatable and juicy, Initially, he found casein soaked in sugar-syrup with its taste intact Now this dispersed sweetmeat with a little touch of `class` became popular as Baikuntha Bhog and won the hearts of the sweet-lovers. However, Bengali cuisine had taken some giant steps ahead during these experiments and trials and at long last, the much desired rounded-ball of casein, soaked in syrup, came into being. Nabin Chandra Das named it Rosogolla. Rosogolla won the hearts of millions in and outside Bengal. Krishna Chandra Das was the only issue of Nabin Chandra Das. He is popularly known as K.C. Das - the unrivalled king in the world of sweets. He had inherited his father`s skill and finesse in preparing sweets. Moreover, he was a brilliant innovator. He made `Rosomalai` by treating Rosogolla with dense milk while his father was alive. Despite its novity and superb taste, `Rosomalai` was eclipsed at that time by the tremendous popularity of `Rosogolla`, which was reigning supreme. But Krishna Chandra Das was desperate to preserve the difference of Rosomalai as an exclusive sweet. People outside Calcutta were very eager to have a taste of `Rosogolla`. But the earthen vessels had many inconveniences to bring `Rosogollas` from Calcutta. They are frail and could not be sent elsewhere by bearers. Krishna Chandra realized that if the sweets were packed in some metallic container, it would not diminish either the taste or aroma of the Rosogollas. Soon, he thought of a device and did not use any heavy container for that purpose. Thus come the famous tinned Rosogollas of K.C. Das, which became popular not only in India but was sent abroad in large quantities. Rosogolla inventor of the city, offers decorative sweet items during the festivity, like Suvodeep made from condenced milk, Amrit-Akumbha (Rs.20) specially stuffed by sugar syrup, Varieties of cream sandesh like Rasakunja (Rs.18) star shaped yellow colored, Cream Delight (Rs.18) stuffed with cream, Lobongo Latika (Rs.18) a confection made from deep-fried wheat flour dough strips and sugar syrup, a filling of khoya or milk thickened to a semi dry consistency. The basic idea is to have a sweet filling inside a crisp covering of refined wheat flour deep-fried and then dipped in one thread sugar syrup. The lobongo is of course the clove, which pierces the latika and gives it a delicate flavour, and beauty too. Laalmohan (Rs.12) round shaped deep fried sweet dumplings stewed in sugar syrup, a popular desert among the Indians. Rasa Malancha covering of refined wheat flour, milk thickened deep-fried in ghee and a filling of khoya or dry consistency of milk. During festive season we get bulk of orders for assorted sweets from our corporate cliants, says Dhiman Das, the director of KC Das.
K.C. Das created a sensation in the world of sweets and confectioneries. Their popularity was far-flung. All the sweetmeats in K.C. Das’s shop are made from cow’s milk. Dwariks sweet shop was set up in 1885. Then it had the fascia Dwarik Nath Ghosh. In 1925, it was named as Dwarik Ghosh & Sons Ltd.` in 1948, the shop was rechristened as Dwarik Sweets (India) Ltd. Finally in 1955, the name became Dwarik Grand Sons. The very name contains the essence and tradition of the shop, which has served the palates of the connoisseurs of sweets in Calcutta for three generations. In 1987 the legacy has passed over to the fourth generation. Dwarik is an institution in itself and today it not only bakes itself in its past glory but is ever alert in maintaining and improving its established standards. 
The sweets of Dwarik are exquisite in taste. He did not introduce any new sweetmeat in the list of existing sweets. So it may be assumed that his popularity and fame was due to the superior quality and finesse in the making of the sweets, which were prevailing then. It is a known fact that the same sweet has varied tastes at different shops. The taste varies on several grounds, purity, superiority and ingredients like milk, posset, sugar etc. Besides, grinding them properly also made them more palatable than those, which were less grinded. One can get an idea of this not so simple process from the stupendous arrangement as in Dwariks. Although Dwarik, was not famous for any special sweet or dessert, it had attained excellence in all its sweets. The Ice-Cream Sandesh (Rs.15) and Ice-Cream Sarbat at Dwariks were indeed mouth-watering. Their ingredients were thickened milk, ice, vanilla essence, syrup etc. Now a day, the same item is being sold at various places and is called milk shake. Ashutosh Sen set up a small and humble sweet shop at Fariapukur Street in the year 1897. He was not a professional confectioner. Making different types of sweets was his favourite hobby. One fine day, he made the Ratabi Sandesh, which delighted the connoisseurs of sweets in Bengal. He went on scaling new heights with newer creations like the Pink Pera, Malai Chop, Abar Khabo etc., which were remarkable for their tastes and novity. He started with Ratabi Sandesh and Pink Pera, which won the hearts of the Bengali gourmet. It was made of thickened milk churned heavily. They are still very popular in Bengal. Their tradition and dexterity still continue and the present proprietors are equally conscious and meticulous about maintaining the excellence in quality of their sweets. Today, the shop has added to its previous fame in the form of Peshwari Sandesh and Cake Sandesh - two sweets of unique delicacy. Moreover, the Kheer Kadam of Deoghar reached a new dimension with an enriched taste, in the hands of Sen Mahasay of Kolkata. Sen Mahasay grants its customer desire too with Aparupa (Rs.10) made from Jafran, Pesta and chocolate, Manthan (Rs.10) from strawberry syrup, Manmatano (Rs.12) from pesta paste and Mihidana, Darbesh, Amriti gram flour based sweets to overwhelm the emotions of sweet lovers. Close to this end of the tradition of quality, ingredients and the secret sweet recipes make more evident to Baro Mase Tero Parbon a Bengali proverb, which designate the Bengali culture and their variety in cuisine throughout the year. Festivity with sweets takes up a significant role in Bengali social and religious occasions. Their celebration is incomplete without the lip smacking sweet dishes. Bhim Chandra Nag 5 Nirmal Chandra Street Bowbazar Kolkata- 700012 Makhan Lal Das & Sons 313, Rabindra Sarani, Kolkata-700006 Inside Natun Bazar www.makhanlall.com Girish Chandra Dey and Nakur Chandra Nandy 56, Ramdulal Sarkar Street Kolkata – 700006 Nabin Chandra Das Sweets 77 Jatindra Mohan Avenue, Sovabazar Kolkata KC Das Sweets 11A & B Esplanade East Kolkata – 700069 Dwarik Ghosh & Sons
 126A Bidhan Sarani
 Kolkata - 700 006 Sen Mahasay 1 Shiv Das Bhaduri Street, Kolkata -700004 (Words 3,046)