Mihidana, a sweet as delicate as it is historic, holds a cherished place in Bengal’s culinary heritage. Its origins can be traced back to the early 20th century in the royal kitchens of Burdwan, when the Maharaja Vijaychand Mahatab sought to dazzle Lord Curzon, the then-Viceroy of India, during his visit in 1904. Tasked with…
Sitabhog, a delectable traditional sweet from the historic city of Bardhaman, West Bengal, is a culinary masterpiece that has been delighting sweet lovers for generations. This unique confection is made from a blend of Gobindo Bhog rice flour and Chhena (fresh soft cottage cheese), combined with fresh ghee to form a soft, pliable dough. The…
Sundarban Honey, is a unique and prized product harvested from the dense, wild forests of the Sundarbans, the world’s largest mangrove ecosystem, spread across West Bengal, India, and Bangladesh. Since 2024, this golden nectar has been officially recognized as a Geographical Indication (GI) product, signifying its regional authenticity, distinct flavor, and traditional collection methods. Collected…