Photographer's Note

The Sweet-Makers : In this shot you can see a group of persons involved in preparing sweets for a religious function in Old Delhi. I took this shot accidentally while trying for a closer view of the Red Fort from the Jama Masjid. This group of sweet-makers were all engaged in making lots of sweets for a religious function.The round utensils contain sweets of different types.The surrounding was particularly a bit too shabby for cooking.But still I could not resist the temptation to take images of the mouth watering multicolored delicacies down below,even though I knew well that I may not able to savor any of them.But the fact to know is that the best sweets you can get anywhere in India : it is only in Calcutta.

Some Tidbits about Bengali Sweets :

Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. The gastronomic culture of Bengal is well known for its affinity towards sweets; particularly “rosogolla” and “sandesh”. Rosogolla is a round shaped sweet made out of Chhana (cottage cheese) and dipped in sugar syrup. Sandesh on the other is a sweet made of kneaded chchana cooked with sugar/ jaggery and made into diffferent moulds.

Sondesh is made from sweetened, finely ground fresh chhena (cottage cheese), shôndesh in all its variants is among the most popular Bengali sweets. The basic shôndesh has been considerably enhanced by the many famous confectioners of Bengal, and now a few hundred different varieties exist, from the simple kachagolla to the complicated abar khabo, jôlbhôra or indrani. Another variant is the kôrapak or hard mixture, which blends rice flour with the paneer to form a shell-like dough that last much longer.

Shôndesh, chhanar jileepi, kalo jam, darbesh, raghobshai, paesh,bundiya ,nalengurer shôndesh, shor bhaja, langcha and an innumerable variety are just a few examples of sweets in Bengali cuisine.

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Additional Photos by Farhat Abbas (fabbs99) Gold Star Critiquer/Gold Note Writer [C: 2124 W: 2 N: 4155] (17179)
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