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K.C. Das is celebrated as the birthplace of the iconic rosogolla, a sweet that has become an integral part of Bengal’s culinary heritage
Photo courtesy: K.C. Das
K.C. Das is celebrated as the birthplace of the iconic rosogolla, a sweet that has become an integral part of Bengal’s culinary heritage
Photo courtesy: K.C. Das
When it comes to Bengali sweets, the rosogulla is in a league of its own. Made out of pure chhana, boiled and dipped in sugar syrup, this soft, spongy sweet has not only given Kolkata its sweet identity but has also captured the tastes of sweet lovers worldwide
Soumyajit Dey
How was the rosogulla born? The story goes that Nobin Chandra Das’s quest for innovation led him to create something unique. In 1868, in his small shop in Baghbazar, he experimented by dunking steamed cottage cheese balls in sugar syrup and the result was pure magic!
Soumyajit Dey
Nobin Chandra Das left his legacy to his son Krishna Chandra Das (KC Das). It was in 1930 that Krishna Chandra Das, along with his son Sarada Charan Das, pioneered the canning of rosogolla. It became the first Indian dessert to be vacuum packed. The innovative canning method made it accessible to mishti lovers across India and beyond
Photo courtesy: K.C. Das
While the rosogolla is undoubtedly the most loved sweet of K.C. Das, this legendary sweet shop is also the creator of quite a few more sweet delectables like the Roshomalai, Abar Khabo Sandesh, Amrita Kumbho Sondesh and more
Soumyajit Dey
Other creations like Daab Sandesh and Roshomalancha have also become beloved staples
Soumyajit Dey
A photograph of the flagship K.C. Das at Esplanade from the brand’s album. Today, there are many branches all over Kolkata, serving cherished classics to modern innovations to mishti lovers
Photo courtesy: K.C. Das
To keep with the times, flavoured rosogollas have also been introduced. Today, the brand continues to evolve under the leadership of Dhiman Das
Soumyajit Dey
