One of the most well-known notice lines from the 80s in Kolkata resembles this: "tel to noy Jeno Logano Shona". It's not oil, yet all the same liquid gold. Utilized for mustard oil, this promotion turned into a reference point for some discussions. Notwithstanding, the genuine liquid gold of Bengali cooking, if any, is Nalen gur — whose mellowed pleasantness with a gritty, smoky flavor is like none other.
Nalen gur or patali gur, in any structure, offers a strange encounter. The backend cycle to make it includes a ton of difficult work, devotion, and discipline. The interaction begins at the beginning of the winter when the date palm trees are taken on rent by the Shaulis. In towns, the proprietor of the date palm trees completes the cycle all alone. The Shaulis is a local area of master tree climbers who gather the date palm sap. The best sap comes out when the mercury plunges. It is gathered and decreased on a metallic plate on a wood fire. The diminished initial segment — the brilliant part — is Nalen gur patali, and the lay proceeds to lessen further to shape patali gur.
A yearly winter delicacy
Nalen gur mishits amaze in the sweet shops at practically a similar time as the monkey covers emerge from the trunks in Kolkata. An energetic sweet darling, the prominent chief and musician Anindya Chatterjee feels his colder time of year is fragmented without Nalen gurer mishti. He stresses a couple of works of art that are a priority in the colder time of year. Korapaker Sandesh, make Sandesh, gurer rosogolla, and even Jolbhora are the absolute most well-known desserts in this season moored around Nalen gur patali. In any case, that is not all! Sweet enthusiasts like Chatterjee can give you a few unexpected, yet invaluable treasures. Chatterjee, a self-broadcasted puritan effectively takes his picks with Kancha chanar payesh made with Nalen gur and new Chhena at Nokur Chandra Nandi and Girish Chandra Dey. Rabi Sandesh, an old north Kolkata exemplary from Bhim Bother, and gurer Kacha Golla from Chittaranjan Desserts are a must-attempt as well.
Nalen gur focus filled Sondesh also known as Jolbhora is pretty much as old as 150 years. Santanu Modak, the proprietor of Surjya Kumar Modak, the amazing sweet shop of Chandannagore and innovator of Jolbhora, affirms that it was at first the rose water and date palm syrup that went inside the sweet. Be that as it may, it was quite a while back when they chose to imbue Nalen gur patali things considered.
Something other than conventional mishti
The Salt House Kolkata, an extravagant European eat-in that spotlights on nearby and occasional produces in its mixed drinks and treat menu, has Nalen gur subbing the sugar in their reflected on wine. They additionally have 'Nalen Gur Outdated' with sharp flavoring and smoked oranges. The masterstroke is the modern interpretation of Bengali Patishapta. Cannoli shells funneled with Nalen gur, ricotta, and newly ground caramelized coconut are extremely tasty and praise the season impeccably.
Does it look all sparkly and brilliant? Preetam Bhadra, accountable for culinary development at Amar Khamar, features a few issues that the business is confronting. Environmental change and a worldwide temperature alteration are cutting down the nature of the sap and the amount of the produce. Corruption is difficult where the expansion of sugar to the gur is extremely normal. Albeit the expense goes down, the genuine flavor is lost.
So the following time
while are having a feast at a Bengali family throughout the colder time of
year, request perhaps of the trick of the trade: Nalen gur patali. You won't just shock the host yet additionally
start a long lasting affiliation.
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