Arrrrgggggh!!!!!!
That’s exactly my expression when next time someone tells me to get them rasgullas, just because I am going to Calcutta…oops Kolkata. And no its not Rasgullas or Rosgullas as you want to pronounce it. Its Roshogolla. The right expression is ‘Ro-sHO-GOl-LA’. Please stress on the syllables.
I am sure most Bongs would understand this.
Why is that everytime any Bong or ProBong goes to his native place (this again is a very Bengali expression) s/he has to return with Roshogollas? Does a Punju get back canisters full of lassi when he returns from Ludhiana or a Tam Brahm return with boxes full of steaming idlis when they returning from Chennai ? Why this special favour reserved only for the Bong ?
You may say, ‘Boss all these are available where I stay…’ My reply, ‘aren’t Rasgullas available where you stay?’
What I comprehend, sympathise & empathise with you and your request is that you want the most heavenly experience when you pop those syrupy roundels in your mouth & are hesitant in eating those sorry things that they call rasgullas at your mithai-ki-dukaan.
What you may fail to understand is that Roshogollas are very messy in nature and not also very easy to transport. It’s ok that I may be travelling Business Class on the most happening airlines flying out from Kolkata, its messy in spite of that.
The tin that you demand filled with the stuff are available off any self-respecting supermarket shelf in most of the metros that we reside in.
The question is then why this rant? This rant is because I want to introduce you the finer nuances of eating not only an Roshogolla, but also the other huge repertoire of misthi that Bengal (and this is unified Bengal that I am talking about) has to offer to suit all palates.
Roshogollas literally translates itself from the term ‘Rosher-Golla’ or ‘Syrupy Roundels’. These roundels have to be had hot. In fact some claim that the hot chenna ball shouldn’t be even taken home. You should have it at the mishtan bhandar itself. It at the most it needs to be transported to be consumed, then the clay bhaand (pot) can only do justice to it, as the plastic interferes with the heady aroma. In fact the mishti has to be had within 30 mins. of transportation. Why 30 mins? Because any longer and you may lose your share to someone else…
The chenna ball called Roshogolla has to be made from cow’s milk, as buffalo milk with so much fat in it will only harden the ‘golla’. The sight of the Roshogollas boiling in the huge kodai at the mishti-er dokaan (the sweet meat shop) at any time of the day, especially during the foggy winters would incite any self – respecting Bong Moshai to hasten to the nearest hole-in-the wall mishti-er dokan & buy a pot full of these.
Now the most important question. Which is the best shop to pick these heavenly roundels? Well if you ask me, the next time you are in Kolkata, just ignore those big names who would hygienically remove the Roshogollas from a tray. Walk over to the ol’ ramshackle shop with an old Kelvinator fridge and the Roshogollas kept in an aluminium bowl next to the kadai, just hot enough to be popped into your mouth.
Once you have satiated your greed with atleast 4-5 of them in your stomach, instruct him to pack some to take back. Also give him the mantra that will separate the boys from the men, ‘Dada, ektu rosh o diye deben…’ (Dada, please put some syrup in it too).
I hope now you will comprehend the whole issue of not getting Roshogollas for you when I return. Some things are best had hot, on the spot.
For other mishti that is not to be had hot, on the spot and can also be transported, well that another blog and you would be introduced to the wonderful world of sondesh, kheer-kodombos, mihi-dana, seta-bhog, jeeleepes and their ilk.
And if this blog has whetted your appetite enough, take the immediate flight to Kolkata and feast your heart, mind, body & soul on Roshogolla that represents everything that is Bangali-yana in all its glory.
