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19/03/2024

Ledikeni- A sweet legacy

Its was Kolkata in 1850’s, hosting tea parties with aristocrats to shape the political canvas. This is Lady Charlotte Canning, wife of the first Viceroy of India, Charles Canning.

Bowbazar in Kolkata, West Bengal is famous for many items and Ledikeni is one of them. Even today, Bhim Chandra Nag's shop located there preserves the earliest recipe of the sweet, prepared sometime in between 1858-1859. It was in her honour that local confectioner Bhim Chandra Nag crafted a sweet resembling the famous gulab jamun but using chhena This lightly fried, reddish-brown delicacy was initially named ‘Lady Canning’, which turned into ‘Lady Kenny’, or colloquially the ‘Ledikeni’, loved by every Bengali today.

Lady Canning liked the sweet so much, she began to demand it regularly at her feasts and on other occasions. Over time, this sweet came to be known as Lady Keni or simply Ledikeni, resulting out of a mispronunciation of the Lady's name.

Arijit
Co-owner
Goppoburir Henshel

15/03/2024

Glimpses of

09/03/2024

Some glimpses of DSH 24!

08/03/2024

Wishing all the women out there a very happy

06/03/2024

Congratulations to Smt. Kana Mondal

06/03/2024

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06/03/2024

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06/03/2024

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06/03/2024

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06/03/2024

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06/03/2024

Let's hear it for our Wonderful Women!

06/03/2024

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06/03/2024

Congratulations to Smt. Poorna Banerjee

06/03/2024

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06/03/2024

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06/03/2024

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06/03/2024

Congratulations to Smt. Ena Ray Banerjee

06/03/2024

Congratulations to Smt. Manoshi Roychoudhury

06/03/2024

Let's hear it for our Young Achievers 2024!

91.9 Friends FM WOWL Mind & Matter Cafe Eggpresso Two & half

06/03/2024

Thanks to all our Partners for extending their support!

05/03/2024

Let's hear it for our Young Achievers 2024!

91.9 Friends FM WOWL Mind & Matter Cafe Eggpresso Two & half

27/02/2024

Sambar - The Maharashtrian connection

It is almost an eshatblished fact that no South Indian dish is complete without Sambar..the vegetable lentil soup served with dosai, idli , sada vada or consumed anytime of the day.

There are currently more than 20 different types of sambars available in India. While the Maharashtrian sambar was a basic combination, southern variations often include grated coconut and veggies. Some regions make their sambar with potatoes, eggplants, and even drumsticks!

There is a fascinating story how Samar originated. Legends suggest that the original recipe of sambar can be traced to Maratha ruler Shivaji's son, Sambhaji Bhosale, the second Chhatrapati of the Maratha Empire, ruling from 1681 to 1689. Apparently, Sambhaji Maharaj's head cook took a day off and Sambhaji made the decision to prepare dal for himself. He went into the royal kitchen and began gathering the ingredients he would use to prepare 'Amti', a dal that is rather watery and has a tangy flavour. Sambhaji decided to experiment with Toor Dal in place of Moong Dal and substituted tamarind for ‘Kokum’ to enhance the tangy flavour. The dish was then offered to the court attendees, who adored it so much that they named it 'Sambar', after Sambhaji's name!

Arijit
Co-owner
Goppoburir Henshel

21/02/2024

Fashion by Swayam
Classic and timeless outfits which never goes out or in...
Outfit: Swayam
Model: Shadman Khan
Makeup & Hair: Aniruddha Chakladar
Assistant: Saikat Biswas, Mukhtar Hussain
Photo: Debarshi Ray

20/02/2024

Illish er Phiringi Jhal- The Portuguese connect!

It was early 19th century when Hensman Anthony, the pseudonym Firingee was used as a reference to his Portuguese origins, came to Bengal. Anthony subsequently came to settle in Farashdanga, in the town of Chandannagar in West Bengal.

Anthony married a Hindu widow and became influenced by Bengali culture and the Hindu religion. He also learnt Bangla well enough to compose songs to Durga and Kali. He also wrote Agamani songs, celebrating the return of Durga to her parents' home. Firingee Kali Mandir.of Bowbazar is named after him.

He took part in a number of kaviyal contests with well-known composers such as Bhola moira, Ram Basu and Thakur Singh. During this time some of the recipes originated in the zamindari household whoch forund refrence in Anthony’s songs. Bengal ahs always been a fish lovers paradise and the dish “ Ilish macher Phiring jhal was named after him.

Goppoburir Henshel in curating lost recipes has featured Iish er Phiringi jhal in its menu card which is savoured by its patrons. The tangy , spicy flavor recollects the tatse of a bygone era!

Arijit
Co-owner
Goppoburir Henshel

19/02/2024

And here are the yummy dishes of this year's Cook for Fun t supported by

19/02/2024

The much awaited “Cook For Fun” happened on a sunny Sunday afternoon at My Life Cafe where Meat kept the yummyness scale on the high with their delicious chicken, pork & prawn . The celebrities cooked up a storm. The laughter & the camaraderie made the afternoon beautiful.

Luna Chatterjee Goppoburir HenshelArijit MandalPratik DidwaniaSonika Dey Anusreea Paul Mukherjee The Food Seeker - Jude Martin Aniruddha Chakladar Benny Basu Roja Paromita Dey Avijit Biswas
Ananya Bhaumik Mitra Roy Abhisek Didwania Ananya Bhaumik Mitra

13/02/2024

Gota Seddho – The Wholesome Affair!

When winter exits every year, we welcome spring on the auspicious day of Sri Panchami. Saraswati puja is incomplete without bhoger khichuri, but there is another dish which is quintessential of Saraswati puja, and that is whole boiled vegetable mishmash or commonly known as “ Gota Seddho”.

Sh*tal Shashti is observed the day after Saraswati Puja and the day when Panchami Tithi passes on the day of Sh*tal Sashti mothers take vows for the well-being of their children.

On this day, Arandhan is celebrated in homes in Bengal , so the rule is to cook it the day before and eat it whole boiled food. Along with Unun or the gas stove, it is a rule to rest Shil Nora in Bengali houses on this day. Sh*tal Shashti, so not hot food, the rule is to eat cold food cooked the day before.

There is a scientific reason behind eating Gota Seddho , since pox occurs during this time, the whole body is kept cold by eating boiled. Doctors also call this food comfort food. Since Gota Seddho is eaten on Sashthi, basically 6 types of vegetables like potatoes, potatoes, green peas, beans, young brinjal and young spinach are boiled whole together accompanied by raw mung dal and served.

Some traditions are nostalgia and Saraswati puja is the day when we revisit our memories !

Arijit
Co-owner
Goppoburir Henshel

11/02/2024

Get ready for today's epic showdown!
Cook for fun... Presenting our celebrities for 2024!

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