Sitabhog is a sweet of Bardhaman in West Bengal, India, known for its look: it resembles white rice or vermicelli, so much that it can pass for a plate of sweet pulao, with small pieces of gulab jamun mixed through it. It is made from chhena, which its source glosses as cottage cheese, together with rice flour and sugar. The history given in its English Wikipedia article ties it to the town's sweet makers: the sweet maker Vairabchandra Nag introduced Sitabhog and its companion sweet Mihidana for the welcome lunch given to Lord Curzon on his visit to Bardhaman on 19 August 1904, and a family account adds that an earlier relative, Khettranath Nag, first invented a special Sitabhog. The sweet of Bardhaman received a Geographical Indication registration in West Bengal on 29 April 2017.
Facts
Classification
Dietary Suitability Origin Period, From (Year) Connections
In Cuisine
Source Sitabhog (Wikipedia)
Uses Ingredient
Source Sitabhog (Wikipedia)
Source Sitabhog (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Sitabhog (Wikipedia)Lead [in-cuisine]Quote, Lead [in-cuisine]
is a famous sweet of Bardhaman, West Bengal, India.
Sources
1. Sitabhog (Wikipedia)
Lead
Sitabhog is a flavourful dessert that looks like white rice or vermicelli mixed with small pieces of Gulab jamun.
Lead [uses-ingredient]
Made from cottage cheese (also known as chhena in Bengali), rice flour and sugar, Sitabhog often gives the appearance of pulao, which is albeit sweet in taste.
History
On invitation of Maharaja Vijaychand Mahatab Lord Curzon visited Bardhaman on 19 August 1904.
Lead [in-cuisine]
is a famous sweet of Bardhaman, West Bengal, India.
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