Chhenabara
Chhanabora is a sweetmeat from the Indian subcontinent made from chhena and syrup.[1] It is attested from the 16th century.[2] It is related to rosogolla and pantua, sharing a cottage cheese basis with the former and a burnt brown crust with the latter. According to local legend, it was created when Maharaja Manindrachandra Nandi of Cossimbazar ordered his cook to create a dessert that was neither rosogolla nor pantua. It is common in Murshidabad and outsize chhanabora are a common gift for high-ranking visitors.[3]
References
- ^ Banerji, Chitrita (2001). The Hour of the Goddess: Memories of Women, Food, and Ritual in Bengal. Seagull Books. p. 100.
- ^ Achaya, K. T. (1994). Indian food: a historical companion. Oxford University Press. p. 132.
- ^ Biswas, Nefertiti (September 3, 2012). "Eye-poppers from nawab land". The Telegraph. Archived from the original on November 27, 2015.
- v
- t
- e
- Achar
- Akhni
- Alu gosht
- Alur Dom
- Beef Satkara
- Bhorta
- Begun bhorta
- Alu Bharta
- Bini/biran bhat
- Biryani
- Chacchari
- Chatni
- Chicken korai
- Chicken tikka
- Chingri malai curry
- Chira
- Dal
- Durus kura
- Fried fish
- Forash
- Gosht
- Hash O Bash
- Hutki Shira
- Jalfrezi
- Kala bhuna
- Kebab
- Keema matar
- Khichra
- Khichuri
- Kofta
- Korma
- Machh bhaja
- Machher Jhol
- Mezban
- Mogoz bhuna
- Murgi musollom
- Mutton curry
- Nihari
- Panta bhat
- Paya
- Polao
- Ponir
- Posondo
- Roast chicken
- Shak
- Shorba
- Shukto
- Shorshe ilish
- Tandoori chicken
- Tehari
- Tikka
- Torkari
- Zorda polao
- Category