Foodies Make Most Of City’s Winter Platter | Kolkata News – Times of India

0
63

[google-translator]

Kolkata: There is a nip in the air and Kolkatans are scrambling not only for their woollies but also gorging on fresh winter delicacies and snacks. From Joynagarer moa to gajar ka halwa, and from nolen gur sweets (date palm jaggery) to gajak and nehari, Kolkatans are polishing off dishes to enjoy the cold spell.
Manufacturers and retailers have reported a rise in demand for these products. Prepared using jaggery or sugar—peanut chikki, rewri, gajak, in different varieties have filled markets ahead of Makar Sankranti. Gajak patti in Burrabazar comes to life during the winters when gajak connoisseurs flock to markets to buy peanut or sesame-flavoured treats. Gajak is a winter snack made with peanuts or sesame and is popular for its distinct sweetness and crunch. “The best time to enjoy gajak is when it’s very cold. Whileproduced in Bengal,most of it comes from Madhya Pradesh, Uttar Pradesh and Bihar. People visit from far-off places to buy it,” said Manu Sharma, a wholesaler of gajak in Burrabazar. “I polish of two to three bars of peanut gajaks every day,” said Anushree Ruia while on a buying spree.
A popular sweet shop in Burrabazar—famous for using desi ghee—has tripled the sale of gajar ka halwa in the past two weeks. “We start selling it in the last week of November but sales were lukewarm till Christmas. As it got colder, a line of customers were waiting outside the shop to buy halwa,” said one of the owners. Traditional sweet shops in most neighbourhoods are selling sweets made of date palm jaggery. “All other varieties have taken a backseat in the last fortnight or so,” said the owner of a popular sweet brand on College Street.
Moas especially seem to have found many takers. “Preparing moas is dependent on weather. In December, we were concerned about the business. The dip in the past couple of weeks has helped us increase production and driven up demand,” said Ashok Malakar, joint secretary of the Joynagar Moa Nirmankari Society.
Kolkata: There is a nip in the air and Kolkatans are scrambling not only for their woollies but also gorging on fresh winter delicacies and snacks. From Joynagarer moa to gajar ka halwa, and from nolen gur sweets (date palm jaggery) to gajak and nehari, Kolkatans are polishing off dishes to enjoy the cold spell.
Manufacturers and retailers have reported a rise in demand for these products. Prepared using jaggery or sugar—peanut chikki, rewri, gajak, in different varieties have filled markets ahead of Makar Sankranti. Gajak patti in Burrabazar comes to life during the winters when gajak connoisseurs flock to markets to buy peanut or sesame-flavoured treats. Gajak is a winter snack made with peanuts or sesame and is popular for its distinct sweetness and crunch. “The best time to enjoy gajak is when it’s very cold. Whileproduced in Bengal,most of it comes from Madhya Pradesh, Uttar Pradesh and Bihar. People visit from far-off places to buy it,” said Manu Sharma, a wholesaler of gajak in Burrabazar. “I polish of two to three bars of peanut gajaks every day,” said Anushree Ruia while on a buying spree.
A popular sweet shop in Burrabazar—famous for using desi ghee—has tripled the sale of gajar ka halwa in the past two weeks. “We start selling it in the last week of November but sales were lukewarm till Christmas. As it got colder, a line of customers were waiting outside the shop to buy halwa,” said one of the owners. Traditional sweet shops in most neighbourhoods are selling sweets made of date palm jaggery. “All other varieties have taken a backseat in the last fortnight or so,” said the owner of a popular sweet brand on College Street.
Moas especially seem to have found many takers. “Preparing moas is dependent on weather. In December, we were concerned about the business. The dip in the past couple of weeks has helped us increase production and driven up demand,” said Ashok Malakar, joint secretary of the Joynagar Moa Nirmankari Society.

Source link

LEAVE A REPLY

Please enter your comment!
Please enter your name here