Technoglitch
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Cultural historian Asit Mohanty quotes from an article ‘Ektu Janoon, Ektu Bhaboon’ (‘Know a little, Think a Little”) written by Samrat Nandi and published in the April, 2011 edition of popular Bengali magazine ‘Saptahik Bartamaan’ to make the point that rasogolla was indeed Odisha’s gift to the world.
“No matter how loudly Bengalis proclaim rasogolla as their own, its origin lies in Odisha. It has been an essentially Odia sweet for ages. This sweet is served to Lord Jagannath and Goddess Laxmi in the Jagannath temple in Puri. Many Brahmin Odia cooks (whom we call ‘Thakur’) came to Bengal in search of work in the middle of the nineteenth century. It was through them that many recipes from that state, including ‘rasogolla’, landed in Bengal,” Mohanty quoted Nandi as saying in an article in leading news portal odishasuntimes.com recently.
In an article titled “Who invented rasgulla?” in the July 6, 2015 edition of The Times of India, Biswabijoy Mitra quotes Pritha Sen, who has extensively researched the culinary traditions of Bengal, to corroborate this theory. “In the mid 18th century, many cooks employed in large Bengali homes were Odias. It is possible they brought Rasagulla with them.”
Echoing this theory of rasogolla originating in Odisha and reaching Bengal later, a chapter titled “Odisha: Feeding the Divine” in the “The Penguin Food Guide to India” concluded that; “The most likely story is that the Rasagulla came into Bengal from Odisha but was commercially produced and popularised in Calcutta.”
The unkindest cut: 'Rasagolas' are not Bengali after all - Firstpost
“No matter how loudly Bengalis proclaim rasogolla as their own, its origin lies in Odisha. It has been an essentially Odia sweet for ages. This sweet is served to Lord Jagannath and Goddess Laxmi in the Jagannath temple in Puri. Many Brahmin Odia cooks (whom we call ‘Thakur’) came to Bengal in search of work in the middle of the nineteenth century. It was through them that many recipes from that state, including ‘rasogolla’, landed in Bengal,” Mohanty quoted Nandi as saying in an article in leading news portal odishasuntimes.com recently.
In an article titled “Who invented rasgulla?” in the July 6, 2015 edition of The Times of India, Biswabijoy Mitra quotes Pritha Sen, who has extensively researched the culinary traditions of Bengal, to corroborate this theory. “In the mid 18th century, many cooks employed in large Bengali homes were Odias. It is possible they brought Rasagulla with them.”
Echoing this theory of rasogolla originating in Odisha and reaching Bengal later, a chapter titled “Odisha: Feeding the Divine” in the “The Penguin Food Guide to India” concluded that; “The most likely story is that the Rasagulla came into Bengal from Odisha but was commercially produced and popularised in Calcutta.”
The unkindest cut: 'Rasagolas' are not Bengali after all - Firstpost
