4/5 Srabani R. 3 years ago on Google
Langcha
Bhaban,
Langcha
Bhuban,
Langcha
Niketan,
Langcha
Mahal…
Dham,
Home,
Hall,
House
—
this
is langcha land
and
you
just
can’t
miss
it.
Saktigarh
in
Burdwan
district,
some
80km
from
Calcutta,
is
synonymous
with
the
elongated
fried
syrupy
sweet
called langcha.
And
whether
you
love
your langcha or
lump
it,
if
you
are
travelling
down
National
Highway
2
—
Delhi
Road
to
most
—
Saktigarh
is
your
stopover.
The langcha is
said
to
have
originated
in
Saktigarh,
in
the
hands
of
a
novice
called
Khudiram
Dutta,
who
went
on
to
establish
Langcha
Mahal.
The
sweet
made
Saktigarh
famous,
particularly
after
a
crippled
(langra or langcha in
Bengali)
British
officer
fell
in
love
with
it,
or
so
goes
the
local
lore.
Today,
the langcha has
given
the
town
quite
a
leg-up.
That’s
because,
even
though
every
shop
grandly
announces
“Saktigarh’s
traditional
and
authentic langcha”,
the
place
where
all
cars,
tin
buses,
swanky
Volvos
and
trucks
and
lorries
stop
for
a
breather
and
a
bite
is
not
Saktigarh.
It
is
Amra,
a
five-minute
drive
from
Saktigarh.
The
shops
also
sell
Burdwan’s
famed
white
Sitabhog
and
yellow mihidana.
Many
stock monda (also
called monda
mithai), malpua,
makha
sandesh and
milk
cake
as
well.
Sweets
apart,
the
shops
dish
out
copious
amounts
of shingara, kochuri,
tea,
coffee,
cold
drinks
and
packaged
chips.
At
Adi
Langcha
Bhaban,
longish
packets
of
Oreo
cookies
share
shelf
space
with
the lomba
langcha.
Sadek
has
opened
a
fast-food
stall
just
beside
his
sweet
shop,
selling
packaged
savouries
and
bottled
drinks.
The langcha may
be
going
strong,
selling
over
3,000
pieces
in
some
shops
even
on
lean
days,
but
there
are
some
murmurs
of
discontent.
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