Nalen Gur

Its pure nutty sweetness and special flavour make Nalen Gur (liquid jaggery), one of the most important ingredients in the winter delicacies, especially sweets of Bengal.

Historically, Nalen Gur has been available during the winter only. Biswa Bangla presents Nalen Gur in an innovative packaging (100mL tubes) that has helped increase its shelf life by at least 3 months beyond winter.

Darjeeling Tea

Darjeeling Tea is registered with the Geographical Indication (GI) registry twice, once for the words, Darjeeling Tea, and once again for the logo.

Darjeeling, the undisputed Queen of hills is a heaven with lush green and snow-laden mountains that make a perfect stage for growing this legendary Champagne of Teas, desired by connoisseurs around the world. Biswa Bangla offers first flush, second flush, organic green tea, and its signature Nylon Pyramid Tea Bags in this category.

The first flush, produced during March and April, is an ideal breakfast tea. The second flush whereas comes up during May and June, and is ideal to be had before or after lunch.

Chitpore Attar

Attar or Ittar is an Arabic word derived from the Persian Atr meaning fragrance. In ancient India, Attar was prepared by placing flowers and sacred plants into water or vegetable oil. After the plants and flowers had slowly infused the water or oil with their delicate fragrance, the botanical material would be removed leaving an aromatic and highly concentrated liquid. Attar is 100 percent natural, devoid of alcohol or any other harsh chemical.

Chitpore Road, an old name and melting pot of people, cultures and vocations in Kolkata, was once home to the Tagores and the Nawab of Chitpore. The Attar sold on this street from shops dating back to 1824 represent the lifestyle of the local populace. Biswa Bangla rediscovers the richness of this attar and other local products under the brand name The Chitpore, quality assured by global third-party certification agencies.

Honey from the Sunderbans

Sundarbans, one of the world’s largest mangrove forests and UNESCO World Heritage Site is on the delta of the rivers Ganga, Brahmaputra and Meghna on the Bay of Bengal. People in and around the forests of Sundarbans, have been collecting honey from wild bee colonies in the face of deadly tiger attacks for ages. Honey is used in food and beverages as a sweetener. It is also an energy and immunity booster.

Kasundi

Unique to Bengal is the extensive use of this freshly ground mustard paste. A pungent mustard sauce called Kasundi is a dipping sauce popular in Bengal. Kasundi is famed for its fieriness. Made from the paste of green mango, fresh hot chillies, mustard and garlic, it goes well with tandoori dishes, kebabs, fish curries, sandwich and tea time snacks. This relish from West Bengal is a favourite among people who like hot flavours.

Rice of Bengal

Radhatilak

Gobindobhog Rice

Radhatilak has intimate reference to the folklore surrounding lord Krishna and his soul mate Radha. Believed to be the grain of choice of Radha, this lesser-known variety is not short on quality. Its short, bold grains with strong aroma are perfectly suited for various rice desserts and as offerings to the gods.

Gobindobhog

The name itself suggests lord Krishna’s personal preference for this rice variety. Payas made from the lustrous white grains of Gobindobhog in Bengal is widely desired as a unique delicacy. Experts say that risotto made with Gobindobhog would offer an unprecedented eating experience to the rice lovers of the world.

Kalonunia

The name is derived from the black panicle which produces glistening white grains. It has a pleasant fragrance, and is grown in the northern districts of west Bengal.

Kalabhat

Kalabhat is a local variety of black rice with fine taste and aroma. This is especially suited for spicy rice preparations served on special occasions. People prefer Kalabhat for preparing pulao for its taste and table quality.

Tulaipanji

Tulaipanji is known for its aroma, lightness and jasmine-white appearance when cooked. It is mainly cultivated in Uttar Dinajpur district of West Bengal. Delicacies like cooked table rice, desserts, biryani, risotto etc. can be made with this rice.

Tulsi

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Tulsi is known for its antioxidant, antibacterial, antiviral, antifungal, antibiotic, adaptogen and immune-enhancing properties. It has been found useful in treating skin disease, worm infection, cold, cough, sinusitis, tonsillitis, bronchitis, oral disease, pneumonia, asthma, pimples, chickenpox, high blood pressure, gastric ulcer, stress and blood sugar.