Kolkata's Winter Warmth Meets the Sweetness of Gur
When winter's chill embraces Kolkata, the city finds its warmth in one delightful ingredient: gur, or jaggery. This Poush Sankranti, the celebration took on a special flavor as CT brought together actor Anindya Chatterjee and model-actor Sushmita Roy for a jaggery-filled kitchen adventure. The duo transformed an ordinary afternoon into a vibrant tribute to all things sweet and traditional.
A Journey Through the Local Bazaar
Before the cooking began, Anindya and Sushmita embarked on a shopping trip to a local Kolkata bazaar. They explored various types of jaggery, from palm gur to nolen and date varieties. Anindya tried his hand at cracking open a solid slab of jaggery, while Sushmita marveled at how each type carried its own unique story and character.
Sweet and Savory Creations with Gur
The shopping expedition led to delicious results in the kitchen. The pair experimented with several jaggery-based dishes, showcasing both traditional and modern approaches. Their creations included:
- Jaggery cortado, a coffee blend with sweet notes
- Gur-suji balls, a classic sweet treat
- Patishapta, the traditional Bengali pancake
- Mustard-jaggery dip, a perfect savory accompaniment
Expert Insights on Jaggery Traditions
Food writer and photographer Anindya Sundar Basu shared his perspective on jaggery's role in Bengali culture. He explained, "Jhola gur represents pure comfort. We often dip ruti into it or enjoy it plain." He continued, "Patali gur serves cooking purposes, and Sankranti feels incomplete without khejur gur'er payesh or pithe-puli infused with melting coconut and gur." Basu noted how traditions evolve, mentioning his daughter now tops pancakes with jhola gur while he generously uses nolen gur in desserts.
Coffee connoisseur and social media influencer Vineet Arora, known as Sleepless in Calcutta, added his thoughts. He said, "A nolen gur cortado evokes pure nostalgia. It brings seasonal sweetness with smoky caramel notes. The gentle earthiness of the gur balances coffee's bitterness beautifully."
Perfect Pairings for Your Gur Dishes
Chef Manoj Dolui provided valuable guidance on matching jaggery types with different dishes. For savory preparations, he recommends nolen gur or dark palm jaggery. Their deep, smoky undertones complement mustard-based gravies, chutneys, and dips perfectly. The slight bitterness helps balance spice and tang.
For sweet treats, cane jaggery or light golden gur works best. These varieties melt evenly and add a clean caramel note that enhances classics like pithe, payesh, or even your morning cortado. The difference often comes down to source and heat: cane jaggery tends to be lighter and cleaner, while palm or date jaggery offers mineral richness with deeper, earthier aromas. More reduction typically means darker color and more complex flavor.
Personal Memories of Sankranti
Sushmita Roy reflected on the regional diversity of jaggery, saying, "The color, aroma, and sweetness of gur changes from one district to another. It's like traveling through Bengal one mouthful at a time." She recalled childhood Sankranti mornings, waking before sunrise for cold baths and prayers to Maa Ganga, then starting the day with til. But what she remembers most is her mother's patishapta and gurer payesh. "The smell of nolen gur and coconut defines Sankranti for me," she shared.
Anindya Chatterjee added his own memories, stating, "Makar Sankranti means patishapta, especially with narkel and nolen gur. When I was a child, our kitchen transformed into a pithe factory. The whole house filled with the scents of gur and ghee."
Practical Information for Gur Enthusiasts
For those looking to purchase jaggery in Kolkata, patali gur typically costs between Rs 120-150 per kilogram. Nolen gur generally ranges from Rs 200-300 per kilogram. The featured activities took place at The Bhawanipur House, with photography by Sourav Mukherjee capturing the festive spirit.
