Rosogolla, Kolkata

Chhana — fresh curdled milk cheese — kneaded, rolled, and boiled in sugar syrup until it is spongy and holds the syrup inside. Nobin Chandra Das is credited with making the first one in his Bagbazar shop in 1868. His son K.C. Das later canned it, which is how it left Bengal.

West Bengal won a geographical indication for Banglar Rosogolla in 2017 after a long dispute with Odisha, which claims its own older version. Both claims have something in them; the GI covers the Bengal style.

Name	Where	What it is known for
Girish Chandra Dey & Nakur Chandra Nandy1844	56 Ramdulal Sarkar Street, Hatibagan	The sandesh shop by which others are judged. Heritage-listed by the city.
Nalin Chandra Das & Sons1841	College Street area	Possibly the oldest sweet shop in Kolkata.
Chittaranjan Mistanna Bhandar1900s	34B Shobhabazar Street	Over a century of doi, roshabesh and madhuporko.
Adi Haridas Modakc.1780	Shyambazar More	Among the oldest food shops in the city.
Sen Mahasay1935	Shyambazar and city-wide	Sandesh, and a serious nolen gur range in winter.

Name	Where	What it is known for
Bhim Chandra Nag1826	5 Nirmal Chandra Street, Bowbazar	Founded 1826; the ledikeni was invented here in 1858. The Cooke and Kelvey clock with Bengali numerals still hangs.
K.C. Das1868	Esplanade and city-wide	The family credited with the rosogolla, and the firm that canned it.
Putiram1920s	College Street	Sweets, kochuri and radhaballavi.

Name	Where	What it is known for
Balaram Mullick & Radharaman Mullick1885	Bhowanipore and city-wide	The most inventive of the old houses; baked rosogolla, chocolate sandesh, nolen gur.
Mouchak1950s	Rashbehari Avenue	A South Kolkata standard.
Hindusthan Sweets1946	Rashbehari and city-wide	Large and reliable, with a heavy festival trade.
Jadab Chandra Das1800s	Bhowanipore	An old Bhowanipore sweet house.

Worth knowing

• Eat it the same day. Chhana sweets do not keep.
• Winter means nolen gur; the season is roughly December to February.
• Buy by weight, in the earthen pot or the cardboard box, not in plastic.
• The counter will tell you what was made this morning if you ask.
• A good rosogolla is white, light and springs back when pressed.
• Nolen gur rosogolla, brown and made with date-palm jaggery, is a winter-only thing.

The other dishes

Read the city another way

A note on this page. Restaurants, shops and markets open, move and close far more often than industries do. Everything here is a snapshot of Kolkata as of 2026, offered as a starting point rather than a live listing. Check the address and the hours before you travel.

Company, mill, factory and shop names and trademarks belong to their respective owners. Inclusion is for independent discovery only, not endorsement or affiliation.