BANKURA & BURDHAMAN

“Bankura” is located in the Western part of the State of West Bengal. River Damodar flows into the northern part of the District. The history of this beautiful district dates back around the 7th century A.D. before the advent of British rule and witnessed the rise and fall of the kingdom of Rajas of Bishnupur , said to be one of the oldest dynasties of Bengal. “Terracotta art” traces its roots from the 8th century under the Malla dynasty starting from the village of Panchmura in Bishnupur. Due to the short supply of stones in Bengal, burnt clay bricks became a substitute and the unique craft of 'terracotta' was born. It is hard to imagine that over 700 years ago this type of art was created and still we are experiencing this beauty in front of our eyes. Now talking about another important district of West Bengal ,which grows a unique quality of rice. This variety of rice is primarily cultivated in “Burdhaman '' district - in the southern basin of the Damodar river in the Raina 1, Raina 2 and Khandaghosh blocks. “Gobindobhog rice,a speciality from Burdhaman district of West Bengal, has got the geographical indication (GI) status. A short kernel rice which has grown over the past 300 years, known for its pleasant aroma. Another sweet which gained its fame all-over the world are also from the Burdhaman district.”Mihidana” created by a renowned sweet maker Mr.Bhairab Chandra Nag, a delectable sweet described as the micro-cousin of the traditional Boondi made by kamini bhog, gobindobhog & basmati rice. The name is derived from two words, “Mihi '' meaning fine, and “Dana” meaning grain and the sweet also got the geographical indication(GI) status. Through this cocktail we tried to bridge the two districts together with their unique ingredients & art. Over here we aged the whisky into clay earthenware pots to obtain the earthy notes and the syrups which we created through the sous vide process acquire the flavours of Gobindobhog rice & ghee on the same. Rice with ghee has always been a magical combination in the form of food but transforming this thing into a syrup has always been a challenge, which we achieved. The ultimate concoction was served into a terracotta glassware which no doubt represents the art of Bengal and the drink is accompanied by the delightful sweet; mihidana.