Home > Society > Food in India > Sen Mahasay Sweets
Sen Mahasay Sweets
Sen Mahasay Sweets was set up at Fariapukur Street in 1897 by Ashutosh Sen. The shop is popular for the creations of Sen like the Ratabi Sandesh, Pink Pera, Malai Chop and Abar Khabo and most importantly the Mishti Doi and Monohara.

Share this Article:

Sen Mahasay SweetsAshutosh Sen set up a small and humble sweet shop at Fariapukur Street in the year 1897. He was not a professional confectioner. Making different types of sweets was his favourite hobby. One fine day, he made the `Ratabi Sandesh` which delighted the connoisseurs of sweets in Bengal. He went on scaling new heights with newer creations like the `Pink Pera`, `Malai Chop`, `Abar Khabo` etc., which were remarkable for their tastes and novity. He started with `Ratabi Sandesh` and `Pink Pera` which won the hearts of the Bengali gourmet. It was made of thickened milk churned heavily. They are still very popular in Bengal. Their tradition and dexterity still continue and the present proprietors are equally conscious and meticulous about maintaining the excellence in quality of their sweets. Today, the shop has added to its previous fame in the form of `Peshwari Sandesh` and `Cake Sandesh` - two sweets of unique delicacy. Moreover, the `Ksheer Kadam` of Deoghar reached a new dimension with an enriched taste, in the hands of Sen Mahasay of Calcutta. Thus Calcutta got an additional sweet which was exquisite in taste.

Bengal is a land of festivals. Umpteen religious ceremonies abound the yearly calendar. Apart from the vast number of religious festivals, every minute aspect related to the wedding ceremony is celebrated with pomp videlicet, `Gaye Halud` (rubbing the bride and groom with turmeric), `Phool Sajja` (decorating the bed of the newly married couple with flowers on the nuptial night), `Jamai Shasthi` (a day dedicated to the grooms when they are given a special treat by their in-laws) etc. On such occasions, the Bengalis have a custom of sending `Tatvas` (Precious gifts, Sweets etc.) to each other that is the brides family to the grooms family and vice versa. `Tatva Sandesh` is a special kind of sweetmeat made exclusively for the big day. The `Tatva Sandesh` of Sen Mahasay is not only palatable but an exquisite specimen of art. Tasty and colourful Sandesh is available in different moulds and designs ranging from small houses, shanties, bride and groom on the decorated nuptial-bed, sehnai-player to the butterfly as the symbol of an auspicious and happy marriage. The Sandesh made in the mould of a petite and buxom doll is so impeccable that a layman would mistake it for a clay doll made in Krishnanagar. Again, another would show a large decorated tray and a cogitating Lord Shiva on it with his trident and `Dugdugi` (tambour). Some other design would show a girl with a lamp. Her eyes are made of black pepper and her body is decorated with `Mihidana` (a finely grained sweetmeat) and cardamom. Small `Tub Sandesh` is also found which resembles the colour of clay.

However the most popular form of `Tatva Sandesh` is `Fish`, as the latter is regarded as a very auspicious symbol in Bengal. These model-sweets look no less authentic than the real ones. Besides, there are several other patterns like `Dilkhosh`, `Monoranjan`, `Pranhara`, `Dilhara` etc. which have carved out a niche for themselves in the glossary of the gourmets in Bengal.


Share this Article:

Related Articles

More Articles in Food in India


West Indian Cuisine
West Indian Cuisine reveals a vibrant choice of vegetarian as well as non-vegetarian dishes.
Food in Ancient India
Food in Ancient India has been largely agro based as the society in India in the ancient times was primarily agro based. The food of ancient India reflects the culture of Indian people.
Food in Indus Valley civilization
Food in Indus Valley civilization largely depicts the agrarian culture of ancient India. As this had been one of the earliest civilisations of India, it followed some of the trends of early civilizations that resided in India before the Indus Valley civilization.
Delhi Cuisine
Delhi Cuisine has been influenced by the Mughal emperors. Old Delhi is known for both vegetarian and non vegetarian cuisine.
Indian Food
Indian Food is an essential part of India’s culture, with cuisines differing according to caste, community, region and state.
Cuisine of Sikkim
Cuisine of Sikkim comprise of cuisines of various groups like Lepchas, Bhutias and Nepalis. In Sikkim, Rice is the staple food along with several vegetables. Fermentation forms an important part of the cooking culture of this state.
Use of Spices in Ancient India
Use of Spices in Ancient India indicates the prevalence of spicy food popular at the time.
Cuisine of Haryana
Cuisine of Haryana is pure and nutritious. The Haryanvis prefer simple foods that are wholesome and fresh.
Jowar - Staple Food Grain
Jowar is one of the highly cultivated Indian crops next to wheat in India. Regur soil and alluvium soil are favourable for the cultivation of this crop.
Indian Spices
India is the Home of Spices. It is ideal for the growth of almost all spices.
History of Indian Food
History of Indian Food has been a major part of Indian society which describes the evolution of Indian food habits in different ages.
Cuisine of Chattisgarh
The cuisine of Chhattisgarh serves a wide range of mouth watering dishes. The cuisine also comprises of some uncommon dishes which are not found in rest of India.
Indian Vegetable Dishes
Indian Vegetable Dishes bring to the fore an array of mouth watering delicacies which serves the Epicureans delight of the food lovers.
Indian Sweets
Indian Sweets are usually known as Mithai. They diverge in tastes, aromas, shapes and colours. They are an indispensable part of Indian culture during auspicious occasions.
Indian Regional Cuisines
The intriguing style of different cooking style contributes to the diversity of the Indian regional cuisines.
Halwa
Halwa is a traditional sweet dish made in India and many other countries.
Indian Festive Foods
Indian Festive foods augmenting the richness of Indian festivals, have gained popularity.
Ancient Buddhist Cuisine
Ancient Buddhist Cuisine has been well described in the early Buddhist works in which food has been classified into four categories.
Dal Pitha
Dal Pitha is a traditional Cuisine of Bihar which can be had at anytime. It is a rice flour dimsum stuffed with chana dal and is usually served with chutney.
Turmeric
Turmeric is a legendary plant bearing umpteen essential properties of utilisation in daily life in cooking and cosmetic.
Indian Chefs
Indian Chefs are the people working behind the unmatched food quality of unlimited varieties in different parts of India.