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Nobin Chandra Das
Nobin Chandra Das (1845-1925) was a notable Bengali confectioner, entrepreneur, businessman and Bengali cultural icon of the second half of 19th century and early 20th century.〔(【引用サイトリンク】title=The Telegraph - Calcutta : Metro )〕〔(【引用サイトリンク】title=Nobin Chandra Das Inventor of Rossogolla )〕 Born and raised in Kolkata at the time of its rise to prominence as the capital of East India Company’s Indian possessions, Nobin Chandra Das’s major contribution to Bengali culture and society was his innovative confectionery which created completely new sweetmeats for the Bengali palate. His creations constitute an important and lasting component of Bengali cuisine today. Widely known as the creator of the iconic Bengali sweetmeat “Rossogolla”/"Rasgulla",〔http://rossogolla.zohosites.com/the-birth-of-a-legend.html〕〔(【引用サイトリンク】title=Chatterbox: Rosogolla – Ancient Bengali Sweet? )〕 a popular limerick of 19th century Bengal labeled him as the “Columbus of Rossogolla”.〔http://timesofindia.indiatimes.com/entertainment/bengali/movies/news/Calcutta-celebrates-Madly-Mishti/articleshow/4902875.cms〕〔http://www.newindianexpress.com/education/student/article1350608.ece?service=print〕 His other creations include “Abaar Khaabo”, “Dedo Sondesh” and “Baikuntha Bhog”(both of which use "Kacha Pak" as the base ingredient), the well known “Kastura Pak” which serves as the refined base ingredient for Sandeshes like “Aata (custard apple) Sondesh” and “Kathaal (jackfruit) Sondesh.”
==History==
It was a flourishing time for Bengal in the second half of the 19th century with prolific intellectual, ethical, spiritual and philosophical developments that culminated in the Bengali Renaissance.〔http://www.academia.edu/3383405/Bengal_renaissance〕 From fine arts to commerce, from culture to industry, from literature to science, every aspect of the Bengali identity was in a state of creative flux. The burgeoning spirit of this era also had its impact on the world of confectionary with fresh inspiration from Bengali confectioners of the time. In the 1860s, the man who contributed most to this evolution of Bengali confectionery was Nobin Chandra Das of Bagbazar in north Kolkata, (then known as Sutanotty) India. Also known as ‘Nobin Moira’ of Bagbazar), he set up his sweet shop in 1866; currently located on Rabindra Sarani (then known as Chitpur Road in Sutanuti), Bagbazar. Nobin Chandra's ambition was not to run just a confectionery but to create a completely original sweets ab initio.
It was sometime in the year 1868 that his labours finally paid off when he could create a perfectly formed sweetmeat out of fragmented clumps of casein known specifically as “Chhanna” (a variant of cottage cheese),〔http://nishamadhulika.com/en/294-how-to-make-chhena-paneer.html〕 from the old Sanskrit word “Chinna” due to its crumpled texture and sparse binding capacity. It was Nobin Chandra’s accomplishment that he was able to create a perfectly homogeneous spherical sweet that was both spongy and succulent with a unique and distinctive taste, through a novel method of processing the “chhana” in boiling sugar syrup.〔(【引用サイトリンク】title=History Of Rasgulla )〕 Nobin Chandra christened this creation the “Rossogolla” and a popular gastronomic legend was born.
It was an innovation of such significance that it earned Nobin Chandra a place among the legends of Bengal. Connoisseurs of sweets throughout India remember him as “Nobin Moira, The Columbus of Rossogolla”. Highbrow Bengalis who had till then used the word “Moira” or confectioner of sweets disparagingly, came to lace it with reverence when linking it to Nobin Chandra’s name. Subsequent generations of Bengali confectioners started earning social acceptance, respectability and recognition because of his achievement. The word “moira” itself was redefined by Nobin Chandra during his time as it started to get looked upon by the love and reverence all Bengalis share for their sweets even today.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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