Edit filter log

'{{multiple issues| {{refimprove|date=August 2020}} {{unreliable|date=August 2020}} {{tone|date=August 2020}} }} {{Use dmy dates|date=August 2019}} {{Use Indian English|date=May 2018}} {{Infobox person | honorific_prefix = | name = Nobin Chandra Das | honorific_suffix = | image = Nobin Chandra Das.jpg | image_size = | alt = | caption = | native_name = নবীন চন্দ্র দাশ | native_name_lang = [[Bengali language|Bengali]] | birth_name = | birth_date = 1845 | birth_place = [[Bagbazar]], [[Kolkata|Calcutta]], [[Bengal Presidency]], British India | death_date = 20 March 1925 (aged 80) | death_place = Bagbazar, Kolkata | death_cause = | body_discovered = | resting_place = | monuments = | nationality = British India | other_names = Nobin Moira of [[Bagbazar]], [[Christopher Columbus|Columbus]] of [[Rossogolla]] | citizenship = | education = | alma_mater = | occupation = Businessman, [[Confectionery|Confectioner]], entrepreneur | years_active = 1864–1925 | employer = | organization = | agent = | known_for = Inventor of [[Banglar Rasogolla]], [[Sandesh (confectionery)|Dedo Sandesh]], [[Sandesh (confectionery)|Aata Sandesh]], [[Sandesh (confectionery)|Kathaal Sandesh]], Abar Khabo [[Sandesh (confectionery)|Sandesh]], Kastura Pak, Baikuntha Bhog | successor = [[Krishna Chandra Das]] ([[K.C. Das]]) | movement = [[Bengali Renaissance]] | spouse = Khirodmoni Devi | partner = <!-- (unmarried long-term partner) --> | children = 1 | parents = | relatives = [[Bhola Moira]] ([[Grandfather-in-law]]) | callsign = | awards = | module = | module2 = | module3 = | module4 = | module5 = | module6 = | signature = | signature_alt = | signature_size = | website = {{URL|www.kcdas.co.in}} | footnotes = | box_width = }} '''Nobin Chandra Das''' (1845 – 20 March 1925) was a [[Bengali people|Bengali]] confectioner, entrepreneur, businessman and Bengali cultural icon of the second half of 19th century and early 20th century.<ref>{{cite web|url=https://www.youtube.com/watch?v=RR-2ktZl75o|title=Nobin Chandra Das Inventor of Rossogolla|via=YouTube|accessdate=5 October 2014}}</ref> Widely known as the creator of the iconic [[Bengali people|Bengali]] sweetmeat "[[Rosogolla]]",<ref name="rossogolla.zohosites.com">{{Cite web|url=http://rossogolla.zohosites.com/the-birth-of-a-legend.html|title=The Origin of Rossogolla|website=rossogolla.zohosites.com}}</ref><ref>{{cite web|url=http://www.lonelyplanet.com/india/kolkata-calcutta/restaurants/desserts/kc-das|title=KC Das|date=4 October 2014|work=Lonely Planet|accessdate=5 October 2014}}</ref> a popular limerick of 19th-century Bengal labeled him as the "[[Christopher Columbus|Columbus]] of [[Rossogolla]]"<ref>{{Cite web|url=https://timesofindia.indiatimes.com/entertainment/bengali/movies/news/Calcutta-celebrates-Madly-Mishti/articleshow/4902875.cms|title=Calcutta celebrates Madly Mishti|website=The Times of India}}</ref><ref>{{Cite web|url=http://www.newindianexpress.com/cities/bengaluru/2012/nov/23/a-sweet-rush-427483.html|title=A sweet rush|website=The New Indian Express}}</ref> or simply the "Father of Rosogolla". 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 people|Bengali]] palate. His creations constitute an important and lasting component of [[Bengali cuisine]] today. 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 [[Sandesh (confectionery)|Sandeshes]] like "Aata ([[custard apple]]) [[Sandesh (confectionery)|Sondesh]]" and "Kathaal ([[jackfruit]]) [[Sandesh (confectionery)|Sondesh]]." ==History== The [[Bengali Renaissance]] started in the second half of 19th century.<ref>{{Cite journal|url=https://www.academia.edu/3383405|title=Bengal renaissance|first=Anusua|last=Chowdhury|via=academia.edu}}</ref>This era also had its impact on the world of confectionery with fresh inspiration from [[Bengali people|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 [[sutanuti|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 completely original sweets. It was sometime in the year 1868 when he could create a perfectly formed sweetmeat out of fragmented clumps of [[casein]] known specifically as "[[Channa]]" (a variant of cottage cheese),<ref>{{Cite web|url=https://nishamadhulika.com/en/294-how-to-make-chhena-paneer.html|title=How to make Chhena – How to make Paneer at home|date=15 December 2011|website=Indian Vegetarian Recipes in Hindi &#124; NishaMadhulika.com}}</ref> 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.<ref>{{cite web|url=http://lifestyle.iloveindia.com/lounge/history-of-rasgulla-2327.html|title=History of Rasgulla|publisher=Lifestyle.iloverussia.com|accessdate=5 October 2014}}</ref> 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 [[Christopher Columbus|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. ==Birth and beginnings== {{more citations needed section|date=August 2020}} Nobin Chandra's ancestors were sugar merchants involved in indigenous sugar processing and trade. They were merchants of considerable social standing in the early 19th century. Originally from the district of [[Burdwan]], the Dases had made Kolkata (then [[Calcutta]]) their home for eight generations by then. Their house on a horse-shoe bend on the river Hooghly in [[Sutanuti|Suttanotty]] (currently on Kashi Mitra-Ghat Street in [[Bagbazar]]), was well known even a century ago. By 1846, one year after Nobin Chandra was born in 1845, their traditional business had ceased to flourish. Nobin Chandra's father died three months before his birth adding to the woes of his family and their sugar business. In 1864, driven by poverty and with little provision to complete his education, he initially started working for the Indra family, who were confectioners from Shantipur in the Nadia district of Bengal. They were distant relatives of Nobin Chandra's mother and their shop was located on Chitpur road, in Bagbazar, Kolkata. However it turned out to be a futile engagement as Nobin Chandra was reportedly humiliated by the Indras and he left the job to start something on his own. Subsequently, at the age of 18, he started a sweet-shop at [[Jorasanko]] along with a close friend. Being respectable and prosperous sugar merchants, Nobin's family did not take kindly to his decision of becoming a sweetmeat seller, due to the social constraints of the times. They disparagingly referred to him as the "moira" (a profession not held in high esteem in 19th century [[Bengal]]). Ironically, no one could have foreseen at that time that history would transform their title of contempt into one of lasting adulation. Nobin Chandra's [[Jorasanko]] business turned out to be a failure as he fell out with his friend. Moreover, In those days, sweetmeat shops depended largely on credit sales and Nobin Chandra had no resources to offer credit to his customers. Not a man to give up easily, in 1866 Nobin Chandra started a new venture with another shop on Chitpur Road situated just opposite Indra's "mithai" shop in Bagbazar, where his confectioner's career had started. Most sweetmeats made at the time were either "[[Sandesh (confectionery)|Sondesh/Sandesh]]" (a sweet exclusively for the affluent, which was remolded and popularized by Bhim Chandra Nag) or sweets made of "dal" (lentils) or flour from various grains. Choices were limited and novelty in confectionery was rare. ==Biography== <!-- Please do not remove or change this Copyvio message until the issue is settled --> {{nobots}} {{Copyvio/core |url=https://www.scribd.com/doc/86934073/Entrepreneurs-1 |month = August |day = 28 |year = 2020 |time = 06:46 |timestamp = 20200828064614}} <!-- Do not use the "Copyvio/core" template directly; the above line is generated by {{subst:Copyvio}} --> By 1846, when Nobin Chandra was born, their traditional business had ceased to flourish. Nobin Chandra's father died three months before his birth. The only property that he inherited, besides his dwelling, was a plot of land. In 1864, left with little provision to complete his education, he sold this to establish a sweetmeat shop at Jorasanko in Kolkata at his mother's instance, in partnership with his relatives. Due to mismanagement, this venture was not very successful. Recovering from his shock, he managed to collect some money and started a new venture with another shop in Bagbazar in 1866. Most sweetmeats made then were either "Sondesh" (a delicacy exclusively for the affluent), or sweets made of "dal" (lentils) or flour from various grains. Choices were limited. Lovers of sweets yearned for novelty. Moreover, in those days, sweetmeat shops used to depend on credit sales. However, Nobin Chandra had no resources to offer credit to his customers. Consequently, his shop became a rendezvous for old, retired men and unemployed youths. Its attraction, the unsold sweets which they would enjoy at the end of the day. However, they encouraged Nobin Chandra to introduce a sweet different from the customary sondesh – a soft, succulent sweet as against the dry and hard texture of sondesh. It was at this opportune moment that he struggled towards this end, but every time he tried to boil the casein balls in sugar syrup they disintegrated. At last, he discovered the presence of an enzyme in the casein to which he ascribed a vernacular terminology that played the trick. Nobin Chandra finally succeeded in creating the soft, spongy and syrupy "Rossogolla" for the discerning Bengali palate. It was the ultimate delicacy. In the absence of advertising as we know it today, it took its time to become popular. Nobin Chandra waited patiently until Fortune smiled on him at last. One fine morning, a magnificent landau came to a halt at his shop. A wealthy timber merchant, Raibahadur Bhagwandas Bagla was in the carriage with his family. One of Bhagwandas's children was thirsty, and the carriage had stopped in search of a drink of water. Nobin Chandra offered his usual hospitality. The little boy was given water to drink along with "Rossogolla". The child was delighted with this unique delicacy and offered his father a share. The father was equally ecstatic, and immediately bought a large quantity for his family and friends. This unorthodox ‘word of mouthful’ proved immensely useful. Nobin Chandra and his "Rossogolla" became famous in no time. Contrary to the advice of his friends and admirers to take out patents, he taught the intricacies of Rossogolla-making to numerous sweetmeat makers. He believed that his creation could only gain popularity if available in all sweet shops across the country. Stories abound about Nobin Chandra's ready creative genius. When Maharani Swarnamoyee Devi, the dowager of the house of Cossimbazar, complained that there were no more sweets to excite her jaded palate Nobin Chandra whipped up a delectable confection that made the old lady exclaim "Aabaar Khabo" i.e. "I want to eat it again!" This was the birth of this now famous variant of the time-honoured "sondesh." Nobin Chandra's confections were also hot favourites with the monks of the new-born Ramkrishna Mission, who had set up their fledgeling monastery in the neighbourhood. Rakhal Maharaj (Swami Brahmananda), the first president of the Mission and a close friend, confidant and guide of Swami Vivekananda, reportedly once said in jest, "Nobin has cut off our tongues and holds them hostage." The "Dedo" Sondesh was a particular favourite of Sri Maa(consort of Sri Ramkrishna). To this day, this item is sent daily from the Kolkata factory of K. C. Das as an offering to Sri Maa. Dr. Pashupati Bhattacharya, a renowned medical practitioner of Bagbazar, would invariably buy Nobin Das' Rossogolla before visiting Rabindranath Tagore. One day the Rossogolla stock was exhausted in Nobin Das' shop when Dr. Bhattacharya arrived. He had to purchase from an adjoining shop. Rabindranath felt the difference and asked him to bring Rossogolla from Nobin's only. Nobin Chandra was a thoroughly unorthodox "moira," far ahead of his time. After he acquired the art of making rossogolla, he diverted his attention to the perfection of sondesh. From the granular and course varieties then in vogue, he succeeded in making it into a smooth paste and named it "Kastura". He was the first traditional Bengali confectioner to incorporate natural fruit pulp in his creations and Bengalis of the succeeding generations have blessed the creator of the "Aata (custard apple) Sondesh" and "Kathaal (jackfruit) Sondesh." Another curious example of his creative expression was the way he transformed the broken or crumbled balls of casein left over from the process of making "Rossogolla". He mixed these crumbs with "kheer" and added pistachios, raisins and saffron to make a unique kind of "Sondesh". He christened it "Baikuntha Bhog," truly a creation fit to be served at Vaikunth, the abode of the great god Vishnu.<ref>{{Cite web|url=https://www.kcdas.co.in/history.php|title=K.C. Das|website=kcdas.co.in}}</ref> {{Copyvio/bottom}} ==Birth of Rosogolla== In the year 1868 Nobin Chandra created "[[Rossogolla]]" – which was to be his arguably most significant creation.<ref>{{Cite web|title=HISTORY OF RASAGULLA-INDIANMIRROR|url=https://www.indianmirror.com/culture/indian-specialties/rasagulla.html|access-date=2020-11-30|website=www.indianmirror.com}}</ref> It was a popular sweet of his time which was affordable across all economic segments of society. It took some time for [[Rossogolla]] to become popular in the absence of advertising and media as we know it today.<ref>{{cite news|url=https://www.livemint.com/Leisure/J5jK255x5F6wpRll00gVFP/Kolkata-Chromosome-Like-KC-for-rossogolla.html|title=Kolkata Chromosome: Like KC for 'rossogolla'|first=Bishwanath|last=Ghosh|date=15 November 2014|newspaper=livemint.com}}</ref> While there are multiple claims based on oral tradition about "[[Chhana]]" based sweets across other parts of eastern India, documented facts indicate that the process of "[[Chhana]]" making was introduced first into Bengal by the Dutch colonists of [[Bandel]] in the late 18th century. While a form of cottage cheese may have been extant in Indian culture for millennia, the "chhena" manufactured in those days was made by using [[citric acid]] derived from natural fruit extracts. This was a coarse and granular variety with no binding capacity and could not be made to shape into a firm and defined form. Dutch and Portuguese colonists introduced into India [[lactic acid]] (extracted from [[whey]]) to curdle milk, in the late 18th century, along with [[acetic acid]]. Nobin Chandra benefited from this knowledge that created the fine, smooth modern "chhena" with high binding capacity, that was the basic raw material on which he experimented.<ref>{{Cite web|url=https://itiriti.wordpress.com/tag/history-of-bengali-sweets/|title=history of Bengali sweets &#124; itiriti}}</ref>{{Unreliable source?|reason=WP:RS Self-published sources.|date=August 2020}} However, despite synthesizing the superior variety of "[[Chhana]]" using Dutch and Portuguese technology, confectioners all across Bengal were unable to bind it into a firm form because lumps of "[[Chhana]]" in boiling sugar syrup would either form burnt clumps or crumble. Nobin Chandra's experimentation using the technology of [[reverse osmosis]] (which was commercialised in Bengal the early 1820s) finally helped him arrive at the appropriate variety of "[[Chhana]]" with the right binding capacity to form the basis of the [[Rossogolla]].<ref name="rossogolla.zohosites.com"/> One particular incident may have started rossogolla's popularity in the market. One morning a [[landau]] came to a halt at Nobin's shop. A wealthy businessman of 19th century Kolkata, [[Bhagwandas Bagla|Raibahadur Bhagwandas Bagla]], was in the carriage with his family. One of Bhagwandas’ children was thirsty, and their carriage had stopped in search of a drink of water. Nobin Chandra offered his usual hospitality but with a novelty.The little boy was given water to drink along with [[Rossogolla]]s. The child was so delighted with its unique taste that he offered it to his father. The father was equally ecstatic and immediately bought a very large quantity of [[Rossogolla]]s for his family and friends. This unorthodox ‘word of mouth’ proved a very useful tool of publicity and "Nobin Moira's" [[Rossogolla]] became famous in no time across Kolkata. ==GI Status of 'Banglar Rasogolla'== In 2017, the GI Registry granted [[Geographical indication]] status<ref name=":0">{{Cite web|url=https://drive.google.com/file/d/1--7r2Zl7TpVl9SCs_Wm0ZVwAVig20cEr/view?usp=drivesdk|title=Geographical Indication Certificate awarded to Banglar Rasogolla|access-date=17 November 2017}}</ref><ref name=":1">{{Cite web|url=http://ipindiaservices.gov.in/GirPublic/Application/Details/533|title=Geographical Indications Registry Page of Banglar Rasogolla}}</ref> to Banglar Rasogolla. In the entire proceedings before the Intellectual Property India<ref name=":0" /><ref>{{Cite web| url=http://ipindiaservices.gov.in/GI_DOC/533/533%20-%20Reply%20to%20Examination%20Report%20-%2014-12-2016.pdf|title=Examination Report of the dessert before the Geographical Indication Registry|access-date=17 November 2017}}</ref> there is not a single mentioning of [[Rasgulla]] but Rosogolla and Rossogolla, legally establishing Banglar Rasogolla. Besides that, the names Banglar Rasogolla, Rosogolla, Rossogolla or Roshogolla are from [[Bengali language|Bengali]]<ref>{{Cite web| url=https://en.oxforddictionaries.com/definition/bengali|title=Bengali in English|access-date=17 November 2017}}</ref> origin, while [[Rasgulla]] is from Hindi<ref>{{Cite web| url=https://en.oxforddictionaries.com/definition/rasgulla|title=Rasgulla in Oxford Dictionaries |access-date=17 November 2017}}</ref> origin, as such intellectual property right awarded to Banglar Rasogolla differentiates it from Pahala rasgulla, [[Khiramohana]] and other desserts under the name [[Rasgulla]].<ref name=":0" /><ref name=":1" /> ==Acquaintances and popularity== There are numerous anecdotes about Nobin Chandra's creativity. Reportedly, when Maharani Swarnamoyee Devi (the dowager of the house of Cossimbazar and a regular customer at Nobin Chandra's shop), complained that there were no sweets to excite her jaded palate, Nobin Chandra whipped up a delectable confection that made the old lady exclaim " Abar Khabo" (i.e. I want to eat it again) .This marked the birth of the now famous variant of the "sondesh".{{cn}} Nobin Chandra's confections were also popular with the [[monks]] of the then new-born [[Ramakrishna Mission]], who had set up their monastery in the neighbourhood at [[Balaram Bose]]'s residence, famously regarded as "[[Balaram Mandir]]" today. Rakhal Maharaj (Swami Brahmananda), the first President of the mission and a close friend and confidant of [[Swami Vivekananda]], reportedly once said in jest, "Nobin has cut off our tongues and holds them hostage." The "Dedo Sondesh" created by Nobin Chandra was a particular favourite of [[Sarada Devi|Sri Ma]] (consort of Ramkrishna Paramhansa) and to this day, this item is regularly sent from K.C.Das Private Limited as an offering to Sri Ma. Dr. Pashupati Bhattacharya, a renowned medical practitioner of Bagbazar, would invariably buy Nobin Das' [[Rasgulla|Rossogolla]] before visiting [[Rabindranath Tagore]]. One day the [[Rossogolla]] stock was exhausted in Nobin Das' shop when Dr. Bhattacharya arrived. He had to purchase from an adjoining shop. Apparently, Tagore instinctively recognized the difference and asked him to bring [[Rossogolla]] only from Nobin Das's shop. ==Later life and contributions== Contrary to the advice of his friends, family and admirers to take out patents, Nobin Chandra taught the technique of [[Rossogolla]]-making to numerous sweetmeat makers of Bengal. He was open minded and believed that his creation could only gain popularity if available in all sweet shops across the country. Nobin Chandra was a thoroughly unorthodox "moira" whose approach to confectionery was ahead of his times. After perfecting the process of making [[Rossogolla]], he diverted his attention to the perfection of "sondesh". From the granular and coarse varieties then in vogue, he succeeded in making it into a smooth and refined sweet and named it "Kasturapak". He was the first traditional Bengali confectioner to incorporate natural fruit pulp in his creations and created the "Aata ([[custard apple]]) Sondes" and "Kathaal ([[jackfruit]]) Sondesh." Another example of his creativity was the way he transformed the broken or crumbled balls of casein left over from the process of making "[[Rossogolla]]". He mixed these crumbs with "kheer" and added pistachios, raisins and saffron to make a unique kind of "Sondesh". He christened it "Baikuntha Bhog" (implying that it was fit to be served at [[Vaikunth]], the abode of the great god [[Vishnu]]). ==Death and legacy== Nobin Chandra left his legacy to his son [[Krishna Chandra Das]] (1869–1934).<ref name="kcdas.co.in">{{Cite web|url=http://www.kcdas.co.in/|title=K.C. Das|website=kcdas.co.in}}</ref> [[Krishna Chandra Das|Krishna Chandra]] enlarged the inheritance of his father's genius in the art of Bengali sweetmeats. Reinforcing the family spirit of exploration and experimentation, he himself created new sweets such as the "[[Rasmalai|Rossomalai]],<ref>{{Cite web|url=http://tastyvasty.com/mouth-watring-bengali-recipe-rossomalai/|title=Tastyvasty.com|website=tastyvasty.com}}</ref> another perennial favourite. To popularize the "[[Rasmalai|Rossomalai]]", [[Krishna Chandra Das|Krishna Chandra]] opened a new sweet shop at Jorasanko in 1930. He also introduced the canned [[Rossogolla]], which was the first and only canned dessert manufactured in the country at that time. [[Krishna Chandra Das|Krishna Chandra]] died within four years of the opening of his new shop and left the reins of the family business in the hands of his son and successor, [[Sarada Charan Das]]. The enterprising and energetic [[Sarada Charan Das|Sarada Charan]] quickly expanded the family business and established a company named "K.C. Das Private Limited", after his father, under the Companies' Act of 1946. He added to the number of shops in Kolkata, beginning with the shop at Esplanade East<ref>{{Cite web |url=https://www.zomato.com/kolkata/k-c-das-esplanade |title=Archived copy |access-date=19 October 2014 |archive-url=https://web.archive.org/web/20130916005319/http://www.zomato.com/kolkata/k-c-das-esplanade |archive-date=16 September 2013 |url-status=dead }}</ref> under his father's name in 1935. This was the first time that the shop's name was shortened to the crisper ‘[[K.C. Das|K. C. Das]]’ from the original [[Krishna Chandra Das]]. The tradition of innovation continued unbroken with [[Sarada Charan Das|Sarada Charan]] creating the first sweets for diabetics and the "Amrita Kumbha [[Sandesh (confectionery)|Sondesh]]", a significant departure from extant conventions of shape and taste. He also introduced the "[[Sandesh (confectionery)|Sondesh]] Cake" and "[[Ice-cream]] [[Sandesh (confectionery)|Sondesh]]" in order to compete with Western confectionery products and dairy desserts. [[Sarada Charan Das|Sarada Charan]]’s greatest contribution, however, was not just the final products of confectionery but also the manufacturing process under hygienic conditions. He conceived, designed and implemented the use of steam generated from a boiler passed through steam-jacketed pans, to replace the traditional coal/wood burning stoves and conventional "kadais". He was the pioneer in modernizing the traditional Indian confectionery industry. [[Sarada Charan Das|Sarada Charan]]'s establishment K.C. Das Private limited<ref name="kcdas.co.in"/> continues as a popular and widely recognised brand throughout India today. ==In popular culture== In 2018, director Pavel made a film ''[[Rosogolla (film)|Rosogolla]]'' on the life of Nobin Chandra Das. Actor [[Ujaan Ganguly]] portrayed Nobin in the film. ==See also== *[[Bikalananda Kar]] * [[K.C. Das]] *[[Rasgulla]] * [[Sarada Charan Das]] * [[K.C. Das Grandsons]] * [[Bengali cuisine]] ==References== {{Reflist}} {{DEFAULTSORT:Das, Nobin Chandra}} [[Category:1845 births]] [[Category:1925 deaths]] [[Category:Bengali culture]] [[Category:Businesspeople from Kolkata]] [[Category:Indian confectionery]] [[Category:Bengali Hindus]]'