Why is Tangail famous for 200 years.
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| Why is Tangail famous for 200 years. |
Why is Tangail famous for 200 years.This village, 6 km away from Tangail city, was famous for making pure spoon. About two hundred years ago, an artisan named Jessorath Hal first made this sweet. The characteristics of this sweet are unique in the rotating current of time. Food lovers come from different parts of the country to eat this spoon that is mixed in the mouth.
The main ingredients for making porabari chamcham are milk chickpeas, flour and sugar. The sparkling softness of these ingredients is as unique as the scent. Dry powdered mawa is sprinkled on the spoon of reddish colored porabari. This special sweet, which is incomparable in taste and smell, has retained its popularity even today.
Tangail district is a legacy of heritage and folk culture of Bengal. It is said in the proverb about the folk-tradition of this traditional town- ‘Chamcham, Tomtam and Sari, these three are the houses of Tangail. Not only sound education but his alertness and dedication too are most required. That is why Porabari Chamcham is called the 'King of Sweets'.
There is a 200 year old history associated with the splendor of Porabari. History tells us that a man named Dasaratha Gaur came from Assam to Porabari on the banks of river Jamuna in Tangail during the British rule. He first started making chamcham with the water of Jamuna and pure milk of cows. Later he started a sweet business there.
Earlier, in 1808, Porabari village was developed as a river port. At that time Porabari Bazaar, a bustling business center, was established on the west bank of Dhaleshwari. At that time big merchant boats, launches and steamers were crowded at Porabari Ghat. A delicious spoon was added to this market and a sweet market was formed. Gradually, about half a hundred spoon-making factories were set up in Porabari.
At present Khoka Ghosh and Gopal Chandra Das are notable among the sweet traders of Porabari. However, not Porabari, at present Panchani Bazar of Tangail city is representing the sweet industry. Joykali Mistanna Bhandar, Gopal Mistanna Bhandar and Tangail Porabari Sweet House still have unadulterated Porabari spoons. There are about half a hundred sweet shops in this Panchani market. And now there are only four to five sweet shops in the old house where Chamcham was born.
The shape of the spoon is very long. The color is dark brown as it burns on a light fire. From the outside it looks a lot like burnt bricks. The outside is a little hard but the inside is very soft and the juice is taitambura. Each cell in the inner soft part of the reddish-pink hue is full of hard sweetness. The taste of this sweet is incomparable with the thick juice and the smell of fresh baby. The main ingredients for making delicious spoonfuls are milk, sugar, water, a little flour and cardamom seeds.
According to the concerned, Chamcham is a delicious dessert, which is tempting for people of any age. The exchange of greetings with this spoon is still common in weddings, pujas, birthdays, exam results, job promotions, election wins, new jobs, in-laws or relatives. Porabari Chamcham is made every day in about half a hundred sweet shops in Panchani Bazar of the city. Most shop owners make these spoons themselves. Again there are multiple collaborators to support their work. Large sweet shops produce an average of five to 10 ounces a day.
However, when asked why Chamcham is still so popular in the long run, local resident Nazmun Salehin said, "When I was a child, I saw a few Hategona shops. Now there are many shops. The taste of sweets and the current taste has changed a bit in childhood. However, the quality of sweets has not changed much compared to the past. Porabari spoon is much tastier than other sweets. In the long run, the splendid traders still retain that reputation. '
Swapan Ghosh, president of the Tangail District Restaurant and Sweet Traders Owners Association, said, "My father started the confectionery business in 1939. From there I am also doing sweet business. I have a son in my next generation. Originally, the splendor of this terracotta house originated from the British period. '
Regarding the popularity and taste and quality of Chamcham, Swapan Ghosh said that one of the reasons why Chamcham is delicious is that the milk of cows that come from the char areas is very good. And water also has an issue. The taste of this sweet is a combination of milk, water and artisan. The sweets are very natural. No chemicals are used in making sweets. For all these reasons, Chamcham has become famous. Apart from Bangladesh, this porabari has a good reputation in different countries. However, the sweet flavor of that time is not there now. We are trying to retain the previous flavor. Even then, there is no better sweet than Tangail's Porabari sweets.
Sumir Ghosh, head of Joykali Confectionery, said, "I have been in the sweet business since my ancestors. It is our family tradition. That is why I am also doing sweet business. We have a sweet reputation all over the country. At present the spoons are being sold at Rs. Our sweets are different from other stores in quality and quality. That's why sales are high.
Dwip Das, head of Gopal Mistanna Bhandar, said, "We have a reputation for quality and quality of sweets. This sweet carries the tradition of Tangail. So we also do a lot of good quality sweets to preserve that tradition. There is a huge demand for sweets. But now the price of sugar has gone up. And having to pay the weight of sweets without packets. That is why the price of sweets has been increased. Now sweets are being sold at Rs. 250 per kg. Each kg contains 14 to 18 pieces of sweet.
At present the Ghosh and Pala communities of Tangail are hereditarily engaged in the sweet industry. However, many with the titles of De, Nag etc. have also been engaged in making sweets. The Modak holders of Tangail are also involved in the confectionery industry. And besides Chamcham, which determines the identity of the district, now sweets like Rasgolla, Amritti, Jilapi, Sandesh, Danadar, Yogurt, Khir, Rasmalai, Kalojam, Khwaja, Batasa, Kadma, Nai Tana etc. have also soaked the minds of food lovers. But the sweetness of Tangail means the splendor of Porabari.
