
A timeless treat: The 200-year journey of Bengal’s Sada Bonde
The Hindu
While its appearance is similar to the widely known, easily accessible and highly saturated orange-coloured bundiya made from chickpea flour, sada bonde’s simplicity stands out. It has a distinct aroma and flavour that emanates from its star ingredient roma kolai (yardlong bean seeds). These droplets are tender, supple, and succulent, and easily melts in the mouth, which makes it hard to stop at just one scoop.
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