FROM ROYAL KITCHENS TO CULTURAL HERITAGE: SITABHOG AND MIHIDANA AS AN EMBLEM OF JOY, PROSPERITY AND CRAFTSMANSHIP IN WEST BENGAL

Abstract

Food is a critical element of culture, storing memory and shaping identity among people. This paper examines Sitabhog and Mihidana, two popular Bengali confections that developed in nineteenth-century royal kitchens of Maharaja Vijaychand Mahatab of Burdwan and later transcended their aristocratic beginnings to become symbolic representations of Bengali culture. It is to track down their historical origins and traditional production process, the socio-cultural implications of these sweet delicacies and the factors that influence their preservation while facing modernization and commercialization. A qualitative descriptive design was used with historical narrative, ethnographic observation and oral narratives of artisans and culture bearers in Burdwan. Primary and secondary data collected from field visits and archival sources respectively were thematically analyzed to narrate the journey of these sweets from royal confection to a heritage icon. The present study demonstrates that the two sweets epitomize not only the artisanal beauty and richness of Bengal but also a resilient cultural identity, their 2017 Geographical Indication (GI) registration is a validation of that heritage. Nevertheless, their legitimacy is being challenged by factors such as diminishing skills, increased cost of materials and knock-offs. It is argued that the protection of these sweets can be equated to navigating between cultural and economic sustainability through heritage education, artisan training and policy support, so that Sitabhog and Mihidana remain vibrant icons of Bengal’s culinary and cultural heritage.