Whenever we alumni meet we reminisce about our Banaras days - how can we ever forget mothwatering foodie memories of our all time favourite sweet - the delicious Lavang Lata we relished at Pehelwan in Lanka followed by hot Milk (in winter) or cold Lassi (in summer)
So here I repost my Heritage Cuisine Foodie Blog (written in the years 2006) on searching for Lavang Lata in Pune...
But these versions of the Lavang Lata were nowhere close to Pehelwan’s Banarasi Lavang Lata.
But having come so far, I decided to give it a try and looked at the sweets on display in trays behind a glass counter - Rasgullas, Sandesh, Rajbhog, Gulab Jamuns, Malai Sandwiches - the ubiquitous ‘Bengali Sweets’; and suddenly a man came out carrying a tray of piping hot Lavang Latas, the very sight of which made my mouth water so much that I ordered one immediately.
Don’t use your teeth – but slowly, very slowly, just roll the Lavang Lata on your tongue and lightly press on the roof of your mouth till the delicacy melts releasing its luxurious flavour and divine fragrance into your gustatory and olfactory systems.
And remember, keep your eyes closed, shut yourself to the outside world, focus on your tongue, internalize the experience and transcend to a state of delightful ecstasy, till you feel you are in seventh heaven. That’s the art of eating.
The invigorating taste lingers on my tongue for a long long time, as if for eternity.
And I am going to “Babu Moshai” this weekend – this time to sample the Rasgullas, maybe the Sandesh – and I’ll tell you all about it right here.
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