As a Bengali, I can testify that there are two food items that have always ruled my plate – fish cooked in mustard oil; and fresh, hot Rasogollas. While this could appear to be a generalization of sorts, I haven’t met many Bengalis in my life with palates that are incongruous with the above. So, last week, when news of the GI tag for ‘Rasogolla’ being granted to West Bengal, spread across the country, the topic of “Geographical Indications” came … Continue reading Why I Love My Rasogolla Without its GI Tag