Welcome to Comesum - Branded Indian Sweets & Namkeens

Flavour has a new Destination be it all your needs at single roof.

‘COMESUM FOOD JUNCTION’ now at Inderlok Metro Station(Parsvnath Metro Mall) Pure
Vegetarian

Soothing Destination for

• Birthday Parties
• Branded Indian Traditional Sweets & Namkeens in Delhi NCR
• Kitty Parties
• Corporate Thalis
• Corporate Sweets
• Marriage Anniversaries

After storming the culinary landscapes through its fine gastronomic cuisine round the clock,
COMESUM adds another brand in its cap and introduces ‘COMESUM FOOD JUNCTION at
Inderlok metro station (Parsvnath Metro Mall ). After stretching its’s branches at all major cities
& junctions across India has now this new food junction serving multi cuisine food. Built in the
premises of DMRC (Parsvnath Metro Mall ) the place boasts of impressive interior and its
offering cuisine to your taste.

Talk of the cuisine and the place offers array of flavors to pamper your taste buds with Variety of
delicacies through its extensive menu offering Indian to Punjabi, Hydarabadi to South Indian,
Chinese to continental cuisine, be it the main course, combo meals or healthy snacks with
favorite juices mocktails and drinks of your choice, the place offers it all under one roof The best
of beverages - hot or cold, all is served here. The multi-cuisine restaurant at Inderlok Parsvnath
Metro Mall is a gourmet retreat for sure. With a choice of lassi, kesar Milk, slush, shakes and
refreshing mocktails to sip on, one can try the Tandoori veg. bagicha assortment for starters.
These includes all veg delicacies .

We also patronize the Traditional Indian SWEETS & NAMKEENS for the past 10 years under
the name & Style of COMESUM. We offer a wide range of Branded Indian sweets for
Weddings, Corporate needs , Corporate Indian sweets, Customized packing, taking into
consideration the health & hygiene and usage of pure desi ghee & raw materials. Comesum is
also a leading exporter of Indian traditional Branded Sweets.
Our varied range of Indian Sweets & Namkeens are popular and suits taste of Indian Families
which makes it ideal for every occassion & gifting.

Once you are through with the starters , you can move on to the main course and take your pick
from a menu that features delectable fare. You could pamper your palate with delicacies of your
choice from a range of different items Indian , Chinese and Punjabi food. In chaat and snacks
range many varieties of samosas like potli samosa, veg samosa, alloo samosa paneer chilla,
khasta kachori and grilled range is not to be missed. Since the menu is well priced and easy on
the pocket, one can relish a variety of dishes. There are different sections for biryanis and
Chinese delectables. Scrumptious lip smacking range of food thalis and different paranthas like
daal parantha and jodhpuri paranthas served with cooling Raitas and mint chutney is also one of
the attractions of the place. For those with sweet tooth there is wide range of traditional sweets
like kulfi in kesar and badaam flavour, raj bhog, chamcham, kesar pista milk and bakery
delectable.

Entertainment Hub

The soulful Music and live band for entertainment is another attraction of this new hub. There is
free mehendi for ladies ,tatoo for kids , a free portrait & toys for kids is a want for a perfect
entertainment destination.

very culture has many kinds of traditional sweets made of different ingredients and
those are specific to various occassions and festivals as well. Generally, these
sweets are made of easily available, natural ingredients and fancy or chemical
ingredients are not used.

In the northern part of the country, many festivals are celebrated throughout the
country. Predominantly, there are two extreme weathers - summer and winter,
which favour the breeding of buffaloes. Therefore, sweets are mainly made of
buffaloes milk, which is thicker in consistency than cow`s milk and good quality
khoa or mava are made out of them.

Hence, Mawa Mithai dominate in northern India. In the winters, sweet carrots are
available in abundance. So a sweet dish is made in
the winters using fresh carrots, milk, sugar and mava
and it is called "Gajar ka Halwa". During the festival
of Holi, another popular sweetmeat is made called
"gujia". It is very popular all over Northern India but
is made differently in every state.

Kheer is also an important sweet dish in the north. It

is made during birthdays or on other occasions. Kheer is prepared differently in
different states. It is called Phirni in the J&K region, Payesh in West Bengal, Kheeri in
Orissa etc.

In both Bangladesh and West Bengal, the tradition of making sweets, locally known
as "Pitha" still florishes. They are usually made from rice flour, mixed with sugar,
jaggery, grated coconut etc. These sweet meats are typical to a particular season
and occasion.

Pithas are usually enjoyed with the sweet syrups of khejurer gur (jaggery made of
dates). They`re usually fried or steamed; the most common forms of these include
bhapa pitha (steamed), pakan pitha (fried), and puli pitha (dumplings), among
others. Pithas are usually a celebration of the new crop, and often associated with
harvest festivals. In Orissa also "Pitha" is a common sweet. They are cooked with
coconut, lentil, jaggery, condensed dairy products in crepes.

In the state of Bihar, gujia is also famous but are made with semolina or coconut
and dry fruits. Khaja is a sweet delicacy of Bihar. Refined wheat flour, sugar and
edible oils are the chief ingredients of khaja. It is believed that, even 2000 years
before, Khajas were prepared in the fertile land on the southern side of the Gangetic
Plains of Bihar. These areas which are home to khaja, once comprised the central
part of Maurya and Gupta empires.

In the south payasam is a delicacy and is being

made from time immemorial. Payasam is prepared
from milk, coconut extract, sugar, cashews, dry
grapes, etc. Paal payasam is the speciality. Malpua is
prepared from a mixture of powdered rice, milk, ghee
(clarified butter), sugar and honey. Pittha is the
steam-cooked mixture of powdered rice. Chiwra,
beaten rice, served with a coat of creamy curd and
sugar or jaggery is also an age old sweet dish. Makhana (a kind of water fruit) is
prepared from lotus seeds and is taken puffed or as kheer, prepared with milk and
sugar.

In the Western part of the country, every state has its own sweets. Western Sweets
of India Ghari is a sweet dish from the region of Surat in Gujarat. Hence, it is often
called Surati Ghari. In Maharashtra Puran Poli is one of the most popular sweet item
in the Maharashtrian Cuisine. It is made from jaggery (molasses or gur), yellow
gram (chana) dal, plain flour, cardamom powder and ghee.

Modak is an Indian sweet prepared either deep fried or steamed (Ukdiche Modak).
Modak is almost exclusively prepared during the Ganesha Festival around August,
when it is often given as an offering to Lord Ganesha, the elephant-headed
`Remover of Obstacles` (Vighna-harta). Modak is reportedly his favorite sweet.

Karanji is a deep fried dumpling with a filling of grated coconut sweetened with
jaggery and flavoured with powdered cardamom seeds. It is also known as Kanola in
some circles.

Khaproli is a sweet dish, highly popular in southern Konkan. The dish consists of a
fluffy pancake dipped in yellow sweet juice. Tandalachi Bhakri is a Bhakri made of
rice flour. It is the Malvani equivalent of the Maharashtrian Jowari Bhakri or Bajri
Bhakri, which is popular across the Deccan.

Popular parsi snacks include Bhakhra (deep fried sweet dough) Dal Ni Pori
(sweetened lentils stuffed in a light pastry) and Khaman na Lavda (Dumplings
stuffed with sweetened coconut).

Modern sweets are available in all sweet shops all over the country. They are
common amongst all cultures. Some of the main types of modern sweets available
in the north are:

Gulab Jamun is a popular Indian and Pakistani sweet dish

comprised of fried milk balls in a sweet syrup flavoured
with cardamom seeds and rosewater or saffron. It may
have originated from eastern India (Orissa and Bengal).
Gulab Jamun is pronounced "Gulab Jambuh" in
Gujarati,"Pantua" in Bengali. Mixes and finished products
are often available in supermarkets, though it is still
popular to be made from scratch.

Kulfi is a popular Asian, ice cream made with boiled milk typically from water
buffalo. It comes in many flavors, including pistachio, malai, mango, cardamom
(elaichi), and saffron (kesar). Kulfi differs from western ice cream and it is richer in
taste and creamier in texture. As well, where western ice creams are whipped with
air or overrun, kulfi contains no air; it is a solid dense frozen milk.

Jhajhariya is a delicacy of Indian origin made of corn, milk, ghee and sugar
garnished with raisins and nuts. Grated or coarsely ground fresh corn is slowly
roasted in small amount of ghee for a couple of hours until it loses most of the
water and assumes a dry granular form. This is a labor-intensive step since it
involves constant stirring and monitoring. But this pre-processing can be done once
a year and the resulting material can be stored unrefrigerated.

The final preparation is done before serving; it involves heating the pre-processed
stuff for about five minutes on a medium flame, then adding an equal volume of
boiling water, heating for another five minutes and then adding boiling milk
followed by further heating, then adding about an equal volume of sugar and
raisins. It is good when served hot, but better still after refrigerating.

Jalebi is a sweet commonly sold as a street food in India

and Pakistan and Bangladesh. It is made from deep-fried,
syrup-soaked batter and shaped into large, chaotic
pretzel shapes. Jalebis are mostly bright orange in colour
but are also available in white. It can be served warm
and dripping or cold, in which case it has somewhat a
chewy texture with a crystalised sugar crunch. Jalebi is
sold at the Halwai shops and at traditional sub continental sweet makers. The
southern Indian lookalike is jangiri.
The modern sweets of India are famous through out the world. It is available in
almost every sweet shop. Some of the modern Indian sweets are:

Ras Malai is a sweet dish found in the Indian

subcontinent consisting of sugary cream-colored balls of
dough and a creamy sweet liquid, the malai that
originated somewhere in coastal Orissa.

Chena murki is a sweet made of milk and sugar. Milk is

boiled for a long time, it condenses, sugar is added and
sweet is given round shape.

Dharwad is famous for its Dharwad pedha a milk-based sweetmeat. Dharwad, also
known as Dharwar, is a town in India`s Karnataka state.

Parwal Ki Mithai is a sweet made of parwal. It is a dry

sweet. The outer covering is made of Parwal whereas it
has a filling made of milk products. It is rather popular in
Bihar, but is also found in eastern Uttar Pradesh and West
Bengal.

Mysore pak is a sweet south Indian dish, usually served

as dessert. It is made of generous amounts of ghee
(clarified butter), sugar and chick pea (besan) flour.

Shrikhand is a dessert made of strained yogurt. It`s one of the main desserts in
Gujarati and Maharashtra cuisine. The yogurt is tied and hung until all the water has
drained off, the result being a thick and creamy yogurt. Dried and fresh fruit such as
mango are also added. Other ingredients include sugar, cardamom powder, and
saffron. Shrikhand .

History of Indian Sweet

KCdasThe 19th century renaissance in Bengal brought about a dramatic change in

the lives of Bengalis in Calcutta. It is during this time that Calcuttans witnessed the
birth of several sweetmeat shops. Four famous establishments of sweets grew in
the heart of Calcutta during this period. These are Bhim Nag, K.C Das, Dwarika
Ghosh and Ganguram.
Bhim Nag had patronized sandesh during those days. He boasted of an elite
clientele of J.C Bose, Meghnad Saha, P.C Ray and Dr. Bidhan Chandra Roy. Nag had
also invented a special dish to mark the birthday celebrations of Lady Canning. It
was named "Ledikeni" in honour of the Lady and it is very famous till date.

Rassagolla, one of the most popular sweetmeats in India, originating from the
Eastern part of the country, has an interesting modern history. This particular
dessert is mockingly attached to Bengalis. This sweet can be found in almost all
Eastern Indian households, while global malls sell it like hot cakes. Very few people
know that Rasagolla was created in the temple town of Puri in the eastern state of
Orissa, where it has been eaten since medieval times. The best rasagollas in Orissa
are from the town of Salepur, near Cuttack. Another variety made at Pahala near
Bhubaneswar is also equally famous. "Rasagolla" is also known to be the national
sweet of India.

rassagollaThe fine art of making rasagollas was eventually transferred to Kolkata,

West Bengal. Nobin Chandra Das is said to have introduced the delightful taste of
sponge rassagollas to the people of Calcutta. He set up a shop in Baghbazar and the
people there used to jokingly say,`Baghbazarer Nobin Das rossogollar
Colombus`(Nobin Das of Baghbazar is the Colombus of Rassogolla.).After rassagolla,
Nabin Das improved the already existing sandesh. From granular and course variety
he succeeded in making it into a smooth paste. Then K.C Das, the son of Nobin Das
and Sharadacharan Das grandson of Nobin Das joined hands and opened another
shop by the name of K.C Das and then they invented the canned variety of the
highly perishable rasagullas and it became an instant hit. Sharadacharan also
invented "rasamalai".

The third famous shop in Calcutta was of Dwarika Ghosh. He claimed his shop to be
the largest in the whole of Bengal. He advertised with catchy slogans. Soon his
marketing and quality of sweets did the trick and in no time, he recorded maximum
sales recording 20 lakhs. Another, 104 year old, sweet shop called Ganguram and
Sons was opened by Ganguram Chaurasia. The quality of Ganguram`s `Mishti Doi`
(sweetened curd) is unmatched. His family members even claim that Lord
Narayana, had eaten curd in the disguise of a beggar and had even given medicines
to Ganguram for his diminishing eye sight. Now Ganguram has ten branches all over
Calcutta.
Another Indian dessert that blends with the Hindu culture is the Payasam (or Kheer
as it is called in Hindi). This dessert has been an essential dish throughout the
history of India, being usually found at ceremonies, feasts and celebrations. In
Southern India, it is believed that a wedding is not fully blessed if Payasam is not
served at the wedding feast.

In the temples of Guruvayoor and Ambalappuzha, the best and most popular
Payasam dishes are found. In the Ambalappuzha temple, Payasam is served as part
of a tradition, based on an ancient legendRassogula The legend states that Lord
Krishna took the form of an old sage and challenged the king who ruled over that
region to a game of chess. Being a true chess player the king gladly accepted the
sage`s invitation. When the king asked the sage what did he want in case he won
the game, the sage replied that he wanted an amount of rice grains for each square
of the chess board, each pile having double the number of grains than the previous
pile. Therefore, the first square would have only one grain of rice, the second would
have 2 grains and the third would have 4 grains, each pile growing twice the past
pile of rice grains. Hearing this request, the king was shocked that the sage wanted
only what he thought were a few piles of grain, when he could have asked for his
whole kingdom or the riches that he held.

The king lost, so he started placing grain piles on each square, starting with only
one grain. He soon realized that the sage`s demand was not as small as he had
thought it to be. By the 40th square or so, the entire kingdom`s rice reserve had
finished and when he got to the last square he calculated that he would have to pay
the sage 18,447,744 trillions of tons of rice, which was not possible for the King to
pay back at a time. The sage then revealed his true form, that of Lord Krishna, and
said that the king did not have to pay the debt then or at a go but the king would
have to serve Payasam free of cost in the temple of Ambalappuzha, to pilgrims. The
tradition of freely serving Payasam in Ambalappuzha is still continued.

Western Indian Sweet is also famous for one of the most delicious desserts found
throughout the history of Indian food: the Shrikhand. The Shrikhand is a creamy
dessert made out of strained yogurt, from which all water is drained off, leaving the
thick yogurt cream. Exotic dry fruits and fresh fruits like mangoes only enhances
the delightful taste of Shrikhand. This great dessert is one of Western India`s most
popular and traditional dishes, since it has ancient roots in the Indian cuisine.
Modak is also a very famous sweet in Western India. It is made during Ganesh
Chaturthi. There are many varieties of Modak.
Sources

Bharadwai, Monisha. The Indian Spice Kitchen: Essential

Ingredients and Over 200 Authentic Recipes. New York: A
Dutton Book, 1997.

Huton, Wendy. The Food of India: Authentic Recipes from

the Spicy Subcontinent. Hong Kong: Periplus Editions,
1994.

Jaffrey, Madhur. A Taste of India. New York: MacMillan,

1985.

MacMillan, Maya Kaimal. Curried Flavors: Family Recipes

from South India. New York: Abbeville Press Publishers,
1996.

Panjabi, Camellia. The Great Curries of India. New York:

Simon & Schuster, 1995.