In the heart of Kolkata’s vibrant culture lies a Durga Puja celebration that stands out for its distinctive rituals and deep-rooted traditions. The puja organized by Chandra Saha and Chandan Paul has garnered attention for its unique custom of initiating the puja ceremonies with a special homage to the lady head of the family and the ‘Kumari Puja’. This practice, deeply symbolic of respect and reverence within the family structure, sets the tone for the rest of the festivities.
Spanning from ‘Saptami’ to ‘Nabami’, the puja is marked by an elaborate array of culinary offerings to Goddess Durga, each day featuring different traditional Bengali dishes. ‘Khichuri’, a comforting rice and lentil dish, ‘Polao’, a fragrant rice preparation, and ‘Pushpanno’, a ceremonial sweet rice, are among the key dishes served. However, it is on ‘Nabami’, the penultimate day of the festival, that the offerings take on a distinctive aquatic theme with various types of fish being presented to the deity, symbolizing abundance and fertility.
The climax of the puja, known as ‘Sondhi Puja’, is an extravagant affair where an impressive array of 56 different types of food are offered to Goddess Durga. This ritual, known as ‘Chappanna Bhog’, is not just a feast for the senses but also a testament to the devotion and meticulous planning of Chandra Saha and Chandan Paul.
Such unique practices not only highlight the diversity within Durga Puja celebrations across Kolkata but also emphasize the importance of family and culinary heritage in Bengali culture. As this special puja continues to draw admirers from far and wide, it stands as a shining example of how traditional rituals can be both preserved and celebrated in contemporary times.
