While famously celebrated for its mangoes, the district of Chapainawabganj holds a much wider treasury of traditional heritage, ranging from brassware, paddy, and kalai roti to exquisite Nokshikantha embroidery.
Yet, tucked away in the Shibganj upazila, there is another century-old culinary treasure that demands equal renown: the legendary “Adi Chomchom.”
Local residents proudly claim that while chomchoms are prepared in various corners of the country, none can match the distinctive taste, texture, and character of this particular sweet.
Nawab-era roots
The roots of Shibganj’s Adi Chomchom are deeply embedded in the historical soil of the Nawab era. The region once shared close administrative ties with Gour, the capital of ancient Bengal, as well as the Malda district of undivided India.
During that period, a large number of master sweet makers resided in the area.
Following the partition of the subcontinent in 1947, many of these families migrated to Malda, but a few chose to remain in Shibganj, preserving and passing down their ancestral sweet-making techniques across generations to the present day.
Coming in various shapes, these distinctive sweet features a beautifully designed, firm, sweet outer crust that gives way to a soft, pinkish interior. Its reddish-brown colour, reminiscent of burnt brick, its unique aroma, and its unparalleled taste set it apart from all other chomchoms.
The historical chronicle of this sweet treats Narendra Kumar Sarkar as its pioneer, who first began selling “Adi Chomchom” in the Shibganj bazar around 1858. Before long, the reputation of his confectionery crossed the borders of Sona Masjid and Kansat, reaching the then subdivision town of Chapainawabganj.
Following Narendra’s demise, the family business was steered by his two sons, Tabol Sarkar and Indrabhushan Sarkar. Today, representing the third generation, the rich heritage is kept alive by Indrabhushan Sarkar, Tabol’s son Arun Kumar Sarkar, and Bijoy Kumar Sarkar’s son Ripon Kumar Sarkar.
The tradition remains anchored across three adjacent municipal establishments in Shibganj town, “Adi Chomchom,” “Asal Adi Chomchom,” and “New Adi Chomchom.”
Secrets of ‘Kora Pak’
According to the sweetmakers, pure cow’s milk chhana (curd) is the absolute foundation of Adi Chomchom. However, high-quality ingredients are merely the beginning; the craft demands decades of experience, flawless skill, and a highly specialised preparation process.
The artisans assert that this sweet cannot simply be replicated by anyone, as its quality is deeply intertwined with the unique water, weather, and environmental characteristics of the region.
Indeed, past attempts by sweetmakers from Rajshahi and other areas of Chapainawabganj failed to bring the same taste and quality.
The artisans reveal that the primary secret behind this delicacy is the precise coordination of chhana, mawa, and sugar cooked using a specific hard-boiling technique (kora pak).
The temperature of the hearth is of paramount importance; even a slight variation can completely ruin the colour, taste, aroma, and texture of the sweet.
Similarly, the preparation of the sugar syrup demands meticulous vigilance. Local elders remark that the sweet cannot be prepared by anyone who is restless or absentminded; every phase requires patience, experience, and absolute control.
Among the legendary master-craftsmen of the region, Bhadu Saha stands out as the most famous. It is said that he was capable of crafting gigantic chomchoms weighing up to half a maund.
In the post-independence period, one such colossal sweet was showcased at an exhibition in the Chapainawabganj town stadium, sparking widespread discussion.
Push for GI status
Given its rich history and unmatched quality, there is a growing consensus that the sweet deserves formal protection.
Mahatab Uddin, former president of the Dhaka-based Chapainawabganj District Association, strongly advocates for this, stating that recognising Shibganj’s Adi Chomchom as a GI product is the need of the hour.
He points out that the quality, flavour, and characteristics of this sweet are so unique that they cannot be replicated anywhere else in Bangladesh.
Mazharul Islam Toru, principal of Adina Fazlul Haq Government College, echoes this sentiment, noting that GI recognition would propel the sweet onto the global stage and play a critical role in conserving local heritage.
Local administration is now actively taking up the cause. Md Mazharul Islam, the Upazila Nirbahi Officer (UNO) of Shibganj, stated that the initiative for GI recognition will be officially proposed at the district development meeting.
Moreover, Abu Saleh Md Musa Jangi, the deputy commissioner (DC) of Chapainawabganj, affirmed that Shibganj’s Adi Chomchom fully possesses all the qualifications required for GI status.
Once the official proposal is received from the upazila administration, the district administration will promptly collect data, prepare documentation, and submit the proposal to the relevant ministry.
