Some foods are eaten quickly.
Some foods are remembered for a few days.
And then there are foods like Goynabori—which stay with you much longer, not just on the tongue, but in the mind.
Because Goynabori is not just food. It is time, patience, and a quiet kind of love shaped by hand. And today, it feels as if we are slowly waking up to the fact that this beautiful tradition needs saving.
A Food That Looks Like Art
At first glance, Goynabori doesn’t even look like something meant to be eaten. It looks like decoration—tiny flowers, spirals, bangles, and delicate patterns laid out to dry under the sun.
But the ingredient list is disarmingly simple: biuli dal (urad dal).
The lentils are soaked, ground into a smooth paste, and beaten until light. Then comes the real work. Using fingers, sometimes a small stick, sometimes just instinct, the paste is shaped into intricate designs on pieces of cloth or trays. The sun does the rest, slowly drying them until they harden. Later, these boris are fried or cooked in gravies, where they soften slightly but still hold their shape—reminding you that what you’re eating was once carefully crafted, not mass-produced.
The name itself is tender and telling:
Goyna means jewelry, and bori is the humble lentil dumpling. Jewelry made not of gold, but of dal and sunlight.
Why Midnapore Matters
While boris are part of kitchens across Bengal, Goynabori has long found its strongest roots in Midnapore. In many villages there, making boris was once part of the rhythm of life. Winter mornings were perfect for it. The air was dry, the sun gentle, and there was time—something that feels increasingly rare today.
Women would sit together in courtyards, talking while their hands worked almost automatically. Stories were exchanged, recipes debated, children hovered nearby, and trays slowly filled with patterns. No one called it heritage then. It was simply life. And perhaps that is what makes it so fragile today. When something is part of daily life, no one thinks it might disappear.
The Quiet Importance of Bori
To understand Goynabori, one has to understand how important bori is in Bengali cooking.
In many homes, boris are more than an ingredient. They are comfort. The smell of boris frying in mustard oil is enough to tell you that a simple, satisfying meal is on the way. They add texture to vegetables, body to light curries, and sometimes even become the highlight of a dish. For generations, they were also a clever way of preserving food—storing protein in a form that could last for months. Goynabori grew from this everyday tradition, taking something ordinary and turning it into something extraordinary.
When Traditions Begin to Fade
Traditions rarely disappear overnight. They fade quietly.
A courtyard becomes an apartment.
A working day becomes longer.
Ready-made packets replace handmade trays.
And slowly, without anyone noticing the exact moment, a skill stops being passed down.
Goynabori needs time and patience. It needs sunlight, space, and hands that are willing to move slowly. Not every household can afford that anymore. Today, only a small number of artisans in Midnapore continue to make Goynabori regularly. And many of them will tell you the same thing: fewer young people are learning the craft.
That is the part that should worry us.
A Small Rescue Mission, One Plate at a Time
Saving a tradition does not always require big campaigns. Sometimes it begins with small decisions.
Choosing handmade Goynabori when you see it.
Serving it at a family gathering.
Asking where it came from, who made it.
Telling its story to someone who has never heard of it.
Because traditions survive when people care enough to keep using them. Watching someone make Goynabori is a strangely calming experience. The hand moves slowly, carefully, shaping each line. There is no hurry. No shortcuts. Just focus. In a world that is always rushing, this slowness feels almost radical.
There Is Still Hope
The good news is that people are beginning to look back at traditional foods with fresh eyes. There is curiosity again—about where food comes from, who makes it, and what stories it carries. Food lovers, bloggers, and small media platforms are starting to talk about crafts like Goynabori. And every time someone talks about it, writes about it, or serves it, the tradition gains a little more life. Revival does not happen all at once. It happens in small, steady steps.
Okay, where did we stay?
We stayed for the night at Panchetgarh Rajbari. It’s around 20 min drive from Runa di’s house, where we documented the Bori making. It’s a heritage homestay, certified by the government tourist department. The pricing is 1900/- per head per day, inclusive of all meals. The stay is pretty decent. Please check a few pictures.
In the End
Imagine a winter afternoon in a village in Midnapore. A tray of freshly shaped Goynabori rests in the sun. A grandmother adjusts a pattern. A child watches, half curious, half impatient. Somewhere between those two generations, a tradition is either lost—or passed on.
That moment decides everything.
Perhaps our role is simply this: to notice these moments, to value them, and to make sure that foods like Goynabori do not become stories we tell only in the past tense.
Important points:
- Where we got the Goyna Bori: Runa Saha@ 7679684790
- Where to stay nearby: https://panchetgarh.com/
Bon Apetit!!!
Indrajit Lahiri
foodkaseries@gmail.com
