414 years Oldest Durga Puja of Undivided Bengal in Kolkata I Huge Nabami Bhog in a Brahmin family

During Navami, our pilgrimage led us to the legendary Sabarna Roychowdhury Durga Puja, hailed as Kolkata's first Durga Puja celebration. Originating from Barisha Atchala Bari, this tradition has now expanded to encompass eight distinguished locations. Our immersive exploration unfolded the sacred rituals within the Atchala and Mejo Bari Durga Puja.

The historical significance of Kolkata finds its roots entwined with the Choudhury family. The inaugural puja happened in the year 1610 by Roy Lakshmikanta Majumdar Choudhuri set the Atchala format, where all deities, including Ma Durga, were congregated under one structure—a tradition that endures to this day.
Welcomed warmly by Shivam, the 35th generation scion of Atchala Bari, we immersed in the legacy of their 414-year-old Pujo. Shivam illuminated us about the non-vegetarian, fish-centric bhog offered during their ceremonies.
Our journey continued as we joined our friend Somek at Mejobari Durga Puja, where, in accordance with tradition, fish bhog was offered to their goddess. The main bhog was meticulously prepared in one kitchen, while the communal meal was prepared in another.
We joined the family members and visitors for the bhog ceremony. Commencing with a small portion of the main offering, the subsequent serving of non-bhog dishes portrayed simplicity coupled with soulful flavors.
Returning to Atchala Bari, we spoke to Malabika and Piyali Roy Choudhary, who eloquently articulated their family's devotion to the goddess, treating her arrival akin to a beloved daughter returning home. Walking us through rituals and traditions, their emotions swelled discussing her departure the following day, leaving a poignant impression on us.
As evening descended, veg bhog was offered to Radhakrishna while non-veg bhog to goddess Durga. Luchi, aloor dum, malpoa, and sweets adorned the former's platter, while the latter's feast comprised fried rice, bhetki paturi, potoler dolma, chatni, papad, and rosogolla. It was a memorable food experience because what we had on our plate was a slice of history.