Illustration/Uday Mohite

'Pahala rosogolla has a shorter shelf life'
"Pahala rosogolla is like the Rolls Royce of rosogollas," says chef anees Khan of Star anise Patisserie, making a case for the version that's two shades darker than the familiar variety. It gets its name from a village on the outskirts of Bhubaneshwar. Khan, who hails from Odisha, makes a pilgrimage to the village every time he travels to his native place, just to savour this variety.