`  ==Comment by ==   It is NOT acceptable at all that Rasgulla or Roshogolla was created at Odisha. The primary ingredient of Rossogolla is Chhana or cottage cheese. The Indians first learnt the art of making chhana from the French/Portuguese who stayed in a colony at Chandannagore in Hoogli District, West Bengal during the British Raj. In fact, this art of curdling milk into Chhana was considered a taboo by the Hindus and no Chhana products were allowed inside temples or offerred for any holy ritual. Consequently, it is not possible that Rossogolla was created in Odisha centuries back when the art of making Chhana was first learnt not before the later half of 18th Century or the first half of 19th Century. Moreover, it cannot be offerred at Puri temple as Chhana was considered taboo as milk which was considered very holy had to be curdled to make Chhana. It is only in 1868 that the Rossogolla was first created in Bagbazar, North Kolkata in West Bengal.  FACT-1 The Hindu female deity Lakshmi is served rasagollas on the last day of the annual Rath Jatra festival at Puri. This is a 600+ year old tradition called NILADRI BIJAY.  FACT-2 The word cheese is derived from Latin Caseus that comes from Sanskrit Kaasi indicating that chhena was made in India in ancient times.  FACT-3 Even in the rest of Bengal, outside Kolkata, it is the larger, browner Oriya version of rasagolla that is prepared. The K. C. Das/Ganguram chewy “sponge” rasagolla is confined only to Kolkata.  FACT-4 The only Portuguese cheese in Kolkata is the Bandel cheese which is very salty and smoked. It is available in New Market, and Anglo-Indians usually buy it. It is totally different from sweet chhena dishes.  FACT-5 Even the Bengali dish Sondesh predates the arrival of the Portuguese.  FACT-6 All true Portuguese origin dishes – Bibenca, Vindaloo (Vin de Alho in portuguese), Kaju (Caju in Portuguese.), Batata (Batata in Portuguese), have Portuguese sounding names. But chhena does not sound like Queijo in Portuguese.  FACT-7 The Portuguese arrived in Baleshwar, Orissa at the same time as Bengal.  FACT-8 Even KT Achaya merely hypothesized Portuguese origin (and was wrong). It took a chauvinist Bengali writer Chitrita Banerjee to stake a formal Bengali claim to the rasagolla. Her book is so narrowly focussed on Bengali readership that she freely uses Bengali terms everywhere, making it difficult for non-Bengalis to even read.  FACT-9 Even if the Portuguese were to have introduced chhena to India (which is wrong), the timeline is enough for the Puri temple cooks to have picked it up and incorporated it into the temple cuisine.  FACT-10 Rasagolla has been cooked in Salepur for one and a half centuries.  FACT-11 Milk curdling from whey was done way back in 12th century India (See P. Arundhati's book,`` The Royal Life in Manasollasa,``, Sundeep Prakashan, 1994.)  FACT-12 Rasagolla is made from whey-curdled milk. Even if KT Achaya was correct, the Portuguese would simply have shown Bengalis how to curdle milk from acid. It has no bearing on the history of rasagolla.  FACT-13 The K C Das site also claims that Nobin Das wanted to patent rasgulla. Except that there was no patent law in India those days! The first ever legislation to protect intellectual property law had just been introduced in India! It was Act VI of 1856 on Protection of Inventions. It granted ``exclusive privileges`` to the inventor. The legislation was designed only to safeguard British colonial interests. The first real patent law enacted in India was the Indian Patents and Designs Act 1911. Even this law was to safeguard British colonial interests and not designed to protect Indian inventors. This led to the Indian Patents Act of 1970: the first patent law designed to protect the likes of Indian inventors such as Nobin Das, which was over a century since he masqueraded as the creator of the rasgulla.`