Home » LEAD NEWS : “SUGAR FREE CHARCOAL SANDESH USING STEVIA” – AN INVENTION BY IHM TARATALA KOLKATA, UNDER UNION MINISTRY OF TOURISM, FIRST EVER SUCH PATENT RECEIVED BY ANY HOTEL MANAGEMENT INSTITUTE IN INDIA
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LEAD NEWS : “SUGAR FREE CHARCOAL SANDESH USING STEVIA” – AN INVENTION BY IHM TARATALA KOLKATA, UNDER UNION MINISTRY OF TOURISM, FIRST EVER SUCH PATENT RECEIVED BY ANY HOTEL MANAGEMENT INSTITUTE IN INDIA

BY DEBAJYOTI  CHAKRABORTY

KOLKATA | 7 JULY 2025

“Sugar Free Charcoal Sandesh Using Stevia” – invented and has obtained copyright / patented by Institute of Hotel Management (IHM)  Taratala Kolkata,  under Ministry of Tourism, Government  of India, is a modernized version of the traditional Bengali sweet.

Bengali sweets, particularly Sandesh, have been an integral part of India’s confectionery tradition for centuries. Dating back to the 18th century, Sandesh has evolved from a simple chenna preparation into a refined delicacy enjoyed in various forms. However, with changing dietary preferences and an increasing demand for healthier options, there has been a strong need for low-calorie, sugar-free, and innovative versions of traditional sweets. The Sugar Free Charcoal Sandesh Using Stevia is a contemporary adaptation of this classic, integrating modern, health-conscious ingredients while preserving its essence.

This reinvented version of Sandesh introduces an unconventional combination of chenna, stevia sweetener, activated edible charcoal, almonds and ghee creating a visually striking and healthier dessert. Stevia serves as a sugar substitute, making it suitable for diabetics and those looking to reduce sugar intake. The addition of activated charcoal gives the Sandesh its distinctive onyx appearance while offering potential health benefits such as digestive detoxification.

The unique combination of aesthetics, taste, and health benefits makes this dessert highly marketable. It has strong potential for inclusion in luxury dessert menus. By blending tradition with culinary innovation, it offers an indulgent yet health-conscious experience that resonates with both classic sweet lovers and contemporary food enthusiasts.

The Sugar-Free Charcoal Sandesh Using Stevia offers multiple health benefits by incorporating natural, low-calorie, and functional ingredients while maintaining the essence of traditional Bengali sweets.

1. High-Quality Protein and Nutrients from Chenna:

* Chenna is rich in protein, calcium, and essential amino acids, promoting muscle repair, bone strength, and overall health.

* The combination of dairy proteins ensures a balanced nutrient profile suitable for individuals looking for healthier dessert options.

2. Diabetic-Friendly and Zero-Calorie Sweetener:

* This dessert replaces refined sugar with stevia, a natural, zero-calorie sweetener.

* Stevia helps regulate blood sugar levels, making the Sandesh a safe option for diabetics and those on a low-sugar diet.

* The overall calorie count is reduced compared to traditional Sandesh, supporting weight management.

3. Detoxifying Properties of Activated Charcoal

* Edible activated charcoal is known for its ability to bind toxins and impurities in the digestive system, promoting detoxification.

* It may help reduce bloating, improve digestion, and absorb harmful substances from the body.

* Unlike artificial food coloring, activated charcoal provides a natural onyx hue with potential health benefits.

4. Heart-Healthy Fats from Almonds and Ghee

* Almonds provide healthy monounsaturated fats, vitamin E, and antioxidants, which contribute to heart health, improved brain function, and better skin health.

* Ghee contains beneficial omega-3 fatty acids that support gut health, metabolism, and joint lubrication when consumed in moderation.

5. Gluten-Free and Natural Ingredients

* This Sandesh is entirely gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.

* The absence of artificial preservatives, additives, and refined sugars makes it a clean, natural dessert option.

6. Promotes Satiety and Reduces Sugar Cravings

* The high-protein content of chenna helps in reducing hunger and cravings, preventing excessive calorie consumption.

* Stevia and natural dairy fats contribute to a satisfying, guilt-free indulgence, making it a great alternative for those seeking healthier sweet options.

In summary, the Sugar-Free Charcoal Sandesh Using Stevia is a nutrient-dense, diabetic-friendly, and detoxifying dessert that offers the best of taste and health. By replacing sugar with stevia, using activated charcoal for detox benefits, and incorporating protein-rich dairy ingredients, this Sandesh presents a modern, health-conscious take on a beloved traditional sweet.

IHM Kolkata Sets a Benchmark in Culinary Innovation: Invents Sugar-Free Charcoal Sandesh Using Stevia:

Institute of Hotel Management, Taratala, Kolkata (IHM Taratala Kolkata) under Ministry of Tourism Government of India — A premier hospitality education institute — has proven its position as a pioneer in culinary excellence and innovation by becoming the first and only hotel management college in India under Ministry of Tourism, Govt. of India to develop and copyright the Sugar-Free Charcoal Sandesh using Stevia by the Innovation and Incubation Cell, IIC-IHMK under the chairmanship of Mr. Raja Sadhukhan, Principal along with team of IHM Taratala Kolkata and Dr. Santanu Dasgupta (Expert member).

This revolutionary dessert is not just a fusion of tradition and health consciousness — it’s a culinary breakthrough. By integrating the detoxifying benefits of activated charcoal and the natural sweetness of Stevia, IHM Taratala Kolkata has given a modern, health-friendly twist to Bengal’s iconic Sandesh. This innovation caters especially to diabetic and health-conscious consumers without compromising on taste or authenticity.

This achievement reaffirms that IHM Taratala Kolkata is not just a place of learning — it is a hub of innovation, culture, and leadership in the hospitality world. The Sugar-Free Charcoal Sandesh stands as a symbol of IHM Taratala Kolkata’s creativity, health-conscious thinking, and deep respect for culinary heritage.

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