Sambalpur: Residents of Sambalpur have been long demanding GI status for sarsatia, a delectable sweetmeat, made from rice powder, sugar and most importantly, the twigs of ganjer tree.
The delicacy owes its origin to the 16th century and was eaten by almost all families. Women used to soak sarsatia in milk to feed their children. It was offered to Maa Samaleswari during Dussehra.But now the delicacy is confined to a few families, who have not only preserved it but are also selling it.
“Sarsatia is no ordinary food. Its speciality needs to be highlighted. Had there been a concerted effort, then sarsatia would have received the GI tag by now. Very few people have studied about sarsatia but good amount of background information is required like its nutritional value and that it can be stored for some days,” said Siddhartha Panda, a lecturer of Maa Jhadeswari College, Dhama. His family has been making sarsatia for a long time.
Similarly, the family of Prabhulal Gupta (56) has been making sarsatia for three generations. The preparation starts around 6 am at his shop and goes on throughout the day. “Discussions are on for the GI tag. I have provided background information about the delicacy. My family and me are engaged in the preservation of the cultural food. My next generation is also keen to make sarsatia,” said Prabhulal.
Commissioner of Sambalpur Municipal Corporation, Vedbhushan, said background work for GI tag for sarsatia is underway. “We have gathered some documents about it. We are in the process of getting information about its historical background and uniqueness. We have to meet all the criteria that is required to get the tag. I cannot give a timeline. Our efforts are on,” he said.

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