Earth Story Farms — led by Senjuti Mahato and Abhishek Choudhury — is championing the traditional art of nolen gur, a cherished winter delicacy made from date and palm tree sap with deep cultural roots in Bengal’s culinary heritage. The founders were motivated by concerns over today’s processed foods and a desire to promote clean, authentic eating built around seasonality, heritage and natural ingredients.

Located in Bankura, an area with ideal cold, dry climates for sap flow, the farm works with local harvesters — known as shiulis — who tap trees at night to collect fresh sap in earthen pots. This sap is slow-cooked over a wood fire, transforming it first into liquid jaggery (“jhola”) and then into solid jaggery (“patali”) as water evaporates and sweetness deepens.

Earth Story Farms preserves craftsmanship over commercial shortcuts, avoiding plastics and artificial additives so their nolen gur retains rich flavour, aroma and nutritional integrity — qualities often lost in mass-produced alternatives. Beyond seasonal production, the duo has expanded offerings to create year-round livelihoods for over 80 artisans, including sap collectors and jaggery makers, by diversifying products such as powdered jaggery and other farm-to-table items.

The venture also bridges tradition and modern convenience by presenting patali gur in usable cube forms while celebrating Bengal’s rich food legacy. Customers report nostalgic memories and deep satisfaction with pure, additive-free jaggery that connects them to taste, culture and wholesome nutrition.