In a landmark achievement for the Indian hospitality education sector, the Institute of Hotel Management (IHM), Kolkata—under the Union Ministry of Tourism—has received a patent for its innovative sugar-free “Charcoal Sandesh” made with stevia, edible activated charcoal, and traditional chhenna. This makes IHM Kolkata the first hotel management institute in the country to receive a patent for a dessert.
This unique offering, created as part of a collaborative effort between students and faculty, blends traditional Bengali flavours with modern, health-conscious culinary trends. The patented dessert was developed to address rising consumer demand for healthier alternatives without compromising on indulgence or presentation—making it a promising fit for boutique dessert menus and luxury hospitality establishments.
“We wanted to reinvent the sandesh while staying rooted in Bengal’s culinary legacy,” said Raja Sadhukhan, Principal of IHM Kolkata. “Our charcoal sandesh caters to evolving guest expectations—especially those looking for sugar-free, visually striking desserts.”
The creation process involved experimenting with activated charcoal—derived from coconut shells and known for its digestive and detoxifying properties—and stevia, a natural zero-calorie sweetener. The result is a sandesh that not only carries the richness of traditional chhenna but also aligns with wellness trends prevalent in premium hospitality spaces.
Now, IHM Kolkata is in talks with leading sweet chains and five-star hotels to bring the dessert to market. The institute believes that the sandesh, with its dramatic black appearance and health-forward ingredients, will appeal to both domestic and international guests seeking contemporary Indian desserts with a twist.
Source: TOI
