Nobin Chandra was a thoroughly unorthodox moira, far ahead of his time. After he acquired the art of making rossogolla, he diverted his attention to the perfection of sondesh. From the granular and course varieties then in vogue, he succeeded in making it into a smooth paste and named it Kastura. He was the first traditional Bengali confectioner to incorporate natural fruit pulp in his creations and Bengalis of the succeeding generations have blessed the creator of the Aata (custard apple) Sondesh and Kathaal (jackfruit) Sondesh. Another curious example of his creative expression was the way he transformed the broken or crumbled balls of casein left over from the process of making Rossogolla. He mixed these crumbs with kheer and added pistachios, raisins and saffron to make a unique kind of Sondesh. He christened it Baikuntha Bhog, truly a creation fit to be served at Vaikunth, the abode of the great god Vishnu.