The origins of this iconic sweet date back to the early 1950s, when Christian missionary Andreas Bati first developed the recipe amidst a vibrant era of European influence in the hills. Initially crafted in modest batches, Kalimpong Candy quickly became a local favorite, spurring demand that extended beyond the town to neighboring regions such as Darjeeling, Sikkim, Bhutan and Nepal. Its size — typically three to four inches long — and simple ingredients belie a complex cultural story deeply rooted in the region’s dairy traditions.

Bati’s work in Kalimpong extended beyond confectionery. After being denied entry to Tibet, the missionary settled in the town and established the Swiss Dairy, aiming both to innovate within the local agricultural system and to create economic opportunities for residents. His entrepreneurial vision led to the production not only of candy but also of other dairy products like curd and cheese — early examples of dairy diversification long before major corporate brands popularized similar products.

Despite the closure of the Swiss Dairy in the 1990s following Bati’s departure from India, the craft of making Kalimpong Candy did not disappear. Local residents retained the knowledge, and today the sweet thrives as a cottage industry, produced by small-scale makers across Kalimpong. It’s widely sold in town shops and markets — including locations in Siliguri — and remains a beloved specialty item that draws visitors to the region.