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"Jilabees" served were of the size of cart wheels ; sweets were of the size of the pitchers or "Kashi.  
Bengalis also have a reputation of being extravagant in the name of worship and rituals. The extravaganza can be gauged from a comment by a custodian of the "Dawn Parivar" of Kolkata just before one of the pujas. He commented in the T.V that in those days Goddess Durga used to arrive at Jora Sankho's Shib Krishna Dawn's house to adorn herself with jewellery and then left for Abhay Charan Mitra's house in Kumartuli for lunch and remained awake the whole night to enjoy music and dance at the Shovabazar Rajbari.

Confection served at zamindar Shree. Abhay Charan Mitra's house is worth describing. According to the anecdotes the "Jilabees" served were of the size of cartwheels, "gajas" were of the size of large wooden trays and "Motichurs" like balls of a canon. There were two salvers of gargantuan proportions placed on two sides of the spacious balcony that contained sweets duly arranged, which reached the high ceiling. One of the witnesses say that each of the sweets were of the size of the pitchers or "Kashi." These were arranged in such a way that the biggest were at the bottom and relatively smaller sizes placed on top of each other such that the whole thing was like a pyramid. And it needs to be mentioned that the pot shaped confection at the pinnacle weighed at least ten to twelve kg if not more.

Jorasankho Thakurbari had Indian as well as French chefs

The family members of the famous Jorasankho Thakurbari were great patrons of the art of cooking. They used to have oriental food at lunch and continental in the dinner. Not only were the ladies competent in cooking, the palace had Indian as well as French chefs in the kitchen. The third son of Maharshi Debendra Nath Tagore,

Hemendra Nath, had a penchant to write and publish a book on cooking but could not quite take up the resolution. This task however received a shape by the beautiful and talented princess Smt.Pragyasundari Bejbarua. Her whole life was dedicated to writing a book on Indian cookery, which perhaps has not found its proper recognition till date.