Yet another theory is that rasgulla was first prepared by someone else in Bengal, and Das only popularized it. In "Banglar Khabar" (1987), food historian Pranab Ray states that a man named Braja Moira had introduced rasgulla in his shop near Calcutta High Court in 1866, two years before Das started selling the dish. In 1906, Panchana Bandopadhyay wrote that rasgullla was invented in the 19th century by Haradhan Moira, a Phulia-based sweetmaker who worked for the Pal Chowdhurys of Ranaghat. According to "Mistikatha", a newspaper published by West Bengal Sweetmeat Traders Association, many other people prepared similar sweets under different names such as "gopalgolla" (prepared by Gopal Moira of Burdwan district), "jatingolla", "bhabanigolla" and "rasugolla". Food historian Michael Krondl states that irrespective of its origin, the rasgulla likely predates Nobin Chandra Das. A sales brochure of the company run by Das' descendants also hints at this: "it is hard to tell whether or not cruder versions of similar sweets existed anywhere at that time. Even if they did, they did not match the quality of Nobin Chandra, and having failed to excite the Bengali palate, they slipped into oblivion."