Kolkata’s ‘Rosogolla’ Sweetens Forbes List


Kolkata: The renowned 33 year old director of Balaram Mullick and Radharaman Mullick Sweets has made it to the list of six most promising entrepreneurs in the country selected by Forbes India Magazine, for taking his family business and setting a new standard with sweets.

While working in the Oberoi Grand kitchen, Sudip Mullick picked up a European taste for desserts and dreamt of fusing them with the typical Bengali sweets their family shop was famous for. Now, the once-traditional sweetshop has become a one-stop destination for new age fusion mishti in the city.

Sudip is ecstatic that his efforts have got the 130-year-old brand recognized by Forbes India.

Names like strudles, pudding, truffles and souffles are now common on the Balaram Mullick racks and though they are mostly variants of the traditional sandesh and Bengali rosh er mishti in their myriad forms, you will be confused as to whether you are tasting a European delicacy or a Bengali favourite.

Sudip has mechanized the entire process by using machines he imported from Denmark, Taiwan, Japan and Italy, and fused various processes to churn out his own delicacies.

The Japanese machine used to make rice dust desserts there is used to make the jol bhora sandesh with a Japanese twist, the machine from Denmark that is used to churn out pure chocolate truffles is used to make chocolate-coated sandesh and rossogolla truffle and the Italian machines designed to make cookies are making golapi pera sandesh. There is a type of singara being made by a German machine originally used to bake patties.

"People have become health conscious and they avoid deep fried savories. The baked singaras have a big fan following," Sudip said.