No one makes Bengali sweetmeats the way Bengalis do. One could get all the ingredients and mix them in the right proportions and it still wouldn’t be the same.

Sweet Bengal was created to give Mumbai the true Bengali taste, a taste that can reach the very soul.

To ensure the genuine taste was preserved, Karigars (special cooks) were flown in from Krishna Nagar, a tiny township in Northern Calcutta famous for its sweetmeat makers. They set about creating the legendary Mishti Doi and Rossogolla … and Mumbai was ready to be bowled over.

Snacks like “Karaishutir Kochuri” and “Luchi Alor Dom” were added to the repertoire. Various kinds of Sondesh, Kheer Kodom, Chomchoms and Rossogolla Payesh have seen Sweet Bengal grow to 9 outlets citywide.