BALARAM MULLICK & RADHARAMAN MULLICK — Restaurant in Bidhannagar

Balaram Mullick and Radharaman Mullick are heritage sweet makers from Kolkata. We have perfected the art of making traditional Bengali sweets as well as contemporary desserts, since our inception in 1885

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A Sweet Ancient Name The history of Bengali sweets is ingrained in its ancient name "Gaud Banga", derived from Gur (jaggery), a common element for making ancient Bengali sweets. The rich saga of early Bengali confectionery comprises jaggery, milk, rice, mishri and coconut based sweets such as the still-popular Payesh.

Colonies and Cottage Cheese The European colonisers, most notably the Portuguese, brought the culture of using cottage cheese (chhana/chhena) in sweet making. Previously, Bengal did not have a high regard for Chhena, made out of curdled milk.

Konnagar to Kolikata Ganesh Chandra Mullick came to Calcutta from Konnagar in 1880. He worked as a sweet karigar in a North Calcutta shop for three years before setting up his own shop in Bhowanipore (South Calcutta) on a 450 sq.ft. land from the famous Harlalkar family.

Magic of Korapak and Nolen Gur Ganesh Mullick's Korapak and Nolen Gur creations became famous in no time, with eminent academician Ashutosh Mukherjee becoming a great admirer of the Mullick's Nolen Gurer "Guli Sandesh". The tradition of Ganesh Mullick was carried forward by his brother Balaram and his son Radharaman, as the confectioners became famous for their fresh and quality sweetmeats.

Going to the top, the top, the top Pradip Mullick took over the business at the tender age of 17 and worked his whole life to take the business to new heights, shaping and reshaping it to make Balaram's Kolkata's best sweet shop in 2009 and 2010 (according to...

Before visited this place i heard a lot of good things about it and it's one of the best sweet chain in kolkata and known for the vast variety of sandesh. 😍😍 For me it was a mixed experience not that much good😊 & .not that much bad😔.. hygiene maintain properly 🦠😷😷 👍👏👏 Sweets are good . I love 💖 that baked rasgulla one.. and sandeshs are good u can find many varieties of sandesh and the choco lava, strawberry lava, mango lava, etc are not much liquidy inside u can see the video that i had posted on "choco lava" bt it is a nice try . taste wise good.. i also had "blueberry doi" taste wise i like it 😍 bt it was very sweet . I would also talk about the "dab sandesh" actually it is not a sandesh it is a Panna cotta flavour with coconut water essence... not worthy of the price🤑 .. Overall a mixed experience in sweets...

I would like to talk about the savoury items And i orderd one 🍕 pizza 🍕 there believe me that was my life's worst pizza that i had..🤮🤮🤢🤢. When i get that order in my hand i was like what the hell is this😳😡.. like seriously it was too much oily then any fried items.. i forgot to take pictures really because i was very much disappointed at that point time... I asked the staff like why it is too much oily the one of the staff member said.. it was because of butter 🧈 and other staff said because of cheese🧀.. and in that pizza i barely found cheese.. bt cheese ware there before going in to the microwave.. after 1 min microwave it was like oily look like some one drizzle 200ml of oil... #Worst pizza of my life..

Overall it is good for sweets and it's known for sweets mainly .. honestly guys don't try their pizza.. Definately go and checkout and share your...

We've been loyal customers of Balaram for years, especially for their signature Baked Rosogolla, which we've relished across seasons. Sadly, our recent visit at this outlet was nothing short of shocking. The sweet served was stale, hard, and inedible—a far cry from what this iconic shop is known for.

We were fortunate to have bought it for immediate consumption at the store, only to realise after one bite that it was old beyond belief. When we raised this with the store in-charge, she had no reaction whatsoever. Even worse, the other staff tried to defend the indefensible with bizarre logic. No apology. No empathy. No offer of a replacement. We had to throw the sweet into the store's own dustbin, and still, we were charged in full.

Our family has long held this chain in high regard, but this experience has deeply diminished our respect. The worst part wasn’t the stale sweet—it was the cold, robotic customer experience. Honestly, the bots being developed in Sector 5 might have more compassion than the lady managing the outlet.

We were contributing ₹75k–₹80k annually to this brand through our extended circle. That ends now. This might not dent the topline immediately, but without course correction, credibility loss is inevitable.

It’s heartbreaking to see a hero product like the Baked Rosogolla being treated with such disregard. It deserves...