The Indian sub-continent was always famous for sweets (mishti) such as ladoo, Perra, barfi, and rasgula. Bombay Sweets was created out of the founder’s desire to make quality sweets. It all began with a small cottage factory with a retail front in Nawabpur, Old Dhaka in 1948. Along with sweets (misti), local ethnic snacks called chanachur was also a flagship product since...
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The Indian sub-continent was always famous for sweets (mishti) such as ladoo, Perra, barfi, and rasgula. Bombay Sweets was created out of the founder’s desire to make quality sweets. It all began with a small cottage factory with a retail front in Nawabpur, Old Dhaka in 1948. Along with sweets (misti), local ethnic snacks called chanachur was also a flagship product since inception. People loved Bombay Sweets products (mishti and chanachur) and the business thrived. Gradually new outlets were opened in Baitul Mukram and New Market in subsequent years. But it was after 1971 when Bangladesh gained independence that Bombay Sweets really expanded its product offerings. The company began producing biscuits, dry cake, toast, and even beverages such as orange, lemon and pineapple squash. More cottage factories were formed across Old Dhaka in Captain Bazar, Bonogram, Rankin Street, and Fakirapul
The Indian sub-continent was always famous for sweets (mishti) such as ladoo, Perra, barfi, and rasgula. Bombay Sweets was created out of the founder’s desire to make quality sweets. It all began with a small cottage factory with a retail front in Nawabpur, Old Dhaka in 1948. Along with sweets (misti), local ethnic snacks called chanachur was also a flagship product since...
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