Baroi or kul is the name of jujube in Bangladesh . Dry jujube deep in molasses syrup is a good dessert . Commonly in Asia dry jujube use for making pickle/achar . Every villagers mother & grand-mother were making this type of food for their family members . Ingredients ⦁ 50 g. dry jujube ⦁ […]
Biplab Biswas is a Bangladeshi multi-cuisine chef trained at BHMTTI under City & Guilds, British Council Dhaka. He has worked with top hotels including Lakeshore, Six Seasons, and Sheraton Dhaka, mastering diverse cuisines. His hobbies include ice, fruit, and vegetable carving, cycling, and spending time with family.
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