Bong Eats spice mixes are now
in Europe.

Bengali Gorom Moshla

Bhaja Moshla

Kochuri Torkari Moshla

Kolkata Biryani Moshla

Vegetable Chop Moshla

Vindaloo Masala

Bengali Gorom Moshla

Bhaja Moshla

Kochuri Torkari Moshla

Kolkata Biryani Moshla

Vegetable Chop Moshla

Vindaloo Masala

Quality spices with no fillers, made by people who care. Ground fresh every week.

Freshness

These spice mixes are made by hand in small batches, and the grinding date is printed on the packets. You will always know how fresh your spice mix is.

Quality

Mass-produced spice mixes often use filler ingredients to save costs. It is not uncommon to see cardamom skins instead of whole cardamom or cinnamon leaves instead of bark cinnamon. Our spice mixes have no filler ingredients. No compromises are made on the quality of the spices.

Care

This is not an industrial production. There is an artisanal nature to the way these spices are made. In some case, e.g., gorom moshla, shahi gorom moshla and biryani moshla, the spices are ground, towards the end, on a stone sheel nora, the shearing action of which produces a better flavour.

Testimonials from users 😘

Here are some of the nice things customers had to say about our spices! If you have enjoyed using our spice mixes and would like to be featured here, please Write us a Testimonial.

In love with these spice mixes. It has the right amount of zing and packs a punch. Have tried their biriyani moshla, gorom moshla and vindaloo moshla. Can’t wait to try the others too!

I have used it for my home-cooking. It's wonderful. I will recommend it to everyone.

I've pretty much used every pack of spice you have.… Of all, I absolutely love the vindaloo moshla; I use it in all kinds of curries ... little obsessed with it. Next would be the gorom moshla—it's really hard to find a good mix of Bengali gorom moshla. Whenever my parents visit me in Mumbai, they always get a pack, but this time around I told mum that I was all set. She later vouched for its efficacy.

I have been using the shahi gorom moshla and Bengali gorom moshla for long now, and all I can say is they remind me of home in a city far away from Kolkata. It is exactly the flavours that I’ve grown up eating. Thank you Bong Eats.

I have been using the shahi gorom moshla and bhaja moshla, and let me tell you the quality is just on another level. I also use the bhaja mosla as a garnish in sattoo ghol and in tetul makha. I just love it.

The gorom moshla and bhaja moshla are so amazing! They are totally perfect and the only ones available in the market that are worth buying.

I bought the gorom moshla and bhaja moshla during my last trip to Kolkata. I must say both are of the best quality, especially the gorom moshla. It reminds me of my childhood days when Ma used to sprinkle gorom moshla over mangsher jhol and the whole house would get filled with umm ... I get the same flavour now when my wife cooks mutton. Thanks Bong Eats for doing such a wonderful job.

Thanks to these little packets of magic from Bong Eats…, our kitchen now smells like a bustling Bengali household, and our hearts feel a little closer to home. The shahi gorom moshla? Pure royalty. The brown mustard seeds? Pungent perfection. And the black cumin? Slightly citrusy, slightly woody, and fully capable of making us tear up with nostalgia. The moment we opened these pouches, our kitchen transformed. Suddenly, we were in Kolkata ... inhaling the divine aroma of freshly cooked shukto, aloo posto, and kosha mangsho. It’s like teleportation—but instead of sci-fi gadgets, it’s just really good moshla.

Try out these spice mixes for yourself. You may like them too!

Done! We will email you when our spices are back in India.
Sorry, again. We wish we could have avoided this interruption. Believe us, we tried!

Oops! Something went wrong while submitting the form.

Buy Online

✨ What's new?

View all »

Dumurer Dalna

An indigenous variety of green figs cooked in a ginger–cumin sauce

90 mins
kcal

Shutkir Bora Chalkumro Pataye—Shutki Cigars

Spice, fudgy dried Bombay duck wrapped in ashgourd-leaf parcels

90 mins
168
kcal

Boal Machher Jhol

The large, fatty, fiercely predatory catfish, Boal, in an onion-based sauce

50 mins
220
kcal

Char Siu Pork Belly in Traditional Homemade Marinade (No Colour)

Chinese barbecue pork

90 mins
581
kcal

See all New recipes »

🏆 Our Greatest Hits!

View all »

Mutton Kosha

Slow-cooked, rich, bengali mutton curry

3 hours
560
kcal

96.6

Katla Machher Kalia

The biyebari-style fish kalia that everyone loves

1 hour 30 minutes
kcal

95.3

Roti

The secret behind soft rotis/phulkas that stay soft even when cold

45 minutes
68
kcal

96.9

Potoler Dorma with Fish Filling

with fish stuffing

2 hours
kcal

95.0

See all Popular recipes »

"Pasher Barir Ranna"

Recipes from the neighbour's kitchen

In this city of 15 million, from every house, every bye-lane, wafts a different smell of cooking. Yet we never stop to wonder who is doing the cooking and who our neighbours are. On Bong Eats we now invite our neighbours (metaphorically speaking) to come share their food with us. In this city of 15 million, from every house, every bye-lane, wafts a different smell of cooking. Yet we never stop to wonder who is doing the cooking and who our neighbours are. On Bong Eats we now invite our neighbours (metaphorically speaking) to come share their food with us.

In this city of 15 million, from every house, every bye-lane, wafts a different smell of cooking. Yet we never stop to wonder who is doing the cooking and who our neighbours are. On Bong Eats we now invite our neighbours (metaphorically speaking) to come share their food with us.

Tapati Lahiri

Jessie is a chef specialising in Chinese and East Asian food. She is a 4th generation Hakka Chinese.

How do I share my family recipes?

Perhaps you know someone who is a brilliant cook, with recipes that you feel should be documented.

Start by posting the recipes on Bong Eats Adda for our members to try.

Join Bong Eats Adda →

We don't guarantee that all recipes shared will be turned into videos, but this is the only way for us to vet someone before we undertake the massive task of testing and filming their recipes.

Doma Wang

Jessie is a chef specialising in Chinese and East Asian food. She is a 4th generation Hakka Chinese.

How do I share my family recipes?

Perhaps you know someone who is a brilliant cook, with recipes that you feel should be documented.

Start by posting the recipes on Bong Eats Adda for our members to try.

Join Bong Eats Adda →

We don't guarantee that all recipes shared will be turned into videos, but this is the only way for us to vet someone before we undertake the massive task of testing and filming their recipes.

Salma Khatun

Jessie is a chef specialising in Chinese and East Asian food. She is a 4th generation Hakka Chinese.

How do I share my family recipes?

Perhaps you know someone who is a brilliant cook, with recipes that you feel should be documented.

Start by posting the recipes on Bong Eats Adda for our members to try.

Join Bong Eats Adda →

We don't guarantee that all recipes shared will be turned into videos, but this is the only way for us to vet someone before we undertake the massive task of testing and filming their recipes.

Rahul Arora

Jessie is a chef specialising in Chinese and East Asian food. She is a 4th generation Hakka Chinese.

How do I share my family recipes?

Perhaps you know someone who is a brilliant cook, with recipes that you feel should be documented.

Start by posting the recipes on Bong Eats Adda for our members to try.

Join Bong Eats Adda →

We don't guarantee that all recipes shared will be turned into videos, but this is the only way for us to vet someone before we undertake the massive task of testing and filming their recipes.

Jessie Yung

Jessie is a chef specialising in Chinese and East Asian food. She is a 4th generation Hakka Chinese.

How do I share my family recipes?

Perhaps you know someone who is a brilliant cook, with recipes that you feel should be documented.

Start by posting the recipes on Bong Eats Adda for our members to try.

Join Bong Eats Adda →

We don't guarantee that all recipes shared will be turned into videos, but this is the only way for us to vet someone before we undertake the massive task of testing and filming their recipes.

Raina Talukder

Jessie is a chef specialising in Chinese and East Asian food. She is a 4th generation Hakka Chinese.

How do I share my family recipes?

Perhaps you know someone who is a brilliant cook, with recipes that you feel should be documented.

Start by posting the recipes on Bong Eats Adda for our members to try.

Join Bong Eats Adda →

We don't guarantee that all recipes shared will be turned into videos, but this is the only way for us to vet someone before we undertake the massive task of testing and filming their recipes.

Rohitashwa Guha

Jessie is a chef specialising in Chinese and East Asian food. She is a 4th generation Hakka Chinese.

How do I share my family recipes?

Perhaps you know someone who is a brilliant cook, with recipes that you feel should be documented.

Start by posting the recipes on Bong Eats Adda for our members to try.

Join Bong Eats Adda →

We don't guarantee that all recipes shared will be turned into videos, but this is the only way for us to vet someone before we undertake the massive task of testing and filming their recipes.

We are building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join Now

Join our 2000+ strong community