A packet of Bengali shahi garam masala powder with all its component whole spices strewn on a surface

Bong Eats spice mixes are here.

The “next best thing to homemade” spice mixes.

Buy Online
Or,
pick up from store

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.

I’ve watched them grow from a simple recipe channel to a multiformat platform with collaborations, guests, and now even their own spice range—which is a game-changer for anyone wanting the true essence of Bengali flavors without the hassle of blending spices.

Sayok Bose

Lovely, authentic taste; the flavour stays long after you open the packets. Especially recommend bhaja moshla, which is a hassle to make at home. Thanks guys, onwards and upwards.

Mou

I have used the tandoori moshla, gorom moshla and biryani moshla. On a good or a bad day, I am a sucker for chicken tandoori and to be honest it gets too pricey in Bangalore to order in. When the Bong Eats team started to produce tandoori moshla, I immediately jumped in, ordered, and trust me, now I keep a container full of marinated chicken, mix it with the spice mix, curd and toss it in the oven. Tastes brilliant.

Debasmita Bose

I purchased the biryani and vegetable chop moshla from Bong Eats × Amar Khamar online, and what I noticed is a light, perfect kinda taste. I give a big thumbs-up, and also wish you guys, Saptarshi and Insiya, more successful collabs like this one.

Joydeep Banerjee

Well, last year my husband and I participated in a food festival in our Pujo community in Bangalore. We decided to make dimer devil and used your bhaja moshla and vegetable chop moshla. Needless to say they were sold out in minutes! Now, we are planning to visit Kolkata soon and get your newly launched biryani moshla.

Sreyasi Saha

I have been using the gorom moshla for almost a year now ... and I must say it is just darun! Earlier I use to make the moshla at home using a grinder and of course it was a hassle, because one does not have the time to freshly grind it every time. And to perfect Ma's blend of gorom moshla needs a lot of precision, which is not always possible. We (my husband and I) have been watching your videos for quite a few years now. My husband is Tamilian and your videos help him perfect Bengali dishes. Thank you for all your perfect videos and spices. Home feels closer when I am in the kitchen because of you and your team. Love from Coimbatore.

Smita Dey

I have been an ardent fan of the endeavours undertaken by the Amar Khamar team, and when they collaborated with Bong Eats, it was a double-treat! 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 Amar Khamar × Bong Eats.

Joyadrita Ragavendran Chatterjee

Your vegetable chop moshla is my go-to, not only for the traditional beet–carrot chop, but I also use it for all kinds of cutlets that I put together. It goes really well in a chicken/boiled egg and potato chop as well. I also love your gorom moshla—I sprinkle it on top of dalnas along with sugar and ghee. Love the aroma it gives off.

Anuttama Dasgupta

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

Buy Online
Or,
pick up from store

✨ What's new?

View all »

Chitol Machher Kaliya

A rich, onion-based preparation of the Indian featherback

  • 90 mins
  • 742
    kcal
Viewers liked this
%

Thor'er Chhechki

A dry stir-fry of banana stem

  • 45 mins
  • 130
    kcal
Viewers liked this
%

Losar Pork

Pan-roasted pork belly made during Tibetan New Year—a Wang family recipe

  • 2 hours
  • 435
    kcal
Viewers liked this
%

Chholar Daler Halwa

A ghee-laden fudge made of Bengal gram

  • 2 hours
  • 337
    kcal
Viewers liked this
%
See all New recipes »
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

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

🏆 Our Greatest Hits!

View all »

Mutton Kosha

Slow-cooked, rich, bengali mutton curry

  • Cooking time
    3 hours
  • Nutrition
    560
    kcal
Viewers liked this
96.6
%

Katla Machher Kalia

The biyebari-style fish kalia that everyone loves

  • Cooking time
    1 hour 30 minutes
  • Nutrition
    kcal
Viewers liked this
95.3
%

Roti

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

  • Cooking time
    45 minutes
  • Nutrition
    68
    kcal
Viewers liked this
96.9
%
  • Cooking time
    2 hours
  • Nutrition
    kcal
Viewers liked this
95.0
%
See all Popular recipes »

🌺 Autumn 🌺

Khichuri Labra Chutney Payesh

Posted on
October 14, 2024
by
Bong Eats

Everything you need for the day of festivities.

Read More »

Autumn in Bengal

View all »

In Season ❤︎

Kacha Tetuler Tok

A light, green-tamarind chutney

1368
Viewers liked this
  • 30 mins
  • 103
    kcal

Jolpai diye Chaltar Chutney

A seasonal chutney with elephant apple and Indian olives, made during autumn

1169
Viewers liked this
  • 40 mins
  • 69
    kcal

Garur Dal

A special dal that uses vegetables that are in season for exactly one week

3271
Viewers liked this
  • 2 hours
  • 162
    kcal

Amra'r Chutney

A sweet, sour Bengali chutney made from two kinds of hog plum (biliti amra and deshi amra), spiced with bhaja masala

1104
Viewers liked this
  • 30 minutes
  • 73
    kcal
See all seasonal recipes »

Every Tool You Need for a Bengali Kitchen

See Our Favourites »

Bengali Pantry Essentials

A comprehensive guide to setting up a Bengali cooking–focused pantry.

Get Pantry Checklist »