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

Bong Eats spice mixes are here.

Kolkata Biryani Moshla

Tandoori Moshla

Bhaja moshla

Bengali gorom moshla

Kochurir Torkari/ Shingara moshla

Vegetable chop moshla

Shahi gorom moshla

Vindaloo moshla

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.

Yes, I highly recommend them. I still remember my grandmother ... would say always go with the 'smell'. When I cooked with gorom moshla, I smelled it, and it was just the spices which we used to add, no additions!

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 and Amar Khamar for doing such a wonderful job.

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.

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.

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

I've used the shahi gorom moshla in chicken and mutton dishes, including rice dishes; alur torkari moshla in alu and mixed vegetable dishes; bhaja moshla and vegetable chop moshla in vegetarian dishes of all kinds. I have purchased but am yet to use the vindaloo moshla. Excellent quality, just like made at home, and excellent packaging!

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.

I have been using the shahi gorom moshla and bhaja moshla from Amar Khamar, 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.

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

Buy Online

Or,

pick up from store

✨ What's new?

View all »

Chal Phulkopi

Seasonal cauliflower cooked with fragrant gobindobhog rice

50 mins
258
kcal

Phakthuk

Handrolled cowry shells in a hearty broth

90 mins
532
kcal

Gajar ke Meethe Pulao

A sweet rice dish with red winter carrots and dried fruits, a Punjabi delicacy

40 mins
436
kcal

Sweet & Sour Pork

90 mins
591
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.

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.

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.

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.

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.

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.

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