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.

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!

Dr Anand S Sarkar

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

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.

Aparajita

I've pretty much used every pack of spice you have up on the Amar Khamar website. 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.

Ankita Mukherjee

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 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

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

I bought the vindaloo moshla. I am a half-Bengali girl married to a Rajasthani boy. Apologies, but I've used the vindaloo masala in matar paneer, mushroom masala and even in everyday curries.

Sangita Ray

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

Buy Online
Or,
pick up from store

✨ What's new?

View all »

Jhinger Roshogolla

Ridged gourd and lentil fritters in a poppy-based stew

  • 40 mins
  • kcal
Viewers liked this
%
  • 45 mins
  • 310
    kcal
Viewers liked this
%

Tel Koi—shorshe diye

Climbing perch cooked in a mustard sauce

  • 40 mins
  • 369
    kcal
Viewers liked this
%

Chitol Machher Kaliya

A rich, onion-based preparation of the Indian featherback

  • 90 mins
  • 742
    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 »