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.

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.

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 ordered your Biryani Moshla; truly made our day. We are currently staying in another state of India. For the last two years I have been making biryani at home, but this time I am completely surprised by the taste.

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.

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.

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.

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

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.

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!

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"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.

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