Bong Eats spice mixes are now
in Europe.
The “next best thing to homemade” spice mixes.
Made fresh, in small batches in sunny Lisbon.
Quality spices with no fillers, made by people who care. Ground fresh every week.
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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 have used it for my home-cooking. It's wonderful. I will recommend it to everyone.
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.
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 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.
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.
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’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.
Try out these spice mixes for yourself. You may like them too!
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