Bong Eats spice mixes are here.
The “next best thing to homemade” spice mixes.
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.
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'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!
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.
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!
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.
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 used it for my home-cooking. It's wonderful. I will recommend it to everyone.
Try out these spice mixes for yourself. You may like them too!
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