Bangla Bhoj Pack (Kosha Mangsho + Bhaja Moshla + Shukto)

Bring home the essence of Durga Pujo with our Bangla Bhoj Pack, a special gift pack curated for Druga Pujo with spices that define every Bengali kitchen. This festive set includes:

• Bengali Bhaja Moshla – A roasted spice blend that adds depth and aroma to dals, chaats, and classic Bengali dishes.
  
• Shukto Masala – The signature bittersweet spice mix for Bengal’s iconic Shukto, a dish that graces every festive thali.
  
• Kosha Mangsho – 

  Home Kouzina Kosha Mangsho Masala brings the rich, slow-cooked flavours of Bengal to your kitchen. Made in small batches with carefully selected ingredients for a bold, deeply aromatic mutton curry.

  
  

Whether you’re cooking for Pujo or reliving the taste of home, this combo brings together the authentic flavours of Bengal in every bite.

Includes

• Bengali Bhaja Moshla: Cumin (jeera), Fennel (saunf), Red chillies, Fenugreek (methi), Mustard (sarson) seeds

• Shukto Masala: Radhuni (celery) seeds, Black Mustard Seeds, Dry Ginger Powder, Cumin, Black Pepper, Kalonji (Nigella), Fenugreek Seeds, Bay Leaf whole

• Kosha Mangsho: Coriander, Chillies, Iodized Salt, Cumin, Black Pepper, Turmeric Powder, Garlic, Onion Powder, Green Cardamom, Black Cardamom, Clove, Mace, Nutmeg

How to use

• Authentic Sabzis with Bhaja Moshla: Stir it into classic Bengali vegetable dishes like labra or kumror chokka for a deeper flavor. Mix it into mashed potatoes for aloo paratha or phuchka fillings, or sprinkle it over street food favorites like alu kabli, churmur, doi bora, and ghugni. A pinch is all you need to bring out its flavour.

• Classic Bengali Shukto: Sauté sliced vegetables like bitter gourd, raw banana, and drumsticks in mustard oil. Add this Shukto Masala with milk or water to create a slightly bitter, mildly spiced gravy that’s best served with steamed rice.

• Kosha mangsho: Marinate goat meat in mustard oil, yogurt, garlic, ginger, and green chilies. Slow-cook the mutton with sliced onions and whole spices on low heat until the meat is tender and the rich, dark gravy clings tightly to every piece—best served with hot luchis or fragrant basanti pulao.