Koshe Kosha Gravies is coming.
Five ready-to-cook Bengali pastes from the Koshe Kosha restaurant kitchens. Add 250 g of your own protein and some water: dinner for two, in three steps.
Vegetarian Vegetarian paste. You choose what goes in.
In every pack
- No preservatives
- No artificial colours or flavours
- No palm oil
- Nutrition tested by an NABL-accredited lab
- FSSAI licensed
Meet the five
Five Bengali classics from the Koshe Kosha kitchens. Each pack makes dinner for two with whatever protein you love.
Dinner in three steps
Every pack cooks the same way. Only the water changes.
- Step 1
Empty the pouch
Tip the 150 g paste into a saucepan with the water on the pack and stir on high heat.
- Step 2
Add your protein
Add 250 g of mutton, chicken, prawns, fish, paneer or chhana. Cover and cook until tender.
- Step 3
Cook it down
Stir now and then until the gravy is as thick as you like. Season and serve hot.
Water per packKosha Mangsho 350 mlMalaikari 120 mlGondhoraj 250 mlDalna 120 mlShorshe 120 ml
It began in Hatibagan
Koshe Kosha was born in Hatibagan, in the heart of North Kolkata. When a much-loved Bengali eatery there shut overnight, its cooks were left without a kitchen, and a food lover brought them together under one roof. That kitchen became Koshe Kosha, and its slow-cooked Kosha Mangsho became the dish we're known for.
Today there are Koshe Kosha restaurants across Kolkata, Siliguri, Durgapur, Digha and Bengaluru. These pastes carry the same recipes, with the slow part already done.
Hear first when we open
শীঘ্রই আসছে
Leave your email and we'll tell you the day the Koshe Kosha Gravies shop opens.
- Hear first when the shop opens
- Five pastes, each a Bengali dinner for two
- Delivery across India