সিমলাপাল BANKURA, WEST BENGAL EST. 2026
Masala, rooted in Bankura's red soil.
Stone-ground by the same hands that have seasoned this land for generations. No shortcuts, no imported filler — just chili, turmeric and panch phoron the way Bankura has always made it.
One email, the day we open the pantry. No spam, we promise on our chili.
Our Promise
Every jar of Simlapal starts within a few kilometres of where it's packed — grown by farmers we know by name, dried under the same sun, ground on stone by hands trained by their mothers. This is what "Vocal for Local" looks like when it's not a slogan.
Chili, turmeric and mustard sourced directly from Bankura's farming families — at prices that keep the harvest worth growing.
Traditional stone-grinding, not industrial steel mills — it keeps the oils, the aroma and the heat exactly as they should be.
Every jar employs local hands, from the potters who shape our terracotta packaging to the women who seal each batch.
First From The Pantry
হলুদ
Sun-dried and stone-ground, deep gold, no colour added.
Coming Soonলঙ্কা গুঁড়ো
Slow sun-dried Bankura chilies, smoky and bright red.
Coming Soonপাঁচ ফোড়ন
The classic Bengali five-spice blend, whole and unmixed.
Coming Soonগরম মশলা
Roasted whole, ground fresh weekly — never left on a shelf.
Coming Soon