
100 ml
92 g netPocket-sized jar — perfect for travel, gifting, or a tadka kit at the desk.
Pure, granular, unhurried.
From West Bengal to your kitchen.
Since 2013, Comet Tradecom has slow-crafted Gold Touch Gawa Ghee in the heart of West Bengal — where stainless-steel cauldrons, controlled heat and unhurried hands turn cream into a fragrant, granular gold our grandmothers would recognise.
No additives. No vegetable oils. No shortcuts. Just patience, single-origin cow's milk and a room that smells of warm caramel by the end of every shift.
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Single-origin Bengal cow's milk from Gir and Sahiwal breeds. One dairy per batch. No pooling, no shortcuts.
Milk is gently set into curd, then slowly churned to extract makkhan — the white butter that holds the soul of every jar.
White butter heated patiently in stainless-steel cauldrons over a controlled flame. Never rushed, never burnt — just watched.
Butter clarifies, milk solids separate, the liquid turns brownish-golden. As it cools, the granular gawa texture forms.
Strained through fine mesh, sealed in glass, shipped with care — the same jar that left Bengal lands on your shelf.
Every jar. One unhurried promise.
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Pocket-sized jar — perfect for travel, gifting, or a tadka kit at the desk.

The everyday jar for small families and first-time tries.

Our most-loved size. Refill it once a fortnight and never look back.

The monthly staple. Better economy, same fragrant gold inside.
Pasta, pickles, seviyan, soya and papad — everyday essentials with the same promise of purity.









Most market ghee isn't really ghee. Here's how Gold Touch is different — seven lines, no spin.
Pure cow's milk. No additives. No vegetable oils.
Sizes, from a 100 ml travel jar to the 1 litre family pack. One recipe, unchanged.
Years of quiet craft. FSSAI 5★, MSME certified, made in West Bengal.
Online and across the aisles of every major grocer in West Bengal.
Also available at Spencer's, Metro, More and general trade across West Bengal.
Six classics, each leaning on a single jar of Gold Touch.
25 minA spoon of warm ghee in tempered cumin transforms an everyday dal into a Sunday memory. Twenty-five minutes, one pan, no compromises.
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30 minLayered, flaky and unapologetically golden — the breakfast that built every Bengali morning. Use the 500 ml jar; you'll need every spoon.
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45 minSlow-cooked carrots, milk and patience. A spoonful of ghee makes it a festival on a plate. Forty-five minutes is non-negotiable.
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35 minBasmati, cashews, raisins, whole spices and one big tablespoon of ghee. The one-pot wedding-feast trick worth keeping at home.
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50 minA fragrant Maharashtrian halwa for slow Sunday afternoons. Yellow moong dal, ghee, sugar and saffron.
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40 minStuffed potato paratha, the kind that decides what kind of Sunday it's going to be. Use the 1L jar — generously.
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Stainless steel, controlled heat, patience.
From single-origin cream to fragrant golden ghee — the same way for ten years.
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