Hygienic, safe, premium
We use hygienic, safe and premium quality ingredients and materials, and we do not trade that down when input prices move.
The shop on the edge of the desert.
In 1965, Mool Chand Agarwal set up as a small-scale bhujia maker in Bikaner, the desert city in northern Rajasthan that had already made the snack its own. He worked at the scale a single kadhai allows: one batch, sold, then the next.
His son Gopaldas Agarwal joined him to push the quality further. Between them the shop moved from a local habit to a name people asked for, and Chorsa Morsa entered the short list of bhujia worth queueing for in Bikaner.
The company still describes itself the same way it always has: the real Bikaneri taste. The kitchen now sits in the RIICO industrial area at Gangashahar, and the range covers namkeen, mixture and papad, but bhujia remains the reason the name travels.
- Founder
- Late Mool Chand Agarwal
- Second generation
- Gopaldas Agarwal
- Home
- Gangashahar, Bikaner, Rajasthan
