At our 50-acre organic farm in Manjakkudi, Kumbakonam, we cultivate heritage, artisanal rice using purely organic practices. Rich in nutrients, heritage grains protect our soil; At our farm, located in the heart of the janma-bhoomi of Pujya Swami Dayananda Saraswati, we hand-select only the best quality seeds and harvest twice a year during the traditional harvesting season.
GRAINS OF GOODNESS
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Acharmati
₹140.00 Per KgOdisha
Acharmati is a short bold rice from Odisha. Though it has pleasant yellow husk, when removed, the kernel is dull white in colour. This fragrant grain is an autumn crop and accordingly to farmers is a high yielding variety. Most scented rice variants from this region are used to make kichadi, pulao, kheer or served as plain table rice.
Cooking Instructions
Soak the Acharmati Raw polished rice for 1/2 hour before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.
Tags: Brown Rice, Everyday Table Rice, Fragrant, Pulav, Aromatic -
Adanshilpa
₹140.00 Per KgWest Bengal
In 2018, the State Agricultural Marketing Department of West Bengal decided to set up rice and pulse mills. The main aim of these mills would be to help preserve the quality of the famous aromatic heritage rice varieties of Bengal like Adanshilpa. They tied up with Sufal Bangla to sell these heritage grains directly to the people and that too with the right cost. Initiatives like these benefit the farmer and the consumer.
Adanshilpa is a heritage rice variety, native to West Bengal, that is being retailed in these outlets. It is a long grained, scented red rice that is high in fibre, iron and anthocyanins
Cooking Instructions
Soak the Adanshilpa rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.
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Ambe Mohar
₹140.00 Per KgMaharashtra
“Pej/ Kanji (rice gruel) makes for a great health drink because it allows for better assimilation of Vit D & calcium,” explains nutritionist and fitness expert Rujuta Diwekar. And Ambemohar was the rice used by people in Maharashtra (particularly the Mulshi region in Pune) to prepare this nutritious dish, and it was relished by children and adults.
This short and low yielding grain has the aroma of mango blossoms, hence the name( Ambe means mango, mohar means flowers). It was extensively used in Maharashtra for religious ceremonies and during festivals; the rice was also used to make puffed rice called murmure; the bran from this grain has been used for oil extraction and mushroom cultivation. However since the yield was low, a hybrid variant called Indrayani with ambemohar parentage was developed by the Rice Research Centre near Lonavala. Due to this, farmers gave up this traditional grain in the late 1980s. Awarded a GI tag in 2016, Mulshi Ambemohar rice is believed to have been a favourite of the Peshwa rulers.
Cooking Instructions
Soak the Ambe Mohar rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Soak the Ambe Mohar polished rice for 1/2 hour before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.
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Badsha Bhog Poha
₹140.00 Per KgWest Bengal
A short and bold grain, the Badsha Bhog heritage rice variety is a high yielding crop, rich in protein and is classified as an aromatic rice. It is one of the varieties ‘fit to serve the king’ hence, it was given the name ‘Badsha Bhog’. Though it is used to prepare payesh, the traditional rice kheer of West Bengal, in most households this rice was saved and served to entertain special guests.
Cooking Instructions
Soak the Badsha Bhog Poha for 10 minutes before cooking.
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Bakul Phool
₹140.00 Per KgWest Bengal
Bakul Phool is one of those heritage rice varieties with a heavy panicle – so when the rice is milled, you would notice that it is large in size. Many have even mistaken it for wheat! But, it is heritage rice, and our sources at the farm have explained that since the grain emits a gracious, yet deep and rich fragrance, similar to the bakul flowers, it was given that name. Some others have told us that the rice flowers resemble the bakul flowers, hence the name.
In his book, ‘ Seeds of Tradition, Seeds of Future’ Dr.Debal Deb writes that the yield potential of Bakul phool was realized when a farmer-volunteer grew it in his farm in Bankura with appropriate supply of organic nutrients and crop spacing. Many heritage rice varieties have greater mean panicle density and grain weight than most high yielding varieties –in short this means that even when grown with zero agrochemical inputs rice varieties, like Bakul Phool can often out-perform most HYVs in terms of grain output.
Cooking Instructions
Soak the rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
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Bora
₹140.00 Per KgAssam
In Assam it is common to serve the glutinous Bora rice at social and religious gatherings. The rice is paired with milk or curd along with a liberal spoon of sugar or jaggery. However, people in Assam use the Bora rice extensively to make ‘everyday specials’ like rice beer, pithas (biscuit like confectionaries), chira (flaked rice), sunga chaol (roasted rice inside bamboo internode), hurum (expanded waxy rice), and sandoh guri (roasted parboiled rice powder) all through the year.
Sivasagar a town located in Assam was once the seat of the Ahom kings and is, thus, historically important. The palace in this town referred to as the Kareng Ghar was initiated in 1698 CE. It was originally built on brick and bamboo, and during the reign of Rajehswar Singha, ‘unusual’ binding ingredients, such as a paste made from bora rice and duck eggs were used, to hold different components together. Today, though the palace is in dilapidated condition, the structure is still intact!
Cooking Instructions
Soak the Bora rice for 2 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
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Chak Hao Angangba
₹160.00 Per KgManipur
Chak Hao Angangba is a red rice from Manipur. The literal meaning of Chak Hao is ‘delicious rice’ (Chak – rice; Hao-delicious).
Cooking Instructions
Soak the Chak Hao Angangba rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.
Tags: Red Rice -
Chak Hao Poireiton
₹350.00 Per KgManipur
Chak Hao Poireiton is a black rice from Manipur. The literal meaning of Chak Hao is ‘delicious rice’ (Chak – rice; Hao-delicious). This sticky textured rice is rich in fibre and it usually turns deep purple when cooked due to its anthocuanin content. This grain has disease fighting antioxidants and prevents diabetes, cancer and heart disease. One serving of black rice offers a high amount of flavanoid phytonutrients, mineral content such as iron and copper and. It is a good source of plant-based protein.
Cooking Instructions
Soak the Chakhao Poireiton rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.
Tags: Black Rice, Sticky Rice, Diabetic Friendly, Cancer, Heart Diseases, Plant Based Protein, Minerals -
Dadsheel
₹140.00 Per KgWest Bengal
Dadsheel is classified as a scented rice variety – however, it does not have a strong fragrance like its counterpart, the Gobinda Bhog. But, if you want ‘tasty’ table rice, this is it. Chef Anumitra Ghosh Dastidar, owner of Edible Archives restaurant in Anjuna, Goa, explains that it is possible to replace imported ingredients with local produce to make an international dish. “One can try using India’s indigenous rice varieties to make say, sushi or risotto,” she said reflecting on her own experience of using the ‘Dadsheel’ rice variety of West Bengal.
After cyclone Aila hit Sundarbans in 2009, the modern salt-tolerant seeds couldn’t survive increased salinity of soil. It compelled Sudebi Mandal from Uttar Gobindokathi village of Sundarbans in North 24 Parganas district to explore heritage rice varieties. In an interview to Down to Earth, she explains that farmers now cultivate Kantarangi and Nico—FRVs (folk rice varieties) that can thrive under such conditions. They are also experimenting with aromatic strains like Kanakchur, Gobindo Bhog, Kamini Bhog, Dadsheel and Chinakamini—for the past three years.
Cooking Instructions
Soak the Dadsheel rice for 2-3 hours before cooking. Cook it in the ratio of 1: 4 (For 1 cup rice, add 3 cups water). Please adjust the water ratio according to your preference.
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Dayala Modina Poha
₹140.00 Per KgWest Bengal
Cooking Instructions
Soak the Dayala Modina Poha for 10 minutes before cooking.
Tags: Poha -
Jeera Phool
₹140.00 Per KgChhattisgarh
This aromatic grain resembles a long and fine cumin seed – that could possibly be the reason it was given the name jeera (cumin) phool (flower). About a decade ago, this rice was found and available within its place of origin. However, in 2005, a group of 20 tribal women farmers from six villages in Surguja district in Chhattisgarh, realized the threats to the survival of this heritage rice. They formed a self-help group to protect and promote it. Within a few years, more people joined their pursuit and they eventually registered this variety with Plant Varieties and Farmers’ Rights Authority of India. The group then applied for a Geographical Indication (GI) tag, which was approved on in March 2019.
The grain when cooked al dente works well as a pilaf, and when cooked till soft, it pairs well with your lentil-based gravies.
Cooking Instructions
Soak the Jeera Phool rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
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Kalajeera
₹140.00 Per KgOdisha
Kalajeera, also known as the ‘Prince of Rice’ is an aromatic variety. Originating from Orissa, this lowland scented rice variety looks like coriander seeds. It is believed to increase hemoglobin levels and the body metabolism. This fragrant grain has antispasmodic, stomachic, carminative, antibacterial, astringent and sedative properties. Ancient text explains that Kalajeera improves memory and controls diabetes.
Cooking Instructions
Soak the Kalajeera rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Tags: Everyday Table Rice, Brown Rice, Aromatic, Memory, Diabetic -
Kanali
₹110.00 Per KgKerala
Cooking Instructions
Soak the Kanali rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.
Tags: Iddly, Dosa, Red rice, Diabetic -
Katarni
₹140.00 Per KgBihar
Katarni is an aromatic grain and was reserved for ‘ceremonial’ events. Native to Bhagalpur and Banka districts of Bihar, this rice has been facing the threat of extinction. Legend has it that the local regent Maharaja Rahmat Ali Khan Bahadur of Kharagpur pioneered Katarni plantation in the region. From this virgin batch of seeds, virtually all of today’s-observed crops are proliferated.
The word ‘Katami’ literally means an ‘awl with a hook at the end for sewing’. Awl is a pointed tool for making holes in wood or leather. The name Katami has been derived due to the shape of the apex of paddy which is similar to the tip of awl.
Katarni rice has been registered with the Geographical Indications (GI) registry of Government of India in 2018.
Cooking Instructions
Soak the Katarni rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
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Kothamalli Champa
₹110.00 Per KgTamilnadu
Kothamalli Champa is a small fragrant red rice variety. Nutrient rich this rice is believed to help in clotting of blood flow during injuries. These grain resemble kothamalli (coriander) seeds and also share a similar fragrance of the kothamalli herb, hence the name. This variety is great for weight loss and builds immunity and restores hormonal balance. Ideal for making south Indian snacks like vadagam and murukku, apart from having it has everyday table rice.
Cooking Instructions
Soak the Kothamalli Champa rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.
Tags: Red Rice, Everyday Table Rice, Blood Circulation, Aromatic, Fragrant, Weight Loss, Immunity, Hormonal Balance -
Krishna Kamod
₹140.00 Per KgGujarat
Right before harvest season, a huge image could be seen on Praseed Kumar’s paddy field in Wayanad district. As spikelets started to appear, the image of the Guruvayur temple elephant ‘Guruvayur Kesavan’, took shape on his land. How? The farmer got an outline of an elephant done on his farm, and cleverly planted different varieties of paddy to create this image. He relied heavily on the two varieties to bring out this striking visual: one being the Karuvachi from Wayanad and the other being the violet-coloured Krishna Kamod from Gujarat. Yes, right before harvest, the Krishna Kamod wears a handsome purple-hue, setting it apart in the field.
Often referred to as the ‘Basmati of Gujarat’, Krishna Kamod is a good table rice. It is known for its fine taste and aroma. Easy to cook, many use it to make kichadi!Cooking Instructions
Soak the Krishna Kamod rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Tags: Brown rice -
Lakhisar
₹140.00 Per KgBihar
Cooking Instructions
Soak the Lakhisar rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
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Mullan Kazhama
₹120.00 Per KgKerala
From the Wayanad district in Kerala, Mullan Kazhama is a fragrant rice which is believed to have high levels of protein content. The Kazhama rice (now also known as ‘Kaima’) are a group of scented and non- scented rice grown in Wayanad. Farmers claim that a distinct fragrance permeates even in the fields, just before the harvest season.
Cooking Instructions
Soak the Mullan Kazhama rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
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Navara
₹180.00 Per KgKerala
This red rice variety from Kerala has a wide range of health benefits. Boiled Navara is a good weaning food for infants, particularly those with low weight. Regular consumption of Navara rice gruel cooked in cow‘s milk ensures longevity and increases milk flow in lactating mothers.
Ayurvedic doctors effectively use Navara rice paste, lepanam, to treat psoriasis and skin lesions. Navara prevents various diseases and is also considered a safe food for diabetics. It is recommended for acute complaints of piles and stomach ulcer.Cooking Instructions
Soak the Navara rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.
Tags: Red Rice, Lactating Mothers, Skin Diseases, Diabetics, Piles, Stomach Ulcers -
Navara Pepper Pappad
₹600.00 Per KgIngredients: Navara Rice, Urad Dal, Pepper, Rock Salt, Cold-Pressed Groundnut Oil, Baking Soda & Asafoetida
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Neelam Champa
₹110.00 Per KgTamilnadu
Cultivated in low lying areas, the Neelam Champa is a medicinal rice. Once upon a time, it was prescribed for lactating mothers in Tamil Nadu. In 2014, a survey done by the Centre for Indian Knowledge Systems (CIKS) reported that Neelam Champa has the highest content of calcium. So, it is not surprise it is categorized as a ‘women’s rice’ and recommended choice for pregnant women and lactating mothers. In their documentation, they also state that the GI index is low in this variety of red rice. Ideal as an everyday table rice, or as a kanji.
Cooking Instructions
Tags: Polished Rice, Phytoconstituents, Blood Purification, Blood Circulation, Long GrainSoak the Neelam Champa rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.
Soak the Neelam Champa polished rice for 1/2 hour before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.
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Nga Cheik
₹350.00 Per KgMyanmar
Cooking Instructions
Soak the Nga Cheik rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.
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Radha Tilak
₹140.00 Per KgWest Bengal
Books reveal that the name ‘Radha Tilak’ probably originated about 400-500 years ago from the social life system of ‘Vaishnavas’. They believe that this rice was the favourite of Radha, Gopini of Lord Krishna, hence the first part of the name. The second part ‘tilak’ refers to the sectarian mark painted by the Vaishnavas on their foreheads. Together, it came to be known as Radha Tilak, and was served kichadi or payesh on joyous occasions.
A short bold aromatic grain, the Radha Tilak is cultivated by traditional farming families in only a handful of districts like Nadia, Hooghly, Purba Medinipur, etc. of lower Gangetic plains of South Bengal. And today, this charming rice is also being conserved and cultivated in Manjakkudi, Tamil Nadu.
Cooking Instructions
Soak the Radha Tilak rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
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Randhoni Pagal
₹140.00 Per KgWest Bengal
The Randhuni Pagal is one of the most aromatic strains of rice from West Bengal. The fairly strong aroma, can make the cook go mad – hence the name. Light on the stomach, sleek and tasty, it’s a perfect as a table rice.
The Bengali daily Prothom Alo, featured a farmer called Yousuf Molla in 2013. Yousuf hails from Duboil village in Tonor sub-district of Rajshahi (Bangaladesh), and has been quietly conserving 60 strains of aromatic rice for his personal consumption. Most of the rice varieties are drought tolerant, pest resistant and do not require chemical fertilizers and pesticides for growth. Like his father, Yousuf cultivates these variants and enjoys serving it for his guests. He has been doing this for the last 30 years. One fine day, a group of farmers met him and collected the seeds of Randhuni Pagal – they came to know of its sweet scent, and believe that it could fetch a better market price than a basmati. Besides the price, Yousuf, explains that the speed at which heritage strains are becoming extinct, it has only further inspired him to cultivate these grains and share it with more farmers.
Cooking Instructions
Soak the Randhoni Pagal rice for 2-3 hours before cooking. Cook it in the ratio of 1:3 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
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Sukhdas
₹140.00 Per KgUttar Pradesh
Sukhdas was cultivated in Oudh (Kannauj to Gorakhpur in Uttar Pradesh, India). This white-grained, delicate, scented rice was cooked in the royal kitchen for Emperor Akbar. There is a mention in the document in Ain-i-Akbari written by Abul Fazl Allami around 1590 AD which gives an idea of how rice cultivars were obtained for the imperial kitchen during Akbar’s period. “. . . at the beginning of every quarter, the Diwan-i-buyutat and the Mir Bakawal collect whatever they think will be necessary; e.g. Sukhdas rice from Bharaij (present-day Bahraich in Uttar Pradesh), Dewzira rice from Gwaliar (Gwalior in Madhya Pradesh), Jinjin rice from Rajori . ..” Sukhdas continued to be famous throughout the 17th century and kings, nobles and the common men, all appreciated its taste, flavour and delicacy. The Sukhdas rice travelled from the kitchen of the Nawabs of Oudh to kitchens and farms of the Nawabs of Arcot. Today, we grow this rare seed in a small village located in the heart of the Delta region, called Manjakkudi.
Cooking Instructions
Soak the Sukhdas rice for 2 hours before cooking. Cook it in the ratio of 1:3 (For 1 cup rice, add 3 cups water). Please adjust the water ratio according to your preference.
Soak the Sukhdas Raw polished rice for 1/2 hour before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.
Tags: White Grained, Aromatic, Pulav, Biryani, Fragrant