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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Ajara Ghansal
₹140.00 Per KgMaharashtra
Ajara Ghansal grown in Kolhapur district is an aromatic grain, which has been cultivated over many generations in Ajara Taluk – some families of farmers have been cultivating Ghansal rice for more than 100 years. Known for its taste and aroma, Ghansal rice is tender and non-sticky.
Cooking Instructions
Soak the Ajara Ghansal 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, Fragrant, Non Sticky, Special Occasions, Aromatic -
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 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.
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Arcot Kichili Champa
₹120.00 Per KgTamilnadu
Arcot Kichili Champa also called ‘Chitti Muthyalu’ (meaning small pearls) is an extremely fine and long grain rice which was often used to prepare pulaos and biriyanis. With a relatively low glycemic index of approximately 50, it is a table rice that can be served every day.
Cooking Instructions
Soak the Arcot Kichili Champa rice for 1/2 hour 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 Arcot Kichili Champa polished rice for 1/2 hour before cooking. Cook it in the ratio of 1:2.5(For 1 cup rice, add 2.5cups water). Please adjust the water ratio according to your preference.
Tags: Brown Rice, Everyday Table Rice, Pulav, Biriyani -
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 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
Cooking Instructions
Soak the Dadsheel 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.
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Dayala Modina
₹140.00 Per KgWest Bengal
Cooking Instructions
Soak the Dayala Modina 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.
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Illupai Poo Champa
₹120.00 Per KgTamilnadu
The Iluppai Poo Champa variety gets its name because it has the fragrance of the Bassia Latifolia flower. When consumed, it increases hemoglobin levels and improves breathing patterns.
Cooking Instructions
Soak the Illupaipoo Champa 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.
Tags: Fragrant, Brown Rice, Everyday table rice -
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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Kala Bhat
₹160.00 Per KgWest Bengal
We often associate black rice to desserts; But did you know, that the Kala Bhat, a mildly fragrant black rice from West Bengal was initially used to prepare pulaos? Due to its fine taste and limited yield, it was reserved for special occasions. Black rice turns a shade purple when cooked and is filled with high amounts of anthocyanins. Anthocyanins are phytochemicals found in deep blue and purple food (like berries and aubergines) which are thought to fight chronic diseases such as cancer and heart disease. Regular consumption of this rice can help in detoxifying the body, prevent diabetes, protect heart health and lower cholesterol.
Like other whole-grain rice varieties, black rice has a low glycemic index, meaning that sugar is absorbed more slowly, providing a more stable energy source and avoiding the spikes in blood sugar associated with other carbohydrate-rich foods.
10 spoonfuls of cooked black rice, contains the same amount of anthocyanin as a spoonful of fresh blueberries, according to a study presented at the American Chemical Society, in Boston. So, today, it has been categorized as a ‘super food’.
Cooking Instructions
Soak the Kala Bhat 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 -
Kalajeera
₹120.00 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 -
Kamini Bhog
₹140.00 Per KgWest Bengal
Kamini Bhog was and still is reserved for those special occasions in many parts of India. Though not as popular as Gobinda Bhog, this glutinous rice originating in from the Sundarbans grows in deep water. This bold scented rice, is often parboiled or made into rice flakes (chira) and are used extensively in rituals.
On February 10, 1904, Viceroy Lord Curzon visited Burdwan to confer the title of maharaja on then king of Burdwan Vijaychanda, says Niradabaran Sarkar, a historian of Burdwan. Vairabchandra Nag, a local sweet-maker, had made the sitabhog and mihidana to mark the occasion. Lord Curzon was surprised to have such unique sweets and praised and thanked Vairabchandra Nag in the certificate given to him saying he never had such sweet ever before.
Mihidana is today one of the most sought after sweets from Bengal. It is made from powdered Kamini Bhog, Gobinda Bhog and basmati rice, mixed with a small amount of besan and saffron for a golden colour. They are blended very well with water by hand till it turns light and the mix is poured through a brass ladle with tiny holes into a pot of ghee and deep-fried. The fine fried small rice-like grains are dipped in sugar syrup and drained once soaked.
Cooking Instructions
Soak the Kamini Bhog 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.
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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 -
Kappakar
₹110.00 Per KgKerala
Cooking Instructions
Soak the Kapakkar 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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Kerala Sundari
₹120.00 Per KgWest Bengal
Popular in the Sunderbans, Kerala Sundari is a non-scented, bold rice and a good yielder. People are still unsure of why it is called Kerala Sundari; could it have migrated from Kerala? We have no documented evidence to prove this migration. But, what we do know is that this slender shaped grain is being revived by over 1000 farmers in and around Puralia district and is high in demand! If you are looking for everyday table rice, this is the one!
Cooking Instructions
Soak the Kerala Sundari 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 Kerala Sundari 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: Everyday Table Rice, Brown Rice -
Kullakar
₹110.00 Per KgKerala
Kullakar is a red rice variety that has complex carbohydrates. It possess antioxidant properties and has higher zinc and iron content than white rice. Kullakar strengthens, regenerates and energises the body, regulates blood pressure and prevents skin diseases and premature aging. Kullalar is a delicious variety suitable for making iddly and dosa.
Cooking Instructions
Soak the Kullakar 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 Kullakar 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: Red Rice, Antioxidant, Iron, Blood pressure, Skin Diseases, Iddly, Dosa -
Madhu Malathi
₹140.00 Per KgWest Bengal
Having a sweet and spirited name, Madhumalathi is a mildly scented everyday table rice. It was and still is being cultivated in the high land of Barind area of Malda District – however in small patches of land. Legend has it that certain heritage rice varieties, including the Madhumalati had a distinct cultural value associated; hence these grains were reserved for local religious events. It was used to make payesh, pulao – however, we have served it with just a dollop of ghee and dal, and it’s divine.
Cooking Instructions
Soak the Madhu Malathi 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 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.
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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 -
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 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 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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Onamatta
₹110.00 Per KgKerala
Commonly known as the Rosematta rice, the Kerala Matta rice varieties are extremely nutritious. These bold grains lower content of fat, saturated fat and cholesterol; considered ‘heart-friendly’, consuming this grain ensures important blood vessels are clear of clogs and clots. Though it takes a slightly longer time to cook, it has a unique taste and fragrance; Along with the several health benefits, it one of the most common rice varieties used in the Kerala kitchens.
Cooking Instructions
Soak the Onamatta 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, Cholestrol, Heart Friendly, Blood Purification -
Pal Veliyan
₹120.00 Per KgTamilnadu
Veliyan is one of the native varieties of rice cultivated by farmers in Wayanad. This is a long duration crop, which stands tall, is drought tolerant and resistant to pests and diseases. The Kurichiya tribes in Wayanad consume a variety of Veliyan, which according to them, give satiety and provide energy to carry out physical work. Specific varieties of heritage rice are cultivated to suit specific consumption requirements. For instance, rice varieties which have white kernels are preferred for making breakfast; red kernel Veliyan varieties like Chettu Veliyan are preferred for lunch. Varieties like Pal Veliyan are preferred for preparing rice gruel. The cooked rice water of Veliyan varieties, once strained is extremely tasty and can be used to make soups. Right before harvest, the plant appears to look like a pot of milk boiling over; hence the name Pal (milk) Veliyan.
Cooking Instructions
Soak the Pal Veliyan 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, Everyday Table Rice -
Perungar
₹110.00 Per KgTamilnadu
High in protein and vitamin B, Perungar is believed to help cure stomach related problems. It is a delicious rice, and most villagers allow the rice to ferment overnight, and eat it in the morning. This variety is highly suitable for making iddly and dosa. As a grain, farmers prefer cultivating this crop as it is highly resistant to pest and disease.
Cooking Instructions
Soak the Perungar 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, Stomach Problems, Tasty, Iddly, Dosa, Vitamin B -
Ramakali
₹140.00 Per KgWest Bengal
Cooking Instructions
Soak the Ramakali 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, Fragrant -
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 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.
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Thulaipanji
₹140.00 Per KgWest Bengal
You’ve heard of sportspersons representing India at the Olympics; the Thulaipanji rice also represented India at the 2012 London Olumpics. This medium-long slender grain, was packaged and sent by the Government of West Bengal to be showcased at the food festival at Henschel of Olympic Village!
Tulaipanji is one of the oldest aromatic rice landraces adapted in a small pocket of Uttar Dinajpur district of West Bengal, India and is generally cultivated with no or low inputs. Cultivated in the khariff season (August to November), the Tulaipanji rice is a beautiful and fragrant grain that is referred to as ‘Desi Basmati’ and has a nut-like aroma!
Cooking Instructions
Soak the Thulaipanji 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.
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Vana Ragam
₹120.00 Per KgTamilnadu
Cooking Instructions
Soak the Vana Ragam 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.
Tags: Fragrant, Brown Rice, Everyday table rice