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
₹140.00Per 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
₹140.00Per 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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Ajara Ghansal
₹140.00Per 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
₹140.00Per 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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Bora
₹140.00Per 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 Amubi
₹350.00Per KgManipur
In a paper titled ‘The Deep Purple Colour and the Scent are the Two Great Qualities of the Black Scented Rice of Manipur’ authors Ibemhal Devi Asem, Rajkumar Imotomba and Pranab B Mazumdar state that one serving of black rice even though it contains some calories, offers a high amount of flavanoid phytonutrients, important fibre, mineral content such as iron, copper and is a good source of plant-based protein. This is why the West now classifies the black rice, as a super food.
Some of the purple coloured Chak Hao rice varieties include Poireiton, Amubi, Wairi,Khurlkul Chak Hao, Pong Chak Hao and more. The deep colour and sweet fragrance are what make these, specialty rices.
In Manipur, these varieties were reserved for community feasts and ceremonial purposes. In some parts, a special snack called ‘Uton Chak’(rice cooked in bamboo tubes) is still served using the Chak Hao grain. The royal chronicles mention that from very early times onwards, Kings, Queens, and noblemen used to go out to eat Utong-chak. Bamboo tubes, about 60 cms long, cut from a very small variety of bamboo, were stuffed with washed rice and covered on both ends. The bamboo tube was then grilled on fire; the charred outer layer is first removed and the rice is enjoyed, with a bit of the bamboo pulp.
Today, across the globe these varieties are being used to make desserts, breads and beverages.
Cooking Instructions
Soak the Chak Hao Amubi 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 -
Chak Hao Angangba
₹160.00Per 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
₹350.00Per 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 -
Kala Bhat
₹160.00Per 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
₹140.00Per 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
₹140.00Per 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
₹110.00Per 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
₹110.00Per 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 -
Karunkuruvai
₹110.00Per KgTamilnadu
The Karunkuruvai is an important sub species of kuruvai (summer crop) rice variety. Dark brown to black in colour, this rice helps treat elephantiasis, arthritis, and chickenpox. The Karunkuruvai grain is believed to have ‘Kayakalpam’ properties as it helps protect the body and keep it healthy. Siddha doctors use this rice variety to treat certain conditions, including repairing cell damage. This nutritious grain is believed to control diabetes, cholesterol, blood pressure, and purify blood.
Cooking Instructions
Soak the Karunkuruvai 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 -
Katarni
₹140.00Per 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
₹140.00Per 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 -
Kichili Champa
₹120.00Per KgTamilnadu
Kichili Champa 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 Kichili Champa raw 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 Kichili Champa polished rice for 1/2 hour before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.
Tags: Brown Rice, Polished Rice, Everyday Table Rice, Pulav, Biriyani -
Krishna Kamod
₹140.00Per 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
₹140.00Per 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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Mallifulo
₹140.00Per KgWest Bengal
An average Bengali consumes rice every day, and there are many who consume thrice a day! It is their staple; it’s their comfort food. Only on special occasions, festival and rituals, do they opt for aromatic rice varieties. When it’s prepared as part of their everyday meal, they prefer non-aromatic varieties – one such is the Mallifulo (pronounced molly –phula). This nutritious, fine long grain is extremely versatile and pairs well with vegetarian and non vegetarian gravies; also with dishes that are heavy on spices and flavouring and even when you simply wish to eat it with a scoop of curd and pickle.
Cooking Instructions
Soak the Mallifulo 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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Mullan Kazhama
₹120.00Per 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
₹180.00Per 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 -
Nga Cheik
₹350.00Per 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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Poongkar
₹110.00Per KgTamilnadu
This traditional south Indian red rice has multiple nutritional benefits. Usually recommended during pregnancy, consuming Poongkar rice helps in the process of lactation. When consumed as ‘kanji’ or rice gruel, it improves the skin texture and boosts a person’s energy. The rice-soaked water when given to expectant mothers through the duration of pregnancy, keeps them healthy as it builds immunity.
Cooking Instructions
Soak the Poongkar 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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Shah Pasand
₹140.00Per KgBihar
Abu’l Fazl, the sixteenth-century official chronicler of Akbar’s reign presented an account of the different varieties of rice around the Gangetic basin. Abul Fazal said that if a single grain of each kind of rice was collected, they would fill a large vase. The Mughal chronicler described the rice cultivated in Patna as being ‘rare and unequalled in quality’. The shali rice was popular and much in demand in Europe, while Indians preferred the shahpasand and basmati.
Being a favourite of the emperors, this grain was aptly named the Shah Pasand (King’s delight). A salt tolerant grain, it classifies as a mildly fragrant rice.
Cooking Instructions
Soak the Shah Pasand 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.
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Teel Kasturi
₹140.00Per KgChhatisgarh
Cooking Instructions
Soak the Teel Kasturi 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.