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 -
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 2-3 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 -
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 -
Gobinda Bhog
₹140.00 Per KgWest Bengal
This traditional aromatic rice variety has a history of over 300 years; The Geographical Indications Registry (GIR) has granted Geographical Indication (GI) status to Gobinda Bhog, a speciality from Burdaman district of West Bengal. It is a short grain rice, with a buttery flavor which works well as a table rice. It is categorised as a ‘Khaas Dhan’ or ‘Special Grain’, because it is offered as prasad to Lord Krishna during the Janmashtami celebrations.
Cooking Instructions
Soak the Gobinda Bhog 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 Gobinda Bhog 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: Aromatic, Brown Rice, Special Occasion -
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 -
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 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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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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Kerala Sundari
₹140.00 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 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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Kichili Champa
₹120.00 Per 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 -
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 Bora
₹180.00 Per KgAssam
Cooking Instructions
Soak the Krishna Bora 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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Laicha
₹140.00 Per KgChhatisgarh
A research conducted by the Indira Gandhi Krishi Vishwavidyalaya (IGKV), Raipur and the Bhabha Atomic Research Centre (BARC) Mumbai in 2018, revealed that three heritage rice varieties of Chhattisgarh – Gathwan, Maharaji and Laicha – have the ability to fight cancer.
The rice variety ‘Laicha’ was given its name because of its ability to prevent skin diseases. However, this research points out that, between the three heritage rice varieties tested, Laicha was found to be the most effective in preventing the proliferation of cancer cells and destroying them.
In ancient Indian records such as Susrutha Samhitha and Charaka Samhitha of about 10,00 BC, there were records of using rice for medicinal purposes. Laicha and Navara from Kerala are examples of rice used in the preparation of medicines, for both consumption and external application. So, this research, done in 2018, is further proof that heritage rice is healthy.Cooking Instructions
Soak the Laicha 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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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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Lilabati
₹140.00 Per KgWest Bengal
Cooking Instructions
Soak the Lilabati 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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Mehijawain
₹140.00 Per KgBihar
Cooking Instructions
Soak the Mehijawain 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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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 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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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 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 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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Rakthashali
₹180.00 Per KgKerala
Cooking Instructions
Soak the Rakthashali 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 -
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 -
Sweet Rice Blend Rs. 250 / 200Gm
₹1,250.00 Per KgA smooth, creamy, and delicious Manipur black rice kheer, rich in protein and full of antioxidants.
Ingredients
Chak Hao Amubi Rice
Dessicated Coconut
Brown Country Sugar
Cardamom
Cashewnuts
Native Cow GheeCooking Instructions
In 1600 ml of water (8 cups) add 200 gms of Chak Hao Amubi Sweet Rice Blend and stir well. Cook this mixture on medium flame for 15 minutes, stirring continuously. Add ghee as required and serve. -
Thooyamalli
₹120.00 Per KgTamilnadu
Thooyamalli, a traditional rice variety, gets its name from its striking resemblance to jasmine buds. Thooyamalli is a tasty rice that strengthens the nerves in the body. Loaded with medicinal benefits, this grain delays ageing of internal organs, keeps the mind active and skin healthy. The oil present in parboiled Thooyamalli rice helps lower harmful cholesterol levels and blood pressure, whilst raising the levels of healthy HDL cholesterol.
Cooking Instructions
Soak the Thooyamalli 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, Iddly, Dosa, Cholestrol