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
-
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 -
Adam Chini
₹140.00 Per KgUttar Pradesh
Cooking Instructions
Soak the Adam Chini 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 Adam Chini Raw polished rice for 10 mts 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.
-
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 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 Ajara Ghansal Raw polished rice for 10 mts 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.
-
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 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 Ambe Mohar polished rice for 10 minutes 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.
-
Anandanoor Sanna
₹120.00 Per KgTamilnadu
This traditional variety is named after the region it was cultivated, namely Anandanoor. After interactions with local farmers, we believe this could be around modern day Salem district. Sanna indicates the fine, delicate feature of this grain as Sanna refers to fine and thin in Tamil. This is a slender white grain and cooks very well making Anandanoor Sanna a preferred choice for tamarind rice, sambar rice and every day rice preparations. Ananda also means joy, which holds true in the case of this rice because of its light texture and easy to digest properties!
Cooking Instructions
ags: Brown Rice, Everyday Table Rice, Iddly, Dosa, CholestrolSoak the Anandanoor Sanna Raw polished rice for 10 mts 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.
-
Arcot Kichili Champa Adai Batter
Per Kg₹180.00
Currently servicing Chennai city.
Available for store pick up every Tuesday & Friday.
Contact 87544 76702 to order.Ingredients: Arcot Kichili Champa Rice, Black Urad Dal, Tuvar Dal, Chana Dal, Moringa Leaves, Jeera Seeds, Ginger, Red Chilli, Asafoetida, Turmeric, Salt and RO Water.
-
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.
Soak the Bakul Phool Raw polished rice for 10 mts 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.
-
-
Biliya
₹140.00 Per KgKarnataka
Cooking Instructions
ags: Brown Rice, Everyday Table Rice, Iddly, Dosa, CholestrolSoak the Biliya Raw Polished rice for for 10 mts 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.
-
Bommi
₹120.00 Per KgTamilnadu
Cooking Instructions
Soak the Bommi Raw polished rice for 10 mts 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.
Soak the Bommi boiled polished rice for 10 mts 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.
-
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 raw 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.
-
Chak Hao Poireiton
₹250.00 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 raw 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.
-
Chennel
₹140.00 Per KgKerala
Cooking Instructions
ags: Brown Rice, Everyday Table Rice, Iddly, Dosa, CholestrolSoak the Chennel Raw 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.
-
Dadshal
₹140.00 Per KgWest Bengal
Dadshal 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 ‘Dadshal’ 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, Dadshal and Chinakamini—for the past three years.
Cooking Instructions
Soak the Dadshal 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.
Cooking Instructions: Soak the Dadshal Raw polished rice for 10 mts 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.
-
Dayala Modina
₹140.00 Per KgWest Bengal
Cooking Instructions
Soak the Dayala Modina boiled polished rice for 10 mts 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.
-
Dudeshwar
₹140.00 Per KgWest Bengal
In India, rice is revered as a symbol of auspiciousness and prosperity and hence, is used extensively in all ceremonies and festivals. Dr Debal Deb, Founder of Vrihi and Basudha, says, “The standard expression in Bengal, “Have you eaten rice?” is a polite way to inquire, “Have you had your lunch or dinner?” Explaining the strong connect with rice he adds, “All rites of passage in Bengali culture – from birth to death – are marked with raw rice, milled rice and cooked rice. Every traditional ceremonial feast has servings of aromatic rice delicacies such as polao (sweet pilaf) and payes (rice pudding).” We believe another favorite amongst Bengali’s after Gobindo Bhog and Radha Tilak, is Dudeshwar.
This flavorful grain is cultivated in the Sundarbans as well as other regions in Bengal and gets its name from the color of the grain, resembling pure white milk. A short, fine, non aromatic grain, Dudeshwar becomes soft and tender on cooking and lends its strong flavor to any dish it is added to. We recommend using this in your payesh or phirni!
Cooking Instructions
Soak the Dudeshwar 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 Dudeshwar Raw polished rice for 10 mts 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.
-
Garudan Champa
₹120.00 Per KgTamilnadu
Also known as ‘Kaadai Kazhuththaan’ in some parts of Tamil Nadu, the Garudan Champa grain has the a white streak, very similar to the one found on the neck of the Brahmini kite (Garudan), hence it was given the name. Garudan Champa was investigated for its phytochemical screening; the results revealed that this grain has high levels of important phytoconstituents and has the capacity to prevent many health related disorders. A long and fine grain, farmers have told us that it improves blood circulation and blood purification.
Cooking Instructions
Soak the Garudan 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.
-
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 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 Gobinda Bhog Raw polished rice for 10 minutes 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.
-
Jeerakasala
₹140.00 Per KgKerala
Jeerakasala rice, also known as Wayanadan Kaima, is a popular aromatic rice; it is a with a lovely fragrance that permeates throughout the dining room when served. Because of its high disease resistant properties, nutritional value and fine taste, this variety of rice is traditionally used in wedding feasts. They use this rice to make the famous Thalassery Biryani. Some farmers have stated that it has the lowest carbohydrate content making it most suitable for persons with diabetes or those advised to follow a low-sugar diet. Like Gandhakasala, Jeerakasala received the Geographical Indication (GI) status in 2010.
Cooking Instructions
Soak the Jeerakasala 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 Jeerakasala Raw polished rice for 10 mts 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.
-
Kala Bhat
₹180.00 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 raw 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.
-
-
Kari Basmati
₹140.00 Per KgKarnataka
Cooking Instructions
Soak the Kari Basmati 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 Kari Basmati Raw polished rice for 10 mts 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.
-
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 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 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.
-
Ketaki Joha
₹140.00 Per KgAssam
Heritage rice varieties from Assam, that are medium and short grain, and scented are broadly classified as ‘Joha’. There are many varieties of joha, and one of them is Ketaki Joha. A Sali crop (winter crop) all the joha varieties are fine grains and have a pleasant aroma, and they do fetch a premium price in the market, as they are low yielders. In Assam, farmers still cultivate it for their home consumption, and use it at special occasions.
Some associate the pleasant aroma of this rice to be similar to that of the Ketaki flowers; a few others have stated that the paddy on the field, has a striking resemblance to the spiky leaves of the ketaki flower.
Though not as fragrant as the other joha varieties, the Spirit of the Earth kitchen team suggests, “if you like Kichili Champa, Thooyamalli, Ajara Ghansal, you will enjoy this grain. It will pair well with your sambhar, rasam and kootu.”
Cooking Instructions
Soak the Ketaki Joha 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.
-
Khudi Khas
₹140.00 Per KgWest Bengal
“Owing to the edapho-climatic factors, rice became the staple food of Eastern India since millennia. A survey report published in 1930 showed that the erstwhile Bengal province had 15000 rice varieties. However, majority of these belonged to Bangladesh. Our forefathers have developed and selected these varieties from a single crop species of rice, ie, Oryza sativa aiming to meet the food security of future generations. But we have forgotten to acknowledge their contribution. Each variety is unique with specific characteristics like disease resistance, flood tolerance, flood as well as drought tolerance, high grain yields, aroma,” writes Dr. Anupam Paul for a publication.
One of these forgotten types of rice is Khudi Khas. Though there is almost no literature on this variety of rice, farmers have attributed the word ‘Khas’(meaning special) to it; so it is only fair to assume, it was reserved for special occasions. It has a distinctive taste and aroma; we suggest that it’s a very good choice if you are planning to cook khichuri.
Cooking Instructions
Soak the Khudi Khas 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.
-
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 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.
-
Kuzhiyadichaan
₹120.00 Per KgTamilnadu
This native variety of red rice is said to be celebrated in many ancient medical texts for its high nutritional value. It is also called “Kulikulichan” and it is said to be specially suitable for expectant and lactating mothers. Kuzhiyadichaan lends itself well to making iddly and dosas. It can be broken and used for making kanji as well.
Cooking Instructions
Soak the Kuzhiyadichaan raw 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, Pregnant, Lactating Mothers, Iddly, Dosa, Kanji, Nutritional -
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 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 Laicha Raw polished rice for 10 mts 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.
-
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.
-
Mapillai Champa
₹120.00 Per KgTamilnadu
As the name suggests this rice was given to the mapillai (bridegroom). The night before the wedding, this rice variety was soaked in water. In the morning, the bridegroom would drink the supernatant water of the soaked grains, which was full of enriching nutrients and prove his strength and valour by lifting a heavy boulder. This rice is said to improve digestion, cure mouth ulcers, and is suitable for people with diabetes. It increases hemoglobin count and is believed to fight cancer. This fibrous rice helps keep the mind and body alert.
Cooking Instructions
Soak the Mapillai Champa Raw 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 Mapillai Champa Boiled 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.
-
Mapillai Champa Plain Idli Dosa Batter
Per Kg₹120.00
Currently servicing Chennai city.
Available for store pick up every Tuesday & Friday.
Contact 87544 76702 to order.Ingredients: Mapillai Champa Rice, Thooyamalli Rice, Urad Dal, Methi seeds, Chana Dal, Salt and RO water.
-
Mapillai Champa Ragi Idli Dosa Batter
Per Kg₹200.00
Currently servicing Chennai city.
Available for store pick up every Tuesday & Friday.
Contact 87544 76702 to order.Ingredients: Mapillai Champa Rice, Thooyamalli Rice, Ragi Flour, Poha, Urad Dal, Methi seeds, Chana Dal, Salt and RO Water.
-
Mapillai Champa Red Rice Flakes Muesli
₹1,566.67 Per KgIngredients: Mapillai Champa Red Rice Flakes, Ragi Flakes, Almonds & Walnuts, Brown & Black Raisins, Chia Seeds, Freeze Dried Figs, sweetened with Honey and Jaggery.
-
Mullan Kazhama
₹140.00 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.
-
Nga Cheik
₹250.00 Per KgMyanmar
Cooking Instructions
Soak the Nga Cheik raw 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.
-
Onamatta
₹140.00 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 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.
Tags: Red Rice, Everyday Table Rice, Cholestrol, Heart Friendly, Blood Purification -
Pesarattu Batter
Per Kg₹200.00
Currently servicing Chennai city.
Available for store pick up every Tuesday & Friday.
Contact 87544 76702 to order.Ingredients: Green Moong Dal, Arcot Kichili Champa Rice, Jeera Seeds, Green Chilli, Ginger, Asafoetida and Salt.
-
Poongkar
₹120.00 Per 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 boiled 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.
-
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 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 Radha Tilak Raw polished rice for 10 mts 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.
-
Rajamudi
₹140.00 Per KgKarnataka
Cooking Instructions
Soak the Rajamudi 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.
-
Rakthashali
₹180.00 Per KgKerala
Susruta (c. 400 BC), Charaka (c. 700 BC), and Vagbhata (c. 700 AD), the well-known vriddha trayi (Trio of Elders) of Ayurveda, considered Rakthashali, the best among the shali varieties of rice. In an interview to The New Indian Express, Vinod K Namboothiri, senior medical officer, Muttar Government Ayurvedic Hospital in Kerala, says, the paddy is of a rare variety widely used for medicinal purposes in the country and it is nearly extinct. “The paddy with red husk and grain is acclaimed from Vedic times as a medicinal rice variety. The grain is said to be good in treating ‘tridoshas’ (vata, pita and kapha). It helps maintain equilibrium in the body. It is also an anti-oxidant and can purify blood,” he says. This is possibly why this grain was given the name Rakthashali, as ‘raktha’ in Sanskrit refers to blood. Also known as red Sali and Chennellu in some regions, farmers say that this winter rice is good for people suffering from anemia.
Cooking Instructions
Soak the Rakthashali raw 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 -
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 Raw Polished Rice for 10 mts 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.
-
Sathin
₹140.00 Per KgOdisha
Cooking Instructions
Soak the Sathin 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 Sathin Raw polished rice for 10 mts 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.
-
Sidda Sanna
₹140.00 Per KgKarnataka
Cooking Instructions
Soak the Sidda Sanna Raw 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.
-
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 Raw 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 Sukhdas Raw Polished rice for 10 minutes 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.
-
Teel Kasturi
₹140.00 Per KgChhatisgarh
Cooking Instructions
Soak the Teel Kasturi boiled polished rice for 10 mts 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.
-
Thangam Champa
₹120.00 Per KgTamilnadu
Cooking Instructions
Soak the Thangam Champa Raw polished rice for 10 mts 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.
-
Thanjavur Black
₹180.00 Per KgTamilnadu
Cooking Instructions
ags: Brown Rice, Everyday Table Rice, Iddly, Dosa, CholestrolSoak the Thanjavur Black Raw 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.
-
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 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 Thooyamalli Raw polished rice for 10 mts 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.
-
Thooyamalli Beetroot Idli Dosa Batter
Per Kg₹180.00
Currently servicing Chennai city.
Available for store pick up every Tuesday & Friday.
Contact 87544 76702 to order.Ingredients: Thooyamalli Rice, Urad Dal, Beetroot Purée, Methi Seeds, Chana Dal, Salt and RO Water.
-
Thooyamalli Carrot Idli Dosa Batter
Per Kg₹180.00
Currently servicing Chennai city.
Available for store pick up every Tuesday & Friday.
Contact 87544 76702 to order.Ingredients: Thooyamalli Rice, Urad Dal, Carrot Purée, Methi seeds, Chana Dal, Ginger, Green Chili, Mustard Seeds, Curry Leaves, Salt and RO water.
-
Thooyamalli Plain Idli Dosa Batter
Per Kg₹120.00
Currently servicing Chennai city.
Available for store pick up every Tuesday & Friday.
Contact 87544 76702 to order.Ingredients: Thooyamalli Rice, Urad Dal, Methi seeds, Chana Dal, Salt and RO Water.
-
Thooyamalli Ragi Idli Dosa Batter
Per Kg₹200.00
Currently servicing Chennai city.
Available for store pick up every Tuesday & Friday.
Contact 87544 76702 to order.Ingredients: Thooyamalli Rice, Urad Dal, Ragi Flour, Poha, Methi Seeds, Chana Dal, Salt and RO Water.
-
Thooyamalli Spinach Idli Dosa Batter
Per Kg₹180.00
Currently servicing Chennai city.
Available for store pick up every Tuesday & Friday.
Contact 87544 76702 to order.Ingredients: Thooyamalli Rice, Urad Dal, Spinach Purée, Methi seeds, Chana Dal, Ginger, Green Chilli, Mustard Seeds, Curry Leaves, Salt and RO Water.
-
Tulsi Bas
₹140.00 Per KgOdisha
Cooking Instructions
Soak the Tulsi Bas Raw polished rice for 10 mts 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.