Radha Tilak - Raw Polished

West 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.

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

West Bengal

White

It is recommended to store rice in a cool, dry area. If it needs to be preserved for a long period, say over a month or more, dried neem leaves can be added into the pack/box. It is better to avoid storing in humid areas as this would cause pests to form faster. Since our heritage rice is purely organic, the husk is sweeter, which in turn could invite pests if not stored as suggested above.

Raw Rice

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.

Raw Polished Rice

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.

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Radha Tilak - Raw Polished