Bnashkathi
Bnashkathi
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- made with love for you
- following nature-friendly methods
For Bnashkathi we have used some periwinkles in a light sauce flavoured with shio koji, chili, black pepper, perilla seeds and ghee. This lesser known ingredient, gneri-gugli as they are commonly known, forms part of the culinary ecosystem of the Sundarbans region, from where this particular rice variety has been sourced.
about the rice
Bnashkathi is a salt-tolerant rice variety generally favoured for its long grains and fluffy texture. Sourced from the Sundarbans region, it suits as a table rice and can be consumed regularly. It is quite moderately high yielding as well making it good as a year-round rice perfect for all-weather meals and dishes.
| taste | earthy |
| aroma |
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appearance |
The uncooked grains are longish and slender with a dirty-white colour. |
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cooking |
absorption method |
| time | 15-20 minutes |
| storage |
store it in a dark place, so that it does not attract moisture, and away from direct sunlight |
what you can cook with
It is generally forgiving and pairs well with simple curries and stir-fries. You can try it with fish or seafood as well since its long grains are good for flavour absorption.
the ultimate guide to cooking rice
Cooking rice, apparently, does not seem much: you just need to add rice to water and you are all set. But it does not take ½ a cup of water more or less to turn it into an act of blasphemy. So here we have for you the ultimate guide on how to cook the perfect rice.
| botanical name | Oryza sativa |
| origin | North 24-Parganas, West Bengal |
| processing | siddha (parboiled) |
our philosophy
We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place. Learn more about our manifesto.
