Mohanshal is an indigenous rice variety that hails from the Barddhaman district of West Bengal, India. It is renowned for its unique characteristics and is primarily used as a parboiled rice. The name "Mohanshal" is derived from the combination of two words: "Mohan," which means enchanting or delightful, a probable nod to the slender grains, and "sal," which means rice.

about the rice

The parboiling process, which involves partially boiling the rice in the husk before milling, gives Mohanshal rice its characteristic yellowish colour. This process not only enhances the grain's nutritional value but also imparts a unique flavour and earthy aroma to the rice. The parboiled form of Mohanshal rice is known for its ability to absorb flavours and spices, making it an excellent carb choice for rich and flavorful dishes. Efforts are being made to conserve the genetic diversity of these traditional rice varieties and promote sustainable farming practices. By preserving these indigenous rice varieties, not only are we safeguarding our agricultural heritage, but we are also ensuring the availability of diverse and nutritious food options for future generations.

what you can cook with

Pair it with flavoursome dishes of fish and other proteins along with lighter vegetable stews and braises. We like to have it with a simple lunch of bhaja, daal, sobji and maach’er jhol.

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.

Let us introduce you to Mohanshal in person

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.