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Tulaipanji siddha

Tulaipanji siddha

Regular price Rs. 234.00
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This is our version of lau chingri and tulaipanji. Using the entire golda chingri: butter poached and crusted with the dehydrated shells. Our tulaipanji siddha gets paired with a lau/calabash puree cooked in milk and finished with some golda chingri head oil. The tender stalks and leaves of lau are gently simmered to separate the chlorophyll to bring the dish together.


about the rice

Tulaipanji is rightly one of the better known folk rice varieties of Bengal, so much so that it has earned itself a GI tag. The aromatic rice variety is slender, firm with a good bite and delightfully mellow. Apart from its flavoursome characteristics, Tulaipanji is much appreciated for its pest resistance.


taste buttery, popcorn



the uncooked grains are short-medium with fine texture and slender in appearance. Once cooked, it produces firm, white, non-sticky rice


absorption method
time 8-10 minutes

store them in air-tight jars away from direct sunlight and moisture


what you can cook with

Designated as ‘non-Basmati’ aromatic rice variety, Tulaipanji fairs well in special occasion recipes including pilafs, Biryani and this tahchin. You can also use it as an alternative occasional table rice.



botanical name Oryza sativa
origin North Dinajpur, West Bengal
processing siddha (parboiled)


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