How much are the shipping costs?
The shipping cost vary depending on your cart. You will see the shipping cost and available shipping options during check out.
How many days does the shipping take?
The shipping time is between 6-12 days depending on the location. However, due to the current Covid-19 pandemic, the shipping time might also be longer.
Do you ship everywhere?
Almost. We are able to ship to all states except for Andaman & Nicobar, Jammu & Kashmir, Assam, Sikkim, Nagaland, Meghalaya, Manipur, Mizoram and Arunachal Pradesh. However, you can get in touch with the customer care and we can try to arrange for a special shipment.
Can I 'return' a delivered product?
No. Due to the nature of our products, they are non-returnable. However, if you have received a damaged or defective product, you can raise a refund request by sending photos of the entire package including the outer box as well as the content writing an email to: email@example.com within 2 days of delivery. Kindly note that we can only replace/refund for the damaged products with photo proofs attached of both the outer package and the contents inside. A full refund will be provided within 30 days of raising the request.
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Which payment methods are available?
Currently we offer payment via debit or credit card, your bank, UPI or several wallets. COD is available on selected orders only.
Can I have different billing and shipping addresses?
Yes. During the ordering process, you are asked to fill in the billing address. At the end of this field, you have the option to add a different shipping address.
For bulk orders above 15 kg please get in touch with the customer care: firstname.lastname@example.org or 93307 42283
What is siddha and atap?
Siddha is a traditional method of preserving rice for longer durations. This has been the process throughout cultures to support longer shelf-life for rice varieties.
Simply translated siddha means par-boiled, wherein the rice grains are boiled after harvesting, in their husks, dried and de-husked before being sold at markets.
There are two benefits of this process. First, the gelatinization of the rice starch inside the husk, pushing the oil into the bran and hence, making it easier to polish by hand.
Secondly, the boiling and subsequent cooling drives nutrients from the bran to the centre, making the rice more nutritious.
The technique also lends the grains a glassy appearance and a hardier texture. This is why siddha variety also takes more time than atap.
Atap simply defines the rice varieties which are not siddha. This is mostly done for aromatic varieties to retain as much aroma as possible.
Why is it that most of the fine rice varieties displayed here are atap rice? I am more accustomed to eating siddha varieties.
We have three fine siddha varieties on sale—Dudhersar, Rupshal, and Raniakanda. But most of the fine rice varieties on sale here are atap. That is because of the general rice scenario. Most varieties designated as fine rice in India are also fragrant ones. These varieties once rendered siddha loses some of their aromatic qualities which is why we do not process them as siddha.
However, if you must have siddha rice, please don’t feel discouraged. We have two siddha rice varieties that are thicker: Hogla and Gheus. Many of you might find them more tasteful than the much advertised fine siddha varieties. We also assure you that we are constantly on the lookout of traditional fine varieties that do well as siddha rice.
Why don’t the rice varieties in so many pictures look white and bright like the rice I am used to eating? Are these products of good quality?
One of the markers of untampered grains is their rather “un-appealing” appearance. Think of lustre and brightness as make-up for grains. The more natural something is, the more unique and imperfectly perfect its appearance will be. Over-polished, bright-white and shiny appearance looks good on glossy pages but compromises the quality of grains.
We only semi-polish our rice and grains, a process that balances quality, taste and nutrition. This is why you will find most of our rice varieties with dirty-white stains and/or red-brown specks; a reminder of their terroir, of the eco-system and of their core nutritional values.