shipping all over India Rs. 60/-

FAQs

Shipping

How much are the shipping costs?

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There is a shipping charge of Rs. 60/- for delivery all over India. There is no minimum order value.

How many days does the shipping take?

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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?

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Almost. We are able to ship to all states except for Andaman & Nicobar, Jammu & Kashmir, Assam, Sikkim, Nagaland, Meghalaya, Manipur, Mizoram and Arunachal Pradesh. 

Can I 'return' a delivered product?

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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 writing an email to: customer-care@amarkhamar.com within 2 days of delivery. A full refund will be provided within 30 days of raising the request.

Orders

Help! I don’t know how to purchase online.

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Feel free to give us a call and we’d be glad to help you +91 93307 42283 or +91 79804 33014

Which payment methods are available?

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Currently we offer payment via debit or credit card, your bank, UPI or several wallets. Cash on delivery (COD) is available in Kolkata, Saltlake and New Town Rajarhat. For all COD services Rs. 20/- will be charged per order.

What packet sizes are available?

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Depending on the product, different sizes are available. You will see the available sizes on each product page. 

Can I have different billing and shipping addresses?

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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.

About Rice

What is siddha and atap?

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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.

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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?

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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.

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