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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



The uncooked grains are longish and slender with a dirty-white colour.


absorption method
time 15-20 minutes

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.



botanical name Oryza sativa
origin North 24-Parganas, West Bengal
processing siddha (parboiled)


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