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