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. 

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.