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This “spas” inspired dish uses our Gheus in a yoghurt soup with Vietnamese fresh flavours. The slight nuttiness of Gheus balances the richness of yoghurt in this simple-to-put-together dish.


about the rice

Traditionally used to make muri or puffed rice, Gheus is a stubby, folk rice variety. It is well known for being quite high-yielding and hardy, growing in the swampy areas of Sundarbans.


flavour slightly nutty, sulphur



the uncooked grains are yellowish-white in colour and rotund, stubby in appearance


store this rice in air-tight containers with lids in a cool place away from moisture


absorption method
time 15-18 minutes

what you can cook with it

The stubby, meaty texture goes particularly well with medium thin broths. You can also pair it with stir-fried vegetables and lightly grilled fish.



botanical name Oryza sativa
origin Sundarbans, West Bengal
processing siddha (parboiled)


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