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Kalonunia in our interpretation of lokkhi pujo’r khichuri and pach rokom’er bhaja. This dish uses our kalonunia and sona mung daal in the khichuri made with some rice koji and blanketed under four different types of cured and charred vegetables: makhon shim, alu, begun and kumro. The fifth vegetable is the ghee-fried and charred fulkopi; with the leftover ghee from the frying used in the coconut-ghee emulsion.

about the rice

Kalonunia is one of the much known aromatic rice varieties of North Bengal. Generally regarded as the ‘Prince of rice’, Kalonunia is said to have been a favourite of the Maharajah of Coochbehar, Nripendra Narayan. The rice is also said to be used in offerings at the temple of Lord Madan Mohan. It is also noted for its black husk, from where it gets its name.

flavour butter popcorn




the uncooked grains are white, slender and medium-grained


absorption method
time 8 -10 minutes

store it in an air-tight jar to retain the aroma in cool, dry, dark place

what you can cook with

Kalonunia is traditionally used for Bengalee-style rice dishes including Pulao, Khichuri and Payesh. In the foothills of Bengal, the newly harvested rice is a favourite in the households, wherein traditional dishes of winter celebrations are generally made out of Kalonunia.



botanical name Oryza sativa
origin Cooch Behar, West Bengal
processing atap (non-parboiled)


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