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Regular price Rs. 67.00
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We have featured Kamini in a summer-inspired “risotto” with cucumber and gondhoraj lebu. What inspired us was the subtle aroma and flavour of Kamini to complement the grassy-vegetal notes of cucumber.

Kamini in Summer: Kamini cooked with Cucumber-tender coconut water, Cucumber quick-pickled in gondhoraj kosho, Sambal Tumis, Black sesame tuile, Cucumber-gondhoraj water.

about the rice

Kamini is one of the slightly well-known aromatic rice varieties of West Bengal that finds traditional use mostly in sweet porridge and Bengali khichudi. The paddy harvested in winters is a common ingredient in celebration meals during the nabanno or new harvest festival across Bengal.

flavour buttery




the uncooked grains are slim and short with a yellowish white colour


absorption method
time 12-15 minutes

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

what you can cook with

The new rice can be used to make sweet congee, whereas a slightly aged rice is perfect for your light pilafs and khichudi-style dishes. You can also use it as a table rice to pair it with deep, bold meals.



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


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