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A lightly grilled fish is all it takes to have a wholesome meal with katarangi. The soft textured rice here has been paired with grilled tilapia with a smearing of green onions, gondhoraj lebu leaves, coriander leaves and roots.


about the rice

Katarangi is a high-yielding almost forgotten indigenous rice variety from West Bengal. The flood-tolerant variety supports hyper-local aquatic ecology as well because of its deep water resistance. Savour this rice variety to have biodiversity on your plate.


taste herbaceous, sulphur



the grains are short and thick with a light speckles of red and brown towards the tail-end


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

Katarangi is best suited as table rice. Cook it to pair with fish stews or jhols and vegetable broths.



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


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