The legendary fame and name of this paddy cultivar originates from its enchanting scent. To quote the nineteenth-century British administrator and historian W. W. Hunter, the compound word Radhunipagal etymologically translates as ‘that which maddens the cook’ and ‘implies that cooks cannot restrain themselves from indulging in such an aromatic rice’.  

With the spread of the high-yielding and hybrid paddy varieties after the Green Revolution of the 1970s, the generation of this long-standing, prestigious paddy cultivar has continued only in marginal pockets for the last fifty years. Active initiatives are currently underway for increasing its cultivation across the southern districts of West Bengal, including Bardhaman, 24-Parganas, Hooghly, Birbhum, Bankura, Purulia.

The plant thrives in lands of medium elevation. It can withstand short spells of drought. This aromatic rice of the ‘non-Basmati’ category grown in southern West Bengal has received the Geographical Indication (GI) tag from the Government of India in March 2025, in recognition of its rich agro-culinary heritage and promising market potential. Amar Khamar sources this well-known, aromatic folk-rice from the district of the North 24-Parganas in West Bengal.

what you can cook with

Being soft, fluffy,  and aromatic, this rice is an ideal accompaniment to indulgent gravies, can readily absorb spices and works wonderfully as a pulao. We like to pair ours with Topse Machh-er Jhal. 

what you can cook with

Cooking rice, apparently, does not seem much: you just need to add rice to water and you are all set. But it does not take ½ a cup of water more or less to turn it into an act of blasphemy. So here we have for you the ultimate guide on how to cook the perfect rice

our philosophy

We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place. Learn more about our manifesto.