Premium Long Grain Basmati Rice - 1Kg 
Unpolished Kolam Brown Rice (1Kg)
₹89.00
With its bran intact and Low Glycemic Index, makes it a must for Diabetes management.
Most preferred rice by Indians can be used daily with a twist of health.
Make Khichdi, Jeera rice, Kheer, Idli’s, etc. as per your culinary skills.
The bran and germ, the two outer layers of brown rice, contain most of the vitamins and minerals in the grain. Those layers get removed when making white rice, and that’s why brown rice is the healthier choice.
Brown rice has a low glycemic index (GI), meaning it doesn’t cause your blood sugar to spike after you eat.
Health Benefits:
– Reduced Diabetes
– Improves Heart Health
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With its bran intact and Low Glycemic Index, makes it a must for Diabetes management.
Most preferred rice by Indians can be used daily with a twist of health.
Make Khichdi, Jeera rice, Kheer, Idli’s, etc. as per your culinary skills. -
Add to cart
Most preferred rice by Indians, used daily in majority of homes.
Make Khichdi, Jeera rice, Kheer, Idli’s, etc. as per your culinary skills. -
Add to cart
Its Aroma and Sticky texture is popular in Maharashtra.
No Maharashtrian meal is complete without “Varan Bhat” meaning “Dal and Rice” not without this rice. -
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Ambe Mohar is popular due to it’s aroma which can be appreciated when the rice is cooked.
Slightly sticky post cooking but makes a meal great, with a portion in your plate.
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Chickpeas provides the body with a slow and gradual release of energy over an extended period and thereby help in stabilizing the blood sugar levels
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A different variety of Basmati not much known in commercial market as it’s cultivation is limited to very few farms of Haryana.
This broken grain of basmati is ideal for Jeera Rice, Khichdi, etc. and for daily use. -
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Its Aroma and Sticky texture is popular in Maharashtra.
No Maharashtrian meal is complete without “Varan Bhat” meaning “Dal and Rice” not without this rice. -
Add to cart
This dal doesn’t undergo polishing thereby retaining the nutritional value and goodness.
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