For Dehraduni Basmati we have taken inspiration from Japanese Plum Rice, and Bengalee alubokhra’r khichudi from Prajnasundari Devi’s cookbook, both of which use a variety of plum in their specific ways. We have added macerated taal shaash because of their seasonality with a plum treacle, with some brined plums to top off everything. 

about

Basmati has a long-standing love affair with the cuisine of the sub-continent. Its first mention can be found in Ain-i-Akbari, where A’bul Fazl records it being cultivated as Mushkeen, the red-husked variety of the white Basmati. It also is noted to be quite a prized rice variety in the tale of Heer Ranjha, written in 1766. This one, here, is Dehraduni Basmati, which can be traced back to the 19th century when Dost Muhammad first brought Basmati to India from Afganistan. Our Dehraduni Basmati is  sourced from the lower areas of Bageshwar district, about 75kms from Almora.

what you can cook with

Dehraduni Basmati, we suggest, is better used as a table rice or at most in a khichudi or kheer/payesh. It pairs beautifully well with fruity, salty-sweet flavours. However, you can easily use it whichever way you want, in a simple meal with daal and bhaja or a lavish one.

the ultimate guide to cooking rice

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.