Kalonunia in our interpretation of lokkhi pujo’r khichuri and pach rokom’er bhaja. This dish uses our kalonunia and sona mung daal in the khichuri made with some rice koji and blanketed under four different types of cured and charred vegetables: makhon shim, alu, begun and kumro. The fifth vegetable is the ghee-fried and charred fulkopi; with the leftover ghee from the frying used in the coconut-ghee emulsion.
 

about the rice

Kalonunia is one of the much known aromatic rice varieties of North Bengal. Generally regarded as the ‘Prince of rice’, Kalonunia is said to have been a favourite of the Maharajah of Coochbehar, Nripendra Narayan. The rice is also said to be used in offerings at the temple of Lord Madan Mohan. It is also noted for its black husk, from where it gets its name.

This special heirloom rice has recently been bestowed with the prestigious Geographical Indication (GI) tag.

Watch this video to let us personally introduce you to this heirloom rice variety.

what you can cook with

Kalonunia is traditionally used for Bengalee-style rice dishes including Pulao, Khichuri and Payesh. In the foothills of Bengal, the newly harvested rice is a favourite in the households, wherein traditional dishes of winter celebrations are generally made out of Kalonunia.

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.