Khejur Chhari
Khejur Chhari
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- made with love for you
- following nature-friendly methods
Khejur Chhari goes well as an easily digestible flavourful table rice. We have done a phyana bhaat with Khejur Chhari and paired it with boiled eggs, mashed potatoes with green chilli and our very own masala bori; drizzled with our Medinipur Ghee.
about the rice
Khejur Chhari is a short rice variety that is well known for its subtle sweetness and bright, pearly white colour. The panicle of the rice resembles the leaves of date palm, which is why the name Khejur Chhari, “khejur” meaning date palm and “chhari” the arrangement of the leaves. It is one of the most important salt-tolerant varieties of the Sundarbans region, making it quite a crucial part of the terroir. The complex sweet taste itself is one of the reasons why you should add it to your rice pantry.
| flavour |
sulphurous |
| aroma |
●○○○○ |
|
appearance |
uncooked grains of Khejur Chhari are short, dirty-white and glassy in appearance |
|
cooking |
absorption method |
| time | 18-20 minutes |
| storage |
store it in an air-tight jar to retain the aroma in cool, dry, dark place. |
what you can cook with
Khejur Chhari goes well as an easily digestible flavourful table rice. Pair it with bold flavours and light meat or vegetable stews.
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.
| botanical name | Oryza sativa |
| origin | West Bengal |
| processing | siddha (parboiled) |
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.
