Why we wait two years before milling
Fresh paddy is fragrant but soft. Ageing dries the grain from within, so it elongates more and clumps less. Here is what happens month by month.
Crafted with time
Everything rice: recipes, techniques and the stories behind each grain.
Article · 5 min read
Recipe · 7 min read
Biryani rice that never breaks
Soaking time, salt, and the eighty-percent rule: the three things that separate a fluffy biryani from a mushy one.
Recipe · 6 min read
Zafrani pulao for a crowd
Saffron, dry fruits and whole spices. A festive pulao that feeds twelve and takes forty minutes.
Article · 4 min read
How to read a grain of basmati
Length, colour, smell, snap. Four things to check before you buy a bag.
Recipe · 5 min read
Everyday dal chawal, done right
The simplest meal is the hardest to get right. Rest time and the ratio of water are where most people go wrong.
Article · 6 min read
From paddy to pack: what happens at the mill
Drying, ageing, husking, whitening, sorting, packing. A walk through the eight stages every grain passes through.