Rice

A bowl of fragrant rice whose name literally translates to ‘making the cook go mad’, Radhuni Pagol is a culinary favorite in West Bengal but is little-known outside the state. Light on the stomach, this rice is the perfect companion for decadent gravies such as chingri malai curry and kosha mangsho. Interestingly, radhuni is also the Bengali name of wild celery, a spice unique to the state’s signature cuisine.

Considered a whole grain, White Binni rice is less processed than white rice, which has had its hull, bran and germ removed. White binni rice only has the hull (a hard protective covering) removed, leaving the nutrient-packed bran and germ. As a result, White binni rice retains the nutrients that white rice lacks such as vitamins, minerals, and antioxidants.

Red Binni Rice is a special variety of rice that gets its color red from its anthocyanin content. Anthocyanins are colored water-soluble pigments, which are responsible for the colors – red, purple and blue in fruits, grains and vegetables.

A bowl of fragrant rice whose name literally translates to ‘making the cook go mad’, Radhuni Pagol is a culinary favorite in West Bengal but is little-known outside the state. Light on the stomach, this rice is the perfect companion for decadent gravies such as chingri malai curry and kosha mangsho. Interestingly, radhuni is also the Bengali name of wild celery, a spice unique to the state’s signature cuisine.