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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.

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.

Red Aus rice comes with many incredible health benefits. Due to the presence of a component called anthocyanin, this rice is usually consumed either partially hulled or unhulled. Red rice derives this eye-grabbing color from this component and has much more nutrient value as compared to other varieties of rice.

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.