₹140.00 Per Kg
Dadshal is classified as a scented rice variety – however, it does not have a strong fragrance like its counterpart, the Gobinda Bhog. But, if you want ‘tasty’ table rice, this is it. Chef Anumitra Ghosh Dastidar, owner of Edible Archives restaurant in Anjuna, Goa, explains that it is possible to replace imported ingredients with local produce to make an international dish. “One can try using India’s indigenous rice varieties to make say, sushi or risotto,” she said reflecting on her own experience of using the ‘Dadshal’ rice variety of West Bengal.
After cyclone Aila hit Sundarbans in 2009, the modern salt-tolerant seeds couldn’t survive increased salinity of soil. It compelled Sudebi Mandal from Uttar Gobindokathi village of Sundarbans in North 24 Parganas district to explore heritage rice varieties. In an interview to Down to Earth, she explains that farmers now cultivate Kantarangi and Nico—FRVs (folk rice varieties) that can thrive under such conditions. They are also experimenting with aromatic strains like Kanakchur, Gobindo Bhog, Kamini Bhog, Dadshal and Chinakamini—for the past three years.
Soak the Dadshal Raw rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Cooking Instructions: Soak the Dadshal Raw polished rice for 10 mts before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.