Known to be the world’s most precious rice strain. It is one of the most treasured grains, and is grown only once a year in the Indo-Gangetic Plain beneath the Himalayan sub ranges. The fertile alluvial soil, fresh and cold air and the sweet water from the ranges contribute primarily to the unique characteristics associated with the grain. It is a remarkably long variety of rice and has a distinct aroma and discrete nutty taste. When cooked, the Basmati is longer, lighter and fluffier than standard white rice, and does not stick together.

Like Champaign of Champaign, Basmati also is geographically indexed to the northern region on the Indian Sub-continent, which includes Basmati growing areas in the states of Uttarakhand, Punjab, Haryana, Uttar Pradesh, adjoining areas of Jammu, Kashmir, Himachal Pradesh and Delhi.

Quite like wine, it gets better with age. We age Basmati from a minimum of one to two years, to enhance and intensify its taste, aroma and cooking characteristics. Under good conditions it keeps well for up to 10 years. Old rice cooks up fluffy, with separate grains and releases a pleasant aroma.

Basmati can be consumed in the multiple forms listed below. The consumption is typically based on recipe, eating habits, health needs and cultural geographical usage.