Sone Katarni
The Crown Jewel of the Himalayas
Basmati rice, meaning "full of aroma" in Sanskrit, has graced royal tables for over 4,000 years. Originating in the foothills of the Himalayas, this long-grain marvel was first cultivated in the fertile plains of Northern India and Pakistan. Ancient texts from the Vedic period mention this fragrant grain as a symbol of prosperity and divine blessing.
The essence of Basmati lies in its unique aging process. Traditionally stored for at least two years, the grains develop their characteristic nutty aroma and delicate flavor. Each grain elongates to nearly twice its original length when cooked, creating the perfect fluffy texture that has made it the rice of choice for biryanis, pilafs, and royal feasts throughout history.
Star Anis Aroma Basmati
The Crown Jewel of the Himalayas
Basmati rice, meaning "full of aroma" in Sanskrit, has graced royal tables for over 4,000 years. Originating in the foothills of the Himalayas, this long-grain marvel was first cultivated in the fertile plains of Northern India and Pakistan. Ancient texts from the Vedic period mention this fragrant grain as a symbol of prosperity and divine blessing.
The essence of Basmati lies in its unique aging process. Traditionally stored for at least two years, the grains develop their characteristic nutty aroma and delicate flavor. Each grain elongates to nearly twice its original length when cooked, creating the perfect fluffy texture that has made it the rice of choice for biryanis, pilafs, and royal feasts throughout history.
Stone Flower Aroma Basmati
The Crown Jewel of the Himalayas
Basmati rice, meaning "full of aroma" in Sanskrit, has graced royal tables for over 4,000 years. Originating in the foothills of the Himalayas, this long-grain marvel was first cultivated in the fertile plains of Northern India and Pakistan. Ancient texts from the Vedic period mention this fragrant grain as a symbol of prosperity and divine blessing.
The essence of Basmati lies in its unique aging process. Traditionally stored for at least two years, the grains develop their characteristic nutty aroma and delicate flavor. Each grain elongates to nearly twice its original length when cooked, creating the perfect fluffy texture that has made it the rice of choice for biryanis, pilafs, and royal feasts throughout history.