Indrayani Rice is an aromatic native variety that’s blessed with a unique sticky texture. It holds runny curry well, can be used for mushy Dahi Bhaat (curd rice) or wedding feast staple Masale Bhaat. Team it with Aazol’s Goda Masala and vegetables of choice to make Maharashtra’s one-pot nutritious pulao. Sticky Thai rice? Here's your replacement!
Red Poha or flattened red rice carries far more nutrition than white poha. Red rice retains much of its nutrition from the intact bran layer, making Red Poha fuller bodied and packed with gut bacteria that aids digestion. Hand pounded, it has a more pronounced nutty flavour. It takes longer to soak and cook, but makes just as mean a plate of Kande Pohe, the Maharashtrian breakfast favourite. Add chopped onion, coriander and peanuts for crunch, and finish off with a squeeze of lime. In the land of its birth, it’s dressed with a light sprinkle of freshly ground coconut.
Kolam is the everyday short grain rice that’s common in Marathi homes. Versatile, it can be paired with both amti (dal) and rassa (curry). Easy to digest, semi polished Kolam retains most nutrients after the husk and one layer of bran are removed. Try it with a spoonful of Aazol’s Thecha, a piquant fresh chutney that we guarantee will uplift the most quotidian meal.
Indrayani Rice is an aromatic native variety that’s blessed with a unique sticky texture. It holds runny curry well, can be used for mushy Dahi Bhaat (curd rice) or wedding feast staple Masale Bhaat. Team it with Aazol’s Goda Masala and vegetables of choice to make Maharashtra’s one-pot nutritious pulao. Sticky Thai rice? Here's your replacement!
Red Poha or flattened red rice carries far more nutrition than white poha. Red rice retains much of its nutrition from the intact bran layer, making Red Poha fuller bodied and packed with gut bacteria that aids digestion. Hand pounded, it has a more pronounced nutty flavour. It takes longer to soak and cook, but makes just as mean a plate of Kande Pohe, the Maharashtrian breakfast favourite. Add chopped onion, coriander and peanuts for crunch, and finish off with a squeeze of lime. In the land of its birth, it’s dressed with a light sprinkle of freshly ground coconut.
Kolam is the everyday short grain rice that’s common in Marathi homes. Versatile, it can be paired with both amti (dal) and rassa (curry). Easy to digest, semi polished Kolam retains most nutrients after the husk and one layer of bran are removed. Try it with a spoonful of Aazol’s Thecha, a piquant fresh chutney that we guarantee will uplift the most quotidian meal.
