Dehradun Basmati is grown on both the steep valley walls and the flat plains in the states of Uttar Pradesh, at the foothills of the Himalayas, and Uttaranchal,
high in the Himalayan range. The tools used
for rice production here are simple: sickles, a wooden plow, a tractor and a bullock cart.
Basmati rice varieties were developed over centuries in the agricultural lands surrounding the Himalayas. The first literary reference to Basmati rice dates back to the beginning of the 18th century. Since then, farmers have developed hundreds of types of this fragrant variety.
This Presidium promotes a number of Basmati varieties, selected for their flavor and taste characteristics: the Punjab Basmati, wonderfully aromatic with long, clear yellow grains; Dehradun Desi Basmati, rich with floral scents and notes of sandalwood; and Kasturi Basmati; aromatic with notes of mint and lemon.
Basmati is usually boiled in salted water and served with meat and vegetables.
Production area
India - Saharanpur (Uttar Pradesh State) and Dehradun (Uttaranchal State).
Slow Food was founded in Italy in 1986 to protect the pleasures of the table from the homogenization of modern fast food and fast life.
Slow Food’s initiatives promote gastronomic culture, develop taste education, conserve agricultural biodiversity, and safeguard traditional foods. Today the movement has grown to encompass a worldwide association of over 80,000 members, an award-winning publishing house, the world’s first University of Gastronomic Sciences and the Slow Food Foundation for Biodiversity. It hosts more than 150,000 visitors annually at events like the Salone del Gusto.
Need help with your order? Phone: +44 (0)28 90 23 00 89 Email:
sales@equinoxshop.com