Zaara Super Long Basmati Rice
The longest of the four Zaara basmati grades — the grain that stays separate and visibly long after cooking, which is what a biryani is judged on before anyone tastes it.
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Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
The longest of the four Zaara basmati grades — the grain that stays separate and visibly long after cooking, which is what a biryani is judged on before anyone tastes it.
View SpecificationsBrown basmati, unmilled and so slower to cook than the white grades. The wholegrain option for a menu that offers one, and the only Zaara grade that is not white.
View SpecificationsClassic basmati, the everyday grade. For rice served alongside a curry daily, where the grain is the plate rather than the point of the dish.
View SpecificationsChakki atta, the stone-ground wholewheat flour for roshi, chapati and everyday flatbread. Finely milled, so the dough comes out soft and pliable rather than coarse.
View SpecificationsAtta Gold, the second of the three atta grades carried. Used the same way as chakki — roshi, chapati, paratha — where a kitchen has settled on this grade.
View SpecificationsMultigrain atta, for flatbreads made with more than wheat. The grade to stock where a menu wants a wholegrain option beyond standard chapati flour.
View SpecificationsBesan, milled from channa dhal rather than wheat. The batter flour behind pakora and bhaji, and the thickener in a good number of curries and sweets.
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