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Basmati is a North Indian long-grain variety, and unlike everything else in our catalogue it isn't grown in Tamil Nadu or sourced from our own growers. We stock it because customers ask for it, and we're straightforward about where it comes from.

What it does well is length and separation. The grains extend markedly on cooking and stay entirely distinct, which suits North Indian pulao and Mughlai biryani where you want visible individual grains. That's a different result from a Seeraga Samba biryani, which is about absorption rather than separation - neither is better, but they aren't interchangeable, and if you're cooking a Tamil-style biryani, Seeraga Samba is the correct rice.

Sold aged, which is essential for Basmati - fresh grain cooks soft and won't elongate properly.