We have three fine siddha varieties on sale—namely, Dudheswar, Chamarmani, and Rani Akanda. But most of the fine rice varieties on sale here are atap. That, on the one hand, is because of the general rice scenario. Most varieties designated as fine rice in India are also fragrant ones. Of course, we could have offered a larger number of siddha varieties had we opened our gates to commercially hybrid varieties. But, since that is out of question on this site, we are compelled to offer fewer varieties of fine siddha rice. In this context, do allow us to encourage you to try our atap varieties. Grown naturally and without any application of chemicals, they are living testimony to the unfair bad press that atap has received, particularly in West Bengal. Try atap often and re-discover delicacy in your daily meal.
However, if you must have siddha rice, please don't feel discouraged. First, do try some of the thicker varieties. Hogla, Gheus, and Talmugur in particular should appeal you. They, and particularly Talmugur, might call for a longer boiling time than Dudheswar or Chamarmani. However, many of you might find them more tasteful than the much advertised fine siddha varieties. We also assure you that we are constantly on the lookout of traditional fine varieties that do well as siddha rice.