Indrayani is a well-known scented rice variety cultivated in several parts of Maharashtra. The grain is medium-sized and known for its characteristic aroma when cooked. Farmers associated with Kalsubai Millets cultivate this rice using natural farming practices without chemical fertilisers or synthetic pesticides.

In Maharashtrian households, Indrayani rice is commonly used for daily meals. It is often cooked as steamed rice and served with varan, vegetables, or curry. The grain is also used in preparations such as masale bhat, khichdi, and other rice-based dishes prepared in home kitchens.

According to the Indian Food Composition Tables (ICMR-NIN), rice is a source of carbohydrates and contains small amounts of plant protein. These nutrients include naturally occurring carbohydrates and protein present in cereal grains. [VERIFY: ICMR-NIN micronutrient data for rice]

Choosing naturally grown rice from Kalsubai Millets means the grain comes directly from farmers rather than large commercial supply chains. The rice is cultivated without chemical fertilisers or synthetic pesticides and supplied through a farmer producer company. This sourcing approach helps support farmer incomes while maintaining transparency about how the grain is grown.

Source: Indian Food Composition Tables — ICMR, National Institute of Nutrition, Hyderabad