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1121 Golden Sella Basmati Rice is a high-quality, parboiled basmati rice known for its golden hue and long, non-sticky grains. With a rich aroma and firm texture, it’s perfect for dishes like biryani and pulao, offering a flavorful and nutritious option.
1121 Steam Basmati Rice: Known for its long, slender grains that expand beautifully upon cooking, this aromatic rice delivers a fluffy texture. It’s perfect for preparing flavourful biryanis, pilaf’s, and other traditional rice-based dishes, ensuring a light and delicate taste.
1121 White Sella Basmati Rice is a premium, long-grain rice known for its fluffy, non-sticky texture and rich aroma. Ideal for biryanis and pilafs, it’s parboiled to retain nutrients and delivers exceptional flavor in every dish.
1401 Golden Sella Basmati Rice: Known for its golden hue and firm, non-sticky grains, this parboiled basmati rice is highly aromatic and ideal for making biryanis and other special rice dishes. Its firm texture ensures each grain stays separate when cooked.
1401 Steam Basmati Rice: This steam-cooked basmati rice offers long, fluffy grains with a mild flavor. It’s versatile and well-suited for a variety of rice dishes, making it a popular choice for both everyday cooking and more elaborate recipes.
1401 White Sella Basmati Rice: A parboiled basmati rice variety that retains its white color and features long, soft grains. It has a mild aroma and is perfect for festive dishes like pilafs and elaborate rice recipes where subtle flavors are appreciated.
1509 Golden Sella Basmati Rice: A parboiled basmati rice with a golden hue, firm texture, and long grains. It delivers a distinct aroma and is perfect for dishes like biryanis, where a beautiful presentation and delicious flavor are paramount
1509 Steam Basmati Rice: With long, fluffy grains, this steam-cooked basmati rice is a great choice for both everyday meals and special occasions. Its soft texture and aromatic properties make it an ideal option for rice-based dishes.
1509 White Sella Basmati Rice: This premium, parboiled basmati rice features long, non-sticky grains. Known for its mild aroma and delicate flavor, it’s perfect for gourmet dishes like biryanis, pilafs, and other rich, flavorful preparations.
1718 Golden Sella Basmati Rice: This parboiled basmati rice boasts a golden color, rich aroma, and firm texture. It’s an excellent choice for creating visually appealing and flavorful dishes, especially biryanis and festive meals, where each grain remains separate and non-sticky.
1718 Steam Basmati Rice: Offering long grains with a soft, fluffy texture, this rice preserves the natural flavor and aroma of basmati. It is a versatile choice, ideal for a wide range of rice dishes, including steamed rice, pulao, and other traditional meals.
1718 White Sella Basmati Rice: A parboiled basmati variety that retains its pristine white hue, with long, non-sticky grains. Ideal for special dishes, it offers a subtle aroma and is highly valued for its texture and ability to absorb flavors, making it perfect for biryanis and pilafs.
Chances are there wasn't collaboration, communication, and checkpoints, there wasn't a process agreed upon or specified with the granularity required. It's content strategy gone awry right from the start. Forswearing the use of Lorem Ipsum wouldn't have helped, won't help now. It's like saying you're a bad designer, use less bold text, don't use italics in every other paragraph. True enough, but that's not all that it takes to get things back on track.
The villagers are out there with a vengeance to get that Frankenstein
You made all the required mock ups for commissioned layout, got all the approvals, built a tested code base or had them built, you decided on a content management system, got a license for it or adapted:
This is quite a problem to solve, but just doing without greeking text won't fix it. Using test items of real content and data in designs will help, but there's no guarantee that every oddity will be found and corrected. Do you want to be sure? Then a prototype or beta site with real content published from the real CMS is needed—but you’re not going that far until you go through an initial design cycle.
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