India Gate Classic has been in Indian kitchens for decades and is still one of the safest bets on the shelf. Long-grain basmati, aged before packing, at a price that suits everyday cooking.

Ageing is what separates good basmati from ordinary long grain. Aged rice drinks up more water and grows longer without breaking.

Rinse, soak twenty minutes, cook. It handles biryani and pulao as happily as a plain bowl beside dal.

Find it with the rice at Curry Corner in North Melbourne.