Manisha from Sangolda boiling paddy to make Goan red rice. And right, the Peoples Lager
WHEN Suraj Shenai launched rice beer in the Goan market in June this year, it was more than just another beer. It was a distillation of the grain culture of a region infused with a complex history and cultural ethos that even predates the arrival of the Portuguese over 500 years ago.
It was also the culmination of a process to document paddy farming and identify ‘heirloom’ varieties of rice which have been progressively replaced by the more robust ‘Jyoti’ variety.
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