Gobindobhog - atap
Gobindobhog - atap
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The variety that is probably synonymous with aromatic Bengal rice does not need anything more than a touch of ghee. With the newly harvested Gobindobhog we have done our interpretation of a payesh, with some brûlée on top, nolen gur crisps, fresh coconut and a drizzle of gondhoraj oil.
about the rice
Gobindobhog needs little introduction. The deeply flavourful rice has been a feature of Bengal’s festivals, rituals and celebrations, with aged Gobindobhog almost assuming a fabled status.
taste | popcorn, nutty |
aroma |
●●●●○ |
appearance |
the uncooked grains are slim, creamy white in colour and fine in texture |
cooking |
absorption method |
time | 10-15 minutes |
storage |
store it in an air-tight jar to retain the aroma in cool, dry, dark place |
what you can cook with
With Gobindobhog we suggest going the traditional way: try khichuri, pulao or payesh. Remember: less is more when it comes to pairing Gobindobhog.
![](https://cdn.shopify.com/s/files/1/0483/7484/1507/files/110_480x480.jpg?v=1604256662)
botanical name | Oryza sativa |
origin | West Bengal |
processing | atap (non-parboiled) |
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