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.
| botanical name | Oryza sativa |
| origin | West Bengal |
| processing | atap (non-parboiled) |
