Gobindobhog from Sundarbans - atap
Gobindobhog from Sundarbans - atap
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- single-origin heirloom
- cultivated with love
- nature-friendly farming
Needing no introduction, Gobindobhog is one of the extensively-cultivated folk-rice varieties traditionally grown in West Bengal. Folklore and local sources indicate that a group of Bengali traders migrated and settled at the newly-established Gobindapur village near the Hooghly port during the late sixteenth century CE. The scented rice which this group began to offer to their god at the newly-built Govinda temple as food for worship (bhoga) gradually came to be known as Gobindabhog. Another oral source reveals how porridge made from this local type of scented and flavoursome rice was offered to lord Krishna of the Govinda temple, from which the paddy variety derives its current name. Of late, Gobindabhog rice has received the ‘Geographical Indication’ (G.I.) tag from the Government of India in August 2017.
At Amar Khamar we source Gobindobhog from two areas: Bardhaman and the Sundarbans. This one here from the Sundarbans is slightly less aromatic than its Bardhhaman counterpart, but it has a mild aromatic flavour in the mouth.
| taste | mildly aromatic |
| aroma |
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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
We love to pair this slightly less aromatic Gobindobhog from the Sundarbans with a simple dal or torkari.
| botanical name | Oryza sativa |
| origin | West Bengal |
| processing | atap (non-parboiled) |
our philosophy
We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place. Learn more about our manifesto.
