We kept it simple with gobindobhog siddha, pairing the rice with some mocha’r ghonto turned into a sauce and some crispy fried pumpkin blossoms. We love posto; so we finished the plate with some generous sprinkling of toasted poppy seeds.

about the rice

Gobindobhog is probably the best known aromatic rice variety from Bengal. It is said to have been an important part of the offering to Govinda Jiu, the family deity of the Sett family of Bengal; hence the name. Traditionally, consumed in its atap variety, the rice has been rendered siddha or parboiled for regular consumption. 

what you can cook with

You can use this one in place of regular white rice for daily consumption. We have found it to be best suited with light vegetable stir-fries and crispy fried sides for summer lunches.