- One such aromatic variety of rice popular in West Bengal is known as Gobindo bhog rice. Unlike the long grained and fluffy Basmati rice, Gobindo bhog is short-grained. It is locally grown and cultivated in many areas in Bengali and is prized for its wonderful aroma. It is believed that the name Gondibhog was derived from the time it was used in preparing the special Prasad and bhog for Lord Govinda Jiu, the family deity of the Setts of Kolkata.In August 2017, the Gobindo bhog variety of rice was allotted the geographical indication tag by the Government of India which signifies that only the rice grown in West Bengal can be termed as Gobindobhog as it possesses certain unique qualities and is cultivated and processed using traditional methods specific to its place of origin.
- Gobindo bhog rice is so flavourful and aromatic that it is often served plain and steamed as an accompaniment with Bengali curries. You don’t need to soak this variety of rice but it must be washed thoroughly and then dried in the sun before using it. It can be easily transformed into any dish or served plain with a robust curry. It is regarded as the ?Prince of Rice? because of its aroma and nutty flavour. It?s sweet, strong and divine and you are bound to fall in love with the flavour instantly.
- Gobindo bhog rice is rich in proteins, fiber, and anti-oxidants. Easily digestible and nourishing this rice is long used to treat imbalances in the body. Intake of this rice benefits our skin and increases bowel movement. It is also known to burn body fat faster.
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