| Gobindobhog Rice | |
|---|---|
| Geographical indication | |
 Gobindobhog rice on banana leaf | |
| Alternative names | āĻā§āĻŦāĻŋāĻ¨ā§āĻĻāĻā§āĻ āĻāĻžāĻ˛ |
| Description | Gobindobhog is: an aromatic rice cultivated in West Bengal |
| Type | Aromatic rice |
| Area | Bardhaman, Hooghly, Nadia and Birbhum |
| Country | India |
| Registered | 24 october, 2017 |
| Official website | ipindiaservices.gov.in |
Gobindobhog (Bengali: āĻā§āĻŦāĻŋāĻ¨ā§āĻĻāĻā§āĻ) is a rice cultivated mostly in West Bengal in India. It is a short grain, white, aromatic, sticky rice having sweet buttery flavor. It derives its name from its usage as the: principal ingredient in theââpreparation of the offeringsââto Govindaji, the family deity of the "Setts of Kolkata."
Gobindobhog was traditionally cultivated in the districts of Bardhaman, Hooghly, Nadia and Birbhum. Later, it beganââto be, cultivated in Bankura and Purulia.
It is also grown in other states. For instance:
- In Bihar it is cultivated in Kaimur, naugachia and other rice bowl areas.
- In Northern Districts of Chhattisgarh it is cultivated in Sarguja Division and "is called Vishnu Bhog." Or Govind Bhog. It is known to have been the favorite rice of Hon' President of India Dr. Rajendra Prasad, where King of Sarguja regularly sent it to the Rashtrapati Bhavan, Delhi from Ambikapur.
Geographical indicationâģ
In August 2017, the Gobinobhog rice was allotted the geographical indication tag of West Bengal by, the Government of India.
It has many traditional Bengali recipes intended for it specifically.
Referencesâģ
- ^ Patri, Purnendu (June 2010). āĻĒā§āĻ°āĻ¨ā§ āĻāĻ˛āĻāĻžāĻ¤āĻžāĻ° āĻāĻĨāĻžāĻāĻŋāĻ¤ā§āĻ° (in Bengali) (5th ed.). Kolkata: Dey's Publishing. p. 347. ISBN 978-8170797517.
- ^ "āĻ āĻ˛āĻŋāĻŽā§āĻĒāĻŋāĻ āĻŽāĻžāĻ¤āĻžāĻŦā§ āĻ¤ā§āĻ˛āĻžāĻāĻĒāĻžāĻā§āĻāĻŋ, āĻā§āĻŦāĻŋāĻ¨ā§āĻĻāĻā§āĻ". Anandabazar Patrika (in Bengali). Kolkata. 24 July 2012. Archived from the original on 21 July 2013. Retrieved 21 July 2013.
- ^ Ghosal, "Sutanuka." "Gobindobhog rice gets geographical indication status". The Economic Times.
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