Chhattisgarh There is an illustrative list of heritage rices that are traditionally used for preparing different kinds of food listed in a paper ‘Traditional Culinary Uses of Selected Rice Landraces of India’ by Dr.Debal Deb.  It...

We’d like to introduce you to Kari Basumathi, a rare indigenous variety that belongs to India’s rich array of scented cultivars. This long, fine grain originates from Karnataka and has a growth period of approximately 120 days....

Katarni is an aromatic grain and was reserved for ‘ceremonial’ events. Native to Bhagalpur and Banka districts of Bihar, this rice has been facing the threat of extinction. Legend has it that the local regent...

Popular in the Sunderbans, Kerala Sundari is a non-scented, bold rice and a good yielder. People are still unsure of why it is called Kerala Sundari; could it have migrated from Kerala? We have no...

Assam Heritage rice varieties from Assam, that are medium and short grain, and scented are broadly classified as ‘Joha’. There are many varieties of joha, and one of them is Ketaki Joha. A Sali crop...

Kichli Champa is an extremely fine and long grain rice which was often used to prepare pulaos and biriyanis. With a relatively low glycemic index of approximately 50, it is a table rice that can...

A rare grain native to Karnataka, this rice is known for its slender and long appearance that is often mistaken for bamboo rice. Upon cooking, Kumbersale is easy to cook and light on the stomach...

A research conducted by the Indira Gandhi Krishi Vishwavidyalaya (IGKV), Raipur and the Bhabha Atomic Research Centre (BARC) Mumbai in 2018, revealed that three heritage rice varieties of Chhattisgarh – Gathwan, Maharaji and Laicha –...

  Kerala From the Wayanad district in Kerala, Mullan Kazhama is a fragrant rice which is believed to have high levels of protein content. The Kazhama rice (now also known as ‘Kaima’) are a group...

West Bengal Books reveal that the name ‘Radha Tilak’ probably originated about 400-500 years ago from the social life system of ‘Vaishnavas’. They believe that this rice was the favourite of Radha, Gopini of Lord...

Bihar Abu’l Fazl, the sixteenth-century official chronicler of Akbar’s reign presented an account of the different varieties of rice around the Gangetic basin. Abul Fazal said that if a single grain of each kind of...

  Uttar Pradesh Sukhdas was cultivated in Oudh (Kannauj to Gorakhpur in Uttar Pradesh, India). This white-grained, delicate, scented rice was cooked in the royal kitchen for Emperor Akbar. There is a mention in the...

Tamilnadu Thangam Champa gets its name from the grain which is golden in color, as Thangam in Tamil refers to Gold, and Champa is the season in which this variety is traditionally cultivated.Unlike other native...

Thooyamalli, a traditional rice variety, gets its name from its striking resemblance to jasmine buds. Thooyamalli is a tasty rice that strengthens the nerves in the body. Loaded with medicinal benefits, this grain delays ageing...

Thooyamalli, a traditional rice variety, gets its name from its striking resemblance to jasmine buds. Thooyamalli is a tasty rice that strengthens the nerves in the body. Loaded with medicinal benefits, this grain delays ageing...