West Bengal
West Bengal is home to an extraordinary diversity of rice varieties, each with its own unique characteristics, cultivated across the region's varied landscapes. Among these, Kanachur stands out as another popular and cherished heritage variety. While the state is known for producing distinctive rice types, Kanachur brings its own appeal with a mild, nutty flavor and delicate aroma. What makes Kanachur particularly special is not just its subtle, buttery taste, but its cultural significance in Bengali culinary traditions. It is often used in iconic sweets like Joynagarer Moa, which highlights its aromatic qualities, but its gentle flavor also makes it a perfect match for everyday dishes like congee, panta bhat, or even dal-chawal.