Radhatilak has intimate reference to the folklore surrounding lord Krishna and his soul mate Radha. Believed to be the grain of choice of Radha, this lesser-known variety is not short on quality. Its short, bold grains with strong aroma are perfectly suited for various rice desserts and as offerings to the gods.
The name itself suggests lord Krishna’s personal preference for this rice variety. Payas made from the lustrous white grains of Gobindobhog in Bengal is widely desired as a unique delicacy. Experts say that risotto made with Gobindobhog would offer an unprecedented eating experience to the rice lovers of the world.
The name is derived from the black panicle which produces glistening white grains. It has a pleasant fragrance, and is grown in the northern districts of west Bengal.
Kalabhat is a local variety of black rice with fine taste and aroma. This is especially suited for spicy rice preparations served on special occasions. People prefer Kalabhat for preparing pulao for its taste and table quality.
Tulaipanji is known for its aroma, lightness and jasmine-white appearance when cooked. It is mainly cultivated in Uttar Dinajpur district of West Bengal. Delicacies like cooked table rice, desserts, biryani, risotto etc. can be made with this rice.