#Processing of Rice in bengal

[fatehbaz]

Most books on the Bengal delta begin by describing it as “riverine,” [...] the land is the product of fluvial action [...]. [I]n thinking about Bengal, one tends to imagine the ricepaddy fields [...]. It was not so all the time; Bengal was [...] [not] really a land of [such extensive] farming [...]. Traveling through Bengal in the eighteenth century, the French traveler Orme saw a highly sophisticated water-based economy - the blessing of rivers - irrigated [...] by the monsoon rains and annual flooding. [...] The rivers were not just channels of water; they carried a thriving trade, transporting people and goods from one part of the delta to another. Today, Bengal is generally seen as comprising lush green rice paddies [...]. Rivers are often presented as causing immense grief [through seasonal flooding] [...]. Clearly, there is a mismatch here. [...] How (and when) did Bengal’s social milieu transform from water-based to land-based? [...] Bengal’s essential character as a fluid landscape was changed during the colonial times through legal interventions that were aimed at stabilizing lands and waters, at creating permanent boundaries between them, and at privileging land over water, in a land of shifting river courses, inundated irrigation, and river-based life.

Such a separation of land and water was made possible not just by physical constructions but first and foremost by engineering a legal framework that gradually entered the popular vocabulary. [...] BADA, which stands for the Bengal Alluvion and Diluvion Act, [was] a law passed by the colonial British rulers in 1825, following the Permanent Settlement of 1793. [...] The environment of Bengal can be described as hybrid, where the demarcation between land and water is neither well-defined nor permanent. Nature here represents a borderless world, or at best one in which borders are not fixed lines on the ground demarcating a territory, but are negotiated spaces or zones. Such “[...] spaces” comprise “not [only] lines of separation but zones of interaction…transformation, transgression, and possibility” (Howitt 2001, 240).

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Current boundaries of land and water are as much products of history as nature and the colonial rule of Bengal played a key role in changing the ideas and valuations of both. [...] The debate on what constituted productive and unproductive uses of land preceded the application of English property law not only to establish permanent zamindari (a common term for the system of landlordism) settlement of land tenure in India, but also to valorize land in what had essentially been a land-water hybrid environment. The colonial land revenue system, by seeing land as more productive (being able to yield revenue) and useful, began the long historical process of branding the rivers of Bengal as uncivil and in need of control. [...] The problem with deltaic land is its non-permanent nature, as silt is stored by rivers: rivers do not always flow along a certain route [...]. The laws that the colonial British brought to Bengal, however, were founded upon the thinking of land as being fixed in place. [...]

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Experiments to fine-tune the land-based economy began in 1760 when Bengal, and its ceded territories, came under the East India Company rule. [...] To entrench the system, the Permanent Settlement of 1793 created zamindars (or landlords) “in perpetuity” - meaning for good. The system was aimed at reducing the complexities of revenue collection due to erratically shifting lands and unpredictable harvests in a monsoon-dependent area [...]. Alarmed at the possibility of dismemberment of their estates, the zamindars decided to bind tenants to the same conditions to which they themselves were bound by the colonial government, and one of their actions was to create patni tenures or perpetual leases. [...]

It also meant that the right to collect rent from the tenants, often through the use of force, devolved to the lower layers, making the upper-layer zamindars more of a juridical rather than a real social entity in the eyes of the peasants. The patnidars, finding how much trouble this arrangement took off their own back, created dar-patnis or patnis of the second degree [...]. The dar-patnis created se-patnis or patnis of the third degree. The East India Company, therefore, had to legalize, through Regulation VIII of 1819, the creation of such formations, thus giving a de jure recognition post facto [...].

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The regulation, although innocuous and simple, was of great historical potency: it became the key that unlocked the door to environmental and socio-economic changes of unparalleled magnitude. From a riverine community, within a hundred years, Bengal was transformed into a land-based community. [...]

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The meaning of property also changed as a result of this law: the cultivators began to lose the right to occupy the land that they had enjoyed since ancient times [...].

[T]he Company then began to contemplate the problematic issue of legalizing the fictional entities of chars [...]. The law that was created for this purpose - and still rules the rights of ownership of charlands - is the Bengal Alluvion and Diluvion Regulation Act (BADA) of 1825. [...] BADA was meant to establish a set of rules to guide the courts to determine the claims to land “gained by alluvion” or accretion, and the resurfaced land previously lost by diluvion or erosion. Even if one takes it for granted that chars are technically non-land in the sense that they exist within river banks, the difficulty remains that when a piece of land is lost to bank erosion, it may not arise in exactly the same location or arise at all within the foreseeable future. This means the owner has no certainty that they will get it back when it resurfaces or when another char rises nearby. [...] Thus, the key to establishing land rights in the court of law remained the payment of rent, even on diluviated land. [...] New accretions in large navigable rivers would be the property of the state [...].

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All text above by: Kuntala Lahiri-Dutt. “Commodified Land, Dangerous Water: Colonial Perceptions of Riverine Bengal.” In: “Asian Environments: Connections across Borders, Landscapes, and Times.” Edited by Ursula Munster, Shiho Satsuka, and Gunnel Cederlof. RCC Perspectives, no. 3, 17-22. 2014. [Bold emphasis and some paragraph breaks/contractions added by me. Presented here for commentary teaching purposes.]

[everything-is-crab]

:))

This is what I meant when I said both rightoids and liberals in India are equally dumb as fuck. Both are pro imperialists. She's not even lower caste and yet she's speaking on behalf of us. I have seen this trend in a lot of "anticasteist" upper caste women (who unfortunately have more voices than people like me, actually women from oppressed castes).

How are these people different from the white supremacists who say brown people are intellectually and socially inferior?

"At least the goras let us have meat" oh okay we're gonna ignore the 3 million lives lost in Bengal famine caused by Churchill's policies (after which he blamed it on us instead of his own greediness). Did he let those people eat meat then? Unhinged shit. They wouldn't let people fill their bellies cause sometimes instead of food crops they wanted our ancestors to grow cotton, indigo, spices, tea. Which also left areas prone to land disasters. Commercial stuff that they could sell at much cheaper prices in their own countries and others in the Western world as well. Also levied extremely unreasonably high taxes. Leaving us with no money. Delusional world these middle/upper class liberals live in where the British let us have meat. They didn't even let us have rice.

The British protected the caste system. Read Sharmila Rege's work about how the British introduced the process of "Brahmanisation" in colonial India.

This is the exact thing Hindu nationalists are doing rn! And have been doing forever! Protecting Western imperialists! Why do you think Modi is bootlicking the US so much? Do you think the farmers' protests and the after effects of globalization after 1991 are disconnected from Western imperialism?

Just because nationalists claim to be against white dominance doesn't mean they practice what they preach.

And this folks is why you need to incorporate class and gender in your analysis and not read about the work of only the middle class men of a community :)

Women and poor people matter too.

But unfortunately many earlier anti caste activists who were middle or upper class were anti Marxists and only later few like the Dalit Panthers and R.B More realized the importance of Marxist analysis for understanding modern caste based oppression more. Yes many Indian Marxists ignored casteism. But that does not mean we must dispose it as a useless theory.

But who tf cares about the Dalit Panthers or anyone else? Have you even heard of any other names that aren't Phule or Ambedka? Everyone followed and still follow people like Periyar, Ambedkar, Phule who were all from relatively well off family. And why will people who uncritically follow these people not think colonization was as bad? All of them attended British school and went for higher studies as well. The British was staunchly anti communist. They constantly resisted communist activists in colonial India. This is a privilege even today many people from oppressed castes cannot enjoy.

I have seen all these upper caste women, ignore people like me pointing this out. They think we're against education of oppressed castes (why would I advocate that for my own community?). But rather we take issue to these men ignoring their economic and male privilege and speaking on behalf of all of us.

A reminder that Periyar criminalized devadasis and read Ambedkar's arguments against Hindutva solutions to the Partition (hint: he cared more about the money that could be wasted in missionaries rather than the violence and human rights and unironically called Muslim people "tyrannical" and referred to "Muslim oppression" on Hindus). He was anti casteist, but he was Islamophobic.

To avoid with this kind of thinking, follow Dalit feminist theory. Dalit femininism from its inception has been pro Marxist (cause women make most of poor here). And they explain the effects of colonization on lower caste women (how the British introduced evidence act, a law that justified rape against lower caste women and let me remind you gang rape of lower caste women by upper caste men is a national issue. Ex the Manipur case, the rape of Phoolan Devi, the Hathras case etc). And how dowry (that earlier used to be a practice mainly amongst upper castes was now becoming dominant in lower castes as well due to capitalization of economy during colonial era). Maybe then you will understand why the British abolished sati but not any temple prostitution or other issues faced exclusively by women from oppressed castes. In fact they called upper caste women those who deserve to be protected but lower caste women were inherently deviant in their justification. But please go ahead and argue how imperialism brings "good things" sometimes.

Just read about caste reformation during colonial era. The choice isn't between hindutva and colonial era. The choice is between hindutva and hindutva along with colonial rule. Why do most liberals pretend the British never favored the Brahmins over everybody else?

White supremacy is so much better than Hindu supremacy for women of lower castes am I right guys?

This is so much better?

Also reminded of the "breast cloth" controversy. Do not mistake that anti caste activism is always anti caste for both Dalit men and women. Sometimes it favors Dalit men. And oppresses Dalit women further. Cause usually the colonizers never cared about oppressed castes but when they did, it was only for the men.

Ik many upper caste Marxists are not good at anti caste politics but I cannot separate Marxism from my anti caste or feminist politics. And as a Marxist from a formerly colonized country, I cannot ignore the imperial divide between the West (that is white dominated) and the global south (that includes India). You cannot separate the conditions of brown and black people today in the global south from the past dynamics of the colonizer and the colonized.

Lower caste women are obviously very poor. The poorest of all with least social protection. These upper caste women can sit on their asses and write papers and blogs on how much white supremacy was much cooler. But the ones from oppressed castes and working class? They don't have this privilege. They have the same burden of upper caste women related to marriage and domestic work and everything. But on top of that they have to do labor as well. And after globalization, when condition of "blue collar jobs" degraded (wages lowered, subsidies cut, worker protection rights gone etc) , the percentage of women in these fields increased. That's not a coincidence. Men always force women into lower earning occupations that have little job security. I am not gonna ignore this.

Fuck Hindutva. But fuck white supremacy too. For me neither is better. Both go hand in hand in fact. Look at the Hindu nationalists in France allying with white supremacists over shared conservative interests.

[beguines]

In 1942, shortly after emerging from underground activities, communist activists were caught up in redressing the food crisis, and organizing public rallies demanding controlled-priced food as prices rose and shortages became palpable. The worst off was Bengal, which was devastated by famine during 1942 and 1943; nearly four million people are estimated to have perished here from starvation and disease in the following three years. The famine galvanized communists into action, both politically and culturally. In the face of colonial censorship, they were among the first to publicize the disaster. Their analysis of the famine anticipated Amartya Sen's groundbreaking book, Poverty and Famines, which argued that famines are political not natural events, and that they have less to do with shortages offood than its unfair distribution. They spearheaded relief efforts, setting up food kitchens and shelters for those rendered destitute by the famine, while organizing political actions to demand rice at controlled rates.

Communist women were in the forefront of famine relief efforts, and their work catalysed the formation of a new kind of women's political organization—one which moved beyond the ambit of existing nationalist women's organizations, and simultaneously pushed the Communist Party to engage with women's political activities. But famine relief activities also cemented the formation and spread of the Indian People's Theatre Association (IPTA) and the Communist Party's Central Cultural Squad, as well as local cultural squads. The Bangalore unit of IPTA was formed in 1941, the Bombay unit in 1942, and the all India organization in May 1943. IPTA was not formally the cultural front of the Communist Party, but in practise it functioned like one. During the famine, the organization came into its own, as activists and artists graphically detailed the suffering the famine entailed, and, in the process, shaped new forms of art, cultural performance, and political outreach. As they did so, they travelled to different parts of the country, forging new political and artistic ties among themselves as well as their viewers. For women activists, singers and actresses, these efforts allowed novel experiences—performing before enormous audiences; travelling to different parts of the country; training, rehearsing and living with each other and male comrades; and becoming part of experimental artistic endeavours that remain important landmarks in the history of public and political performance in India.

Ania Loomba, Revolutionary Desires: Women, Communism, and Feminism in India

[shivshaktimachtech]

Mustard Oil / Edible Oil Bottle Filling Line

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[dhritiexports]

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[jessicasperspective]

Indian Folk art- Ground paintings

In this blog we shall see a brief about folk arts that are drawn on the floor.

Kolam

Kolam is a tradition originated from Tamil Nadu. Kolam is also followed in various place of south india with different names like muggu.

Kolam is painting on the floor of every house’s entrance I order to welcome to goddess ‘Sri devi’ to their households as she brings good health and wealth into the family’s life.

Kolam is a geometrical drawing with dots and lines with no open line it. Because a open line Kolam is considered to bring bad omen to the house who they call `moodhevi’.

Till date people of South Indian households follow the tradition of putting Kolam infront of their houses after cleaning it everyday.

Rice flour is used in Kolam to feed little creature that created like ants and bugs.

Kalamezhuthu

The ritualistic practises of Kerala's Bhagavati, Naga, and Ayyappa temples incorporate the ancient art of kalamezhuthu.

During the 40-day Kalamezhuthu festivities celebrated at Bhagavathy Temples all around God's Own Land, this straightforward ideal can be seen at its pinnacle.

It a whole ritual that takes place during the process of drawing as a celebration with music and special songs written for it along with dance. These paintings are highly sacred that it could be painted only inside the floors of temple Gopura and not elsewhere.

Alpana

Alpana was birthed from the state of Bengal. It is a traditional art drawn by women of the households with mixing flour and water together into a paste and painting it twigs or bare fingers.

Using their imagination, the artists draw a range of patterns, which may consist of a mix of hollow and solid geometric shapes, floral designs, paisleys, symbolic representation of animals and other objects, etc.

During the celebration of Lakshmi Pooja it is important for them to draw pair of feet to welcome the goddess into their house especially to nourish their fields. Hence you will find the footstep pattern drawn all over the house, even the staircase is not spared.

The artist draws whatever she likes and considers it to be blessed by the gods. Example : their babies, farming tools, kitchen utensils, etc.

To learn more about the above folk arts, visit:

[eurosunglobal]

Leading Rice Exporters and Suppliers from India

India is the undisputed leader in the global rice export market, supplying a wide variety of rice to countries around the world. With its rich agricultural heritage, India has established itself as a key player, especially in the premium rice segment. Let's explore the role of India as one of the biggest rice suppliers and its significant contribution to the global rice trade.

India: The Largest Rice Exporter in the World

India is the world’s largest exporter of rice, accounting for nearly 25-30% of global rice exports. With vast areas of rice cultivation across the country, particularly in states like Punjab, Uttar Pradesh, and West Bengal, India is uniquely positioned to meet the global demand. The country's favorable climate and extensive rice-growing regions ensure a consistent supply, which solidifies its dominance in the rice export market.

The Role of Basmati Rice in India's Exports

One of the most sought-after rice varieties in the world is Basmati rice, and India is its largest producer and exporter. Basmati rice, with its distinct aroma and long grains, is in high demand in countries like the Middle East, Europe, and North America. As rice exporters, Indian companies have successfully marketed Basmati as a premium product, commanding higher prices in international markets.

Growth of Non-Basmati Rice Exports

While Basmati remains a significant export, non-Basmati rice has increasingly gained traction in international markets. Varieties such as Sona Masoori, IR 64, and Parboiled rice are highly demanded in regions like Africa and Southeast Asia. These rice varieties are well-suited for a variety of cuisines, making them an essential part of India's export portfolio.

India’s Rice Manufacturing Power

India's capacity to manufacture and process rice is another reason why it is a leading rice supplier. The country is home to thousands of rice mills, which are equipped to process both Basmati and non-Basmati varieties. These mills help turn raw paddy into polished rice, which is then exported to countries around the globe. As a leading rice manufacturer in India, the country’s milling industry plays a pivotal role in ensuring the quality and consistency of rice exports.

Prominent Rice Exporters from India

India has several key rice exporters contributing to its global rice trade. Companies like Eurosun Global and KRBL Ltd. are instrumental in packaging, branding, and distributing rice worldwide. These companies focus on delivering high-quality rice products and adhering to international standards, making them trusted names in the rice export industry.

Government Support and Trade Policies

The Indian government supports rice exports through various subsidies, export incentives, and trade agreements. Initiatives such as the “Rice Export Promotion Forum” aim to enhance India's export capabilities by addressing market demands and overcoming logistical challenges. Government efforts to promote rice production and processing have helped India maintain its status as a leading exporter.

Conclusion: India’s Unrivaled Position in the Global Rice Market

India’s robust rice production, coupled with efficient processing and strong export strategies, solidifies its position as the biggest rice supplier in the world. With companies like Eurosun Global paving the way for innovation in rice exports, India is well-equipped to continue its dominance in the global rice market. As a result, India remains a vital supplier of rice, meeting the growing demand across multiple continents.

[sona-machinery]

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[bongbriyani]

Spices of Bengal: Discover the Flavors of Bong Biryani

Bengal, with its rich cultural heritage and exquisite culinary traditions, has gifted the world with many unforgettable dishes. Among the most cherished is the iconic Bong Biryani, a fragrant, spiced rice dish that has transcended generations. It is a blend of rich history, tender meats, and aromatic spices that come together to create a truly unique and unforgettable experience. Let’s delve into the heart of Bong Biryani, explore its origins, and uncover what makes it a beloved dish across the world.

The Origins of Bong Biryani: A Fusion of Cultures

The origins of Bong Biryani are rooted in the royal kitchens of Bengal, where it was shaped by the culinary influences of Mughal rule in the 19th century. During the reign of the Nawabs of Bengal, the region was introduced to Mughal cooking techniques, which led to the evolution of what we now know as Bengali Biryani.

Unlike other regional variations of biryani, the Bengali version incorporates unique elements that distinguish it from the rest. Most notably, it features the use of potatoes, a key ingredient that is not found in many other biryanis, and the inclusion of mustard oil in the cooking process, which imparts a distinctive flavor.

Over time, Bong Biryani evolved, incorporating local ingredients and cooking methods, resulting in a dish that represents a perfect harmony of tradition and innovation.

The Key Ingredients: A Symphony of Spices

The magic of Bong Biryani lies in its intricate balance of spices and flavors. Here’s a look at the key ingredients that give Bong Biryani its signature taste:

Ghee (Clarified Butter): Essential for achieving the rich, indulgent taste, ghee forms the base of the biryani’s cooking process, adding both flavor and fragrance to the dish.

Bengali Spices: A blend of whole spices like cinnamon, cardamom, cloves, and bay leaves forms the aromatic base of Bong Biryani. These spices combine to create the signature fragrance that fills the air when the biryani is served.

Saffron & Rose Water: The addition of saffron gives the biryani its golden color, while rose water adds a delicate floral note, enhancing the dish’s aroma and flavor.

Potatoes and Meat: One of the most defining characteristics of Bong Biryani is the inclusion of potatoes, which are cooked to perfection and absorb the rich flavors of the biryani. The meat—usually chicken, mutton, or beef—is marinated in yogurt and a blend of spices, ensuring tenderness and deep flavor.

Basmati Rice: The choice of basmati rice is critical for Bong Biryani. Its long grains remain fluffy and separated, absorbing the flavor-packed gravy and spices without becoming soggy.

The Cooking Process: A Labor of Patience

The preparation of Bong Biryani is a careful, slow-cooked process that requires attention to detail. The first step is marinating the meat, which is seasoned with a mixture of yogurt, ginger, garlic, and a selection of spices. The longer the marination, the more flavorful the meat becomes.

Next, the rice is partially cooked and then layered with the marinated meat in a pot. The final step is dum cooking, where the pot is sealed with dough, trapping the steam and allowing the flavors to meld. This slow-cooking method helps retain the moisture and aroma of the spices, ensuring that the meat remains juicy and the rice perfectly tender.

The Bong Biryani Experience: A Journey for the Senses

What sets Bong Biryani apart is not just its ingredients but the experience of savoring it. The dish is traditionally served with a side of raita (a yogurt-based salad) and boiled eggs, which balance the rich flavors of the biryani. The first bite is always the most memorable—an explosion of flavors, with the spice of the meat, the creaminess of the ghee, and the fragrance of saffron all coming together in harmony.

Whether enjoyed at a family gathering, a wedding feast, or a bustling restaurant in Kolkata, Bong Biryani brings people together. Its ability to comfort and satisfy is what makes it so special. The inclusion of potatoes, which absorb the biryani's spices, provides a unique twist that keeps people coming back for more.

Bong Biryani: A Global Culinary Delight

Though its roots are in Kolkata, Bong Biryani has gained international acclaim. Food lovers from around the world now flock to the city to experience its authentic taste. In fact, the dish has become so popular that several restaurants around the world serve their own version, adding local ingredients and techniques to make it their own.

No matter where it is enjoyed, Bong Biryani continues to captivate the hearts of those who experience it. Its rich heritage, unmatched flavor, and the sheer pleasure it brings to the palate have cemented its place in the culinary world as a dish worth celebrating.

Conclusion: A Dish with Timeless Appeal

Bong Biryani is more than just a meal—it's an experience that brings together history, culture, and flavor in one bowl. Whether you’re enjoying it for the first time or have been a lifelong fan, each bite tells the story of Bengal’s rich culinary traditions. From the spices to the technique, Bong Biryani continues to be a beloved dish that transcends borders, bringing the rich flavors of Bengal to food enthusiasts worldwide.

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[halder-venture-limited]

The Lost Recipes of Bengal - 1900 to 2000

Bengal, a region celebrated for its rich heritage, vibrant spices, and diverse food culture, is home to a culinary tradition that is a complete blend of taste, aroma, and custom. However, amidst the hustle and bustle of modern life, these traditional recipes are often overshadowed and forgotten. Halder Venture Limited, a pioneer in rice and oil manufacturing since 1924, takes a step back in time to rediscover the lost recipes of Bengal from 1900 to 2000. These recipes offer a window into Bengal's vibrant culture, showcasing time-tested techniques and essential ingredients that have been cherished through generations. As we journey through history, join us in exploring five exquisite dishes: Illisher Dolon, Lau Patar Bhorta, Goalando Fowl Curry, Kaccha Lanka Jhol, and Kumro Dhokar Dalna (Seeds). These dishes are not just culinary delights but also pieces of Bengal's rich heritage that deserve to be celebrated and preserved.

Fish holds a special place in Bengali food and culture, often symbolising prosperity and celebration. Illisher Dolon is an iconic Bengali fish dish that showcases the region's culinary brilliance. This traditional recipe, passed down through generations, features the delicious hilsa fish embraced by a spicy gravy. The preparation begins with hilsa fish marinated in a mixture of ground mustard paste, green chilies, tamarind paste and a hint of turmeric. This marination allows the fish to soak up the robust flavours of the spices. The final touch is a drizzle of mustard oil while cooking, enhancing the dish’s complexity. Served with a steaming bowl of rice, Illisher Dolon is a testament to the timeless innovation and creativity inherent in Bengali cuisine.

Lau Patar Bhorta, is one of the most traditional Bengali dishes, which is prepared using the tender leaves of a bottle gourd plant. This is a recipe that was traditionally cooked by the grandmothers, which symbolises the creativity and innovation of Bengali food. The leaves are first boiled in water until soft and then grounded with mustard oil, green chilies, and a pinch of garlic. In the end, the dish is garnished with a little mustard oil, which complements the rich, woody taste of the bottle gourd leaves. Best consumed with steaming hot rice, Lau Patar Bhorta is a dish that highlights the timelessness of Bengali cuisine.

Goalando Fowl Curry is a classic creation originating from Bengal's bustling riverine markets, specifically the town of Goalando, now in Bangladesh. This hearty chicken curry was a staple for those embarking on river expeditions, with boatmen preparing it on steamers. The dish captures the rustic simplicity and robust flavours of Bengal.

The preparation involves rubbing the chicken with a spice mix and then slow cooking it with onions, garlic, and generous amounts of mustard oil. The result is a fragrant and rich curry best enjoyed with steamed rice or fresh bread, truly capturing the essence of Bengal. The flavours are deeply influenced by the rustic conditions and the limited ingredients available to boatmen, making it a beloved dish that evokes a sense of nostalgia and connection to the region’s history.

Even today, as Goalando resides in modern-day Bangladesh, the legacy of this dish continues, reminding us of the cultural and culinary bridges that span across time and geography.

Kaccha Lanka Jhol, a green chilli stew, epitomises the bold flavours of Bengali cuisine. Originating in the early 1900s, this dish features fresh green chilies cooked in a fragrant broth with mustard oil, garlic, and tamarind. The process starts with smoking mustard oil, infusing it with garlic, then adding green chilies and tamarind for a balance of heat and tang.

This simple yet flavorful stew was a staple in both humble homes and grand feasts, typically served with steamed rice. Its popularity grew as people embraced the combination of spicy chilies and tangy tamarind. Today, Kaccha Lanka Jhol remains a beloved dish, a testament to the bold and innovative spirit of Bengali cuisine.

In the heart of Bengal is Dhokar Dalna, a vegetarian dish from the region's widow cuisine. This cuisine was developed by widows in old Bengal who were denied basic rights and had to live simply. Despite their challenges, they created these delicious dishes, reflecting their strength and heritage. Traditionally made from lentil cakes (dhokas) simmered in a spiced tomato-based gravy, it was a staple in many Bengali households. The dish was born out of necessity, with limited resources driving creativity in the kitchen.

Kumro Dhokar Dalna, a unique variation, emerged during a time of scarcity when a resourceful cook used pumpkin seeds instead of Bengal gram. The seeds were ground into a paste, formed into cakes, and fried, adding a nutty flavour to the dish. This adaptation provided a nutritious alternative and highlighted Bengali cuisine's versatility. Today, Kumro Dhokar Dalna is celebrated for its unique taste and the innovative spirit it represents.

The lost recipes of Bengal offer a glimpse into the region's rich culinary past, where simplicity, innovation, and bold flavours converge. Unfortunately, these dishes are becoming rare and extinct as the younger generation becomes more selective with their food choices. In the past, these dishes were enjoyed fondly, creating cherished memories around family meals.

By rediscovering and preserving these recipes, we honour the traditions and flavours that have shaped Bengali cuisine for generations. Join us on this journey through time and savour the magic of Bengal's culinary legacy.

[seoplassy]

The Growing Demand for 100 Percent Broken Rice: Insights from Indian Suppliers

The global rice market has seen significant shifts over the years, with broken rice gaining prominence, particularly 100 percent broken rice. This variant, primarily composed of broken grains, is increasingly sought after for its affordability and versatility. As one of the largest producers and exporters of rice, India plays a pivotal role in meeting the growing demand for this agricultural product. In this blog, we will explore insights from Indian suppliers, the reasons behind the rising popularity of 100 percent broken rice, and the various players involved in its supply chain.

Understanding 100 Percent Broken Rice

100 percent broken rice refers to rice grains that have been shattered during processing or handling. While often considered inferior to whole grains, this type of rice has unique characteristics and several uses. It is commonly used in the production of rice flour, in animal feed, and as an ingredient in various processed foods. Moreover, it is a more affordable alternative for consumers, making it a preferred choice in many households.

Market Trends and Demand

The demand for 100 percent broken rice has witnessed a significant upsurge in recent years. Several factors contribute to this growing trend:

Affordability: With rising food prices globally, consumers are increasingly seeking economical options. 100 percent broken rice is often sold at a fraction of the cost of whole grains, making it accessible to a broader audience.

Diverse Applications: Its versatility allows it to be used in various industries, including food processing and animal husbandry. This versatility enhances its market appeal, driving demand across different sectors.

Export Opportunities: Countries in Africa and the Middle East have shown a growing appetite for broken rice, presenting lucrative opportunities for 100 percent broken rice exporters from India.

Role of Indian Suppliers

India stands out as a major player in the global rice market. The country's favorable climatic conditions, coupled with extensive agricultural practices, contribute to its robust rice production capabilities. Key regions like Punjab, West Bengal, and Uttar Pradesh are known for their rice cultivation.

Profiles of 100 Percent Broken Rice Suppliers in India

100 Percent Broken Rice Traders from India: These traders act as intermediaries, connecting farmers and manufacturers with retailers and exporters. They play a crucial role in ensuring a steady supply of broken rice to meet market demand.

100 Percent Broken Rice Suppliers from India: Suppliers in India focus on providing high-quality broken rice to domestic and international markets. They manage logistics, ensuring timely delivery and competitive pricing.

100 Percent Broken Rice Manufacturers in India: Manufacturers are at the forefront of processing and refining broken rice. They employ modern technology to ensure quality and consistency in their products, catering to both wholesale and retail markets.

100 Percent Broken Rice Wholesalers in India: These wholesalers purchase large quantities of broken rice from manufacturers and sell it to retailers or other businesses. Their extensive distribution networks facilitate the availability of broken rice in various markets.

100 Percent Broken Rice Exporters from India: With a significant share of the global market, Indian exporters are instrumental in supplying 100 percent broken rice to international markets. They navigate complex trade regulations, ensuring compliance and fostering strong relationships with global buyers.

Quality Standards and Certifications

Quality assurance is paramount in the rice industry. Indian suppliers adhere to strict quality standards and obtain necessary certifications, such as ISO and FSSAI, to guarantee that their products meet both domestic and international regulations. This commitment to quality ensures that consumers receive safe and nutritious rice.

Challenges in the Market

Despite the promising market for 100 percent broken rice, suppliers face several challenges:

Price Fluctuations: The rice market is subject to price volatility due to factors such as weather conditions, input costs, and demand-supply dynamics.

Regulatory Hurdles: Navigating the complex regulations for exporting agricultural products can be daunting, affecting the efficiency of 100 percent broken rice exporters from India.

Climate Change: Changing climate patterns pose risks to rice cultivation, potentially impacting supply and prices.

Opportunities in the Broken Rice Market

The future of the 100 percent broken rice market looks promising. Emerging trends indicate opportunities for growth, such as:

Organic Options: With the rising demand for organic products, suppliers can explore organic broken rice as a niche market.

Value-Added Products: Manufacturers can innovate by creating value-added products, such as rice flour or ready-to-cook rice mixes, broadening their product range.

Collaborations: Partnerships between suppliers, manufacturers, and retailers can enhance market reach and product availability.

Case Studies and Success Stories

Several Indian suppliers have successfully tapped into the growing demand for 100 percent broken rice. For instance, Eurosun india, a leading supplier all india and in West Bengal, has streamlined its supply chain to cater to both domestic and international markets. Their commitment to quality and innovation has established them as a trusted name among 100 percent broken rice wholesalers in India.

Conclusion

The increasing demand for 100 percent broken rice presents a wealth of opportunities for Indian suppliers. As consumers look for affordable and versatile food options, the role of 100 percent broken rice traders from India, suppliers, manufacturers, and exporters becomes crucial. By focusing on quality, innovation, and strategic partnerships, Indian players can continue to thrive in this dynamic market.

Additional Resources

For those interested in exploring the broken rice market further, various reports and studies offer insights into market trends and forecasts. Connecting with established 100 percent broken rice suppliers from India can also provide valuable information and opportunities.

[basumotiricekolkata]

From Farm to Table: The Journey of Banskathi Rice

Banskathi rice, a popular aromatic variety from West Bengal, holds a cherished place in Bengali households. Known for its long grains, soft texture, and mild aroma, it is perfect for both everyday meals and festive occasions. But have you ever wondered about the journey this rice takes before it reaches your plate? Let's explore the fascinating path of Banskathi rice, from farm to table.

The Cultivation Phase

The journey of Banskathi rice begins in the fertile farmlands of West Bengal. Farmers sow seeds during the monsoon months when the soil is moist and the weather conditions are favorable. The rice paddies are carefully tended to, ensuring each grain reaches its full potential. This labor-intensive process includes activities like water management, weeding, and pest control to ensure a healthy crop.

After a period of 3-4 months, the paddy fields are ready for harvesting. Farmers use traditional methods or small machinery to reap the crops, ensuring minimal damage to the grains. The harvested paddy is then dried and stored, awaiting the next stage in its journey.

Processing and Packaging

Once the paddy is dried, it undergoes processing in mills. Here, the husks are removed, and the rice grains are polished to enhance their appearance and texture. Banskathi rice, with its distinct long and slender grains, requires careful handling to retain its quality.

Many wholesalers in Kolkata and other parts of West Bengal are involved in procuring and processing this rice. Buyers looking to purchase wholesale Banskathi rice often source it directly from these mills to ensure freshness and quality. After processing, the rice is packed in airtight bags to prevent contamination and loss of aroma, ready to be distributed to markets.

Distribution and Pricing

The next stop on Banskathi rice’s journey is the bustling wholesale markets of Kolkata, where merchants supply it to local retailers and restaurants. The Banskathi rice price in Kolkata fluctuates based on factors such as harvest yield, transportation costs, and market demand. During festive seasons, the price may see a spike due to increased consumption.

Buying in bulk is a popular practice among retailers and restaurateurs. Many consumers also prefer to purchase wholesale quantities to enjoy better deals. Keeping an eye on the wholesale market can help you secure premium-quality rice at competitive prices.

From the Store to Your Table

Once it reaches the local stores, Banskathi rice quickly finds its way into kitchens across the state. Its versatile nature makes it ideal for dishes like pulao, fried rice, or plain steamed rice served with curries. Families savor this delicately aromatic rice, making every meal feel special.

Conclusion

The journey of Banskathi rice, from farm to table, reflects the dedication of farmers, wholesalers, and merchants. With its unique texture and flavor, it continues to be a staple in homes across Bengal. Whether you are a household cook or a restaurateur, understanding the Banskathi rice price in Kolkata and buying wholesale Banskathi rice can ensure you get the best quality for your culinary needs.

So, the next time you enjoy a meal with Banskathi rice, remember the effort and care behind every grain!

Also Read: Delicious Recipes Featuring Banskathi Rice: Cook Like a Pro

[diabetesreversalprograminindia]

Top 5 Diabetes-Friendly Lunch Ideas for diabetes

This article is originally published on Freedom from Diabetes website, available here. What should a diabetics eat for lunch? The 25% Meal formula is as follows. For 1 thin roti (khapligehoo/jowar/bajra )of 6” diameter OR ½ cup cooked brown rice, there should be 1 big cup of salad ( raw vegetables), 1 big cup of cooked vegetables, and 1 big cup of dal – this becomes one serving.

For the second serving, have 1 big cup of salad first and then all other things in the same proportion. Another important piece of advice is always to start your meal with the salad.

The key rule one should follow is no grain for breakfast. At lunch and dinner, one should have only 1 grain. To make it easier for you.

Here are the top 5 Good Lunch Ideas for Diabetics.

Millet Paratha

This paratha ingredients include 1 cup little millet flour, ½ cup Bengal gram flour/ chickpea flour/ Besan, 1 tbsp chilli garlic paste, 2 tsp sesame seeds, 3 tbsp finely chopped coriander, 1tsp oil, Salt

How to make paratha

Mix all the ingredients and bind the dough using hot water. Make 7 balls from the doughand make roll each ball to make round paratha.Roast both sides on a hot griddle brushing oil on both sides.

Missi Roti Ingredients Include 1 cup emmer wheat flour ½ cup besan and tsp Ajwain, 2 tsp finely chopped green chilli, ¼ cup finely chopped onion & tsp sasfoetida/hing, 2 tsp oil, Salt, Water etc.

How to make Missi Roti?

Mix all ingredients well and make a soft dough.

Knead well and keep covered for 10-15 minutes.

Divide into 8 portions.

Roll out each portion to make medium thick roti.

Heat the Tawa or the griddle.

Place the roti and when the first side is lightly roasted, flip over.

Let the second side roast well and then roast the first side by pressing with the spatula. Now its ready to Serve.

3. Barley Khichdi for diabetes

Ingredients: 1 cup of barley grain, cumin seeds, chili powder, 3-4 tsp of coarsely ground groundnut powder, ½ tsp cooking oil, Black salt, Finely chopped coriander leaves etc.

How to make Barley Khichdi?

Soak a cup full of barley grain overnight and next morning and wash the grain thoroughly.

Put the grain in a container of a pressure cooker and add a little water (The water should be just on par with the grain or 1/4th 3. Anything extra could leave the khichadi soggy. Let ONLY 3 whistles blow.

Once the lid opens and the cooked barley cools down a bit, transfer it to a wider vessel. Add groundnut powder, chili powder, and salt, and mix thoroughly.

Add oil in Kadhai and allow it to heat up, then add cumin seeds, and let them splutter.

Now, add the barley, and mix it all for about 3 minutes. Sprinkle a few drops of water, and mix again.

Cover the wok with a lid to cook the grain on steam, and intermittently open the lid to mix the grain. Repeat this process thrice.

Once done, add the chopped coriander leaves and mix gently. 9.Once again cover the wok with the lid and after approximately 2 minutes, take it off the gas stove. (If you continue keeping the wok on the gas stove, the grains become hard and defeat the purpose of having soft khichadi.)

Now its ready to serve!

These two recipes are also great for people with diabetes. You can find the full recipes in our article: Mix Veg and Spiced Rice with Ivy Gourd.

Eat healthy and Be healthy! Also please connect with me on my website, Facebook page, and YouTube if you want to stay in touch or give me any feedback!

[parboiled-rice-benefits]

Difference Between Basmati Rice & Parboiled Rice

Rice is a staple in many cuisines around the world, offering diverse flavours and varieties. Among the numerous varieties, basmati rice and parboiled rice stand out for their unique characteristics and health advantages. In this blog, we will explore the differences between basmati rice and parboiled rice, focusing on their health benefits. As one of India’s top rice exporters, Halder Venture Limited is dedicated to providing high quality rice options and the information you need to make informed dietary choices.

What is Basmati Rice?

Basmati rice is a long-grain variety known for its distinctive aroma and flavour. It is primarily grown in the Indian subcontinent and is a popular choice for dishes like biryani and pilaf. Basmati rice comes in both white and brown varieties, each offering unique health benefits.

What is Parboiled Rice?

Parboiled rice undergoes a partial boiling process while still in the husk. This process helps retain more nutrients compared to white rice. Parboiled rice is popular in many parts of the world due to its different varieties of texture, taste, and nutritional profile. It is also available in both white and brown varieties.

Which rice is good for your health?

Health Benefits of Basmati Rice

Low Glycemic Index

Basmati rice has a lower glycemic index (GI) compared to many other rice varieties. This means it causes a slower rise in blood sugar levels, making it a better choice for individuals managing diabetes.

Rich in Fiber

Brown Basmati rice is rich in dietary fibre, which aids in digestion and helps maintain a healthy weight. Fibre also promotes satiety, reducing the desire to overeat.

Heart Health

Basmati rice contains magnesium and potassium, essential minerals that support heart health by regulating blood pressure and reducing the risk of cardiovascular diseases.

Health Benefits of Parboiled Rice

Enhanced Nutrition

The parboiling process preserves more vitamins and minerals, such as thiamin, niacin, and magnesium, compared to white rice. This makes parboiled rice a more nutritious option.

Higher Fiber Content

Parboiled rice has a slightly higher fibre content than white rice, which can aid in digestion and promote feelings of fullness. This can support weight management efforts.

Improved Digestibility

Parboiled rice is easier to digest, making it a good option for individuals with digestive issues. The partial boiling process helps break down complex carbohydrates, improving digestibility.

Comparing Basmati Rice and Parboiled Rice

Nutrient Retention

Both Basmati rice and parboiled rice offer significant nutritional benefits. However, parboiled rice retains more nutrients due to its unique processing method.

Glycemic Index

While Basmati rice, especially in its brown form, has a low glycemic index, parboiled rice also boasts a lower GI compared to traditional white rice. Both options are suitable for maintaining stable blood sugar levels.

Texture and Flavour

Basmati rice is known for its aromatic flavour and fluffy texture, making it a preferred choice for many traditional dishes. Parboiled rice, on the other hand, has a firmer texture and slightly nutty flavour, which some people prefer for certain recipes.

Choosing the Best Parboiled Rice with Halder Venture Limited

Superfine (6.1)- Semi-long grain Indian parboiled rice from Eastern India. It becomes free-flowing and fluffy once cooked, and is suitable for daily consumption.

Unique (5.5)- Short-grain Indian parboiled rice from the middle-eastern part of India. On cooking, it takes on a fluffy texture and sweetish flavour, filling your heart with joy with every mouthful.

Golden Delight- Premium-quality, super-fine long-grain Indian parboiled rice, originating from West Bengal, India. With its extraordinarily large grain and calming aroma, this is the highest grade parboiled rice available, making it the ideal choice for your celebratory meals.

Bengal Blossom- Superfine high-quality, long-grain Indian parboiled rice from West Bengal, India. With a beautiful subtle aroma and hard texture, it is known for its pearly white colour and high nutritional value.

Fiesta- One of the most popular premium categories of parboiled rice, from the Eastern region of India. Long grain rice with a powerhouse of energy and a sweet taste, that you can save for the special days.

Conclusion

Both Basmati rice and parboiled rice offer unique health benefits that can support a balanced diet. Basmati rice is prized for its low glycemic index and heart health benefits, while parboiled rice stands out for its enhanced nutrient retention and improved digestibility. Choosing the right rice depends on your dietary needs and preferences. At Halder Venture Limited, we are committed to providing you with the highest quality rice to support your health and culinary endeavours.

[irefindia]

Where Does the Indian Rice Exporters Federation Operate?

Introduction

The Indian Rice Exporters Federation (IREF) plays a pivotal role in the global rice trade, representing India's interests in one of the world’s largest rice export markets. Understanding the geographical scope of the IREF's operations is crucial for stakeholders, businesses, and policymakers to navigate the complexities of the rice export sector. This blog explores the areas where the Indian Rice Exporters Federation operates, highlighting its influence and strategic engagements in the global rice trade.

1. National Scope: Regions of Rice Production in India

The Indian Rice Exporters Federation’s operations are closely tied to India’s major rice-producing states. Here’s a look at the key regions:

Punjab and Haryana: Known as the "Granary of India," these states are pivotal in the production of both basmati and non-basmati rice varieties. The IREF’s operations in these areas focus on ensuring quality standards and promoting exports.

Uttar Pradesh: As one of the largest rice-producing states, Uttar Pradesh contributes significantly to the federation’s export activities, particularly for non-basmati varieties.

West Bengal: A major player in both the domestic market and the export sector, West Bengal’s rice varieties are integral to the federation’s operations, especially in meeting international demand.

Andhra Pradesh and Telangana: These states are prominent in producing high-quality varieties of rice, including premium basmati. The IREF’s activities in these regions include supporting farmers and exporters to meet international standards.

Tamil Nadu: Known for its diverse rice varieties, Tamil Nadu plays a key role in fulfilling export demands, with the IREF focusing on enhancing trade and quality standards.

2. International Operations: Major Export Markets

The Indian Rice Exporters Federation’s influence extends beyond national borders. The federation’s international operations are crucial in maintaining India’s position as a leading rice exporter. Key export markets include:

Middle East and North Africa (MENA): Countries in the MENA region are significant importers of Indian rice, particularly basmati. The IREF works to strengthen trade relations and ensure compliance with regional standards.

Southeast Asia: India exports a considerable amount of rice to Southeast Asian countries, including Malaysia and Indonesia. The IREF focuses on navigating regional trade agreements and maintaining competitive pricing.

Europe: European countries are growing markets for Indian rice, especially specialty varieties. The IREF’s operations in Europe involve ensuring adherence to strict quality and safety regulations.

North America: The United States and Canada are key markets for Indian rice, with the IREF working to expand market share and address regulatory challenges.

Africa: Indian rice exports to Africa have been increasing, with the IREF playing a role in addressing logistical challenges and meeting the diverse needs of African consumers.

3. Strategic Initiatives and Partnerships

To strengthen its global presence, the IREF engages in various strategic initiatives and partnerships:

Trade Fairs and Exhibitions: The IREF participates in international trade fairs and exhibitions to showcase Indian rice and build connections with global buyers.

Bilateral Agreements: The federation works on forming bilateral trade agreements to facilitate smoother export processes and address trade barriers.

Quality Certification Programs: Ensuring that Indian rice meets international quality standards is a key focus. The IREF collaborates with certification bodies to maintain and enhance the quality of exported rice.

4. Challenges and Future Outlook

Despite its robust operations, the IREF faces several challenges:

Logistical Issues: Exporting rice involves complex logistics, including transportation and warehousing, which can impact the efficiency of exports.

Regulatory Hurdles: Different countries have varying regulations for food imports, and navigating these can be challenging for the federation.

Market Competition: With competition from other rice-producing countries, maintaining a competitive edge is crucial for the IREF.

Looking ahead, the IREF is focusing on expanding its market reach, improving export processes, and enhancing the quality of Indian rice to sustain and grow its global presence.

Conclusion

The Indian Rice Exporters Federation operates extensively both within India and on the global stage, playing a vital role in the international rice market. By focusing on major rice-producing regions in India and key export markets worldwide, the IREF continues to drive India’s rice export success. Understanding these operations provides valuable insights into the dynamics of the global rice trade and the federation’s strategic efforts to overcome challenges and seize opportunities.

[banglalocalin]

Platinum Grade Quality: Bangla Local Miniket rice is carefully selected and graded to ensure only the finest quality grains make it to your table. Our Platinum Grade signifies a superior standard in terms of purity, texture, and aroma. Aromatic Excellence: Enjoy the delightful fragrance of our Miniket rice that enhances the overall culinary experience. The distinct aroma adds a layer of richness to your dishes, making them truly special. Parboiled for Nutritional Goodness: Our rice undergoes the parboiling process, which helps retain essential nutrients in the grain. This ensures that you not only savor the taste but also benefit from the nutritional value of the rice. Fine, Slender Grains: The grains of Bangla Local Miniket rice are slender and fine, contributing to an elegant and appealing presentation. The delicate texture of the rice adds to its overall culinary appeal. Cultural Heritage: Embrace the cultural richness of Bengal with Bangla Local Miniket rice. It holds a special place in Bengali cuisine and traditions, making it a meaningful addition to your kitchen and dining experiences. Health Benefits: Packed with nutritional goodness, our parboiled Miniket rice offers health benefits such as improved digestion and a good source of energy. It's a wholesome choice for those seeking a nutritious and delicious rice option. Trusted Brand: Bangla Local takes pride in delivering premium quality rice, and our Platinum Grade Miniket rice is a testament to our commitment to excellence. Trust in the brand that brings the best of Bengal to your kitchen.