Viand Tulaipanji: GI-Tagged Aromatic Rice | Premium Heritage Rice from Bengal
Taste the story of Bengal in every forkful. Viand Tulaipanji is a premium, GI-tagged aromatic rice traditionally grown in the jute-harvested fields of Raiganj and neighbouring pockets of North Bengal. Each lustrous, slender grain cooks into a bright, cotton-soft, non-sticky texture and releases a delicate floral, buttery bouquet that lifts simple home cooking into a memorable meal.
On the palate it’s mildly sweet, nutty and richly aromatic, creamy on the tongue while remaining light and distinct grain-by-grain. That makes Viand’s Tulaipanji ideal for festival pulaos, restaurant-quality biryanis, delicate fish pulaos (Ilish Pulao), or an indulgent kheer. There are no fillers, no artificial essences, just hand-harvested heritage rice that carries generations of taste and terroir.
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Description
Cooking & Serving tips
Basic stovetop: Rinse until water runs clear. Soak 10–20 min. Use 1 cup rice: 2 cups water. Bring to boil → simmer 8–10 min → rest 5 min → fluff with fork.
- Toast for depth: Dry-toast grains 1–2 min in ghee/oil before boiling to amplify nutty notes.
- Pulao & Biryani: Use a little ghee, whole spices (bay, cinnamon, cardamom), and layer with pre-cooked spiced veg or fish. Grains will absorb flavours while keeping their aroma.
- Kheer / Payesh: Use milk and jaggery or sugar, short simmer brings out the rice’s sweet, creamy character.
- Storage: Keep in an airtight container away from sunlight, shelf life is long when stored dry.
Why choose Viand Tulaipanji
- Authenticity: Sourced from the traditional growing pockets of North Bengal; GI-protected variety.
- Consistent premium quality: Hand-sorted and cleaned to deliver whole, bright grains.
- Sustainable practices: Grown using traditional low-input methods that preserve aroma and soil health.
- Restaurant & home friendly: Reliable texture for chefs and everyday cooks alike.
- Guaranteed flavour: Distinctive floral-buttery aroma that elevates simple meals.
