About Product

Gobindobhog is short-grained and sticky. It is locally grown and cultivated in many areas in Bengali and is prized for its wonderful aroma. It is believed that the name Gondibhog was derived from the time it was used in preparing the special Prasad and bhog for Lord Govinda Jiu, the family deity of the Setts of Kolkata. The rice grains are short and sticky and therefore, they may get mushy easily if overcooked. So, you need to be watchful of the cooking time. Moreover, if it you cook it for longer, it tends to lose its softness and turns hard.