Grains of tradition.
Rice is a staple grain in Indian cuisine, with varieties like basmati and parboiled used across every region. Known for its aroma, texture, and versatility, rice complements dishes from biryanis to desserts. It is a vital source of carbohydrates and energy, forming the foundation of daily meals for millions.
Rice cultivation in India dates back thousands of years, centered in fertile plains and irrigated paddies. Traditional methods include soaking, transplanting, and sun-drying. Today, a mix of manual labor and mechanization ensures high-quality grains, maintaining the integrity of India’s agricultural heritage and feeding both local and international populations.