Deprecated (16384): The ArrayAccess methods will be removed in 4.0.0.Use getParam(), getData() and getQuery() instead. - /home/brlfuser/public_html/src/Controller/ArtileDetailController.php, line: 73
 You can disable deprecation warnings by setting `Error.errorLevel` to `E_ALL & ~E_USER_DEPRECATED` in your config/app.php. [CORE/src/Core/functions.php, line 311]
Code Context


        trigger_error($message, E_USER_DEPRECATED);

    }
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 You can disable deprecation warnings by setting `Error.errorLevel` to `E_ALL & ~E_USER_DEPRECATED` in your config/app.php.'
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deprecationWarning - CORE/src/Core/functions.php, line 311
Cake\Http\ServerRequest::offsetGet() - CORE/src/Http/ServerRequest.php, line 2421
App\Controller\ArtileDetailController::printArticle() - APP/Controller/ArtileDetailController.php, line 73
Cake\Controller\Controller::invokeAction() - CORE/src/Controller/Controller.php, line 610
Cake\Http\ActionDispatcher::_invoke() - CORE/src/Http/ActionDispatcher.php, line 120
Cake\Http\ActionDispatcher::dispatch() - CORE/src/Http/ActionDispatcher.php, line 94
Cake\Http\BaseApplication::__invoke() - CORE/src/Http/BaseApplication.php, line 235
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
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Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
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Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Error\Middleware\ErrorHandlerMiddleware::__invoke() - CORE/src/Error/Middleware/ErrorHandlerMiddleware.php, line 96
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Http\Runner::run() - CORE/src/Http/Runner.php, line 51
Cake\Http\Server::run() - CORE/src/Http/Server.php, line 98

Deprecated (16384): The ArrayAccess methods will be removed in 4.0.0.Use getParam(), getData() and getQuery() instead. - /home/brlfuser/public_html/src/Controller/ArtileDetailController.php, line: 74
 You can disable deprecation warnings by setting `Error.errorLevel` to `E_ALL & ~E_USER_DEPRECATED` in your config/app.php. [CORE/src/Core/functions.php, line 311]
Code Context


        trigger_error($message, E_USER_DEPRECATED);

    }
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 You can disable deprecation warnings by setting `Error.errorLevel` to `E_ALL & ~E_USER_DEPRECATED` in your config/app.php.'
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deprecationWarning - CORE/src/Core/functions.php, line 311
Cake\Http\ServerRequest::offsetGet() - CORE/src/Http/ServerRequest.php, line 2421
App\Controller\ArtileDetailController::printArticle() - APP/Controller/ArtileDetailController.php, line 74
Cake\Controller\Controller::invokeAction() - CORE/src/Controller/Controller.php, line 610
Cake\Http\ActionDispatcher::_invoke() - CORE/src/Http/ActionDispatcher.php, line 120
Cake\Http\ActionDispatcher::dispatch() - CORE/src/Http/ActionDispatcher.php, line 94
Cake\Http\BaseApplication::__invoke() - CORE/src/Http/BaseApplication.php, line 235
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Routing\Middleware\RoutingMiddleware::__invoke() - CORE/src/Routing/Middleware/RoutingMiddleware.php, line 162
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Routing\Middleware\AssetMiddleware::__invoke() - CORE/src/Routing/Middleware/AssetMiddleware.php, line 88
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Error\Middleware\ErrorHandlerMiddleware::__invoke() - CORE/src/Error/Middleware/ErrorHandlerMiddleware.php, line 96
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Http\Runner::run() - CORE/src/Http/Runner.php, line 51
Cake\Http\Server::run() - CORE/src/Http/Server.php, line 98

Warning (512): Unable to emit headers. Headers sent in file=/home/brlfuser/public_html/vendor/cakephp/cakephp/src/Error/Debugger.php line=853 [CORE/src/Http/ResponseEmitter.php, line 48]
Code Context
            if (Configure::read('debug')) {

                trigger_error($message, E_USER_WARNING);

            } else {
$response = object(Cake\Http\Response) {

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</span></span></code>
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</span></span></code></pre><pre id="cakeErr67eef6009393f-context" class="cake-context" style="display: none;">$viewFile = &#039;/home/brlfuser/public_html/src/Template/Layout/printlayout.ctp&#039;
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-The Indian Express&lt;em&gt;&lt;br /&gt;
&lt;br /&gt;
The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. &lt;/em&gt;&lt;br /&gt;
&lt;br /&gt;
Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &amp;mdash; whether at home or in a restaurant &amp;mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &amp;ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&amp;rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&amp;rsquo;s Terai region. &amp;ldquo;But there&amp;rsquo;s been a tyranny of Basmati for so long that we&amp;rsquo;ve forgotten all the other varieties &amp;mdash; especially the short-grained rice &amp;mdash; that have been cultivated and used in different parts of our country for so many centuries,&amp;rdquo; he says.&lt;br /&gt;
&lt;br /&gt;
For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this &amp;ldquo;tyranny&amp;rdquo; of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India&amp;rsquo;s neglected &amp;mdash; and vanishing &amp;mdash; rice varieties. In the last few years, menus have featured rice as diverse as Karnataka&amp;rsquo;s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra&amp;rsquo;s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur&amp;rsquo;s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer.&lt;br /&gt;
&lt;br /&gt;
Please &lt;a href=&quot;https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/&quot;&gt;click here&lt;/a&gt; to read more.
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&lt;br /&gt;
Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &amp;mdash; whether at home or in a restaurant &amp;mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &amp;ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&amp;rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&amp;rsquo;s Terai region. &amp;ldquo;But there&amp;rsquo;s been a tyranny of Basmati for so long that we&amp;rsquo;ve forgotten all the other varieties &amp;mdash; especially the short-grained rice &amp;mdash; that have been cultivated and used in different parts of our country for so many centuries,&amp;rdquo; he says.&lt;br /&gt;
&lt;br /&gt;
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&lt;br /&gt;
Please &lt;a href=&quot;https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/&quot;&gt;click here&lt;/a&gt; to read more.
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Cake\View\View::renderLayout() - CORE/src/View/View.php, line 927
Cake\View\View::render() - CORE/src/View/View.php, line 885
Cake\Controller\Controller::render() - CORE/src/Controller/Controller.php, line 791
Cake\Http\ActionDispatcher::_invoke() - CORE/src/Http/ActionDispatcher.php, line 126
Cake\Http\ActionDispatcher::dispatch() - CORE/src/Http/ActionDispatcher.php, line 94
Cake\Http\BaseApplication::__invoke() - CORE/src/Http/BaseApplication.php, line 235
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Routing\Middleware\RoutingMiddleware::__invoke() - CORE/src/Routing/Middleware/RoutingMiddleware.php, line 162
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Cake\Http\Runner::run() - CORE/src/Http/Runner.php, line 51</pre></div></pre>latest-news-updates/despite-being-one-of-its-birthplaces-india-has-forgotten-many-varieties-of-rice-pooja-pillai-4687524.html"/>
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                <strong>Despite being one of its birthplaces, India has forgotten many varieties of rice -Pooja Pillai</strong></h1>
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                <div align="justify">-The Indian Express<em><br /><br />The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. </em><br /><br />Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &mdash; whether at home or in a restaurant &mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&rsquo;s Terai region. &ldquo;But there&rsquo;s been a tyranny of Basmati for so long that we&rsquo;ve forgotten all the other varieties &mdash; especially the short-grained rice &mdash; that have been cultivated and used in different parts of our country for so many centuries,&rdquo; he says.<br /><br />For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this &ldquo;tyranny&rdquo; of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India&rsquo;s neglected &mdash; and vanishing &mdash; rice varieties. In the last few years, menus have featured rice as diverse as Karnataka&rsquo;s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra&rsquo;s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur&rsquo;s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer.<br /><br />Please <a href="https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/" title="https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/">click here</a> to read more.</div>               </font>
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    <link rel="canonical" href="https://im4change.in/<pre class="cake-error"><a href="javascript:void(0);" onclick="document.getElementById('cakeErr67eef6009393f-trace').style.display = (document.getElementById('cakeErr67eef6009393f-trace').style.display == 'none' ? '' : 'none');"><b>Notice</b> (8)</a>: Undefined variable: urlPrefix [<b>APP/Template/Layout/printlayout.ctp</b>, line <b>8</b>]<div id="cakeErr67eef6009393f-trace" class="cake-stack-trace" style="display: none;"><a href="javascript:void(0);" onclick="document.getElementById('cakeErr67eef6009393f-code').style.display = (document.getElementById('cakeErr67eef6009393f-code').style.display == 'none' ? '' : 'none')">Code</a> <a href="javascript:void(0);" onclick="document.getElementById('cakeErr67eef6009393f-context').style.display = (document.getElementById('cakeErr67eef6009393f-context').style.display == 'none' ? '' : 'none')">Context</a><pre id="cakeErr67eef6009393f-code" class="cake-code-dump" style="display: none;"><code><span style="color: #000000"><span style="color: #0000BB"></span><span style="color: #007700">&lt;</span><span style="color: #0000BB">head</span><span style="color: #007700">&gt;
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-The Indian Express&lt;em&gt;&lt;br /&gt;
&lt;br /&gt;
The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. &lt;/em&gt;&lt;br /&gt;
&lt;br /&gt;
Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &amp;mdash; whether at home or in a restaurant &amp;mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &amp;ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&amp;rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&amp;rsquo;s Terai region. &amp;ldquo;But there&amp;rsquo;s been a tyranny of Basmati for so long that we&amp;rsquo;ve forgotten all the other varieties &amp;mdash; especially the short-grained rice &amp;mdash; that have been cultivated and used in different parts of our country for so many centuries,&amp;rdquo; he says.&lt;br /&gt;
&lt;br /&gt;
For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this &amp;ldquo;tyranny&amp;rdquo; of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India&amp;rsquo;s neglected &amp;mdash; and vanishing &amp;mdash; rice varieties. In the last few years, menus have featured rice as diverse as Karnataka&amp;rsquo;s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra&amp;rsquo;s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur&amp;rsquo;s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer.&lt;br /&gt;
&lt;br /&gt;
Please &lt;a href=&quot;https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/&quot;&gt;click here&lt;/a&gt; to read more.
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	&#039;disp&#039; =&gt; &#039;&lt;div align=&quot;justify&quot;&gt;-The Indian Express&lt;em&gt;&lt;br /&gt;&lt;br /&gt;The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. &lt;/em&gt;&lt;br /&gt;&lt;br /&gt;Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &amp;mdash; whether at home or in a restaurant &amp;mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &amp;ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&amp;rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&amp;rsquo;s Terai region. &amp;ldquo;But there&amp;rsquo;s been a tyranny of Basmati for so long that we&amp;rsquo;ve forgotten all the other varieties &amp;mdash; especially the short-grained rice &amp;mdash; that have been cultivated and used in different parts of our country for so many centuries,&amp;rdquo; he says.&lt;br /&gt;&lt;br /&gt;For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this &amp;ldquo;tyranny&amp;rdquo; of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India&amp;rsquo;s neglected &amp;mdash; and vanishing &amp;mdash; rice varieties. In the last few years, menus have featured rice as diverse as Karnataka&amp;rsquo;s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra&amp;rsquo;s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur&amp;rsquo;s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer.&lt;br /&gt;&lt;br /&gt;Please &lt;a href=&quot;https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/&quot; title=&quot;https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/&quot;&gt;click here&lt;/a&gt; to read more.&lt;/div&gt;&#039;,
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&lt;br /&gt;
The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. &lt;/em&gt;&lt;br /&gt;
&lt;br /&gt;
Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &amp;mdash; whether at home or in a restaurant &amp;mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &amp;ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&amp;rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&amp;rsquo;s Terai region. &amp;ldquo;But there&amp;rsquo;s been a tyranny of Basmati for so long that we&amp;rsquo;ve forgotten all the other varieties &amp;mdash; especially the short-grained rice &amp;mdash; that have been cultivated and used in different parts of our country for so many centuries,&amp;rdquo; he says.&lt;br /&gt;
&lt;br /&gt;
For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this &amp;ldquo;tyranny&amp;rdquo; of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India&amp;rsquo;s neglected &amp;mdash; and vanishing &amp;mdash; rice varieties. In the last few years, menus have featured rice as diverse as Karnataka&amp;rsquo;s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra&amp;rsquo;s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur&amp;rsquo;s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer.&lt;br /&gt;
&lt;br /&gt;
Please &lt;a href=&quot;https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/&quot;&gt;click here&lt;/a&gt; to read more.
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-The Indian Express

The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back..."/>
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                <strong>Despite being one of its birthplaces, India has forgotten many varieties of rice -Pooja Pillai</strong></h1>
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                <div align="justify">-The Indian Express<em><br /><br />The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. </em><br /><br />Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &mdash; whether at home or in a restaurant &mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&rsquo;s Terai region. &ldquo;But there&rsquo;s been a tyranny of Basmati for so long that we&rsquo;ve forgotten all the other varieties &mdash; especially the short-grained rice &mdash; that have been cultivated and used in different parts of our country for so many centuries,&rdquo; he says.<br /><br />For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this &ldquo;tyranny&rdquo; of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India&rsquo;s neglected &mdash; and vanishing &mdash; rice varieties. In the last few years, menus have featured rice as diverse as Karnataka&rsquo;s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra&rsquo;s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur&rsquo;s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer.<br /><br />Please <a href="https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/" title="https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/">click here</a> to read more.</div>               </font>
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The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. &lt;/em&gt;&lt;br /&gt;
&lt;br /&gt;
Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &amp;mdash; whether at home or in a restaurant &amp;mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &amp;ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&amp;rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&amp;rsquo;s Terai region. &amp;ldquo;But there&amp;rsquo;s been a tyranny of Basmati for so long that we&amp;rsquo;ve forgotten all the other varieties &amp;mdash; especially the short-grained rice &amp;mdash; that have been cultivated and used in different parts of our country for so many centuries,&amp;rdquo; he says.&lt;br /&gt;
&lt;br /&gt;
For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this &amp;ldquo;tyranny&amp;rdquo; of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India&amp;rsquo;s neglected &amp;mdash; and vanishing &amp;mdash; rice varieties. In the last few years, menus have featured rice as diverse as Karnataka&amp;rsquo;s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra&amp;rsquo;s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur&amp;rsquo;s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer.&lt;br /&gt;
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&lt;br /&gt;
The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. &lt;/em&gt;&lt;br /&gt;
&lt;br /&gt;
Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &amp;mdash; whether at home or in a restaurant &amp;mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &amp;ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&amp;rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&amp;rsquo;s Terai region. &amp;ldquo;But there&amp;rsquo;s been a tyranny of Basmati for so long that we&amp;rsquo;ve forgotten all the other varieties &amp;mdash; especially the short-grained rice &amp;mdash; that have been cultivated and used in different parts of our country for so many centuries,&amp;rdquo; he says.&lt;br /&gt;
&lt;br /&gt;
For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this &amp;ldquo;tyranny&amp;rdquo; of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India&amp;rsquo;s neglected &amp;mdash; and vanishing &amp;mdash; rice varieties. In the last few years, menus have featured rice as diverse as Karnataka&amp;rsquo;s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra&amp;rsquo;s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur&amp;rsquo;s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer.&lt;br /&gt;
&lt;br /&gt;
Please &lt;a href=&quot;https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/&quot;&gt;click here&lt;/a&gt; to read more.
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$disp = &#039;&lt;div align=&quot;justify&quot;&gt;-The Indian Express&lt;em&gt;&lt;br /&gt;&lt;br /&gt;The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. &lt;/em&gt;&lt;br /&gt;&lt;br /&gt;Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &amp;mdash; whether at home or in a restaurant &amp;mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &amp;ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&amp;rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&amp;rsquo;s Terai region. &amp;ldquo;But there&amp;rsquo;s been a tyranny of Basmati for so long that we&amp;rsquo;ve forgotten all the other varieties &amp;mdash; especially the short-grained rice &amp;mdash; that have been cultivated and used in different parts of our country for so many centuries,&amp;rdquo; he says.&lt;br /&gt;&lt;br /&gt;For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this &amp;ldquo;tyranny&amp;rdquo; of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India&amp;rsquo;s neglected &amp;mdash; and vanishing &amp;mdash; rice varieties. In the last few years, menus have featured rice as diverse as Karnataka&amp;rsquo;s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra&amp;rsquo;s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur&amp;rsquo;s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer.&lt;br /&gt;&lt;br /&gt;Please &lt;a href=&quot;https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/&quot; title=&quot;https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/&quot;&gt;click here&lt;/a&gt; to read more.&lt;/div&gt;&#039;
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-The Indian Express

The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back..."/>
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                <strong>Despite being one of its birthplaces, India has forgotten many varieties of rice -Pooja Pillai</strong></h1>
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                <div align="justify">-The Indian Express<em><br /><br />The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. </em><br /><br />Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &mdash; whether at home or in a restaurant &mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&rsquo;s Terai region. &ldquo;But there&rsquo;s been a tyranny of Basmati for so long that we&rsquo;ve forgotten all the other varieties &mdash; especially the short-grained rice &mdash; that have been cultivated and used in different parts of our country for so many centuries,&rdquo; he says.<br /><br />For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this &ldquo;tyranny&rdquo; of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India&rsquo;s neglected &mdash; and vanishing &mdash; rice varieties. In the last few years, menus have featured rice as diverse as Karnataka&rsquo;s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra&rsquo;s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur&rsquo;s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer.<br /><br />Please <a href="https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/" title="https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/">click here</a> to read more.</div>               </font>
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-The Indian Express<em><br />
<br />
The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. </em><br />
<br />
Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &mdash; whether at home or in a restaurant &mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&rsquo;s Terai region. &ldquo;But there&rsquo;s been a tyranny of Basmati for so long that we&rsquo;ve forgotten all the other varieties &mdash; especially the short-grained rice &mdash; that have been cultivated and used in different parts of our country for so many centuries,&rdquo; he says.<br />
<br />
For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this &ldquo;tyranny&rdquo; of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India&rsquo;s neglected &mdash; and vanishing &mdash; rice varieties. In the last few years, menus have featured rice as diverse as Karnataka&rsquo;s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra&rsquo;s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur&rsquo;s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer.<br />
<br />
Please <a href="https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/">click here</a> to read more.
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-The Indian Express<em><br />
<br />
The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. </em><br />
<br />
Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &mdash; whether at home or in a restaurant &mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&rsquo;s Terai region. &ldquo;But there&rsquo;s been a tyranny of Basmati for so long that we&rsquo;ve forgotten all the other varieties &mdash; especially the short-grained rice &mdash; that have been cultivated and used in different parts of our country for so many centuries,&rdquo; he says.<br />
<br />
For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this &ldquo;tyranny&rdquo; of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India&rsquo;s neglected &mdash; and vanishing &mdash; rice varieties. In the last few years, menus have featured rice as diverse as Karnataka&rsquo;s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra&rsquo;s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur&rsquo;s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer.<br />
<br />
Please <a href="https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/">click here</a> to read more.
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-The Indian Express

The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back...'
$disp = '<div align="justify">-The Indian Express<em><br /><br />The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. </em><br /><br />Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani &mdash; whether at home or in a restaurant &mdash; is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, &ldquo;When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?&rdquo; According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh&rsquo;s Terai region. &ldquo;But there&rsquo;s been a tyranny of Basmati for so long that we&rsquo;ve forgotten all the other varieties &mdash; especially the short-grained rice &mdash; that have been cultivated and used in different parts of our country for so many centuries,&rdquo; he says.<br /><br />For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this &ldquo;tyranny&rdquo; of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India&rsquo;s neglected &mdash; and vanishing &mdash; rice varieties. In the last few years, menus have featured rice as diverse as Karnataka&rsquo;s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra&rsquo;s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur&rsquo;s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer.<br /><br />Please <a href="https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/" title="https://indianexpress.com/article/express-sunday-eye/written-on-the-grain-rice-production-india-rice-varieties-india-5814790/">click here</a> to read more.</div>'
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Despite being one of its birthplaces, India has forgotten many varieties of rice -Pooja Pillai

-The Indian Express The story of rice in India is complex, influenced as much by geography as by taste, faith, politics and contemporary nutrition science. But, after years of getting panned for being unhealthy, it is finally making its way back to the centre of the table. Is Basmati rice, with its pristinely white grain, the only variety that lends itself to making a biryani? It seems a rather silly question to ask in a country where almost all biryani — whether at home or in a restaurant — is made with the long, fragrant grains of Basmati, never mind the origin or brand. But the question, posed by food historian Pushpesh Pant, is worth exploring. Pant proceeds to explain, “When you make biryani, you use spices like cardamom and cloves, which have a strong enough aroma that they mask the fragrance of the rice itself. So tell me, why would you use Basmati?” According to him, the rice that was originally used to make biryani was the non-aromatic, long-grained Tilak Chandan, grown in Uttar Pradesh’s Terai region. “But there’s been a tyranny of Basmati for so long that we’ve forgotten all the other varieties — especially the short-grained rice — that have been cultivated and used in different parts of our country for so many centuries,” he says. For a land that is widely recognised as one of the birthplaces of rice, and, which has, according to the late Dr RH Richharia, pioneering rice conservationist and director of the Central Rice Research Institute in Cuttack, developed about 200,000 varieties of rice, India is far too enamoured of Basmati. And yet, while this “tyranny” of Basmati, as Pant puts it, persists, a small movement by a handful of Indian chefs and seed conservationists is putting the spotlight on many of India’s neglected — and vanishing — rice varieties. In the last few years, menus have featured rice as diverse as Karnataka’s Rajamudi, which was once grown especially for the Wodeyars of Mysore, Maharashtra’s short-cooked Ambemohar, which is named after the mango blossoms that its fragrance evokes; and Manipur’s Chak Hao Poreiton, a black grain that is used to prepare a rich, sweet and deep purple kheer. Please click here to read more.