“In 2011, a scientist of KVK, Dr Uttam Kumar Baruah, gave me the seeds of a black rice variety called Oryza Sativa. Upendra Rabha, a young farmer from Aamguripara village near Dudhnoi in the district started cultivating black rice in 2011 as an experiment with guidance from the local Krishi Vigyan Kendra (KVK). However, the collaborative experiment turned out to be a grand success in the very first year. Now, more than 200 farmers of the district engaged in black rice farming and getting double profit than the conventional method of farming. Black rice is known as chak-hao in Manipur, where desserts made from black rice are served at major feasts.Īs reported, the black rice farming was started by a single farmer about four years ago, later it became fancy and more farmers are turning to it instead of the traditional white rice. Varieties include Indonesian black rice, Philippine balatinaw rice, and Thai jasmine black rice. Forbidden not because it looked poisonous because of its black colour, but because of its high nutritional value, which meant it could only be eaten by the emperor and other nobles.īlack rice comes from the species of Oryza sativa, some of which are glutinous rice. Moreover, black rice used to be known as forbidden rice in ancient China. Its dark purple colour is primarily due to its anthocyanin content, which is higher by weight than that of other coloured grains. It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread and noodles.īlack rice is known for its high nutritional value and is a source of iron, vitamin E, antioxidants, calcium, magnesium and zinc. ![]() Today our story will portray the journey of these farmers belonged to Goalpara district, Assam who have opted black rice over the conventional white rice.īlack rice is a range of rice which has a deep black colour and usually turns deep purple when cooked. ![]() Moreover, we have a bright example of farmers who are engaged in black rice farming and enjoying double profit from agriculture. Was not fussed about this so I just grabbed some Hallertau No 2 Pale Ale.Black rice is one of the most exotic and nutritious rice that has been in the list of trending commodity across India as well as the globe. Moreover, this different coloured rice has brought rays of hope to the Indian farmers. The drinks menu is carefully curated to complement the food, and there is something to suit all tastes. The restaurant also offers a range of drinks, including Asian-inspired cocktails, beers, and teas. That goes with the pancakes the duck was served with too, similar texture, dried and sticky. ![]() After those it goes downhill from here, the Xia Long Bao may sound good on paper but this was the worse of the bunch, the pastry was quite thick and dry, there was also a small amount of broth inside the dumpling, what’s inside was tasty but its just the pasty that made it bad. The squid was good too, it was tasty but was expecting more of a Sichuan zing but there was none, it was quite bready, probably the batter used, it was OK for me but for others it might not be. What stood out on this batch was the Chicken Mee Goreng and the Duck, both were perfectly made and well seasoned. The duck is roasted to perfection, ensuring a crispy skin and juicy meat.Īll of these dishes were nicely prepared some were really good but some were sub-par. Finally we had a Peking Duck ($28.00 for 1/4, $51.00 for 1/2), this classic Chinese dish features crispy roasted duck, served with steamed pancakes, scallions, and a sweet bean sauce.
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