There are two kinds of rice depending on the method of dehusking the paddy – atap or sun-dried and siddha or parboiled rice. Each kind has many varieties known by different names and used for different occasions. Among the sun-dried varieties grown mainly in the adjoining district of Burdwan, are the small-grained scented Kamini, the fragrant Gopalbhog and Gobindabhog. Gopal and Gobindabhog are affectionate appellations of the god Krishna. Most people here are familiar with the famous basamati rice which is best used in pulao.
The noticeable thing about fish was that most of them sweet-water or brackish-water fish, not any marine varieties – and the preference still remains.
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