A manually milled, aromatic parboiled rice from West Bengal, valued for its slender grains, firm non-sticky texture, and rare ability to retain aroma even after parboiling. Traditionally grown with minimal chemical use, it provides moderate protein, dietary fibre, and antioxidant content supporting digestive health. GI-tagged, this rice from Dinajpur performs well as table rice, pulao, fried rice, and biryani, where clean grain separation matters.