Before the founding of Calcutta, four Basak families and one Seth family crossed the Ganges from Shibpur, cleared a dense forest, and established a village called Gobindapur (now known as Garermath). They cultivated fragrant rice to offer to their deity, Govinda, which later became known as Govindabhoga.

In North Bengal, a renowned fragrant rice variety called Tulaipanji is as soft as cotton. Some believe the name derives from the rice being cultivated along the Tulai River, while others suggest it's named after its cotton-like softness. Bengal's aromatic rice varieties include Govindabhoga, Tulaipanji, Badshabhog, Kataribhog, Radhatilak, Radhunipagal, Dudheshwar, Harinkhuri, Chinigura, Kalojira, and Kalonunia, each competing in taste and aroma.

Fragrant rice has deep roots in Bengal's society and culture. Despite once thriving, these varieties have declined since 1970, losing ground to high-yielding alternatives. 

The origins of Tulaipanji's name are debated. In undivided Dinajpur, many attribute it to the large-scale cultivation of Tulai Paja paddy along the Tulai River, now dried up. Despite the lack of a dictionary definition, "Tulai" or "Tulasali" rice is known for its cotton-candy softness. Over time, "Tulasali" evolved phonetically into "Tulaipanji," with "paja" meaning seed, now corrupted to "panja" or "Panaji."

Cultivation Practices

Tulaipanji rice seeds are sown in late July to early August and harvested in mid-December. This rice variety is as diverse as the seasons. Historical texts, such as Shunyapuran by Pandit Ramai and Ramcharit by Sandhyakar Nandi (1100 BC), mention Tulasi.

Chief Minister Mamata Banerjee, impressed by Tulaipanji rice, promotes it as a "Brand Ambassador." The state food department brands and sells it, offering it at a slightly lower price than the market.

In June 2017, Tulaipanji rice from North Dinajpur received GI (Geographical Indication) status. It's also cultivated in Kochbihar, Malda, and South Dinajpur, though the North Dinajpur variety is the most fragrant. It is primarily grown in the Raiganj, Kaliaganj, Hematabad, and Itahar blocks of North Dinajpur but has lower yields than the demand.

Promoting and Marketing Tulaipanji

Those who have tasted Govindabhog in Burdwan or Tulaipanji in Raiganj praise its unforgettable flavor. Tulaipanji is often given as a gift by Chief Minister Mamata Banerjee to both local and international guests. It was even featured at the London Olympics food festival, captivating attendees with its aroma and taste. The Chief Minister focuses on marketing and increasing production. Tulaipanji is sometimes available at government fairs and marketing centers like Sufal Bangla, with plans to market it year-round.

According to the Agriculture Department, Uttar Dinajpur district cultivates an average of 12,000 tonnes of Tulaipanji paddy annually on 7,000 hectares. Farmers start preparing seedbeds in July and plant saplings in August. The paddy is ready by mid-December. It costs Rs 2,500 per bigha to cultivate Tulaipanji, compared to Rs 1,800-1,900 for other varieties. Farmers earn Rs 1,200 per mana of paddy, with a profit of Rs 5,000-6,000 per bigha.

Tulaipanji Facts at a Glance

First Cultivated: 400 years ago in Bindol

Current Cultivation Areas: Raiganj, Hematabad, Karandighi, Kaliaganj, and Itahar blocks of North Dinajpur

Renowned for:  Taste and aroma, especially in Mohiniganj

Additional Cultivation: Kushmondi block of South Dinajpur

Annual Yield: 12,000 tons on 6,390 hectares in Uttar Dinajpur

Tulaipanji rice remains a cherished and culturally significant crop in Bengal, renowned for its unique fragrance and flavor.