Delhi: Manipur rice used in Korean kimbap at Bharat Mandapam

Manipur’s black and white scented rice varieties featured in Korean-style kimbap at Bharat Mandapam, Pragati Maidan, during the Bharat International Rice Conference, which runs until October 25.

A chef prepared the seaweed rolls with GI-tagged Chak-Hao, Manipur’s black scented rice, and Chak-Hao Angouba, a white scented variety. Both grains have a naturally sticky texture suited to preparations such as kimbap and sushi rolls. Kimbap uses seasoned rice and fillings wrapped in dried seaweed.

Chak-Hao ranges from dark purple to black because of anthocyanins, natural pigments also found in blueberries and purple sweet potatoes. In Manipur, it is used in festive dishes and desserts, including Chak-Hao kheer. Chak-Hao Angouba is lighter in appearance and retains the variety’s fragrance.

The Indian Rice Exporters Federation is organising the conference, which has registered more than 32,467 participants and buyers from 153 countries. Manipur’s Agriculture Department, led by Director of Agriculture Peter Salam, is participating with entrepreneurs and farmer producer organisations from the state.