NEW DELHI/UKHRUL: Manipur’s indigenous Chak-Hao, known for its distinctive aroma and flavour, is finding new culinary possibilities beyond traditional dishes, with the state showcasing its GI-tagged black rice and white scented rice through a live Korean-style kimbap demonstration at the Bharat International Rice Conference (BIRC) 2026 in New Delhi.
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The three-day conference, held at Bharat Mandapam, Pragati Maidan, from October 23 to 25, has brought together stakeholders from across the rice industry. The Department of Agriculture, Government of Manipur, led by director of agriculture Peter Salam, is participating alongside entrepreneurs and farmer producer organisations (FPOs) from the state.
At the showcase, Manipur is presenting its indigenous rice varieties, including Chak-Hao and Chak-Hao Angouba, alongside value-added products that reflect the state’s rich rice heritage and potential for wider market access.
A live demonstration of Korean-style kimbap prepared using both black and white scented rice has emerged as one of the attractions. A chef engaged for the event demonstrated how the traditional varieties could be incorporated into contemporary Asian cuisine, offering visitors a glimpse of their versatility beyond conventional preparations.
The rice varieties’ distinctive aroma, taste and texture drew appreciation from visitors. Their naturally sticky characteristics also make them suitable for preparations such as kimbap and sushi rolls, creating possibilities for innovative food products and new consumer markets.
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The initiative seeks to introduce Manipur’s indigenous rice varieties to consumers in Delhi and other urban centres, where contemporary culinary applications could help expand their appeal. It also aims to encourage value addition, strengthen market linkages and create business opportunities for farmers, FPOs and local entrepreneurs.
Organised by the Indian Rice Exporters Federation (IREF), BIRC 2026 provides a platform for stakeholders to explore trade, innovation, value addition and opportunities in domestic and international rice markets.
Manipur’s participation highlights an effort to take its traditional rice beyond its established culinary uses, positioning Chak-Hao and other scented varieties as distinctive ingredients with potential in modern cuisine and emerging food markets.
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