These days, Indian rice is getting a lot of international attention, but it is due to global food supply concerns and not because of matters related to fine dining.
Indian rice is not a single export commodity, though. There are different grades, which can be divided into two broad categories — basmati and non-basmati — for the purpose of trade.
Long-grain basmati rice is more aromatic and is favoured in the Middle Eastern and North Indian Mughlai cuisine, particularly in biryani and pilaf variants.
The other type of short-grain, non-basmati rice, is widely consumed and is a significant part of the country's affordable food supply scheme called the Public Distribution System (PDS), targeted at hundreds of millions of people.
Food aficionados can be fussy about a rice variety's taste and texture; a true chef would know which basmati aromatic variety to use in Arabian mandi, Lucknow biryani or Kabuli pulao.
Similarly, short-grain rice, which is starchier and relatively cheaper, has its fans because of its relatively neutral flavour suited for dishes in certain regions, including southern India.
On 20 July, the government prohibited exports of non-basmati white rice, stoking fears of a world food crisis amid tight grain supplies caused by the Russia-Ukraine conflict.