The name comes from two Sanskrit root words – Vas which means aroma; and Matup which means ingrained.

Basmati rice, also known as the “queen of rice,” is a nutritious food source with high levels of carbohydrates, vitamins, and minerals. It is also low in fat and gluten-free, making it suitable for those who suffer from allergies or are intolerant. The combination of its nutritional content and delicate flavour has made basmati rice a favourite among many individuals and cultures around the world. Basmati rice matches perfectly with many dishes, especially Indian curries. They are served with great pleasure by haute restaurants and Indian households. Basmati Rice always levels up the dish with its, taste, aroma, and look, it is an unmissable part of a food course in many parts of the world. Basmati was earlier grown only for some of India’s royal families. Later, it has undergone a massive revolution, making India the world’s leading exporter of this wonderful aromatic rice. Even if it was grown in different parts of the country for ages, it is not easily available for everyone as it is today. The first recorded mention of Basmati is in the Punjabi epic story Heer Ranjha, written in 1777 by Waris Shah. During that time, Basmati was considered a luxury rice only cultivated for royalty which made it very expensive.