In 2012, the Government of West Bengal sent Tulaipanji rice to the food festival at the London Olympics.

[1] Tulaipanji is an indigenous aromatic rice landrace grown mainly in Raiganj sub-division of North Dinajpur district of West Bengal, India.

Cooked rice is tasty, good in texture, bright in appearance, non-sticky and friable due to high amylose content.

[citation needed] Traditionally, Tulaipanji is grown without using any fertilizer in mid-land to high-land condition and preferably in jute harvested fields, after rainy season during the August–December period.

Low soil fertility and moisture stress generally prevail in the growing field and believed to be the key factor behind the aroma[citation needed].