The  name  Basmati  comes  from  the  Hindi  language,  Bas + mati,  meaning  'Queen of Fragrance'.
Indian Basmati has been grown in the foothills of the Himalayas and elsewhere around North India for thousands of years including Punjab which has today earned the sobriquet 'the rice bowl of India’. 

When cooked, it swells only lengthwise, resulting in long slender grains that are dry, separate and fluffy.Due to the high amount of starch clinging to the rice grains, Basmati rice should always be washed before being cooked. 

Basmati rice is known as the queen of rice. It is long grained, non glutinous and particularly good for formal rice cooking. It has an exceptional length of grain, which increases substantially on cooking. The cooked grain has high integrity and high discreteness and distinctive aroma, taste and mouth feel.