Kalbhat is a traditional rice variety cultivated in parts of Maharashtra and recognised for its naturally dark-colored grains. The variety is maintained through locally preserved seeds and continues to be grown by farmers following traditional cultivation practices. Farmers associated with Kalsubai Millets cultivate this rice using natural farming methods without chemical fertilisers or synthetic pesticides.

In Maharashtrian households, Kalbhat rice is commonly cooked as steamed rice and served with dal, vegetables, or curry. The grain is known for its soft texture after cooking and its characteristic aroma. It is used in everyday home meals and can also be included in rice-based dishes prepared for regular cooking.

According to the Indian Food Composition Tables (ICMR-NIN), rice is a source of carbohydrates and contains small amounts of plant protein. These nutrients include naturally occurring carbohydrates and protein present in cereal grains. [VERIFY: ICMR-NIN micronutrient data for rice]

Choosing naturally grown rice from Kalsubai Millets means the grain is sourced directly from farmers rather than large commercial supply chains. The rice is cultivated without chemical fertilisers or synthetic pesticides and supplied through a farmer producer company. This sourcing approach supports farmer income and helps maintain the cultivation of traditional rice varieties.

Source: Indian Food Composition Tables — ICMR, National Institute of Nutrition, Hyderabad