Rice was never just one grain.

Mappillai Samba. Karuppu Kavuni. Kattuyanam. Seeraga Samba.

These are just a few names from Tamil Nadu's remarkable collection of traditional rice varieties.

Different grains carried different characteristics – from their colour and shape to their growing duration and ability to adapt to particular environments.

A 2023 review published in the Indian Journal of Traditional Knowledge documents the diversity of Tamil Nadu's rice landraces and the importance of conserving them.

Each variety carries a little piece of agricultural knowledge passed down through generations.

One grain. Many identities. Countless stories.

Source: Rice Landraces of Tamil Nadu – A Review, Indian Journal of Traditional Knowledge, 2023.

When the way India grew rice began to change.

The 1960s brought a major transformation to Indian agriculture.

Known as the Green Revolution, this period introduced high-yielding crop varieties, improved irrigation, fertilisers and new farming practices on a much larger scale.

India significantly increased its food production and strengthened its food security.

But this transformation also changed the agricultural landscape. The growing popularity of improved varieties put pressure on many traditional landraces, some of which gradually became less common in cultivation.

Today, farmers and researchers continue to work towards conserving this agricultural diversity.

The story is not about choosing the old over the new. It is about understanding what progress has brought us and what knowledge is still worth preserving.

As agriculture evolves, our connection to traditional crops deserves to continue.

Source: ICAR, Indian Agriculture after Independence; Amudha et al., Rice Landraces of Tamil Nadu – A Review, 2023.

When rice water flowed like a river.

Did you know that rice water finds a mention in classical Tamil poetry?

In Paṭṭiṉappālai, a Sangam-era poem describing the ancient port city of Kāvirippūmpaṭṭinam, the poet paints a vivid picture of thick rice water flowing through the streets near the city's kitchens.

It is a fascinating glimpse into the everyday food culture captured in ancient Tamil literature.

A reminder that even the simplest kitchen practices can have stories worth discovering.

The water was never just water.

In many Tamil households, rice was traditionally cooked in plenty of water and drained once the grains were ready.

The remaining kanji had its own place in the household. Depending on the family and region, it could be consumed as a drink or put to other domestic uses.

A 1961 Census study of food habits in Madras State documents regional food practices involving rice water and its use.

The cooking method itself required observation, timing and care.

1. Wash the rice.
   
2. Boil it.
   
3. Check the grains.
   
4. Drain the water.
   
5. Let the rice rest.
   

A familiar rhythm in many kitchens, passed from one generation to another.

Some traditions are not found in cookbooks. They are learned by watching someone cook.

Source: Census of India 1961, Food Habits in Madras State, published 1964.

An old kitchen practice. A new way to experience it.

The way we live has changed. Our kitchens have changed too. But some familiar cooking preferences remain.

ORYZA takes inspiration from the traditional method of cooking rice in excess water, draining the kanji and finishing the rice with steam.

It brings these steps together in a smart kitchen appliance, making a familiar process more convenient for contemporary households.

We believe innovation does not always mean starting from scratch.

Sometimes, it means looking at what our kitchens have always known and finding a better way to continue it.

Rooted in tradition. Designed for today.

ORYZA by Gantham.

Curious to explore the stories behind the grain?

• Agriculture & rice diversityRice Landraces of Tamil Nadu – A ReviewIndian Journal of Traditional Knowledge, 2023.
  
• Agricultural historyIndian Agriculture after IndependenceIndian Council of Agricultural Research.
  
• Classical Tamil literaturePaṭṭiṉappālai – Original Tamil text and English translationLearn Sangam Tamil.
  
• Food historyFood Habits in Madras StateCensus of India, 1961 (published 1964).
  
• Traditional rice conservationTraditional Rice Varieties of Tamil Nadu – A CompendiumCentre for Indian Knowledge Systems, 2024.