Gobind bhog is a rice mostly cultivated in West Bengal in India the other name for Gobind Bhog is Jeera Samba Rice. It is a short grain, white, aromatic, sticky rice having a sweet buttery flavor a real Gobind Bhog rice will scented or aromatic in nature. Gobind Bhog rice is used to cook the famous Ambur Biriyani of South India, Gobind Bhog is also used to prepare desserts. It derives its name from its usage as the principal ingredient in the preparation of the offerings to Govindaji, the family deity of the Setts of Kolkata. Gobindobhog was traditionally cultivated in the districts of Bardhaman, Hooghly, Nadia and Birbhum. Later, it began to be cultivated in Bankura and Purulia.

It is also grown in other states. For instance:

• In Bihar it is cultivated in Kaimur, Naugachia and other rice bowl areas.
• In Northern Districts of Chhattisgarh it is Govind in Sarguja Division and is called Vishnu Bhog. It is known to have been the favorite rice of Hon’ President of India Dr. Rajendra Prasad, where King of Sarguja regularly sent it to the Rashtrapati Bhavan, Delhi from Ambikapur.

In August 2017, the Gobinobhog rice was allotted the geographical indication (GI) tag of West Bengal by the Government of India.

A small-grained fragrant rice from West Bengal, Gobindo Bhog is categorised as a khaas dhan (special grain) and is the chosen offering for Lord Krishna on Janmashthami, thus its unique name. It tastes absolutely delectable when prepared as Payesh (the Bengali version of rice kheer), and is widely used for auspicious offerings, pujas and festivals. This variety of rice is primarily cultivated in east Burdwan district of West Bengal.