Panta bhat
Rice-based dish originating in Bangladesh / From Wikipedia, the free encyclopedia
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Panta Bhat or PoitaBhat (Bengali: পান্তা ভাত Pàntà Bhàt; Assamese: পঁইতা ভাত Poĩta Bhat or পন্তা ভাত Ponta Bhat) consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi.[1] It is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion, chili and mashed potatoes or "Alu Makha" (simple boiled potatoes mashed and salted without adding any cream or cheese).[2] It is consumed in eastern Indian states of West Bengal, Odisha (Pakhala), Jharkhand, Chhattisgarh, Assam, Tripura and in the country of Bangladesh. Panta Bhat with Ilish (Hilsha) is the National Dish of Bangladesh. It is a popular dish on the day of Pahela Baishakh or Bengali new year. It has been described in documents from 17th century. Panta bhat has more micronutrients than fresh rice. It is traditionally considered as beneficial in conditions.
Alternative names | poita bhat (Assamese), ponta bhat (Assamese, Kamta), zokra bhat (Kamrupi Assamese), zokora bhat (Central Assamese), Pazhaya Sadam (Tamil) |
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Course | Main course |
Place of origin | Bangladesh India |
Region or state | Bengal region Assam |
Associated cuisine | Bengali cuisine Assamese cuisine |
Main ingredients | Rice, water |
Variations | Pakhala |