Panta bhat

Panta Bhat

Panta Ilish - a traditional platter of Panta bhat with fried Ilish slice, supplemented with dried fish (Shutki), (Achar), dal, green chillies and onion - is a popular serving for the Pahela Baishakh festival.
Alternative names	poita bhat (Assamese), ponta bhat (Kamrupi Assamese, Kamtapuri), zokra bhat (Kamrupi Assamese), zokora bhat (Central Assamese), bore basi (Chhattisgarhi, pazhaya Sadam (Tamil), pazhamkanji/pazhakanji (Malayalam) literally old gruel.
Course	Main course
Place of origin	India Bangladesh
Region or state	Bengal region Assam
Associated cuisine	Bengali cuisine Assamese cuisine
Main ingredients	Rice, water
Variations	Pakhala
Media: Panta Bhat

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Panta Bhat or Poita Bhat (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 in Odia.^[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 Aloo Makha/Alu Pitika (mashed potato).^[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, while the dish Pakhala from Odisha documents back to 10th century CE, and is known as the origin of this dish. Panta bhat has more micronutrients than fresh rice. It is traditionally considered as beneficial in conditions.