Panta Bhat: a centuries-old dish from Bangladesh

Panta Bhat is a typical dish of Bangladesh and some regions of India, especially West Bengal, Assam and Odisha. This is considered a simple peasant food that reflects the rich agricultural tradition of these areas. It basically consists of cooked rice that has been soaked in water overnight, allowing it to ferment slightly. The name comes from “panta,” meaning soaked or soaked, and “bhat,” meaning cooked rice. The fermentation process gives it a slightly acidic flavor, characteristic of the dish.

This food has its roots in the rural communities of Bengal and other areas of eastern India and Bangladesh. It was a practical way to preserve cooked rice, especially in hot climates where food spoiled quickly. Fermentation also improves the nutritional value of rice, as it generates probiotics beneficial for digestion.

Historically, the dish was associated with farmers and workers, who ate it for breakfast before beginning long days of work. Over time, although it remains a staple food in rural communities, it has also become a cultural symbol at festivals and special occasions.

At the table, this dish is usually served cold, accompanied by a variety of garnishes and condiments, which may include:

• Fried mustard or raw mustard oil.
• Raw onions, finely chopped.
• Fresh green chilies.
• Salt to taste.
• Limes or lemons, to squeeze over the rice.
• Fried dried fish (Shutki), a very popular side dish.
• Achar (mango or other fruit pickles).
• Fried or boiled vegetables.
• Dal (cooked lentils).

It is traditionally eaten with the hands, mixing the seasonings with the soaked rice to balance the flavors.

In Bangladesh, Panta Bhat is a central element of the Pohela Boishakh (Bengali New Year) celebration. During this festival, it is served along with hilsa (fried hilsa fish) and other side dishes as part of the tradition.

How to prepare Panta Bhat at home

Ingredients:

• 2 cups cooked rice (preferably long- or medium-grain white rice, such as basmati or jasmine rice).
• 4-5 cups of water (to soak the rice).
• Salt to taste.
• 2-3 fresh green chilies.
• 1 small onion (finely chopped).
• Mustard oil (optional, a few drops to enhance the flavor).
• Lime or lemon slices (to serve).

Optional garnishes:

• Fried fish (e.g. hilsa or dried fish shutki).
• Achar (pickles).
• Fried or sautéed vegetables.
• Dal (cooked lentils).
• Fried or boiled egg.

Instructions:

1. Cook the rice

1. Wash the rice well in cold water until the water runs clear.
2. Cook the rice in a pot with enough water or in a rice cooker until it is completely cooked.
3. Let the rice cool to room temperature.

2. Soak the rice

1. Place the cooked rice in a large bowl.
2. Pour water over the rice until it is completely covered (about 4-5 cups).
3. Cover the container with a lid or clean cloth.
4. Let it sit overnight at room temperature (about 8-12 hours) to ferment slightly. You will notice a slight acidic aroma the next day.

3. Prepare the dish

1. Drain excess water from the fermented rice (if desired).
2. Place the rice in a deep plate or bowl.
3. Add salt to taste, chopped onion and green chilies.
4. Drizzle a few drops of mustard oil (optional) and mix well.
5. Serve with slices of lime or lemon.

4. Accompany

• Arrange garnishes of your choice around the rice: fried fish, egg, dal or vegetables.
• Mix the flavors as you prefer before eating.

Tips:

• For a more authentic touch, use mustard oil, as it provides a distinctive flavor.
• Panta Bhat is best enjoyed cold, making it ideal for warm days.
• You can adjust the garnishes according to your personal preferences.