Bangladesh
Photo: Tahmid Munaz, CC BY-SA 2.0, croppedPanta bhat
পান্তা ভাত
/pantʰa bʱat/PAN-tah BHAT
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- Taste
- SourFresh
- Made with
- Rice
History
Panta bhat is cooked rice left to soak overnight in water, so that it ferments slightly and turns soft and sour. It is a peasant breakfast of rural Bengal, cooling in the heat and cheap, eaten with salt, green chillies, onion and mashed potatoes or dried fish. It has become a symbol of Bengali identity: on Pohela Boishakh, the Bengali New Year in April, people in Dhaka and elsewhere eat panta bhat with fried ilish as part of the celebrations, even though, as critics say, the fish is far more expensive than the farm meal ever was.
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