Panta bhat

Panta bhat is a traditional dish from the Indian subcontinent, particularly popular in the regions of West Bengal, Assam, Bangladesh, and Odisha. It is a fermented rice dish that is often consumed during breakfast.

Preparation

The preparation of Panta bhat involves soaking cooked rice, typically leftover, in water overnight. This process allows the rice to ferment, which gives the dish its distinctive sour flavor. The dish is usually served cold and is often accompanied by a variety of side dishes such as raw onion, green chili, yogurt, achar (pickle), and fried fish.

Cultural Significance

Panta bhat holds a significant place in the cultural heritage of the regions where it is consumed. In Bangladesh, for instance, Panta-Ilish, a traditional platter of Panta bhat and Hilsa fish, is a popular dish during the Pohela Boishakh (Bengali New Year) celebrations. Similarly, in West Bengal and Assam, Panta bhat is often consumed during the hot summer months as it is believed to have a cooling effect on the body.

Nutritional Value

Panta bhat is rich in micronutrients, which are often lost during the cooking process of rice. The fermentation process increases the bioavailability of these nutrients, making Panta bhat a nutritious food choice. It is particularly high in B-vitamins, especially B12, which is not commonly found in plant-based foods.

Health Benefits

The consumption of Panta bhat has been associated with several health benefits. The lactic acid bacteria produced during the fermentation process have probiotic properties, which can aid in digestion and promote gut health. Additionally, the dish is low in calories and can be beneficial for weight management.

See Also

• List of fermented foods
• List of rice dishes
• Bengali cuisine
• Assamese cuisine
• Odia cuisine
• Bangladeshi cuisine

Panta bhat Resources
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