Known as Panta Bhaat in Bengal, this fermented rice, popular throughout the Eastern region of India, is rich in micronutrients and helps keep the body cool during the hot and humid summer months. It is eaten with a variety of sides, and is most popular in rural regions. This dish is also eaten widely across Bangladesh, especially during Poila Boisakh or New Year, and their choice of sides usually differ from those hailing from West Bengal. We enjoy ours with some Mustard oil, Raw onions, Chilies, Aloo Bharta, Raw Posto or poppy-seed paste and some Onion bhajiyas.
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