Panta Ilish

Food Type

Main Course

Price Range:  60-150 BDT

Root place of production: Barisal

Description

Panta bhat (Bengali: পান্তা ভাত; Pàntà bhàt) is a lightly fermented rice-based dish consumed in Assam, Bangladesh and West Bengal. Panta means "soaked in water" and bhat means "boiled rice". This dish of leftover rice soaked in water to prevent spoiling, is generally served with salt, onion and chili. It is especially popular in rural areas, served as a breakfast. where it is sometimes called Poitabhat, offering Dudh Panta (milk with stale water-soaked rice) is a part of the marital ritual. Among Hindu Bengalis, it is consumed during the Ranna-Puja (Bengali cooking festival). In Bangladesh, it is a part of the Pohela Boishakh (Bengali new year festival) festivities. On that day it is consumed as breakfast with Ilish fish(Hilsha Fish) by urban people. Panta is also served at high-end eateries in Bangladesh and West Bengal. Pohela Boishakh is the Bengali New Year and it is observed in Bangladesh On 14th April 2012. A wide range of Bengali dishes are made for this special occasion. Panta bhat (rice-based dish) is one of the most popular ones along with Panta Ilish (rice soaked in water), and Elish bhaja (fried hilsa fish).

Why popular

Ingredients

1. Cooked Rice. 2. Water. 3. Salt. 4. Lime Chilli. 5. Fried Ilish(Hilsha).

Making process

There are many variations of the dish but a common one is made by soaking cooked rice in water overnight. Care must be taken to cover the dish during the long soaking to avoid contamination. In the morning, the soaked rice is usually eaten with salt, lime chili and Ilish fish. Other curries or fish preparations may also be consumed along with panta bhat. This cold and wet food, is suitable for summer mornings, but in winter dry food.