Panta Bhaat Pairings: Eastern Indians have a particular place in their hearts for panta bhaat. Due to its modest but filling flavor, it is a classic summertime meal that is loved in every home. Because panta bhaat is both fermented and fresh, it provides cooling qualities. This rice dish, also known as “the poor man’s meal,” has evolved from its humble beginnings to become a seasonal treat. On Poila Baishak, or the Bengal New Year, people in Bengal often eat panta bhaat. But without its delectable complements, panta bhaat appears to be lacking something. This fermented rice cannot reach Eastern Indian families’ tables without certain foods.
In literal terms, panta bhaat means wet rice. It is prepared by soaking leftover cooked rice in water for the whole night and then eating it the following day. The rice ferments over the night and becomes cool, light, and acidic. Despite being a popular dish during Poila Baisakh, panta bhaat has become a summertime breakfast staple in many houses.
Because Poila Baishak takes place in the summer, Panta bhaat’s cooling and moisturizing qualities make it the perfect food to combat the heat. Additionally, the fermentation produces good bacteria that are good for the stomach, which makes it great for digestion and cooling the body—two things that are essential for surviving the summer heat. Additionally, the bioavailability of minerals like potassium and iron is improved by the overnight soaking.
Panta bhaat’s accompaniments are what make its boring foundation come to life. It transforms rustic beauty into a joyous meal. Enjoy the earthy scent of Panta bhaat and a variety of condiments, including pickles, fritters, mashed vegetables, and even fresh herbs, as you celebrate Noboborsho. To make your Poila Baisakh feast worthwhile, consider these must-try food combos with Panta bhaat.
Eating this with panta bhaat is one of the most traditional combos. Boiled potatoes are mashed and flavored with mustard oil, green chilies, onions, and a little salt to make aloo bharta. The softness of the mashed potatoes complements the texture of the soaking rice, and the punch of raw mustard oil counterbalances the harshness of the rice, creating a reassuring mush of flavor and fire.
Shutki bhuna is the perfect combination for those who like Panta bhaat with a strong kick. The fried fermented dry fish known as “shutki bhuna” is very popular in Bangladesh and rural Bengal. The sourness of the rice and the stink of the dry dish work in harmony. Additionally, fried fish of many varieties, including ilish, porsche, mourala, and others, are often eaten with panta bhaat. The rice and water’s coolness is counterbalanced by the fish fries’ crispiness and salty flavor.
Finely sliced onions and fresh green chilies, either whole or crushed, are often served with panta bhaat. These combinations are regarded as classics and are not just hot toppings. Add a squeeze of lemon juice and a pinch of salt for more flavor.
Every family uses achaar, a condiment, extensively throughout the summer months. Pickles, also known as aachar, are a refreshing pleasure that enters the summertime tongue. Some like garlic or chili pickles, while others want their mango pickles tangier. Just the achaar’s oil is sufficient to add flavor to the boring rice. Nimbu achaar, or fiery red chili pickles, is the most popular dish in Bihar and Jharkhand.
This is yet another ideal combination that goes well with panta bhaat. Lentils, or daal, are mashed into a coarse paste, deep-fried, and served warm or cold. Their spiciness provides variety to the bland panta bhaat, while the crunch of their lentil fritters or daal-er-bora, adds texture.
