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By
Kishwar Chowdhury
Abstract
In current days, it has become a trend to eat panta bhat (fermented rice) by the urban people to celebrate Nobo Borsho (Bengali New Year). Here is my ‘panta bhat’ recipe with fried sardines and alu bhorta (smoked potato mash).
The first day of the Bengali New Year, is a joyous occasion celebrated with new hopes, vivacity, and wellbeing in Bangladesh and the Indian state of West Bengal, and in Bengali communities in the other Indian states, including Assam, Tripura, Jharkhand, Odisha and all Bengalis worldwide.
Traditionally, ‘panta bhaat’ with deep-fried hilsa (the national fish of Bengal) and different kinds of ‘bhorta’ (mash) has been the food of choice to mark the festivities in Bangladesh.
Panta is leftover rice soaked in water and is very popular in the rural areas. Due to the fact that refrigerators are not common in rural kitchens, water is poured on leftover rice to keep the rice cool and prevent spoiling during the hot summer months.
Once a peasant dish common during the Bengal famine, the soaked rice and chilled water is served with salt, onion and smoked chili to create a delicious and affordable meal that’s filling for an entire workday. Read More
