Panta Bhat: The Quintessential Commoner's Cuisine

From a humble staple to a global culinary sensation, Panta Bhat, a fermented watery rice, has etched an indelible mark on India's culinary landscape. Yet, fermented rice has deep roots across India, with the recipe for Panta Bhat never limited to Bengal alone. Different regions in India claim this unassuming recipe of fermented rice as their own.

Fermented rice has a long history in India I Source: UNB

Fermented rice holds a significant place in India's culinary heritage. The Bengalis refer to it as Panta Bhat, while the Assamese call it Poita Bhat. In Orissa, it is known as Pakhala Bhat, and in Bihar, it's Geel Bhat. Down south, it goes by Pazham Panji in Kerala and Pazhaya Sadam in Tamil Nadu. Despite the diverse names, the preparation of this fermented rice dish remains quite similar, with only slight regional variations.

At first glance, it might appear ordinary, potentially unappealing to those who haven't tasted it. This was precisely the scepticism faced when Bangladesh-based Kishwer Chowdhury presented this dish at the finale of MasterChef Australia and emerged as the winner.

This age-old dish has been a staple for the common folk, cherished as a comfort food, especially during summers when the watery rice acts as a natural coolant for the body. Typically, leftover rice is soaked in water overnight to prepare Panta Bhat. While seemingly straightforward, specific steps must be followed during the fermentation process to prevent spoilage. It's commonly served as a breakfast dish with mustard oil, salt, green chillies, and onions. Many enjoy it with accompaniments like fried fish, mashed potatoes (aloo pitika in Assam or aloo bhorta in Bengali), leafy vegetables (saag), and more. In Orissa, some people add curd to Pakhala Bhat, enhancing its taste and texture.

What sets this dish apart, despite its modest preparation, is its health benefits and rich nutritional value. Eating Panta bhat regularly can boost our digestive system and immunity. In every community, this particular dish remains unrivalled in terms of the comfort it provides to the eaters. The undying fame of this humble recipe among the diverse communities of India leads us to raise an important question: how did this recipe come into being?

Unfortunately, the exact origin of Panta Bhat is challenging to pinpoint due to its numerous variants. Bengalis humorously claim that the simplicity of Panta Bhat stems from their laziness. There's a belief that this dish was relished by rural farmers in the morning before toiling in the fields all day. Assamese tradition holds that Poita Bhat originated as a method to prevent leftover rice from spoiling. In the absence of refrigeration, fermenting and consuming it later proved practical and economical. Similarly, South Indians believed that fermenting cooked rice began as a way to preserve leftovers. This humble dish became a lifeline for many who weren't affluent and abhorred wasting food.

Today, this dish has become a global sensation, transcending class boundaries. Both the affluent and the humble relish it. Many enthusiasts share their recipes for Panta Bhat on social media, underscoring that it is no longer just a common man's fare. The widespread popularity of Panta Bhat underscores a crucial truth: a dish doesn't have to be elaborate or rich in ingredients to tantalise taste buds. It's a testament to the universal appeal of simplicity and tradition in the ever-evolving world of cuisine.