Panta bhat, or poita bhat, is cooked rice, generally leftover, soaked and fermented overnight in water, with the resulting liquid known as toroni in Odia; it is traditionally served in the morning with salt, onion, chili, and mashed potato. Panta bhat with ilish, or hilsa fish, is the national dish of Bangladesh, and the dish is eaten across Bangladesh and the eastern Indian states of West Bengal, Odisha, where a related dish called pakhala is documented as far back as the tenth century, Jharkhand, Chhattisgarh, Assam, and Tripura.
Facts
Partially Attested
Origin RegionEarliest documentation is from the 17th century in Bengal and the related Odisha dish pakhala is documented to the 10th century; no exact origin period is given Sources
1. Panta Bhat (Wikidata)
P31 (instance of): Main courseQuote, P31 (instance of): Main course
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2. Panta bhat, Wikipedia
HistoryQuote, History
It has been described in documents from 17th century, while the dish Pakhala from Odisha documents back to 10th century CE, and is known as the origin of this dish.
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