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THERE ARE ONLY A FEW DISHES that embody summer in Eastern India quite like panta bhaat. Humble yet hearty, fermented yet fresh, this dish is more than a meal—it’s a ritual, a form of resistance to heat, and in many homes, a taste of nostalgia passed down generations. Often called the poor man’s meal, panta bhaat has transcended its frugal roots to become a seasonal delicacy, complete with an entourage of condiments and side dishes that lend it new character each time it’s served.
What Exactly Is Panta Bhaat?
Panta bhaat, quite literally, is “soaked rice.” It is made by taking leftover cooked rice, soaking it in water overnight, and eating it the next morning—cold, lightly fermented, and wonderfully tangy. In Bengal, it’s commonly consumed during Poila Boishakh (Bengali New Year), but in reality, it finds its way into many homes as a staple summer breakfast.
Why has this simple preparation stood the test of time? Fermentation releases beneficial gut-friendly bacteria, making it excellent for digestion and cooling for the body, ideal for surviving Indian summers. The overnight soaking also enhances the bioavailability of nutrients like iron and potassium. But beyond its health benefits, it’s the flexibility and personalisation of the dish that’s really made it last.
Panta bhaat is never alone. It comes to the table with an entourage—condiments, pickles, fritters, mashed veggies, and even fresh herbs—that together elevate its bland base into something deeply soulful.
Here’s a look at some of the most popular, curious, and regionally beloved condiments and sides that accompany panta bhaat:
1. Aloo Bharta (Mashed Potatoes with Mustard Oil)
Possibly the most classic pairing—boiled potatoes mashed with mustard oil, green chillies, onions, and a touch of salt. The punch of raw mustard oil (shorsher tel) cuts through the sourness of the rice beautifully, while the softness of the mash matches the texture of the soaked rice, making each bite a comforting mush of fire and flavour.
2. Green Chilli and Onion Slivers
Fresh green chillies, whole or crushed, along with finely sliced onions, are a staple. They're not just toppings—they're a palate cleanser, a heat-bringer, and a crunch component all rolled into one. Some even add a dash of salt and a squeeze of lemon juice to this simple mix.
3. Raw Mustard Oil Drizzle
The star of most Eastern kitchens—raw mustard oil is pungent, fiery, and full of character. A generous pour over the panta bhaat lends it aroma and sharpness. Some add a pinch of salt and squeeze the rice through their fingers for full flavour absorption.
4. Shutki Bhuna and/or Fish Fry
For those who like their panta bhaat with a bold kick, shutki bhuna—fried fermented dry fish—is the holy grail, especially in parts of Bangladesh and rural Bengal. The funk of the dry fish meets the sourness of the rice in a symphony of fermented flavours. But it's not just shutki that reigns supreme. Fried fish of all kinds — from the ever-glorious ilish to humble freshwater pond varieties like baata, parshe, chela, and mourala — are common accompaniments. Crispy and salted just right, these fries balance the coolness of the rice and water with bursts of heat and umami, turning a simple meal into an indulgent feast.
5. Begun Bharta (Roasted Eggplant Mash)
Another common accompaniment, especially among vegetarians. The smoky softness of roasted eggplant, when mashed with mustard oil, salt, and green chillies, complements the coolness of the rice and adds depth to the plate.
6. Achaar (Pickles)
No two homes use the same pickle. Some prefer tangy mango pickles, others opt for garlic or chilli varieties. The oil from the achaar alone is often enough to lend the rice some zing. In Bihar and Jharkhand, spicy red chilli pickle or nimbu achaar is the go-to.
7. Bori Bhaja (Sun-dried Lentil Dumplings)
In many Bengali homes, lentil dumplings (bori) are sun-dried in winter and stored for use year-round. When fried, they become crispy bits of umami-rich goodness—perfect for crumbling into panta bhaat.
8. Gondhoraj Lebu (Aromatic Lime)
In Bengal, gondhoraj lebu is royalty. Its floral aroma is almost like a cross between lime and kaffir lime leaves. Just a squeeze over the panta bhaat can uplift the entire dish.
9. Daal-er Bora (Lentil Fritters)
Often made with soaked urad or chana dal ground into a coarse paste and deep fried, these are served either warm or cold. Their crunch adds texture, while their spice blend adds complexity.
10. Salt and Crushed Red Chilli Paste
A simple mix of salt and red chilli—sometimes with a touch of garlic—is ground into a coarse paste or simply mixed by hand and served as a rustic condiment. It’s one of the more intense flavour bursts you can add to your panta bhaat plate.
Panta Bhaat Across India: Regional Cousins and Variations
Panta bhaat isn’t just a Bengali affair. It exists in different avatars across the country, especially in agrarian and coastal communities.
Odisha: Here, it’s known as pakhala bhaat, and often served with fried or mashed vegetables, curd, or even fried fish. The Dahi Pakhala version adds curd for extra cooling.
Assam: Called poita bhaat, it is often paired with mashed potatoes, mustard oil, green chillies, and fermented fish or bamboo shoot.
Tamil Nadu & Kerala: Pazhayadhu or pazhankanji—leftover rice soaked in water or buttermilk—is consumed with shallots, curd chillies, or green mangoes.
Andhra & Telangana: The version here is perugu annam (rice with curd) or soaked rice with buttermilk, green chillies, and pickles.
These variations are all rooted in the same ethos: reducing food waste, cooling the body, and stretching meals with simple, locally available sides.
Panta bhaat is more than just a dish. It’s a way of eating that defies modern food trends—slow, sensory, and community-rooted. And perhaps its enduring charm lies in its openness. Whether you prefer it with something spicy, something smoky, or something sour, it welcomes all palates, inviting you to get your hands messy and build your own bowl of summer comfort.
What will you pair it with next?
