Panta bhat

Panta BhatorPoita Bhat(Bengali:পান্তা ভাতPàntà Bhàt;Assamese:পঁইতা ভাতPoĩta Bhator পন্তা ভাতPonta Bhat) consists of cookedricesoaked and fermented eggs in water. The liquid part is known as Toraṇi inOdia.It is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion, chili and Aloo Makha/Alu Pitika (mashed potato).It is consumed in eastern Indian states ofWest Bengal, Odisha (Pakhala),Jharkhand,Chhattisgarh,Assam,Tripuraand in the country ofBangladesh. Panta Bhat with Ilish (Hilsha) is the National Dish ofBangladesh. It is a popular dish on the day ofPahela BaishakhorBengalinew year. It has been described in documents from 17th century. Panta bhat has moremicronutrientsthan fresh rice. It is traditionally considered as beneficial in  conditions.
Anthropologist Tapan Kumar Sanyal, argues thatproto-Australoidpeople in parts of South Asia resorted to eating the panta bhat because they cooked once a day, in the evening.Fray Sebastien Manriquereported from his visit of Bengal in 17th century that the people of all communities, according to Manrique, were contented then with the daily meal of rice, oftenpanta bhat, salt and green vegetable (shak). The better-off elements of the society consumed ghee, butter, milk and various lacteous preparations and sweetmeats.
Rice researcher Mahabub Hossain ofInternational Rice Research Instituteexplains that in the past, people engaged in farm work preferred bold and brown rice which is more suited for watered rice, and also provides more nutrition. But, as more people shifted to urban centers the demand for farm work,brown riceand watered rice decreased. In these times of polished rice, the popularity of rice varieties like Lal Swarna and White Swarna is often driven by their suitability for panta bhat.
There are many variations of the dish though all are made by soaking cooked rice in water overnight. Rice is boiled the usual way. Thenphaenor starch is strained away. Rice is cooled in air temperature for 3–4 hours. Then cool water is added in a way that about an inch of water rises above the rice. Rice is generally covered with a light piece of fabric. 12–24 hours later panta bhat is ready. Panta bhat retains its taste for 2/3 days. The fluid portion is called amani or torani, and may be specially prepared.Care must be taken to cover the dish during the long soaking to avoid contamination.
The soaked rice is usually eaten in the morning with salt,lime,chili(either raw or roasted) and onions (sliced or whole) mostly for flavor.Panta bhat is often served with fried fish or vegetable curry or flattened rice (chira), dried cane or palm molasses (jaggeryorguda) and milk curd (doi).Water is discarded before consumption. Sometimes edible oils may be added.Panta bhat or poita bhat is often garnished withmustard oil, onion,chilli,pickle, and served withshutki mach(dried fish),machher jhol(fish curry), especiallyshorshe Ilish(ilishcooked withmustard seeds),aloo bhortaoraloo pitika(mashed potato),begun bhorta(mashedbrinjal) and otherbhortaorpitika(mashed food).
A similar dish consumed in the Indian states ofOdisha,JharkhandandChhattisgarhis known asPakhala(also pakhal, pokhalo or pakhal bhat). It differs from panta bhat in seasoning as yoghurt is sometimes added prior to the fermentation process.Pazhedhu saadham, meaning "old rice", ofTamil Naduis another variation of the dish.It is consumed in East and South East Asia as well, and is known asJiuniangin China.
Panta bhat is especially popular in rural areas,generally served with salt, raw onion and green chili.It is usually served as breakfast,though noon or evening consumption is not uncommon.Panta bhat and other low nutrition food are consumed as fillers between meals.Panta bhat is one of thecool dishespopular in Bengal, meaning it helps keep cool during the summer.This cold and wet food, is suitable for summer mornings, but in winter dry foods, such aschira(flattened rice) andmuri(puffed rice) are preferred.
In Bangladesh, it is a part of thePahela Baishakh(Bengali new year festival) festivities. On that day it is consumed as breakfast by urban people.Panta is also served at high-end eateries in BangladeshFood-stalls maintained mostly by student groups on fair-grounds also serve panta-ilish.Panta bhat on Pahela Baishakh is often served with friedhilsha(ilish), and students ofPabna Science and Technology University(PUST) assaulted their student counselor for not providing panta-ilish in the Pahela Baishakh of 2014.But, the practice takes a toll on the hilsha population during the breeding season. Since 2016, Bangladesh government banned hilsha fishing and selling in the times of Pahela Baishakh, ministers started urging people to have panta withoutilishand social media became rife with calls for panta withoutilish.Bengali Muslimsprefers to have Panta Bhat asIftarwhen they fast during summer to stay hydrated.
Among Hindus of West Bengal, it is consumed during theRanna Puja(Hindu cooking worship). During Ranna Puja, panta bhat is offered toManasathe snake goddess along with fried vegetables, yellowpigeon peascooked withelephant apples, curriedash gourdand friedHilsa.On theVijayadashamiday ofDurga Puja, panta bhat is offered toDurgaalong with soup ofgrass pea, friedtaroleaves,machher jholofblue perchandchutneyof elephant apple for Sabarna Roy Choudhury Atchala Durga in Kolkata.InAssam, offeringdudh panta(milk withstalewater-soaked rice) is a part of the marital ritual.Panta bhat is also popular among slum-dwellers of Dhaka because it can be easily eaten only with salt or with an onion or a fried or green chili, without any other requirement.
Most restaurants onNH34, which runs throughKrishnanagar, Nadia, serve panta bhat in summer along withkasundi,mustard oil,kaffir lime,green chili, slicedonion, aloo chokha, friedred chili,Poppy seedballs, aloo jhuri bhaja, mangochutney, sour curd, and sweetpaan.Nabanno Hyderabad, a Bengali-owned restaurant inKukatpally,Hyderabad, serve panta bhat all the year round.
There are many folk rhymes and proverbs about panta bhat:shashuri nai nonod nai kar ba kori dar/agey khai panta bhat sheshe lepi ghar(lit. "no mother-in-law, no sister-in-law, whom do I fear/ shall eat watered rice first then clean the room"),maga bhat tay basi ar panta(lit. "got rice begging, ask not whether stale or watered"),ki katha bolbo sai/panta bhate tak dai(lit. "what do I say, sour curd on watered rice),panta bhate noon jote na/begun poday ghee(lit. "no salt in watered rice/gheein roastedbrinjal"),noon ante panta phuray(lit. "when salt arrives, the panta is finished"),mude mai radhe na/tapta ar panta(lit. "mother does not cook/so why ask hot or cold") andbandir kame yash nai/panta bhate kash nai(lit. "no merit in a maid's work/no fun in watered rice").InNortheast India, there is a sayingMaghar panta baghar balorpanta bhatgives the strength of a tiger.
In a study conducted by agricultural biotechnology department of theAssam Agricultural Universityit was concluded that cooked rice had an element that prevented the availability of minerals like iron, potassium, sodium and calcium in high quantities, and the breakdown of the nutritional inhibitor by the lactic acid bacteria increased the mineral content manifolds. According to Madhumita Barooah, one of the researchers, "About 100 gm of cooked rice has only 3.4 mg of iron, while for the same quantity of rice fermented for 12 hours, the iron content went up to 73.91 mg. Likewise, sodium, which was 475 mg came down to 303 mg, potassium went up to 839 mg and calcium went up from 21 mg per 100 gm of cooked rice to 850 mg, after 12 hours of fermentation of the same quantity of rice."According to another study (ILSI 1998), fermentation improves thebioavailabilityof minerals such as iron and zinc as a result ofphytic acidhydrolysis, and increases the content of riboflavin and vitamin B.
Panta bhat has some remedial use. It is considered as a "cold food" byAyurvedatraditions, while boiled rice is neutral. Hence is a preferred food for children with a fever.Panta bhat also contains a small amount of alcohol as a result of fermentation.When the conditions of preparingpanta bhat— keeping rice soaked overnight in water — were simulated in the laboratory, the rice was found to beinoculatedwithveratridine, asteroid-derivedalkaloid.
Despite its nutritional and remedial values, panta bhat is often contaminated, with almost 90% of the samples containingfecal coliformswith a median count of 3.9 log cfu/ml. The contamination was more in the rainy season. Numbers of fecal coliforms increased 10-fold when there was a delay of more than 4 hours between preparation and consumption; 90% of the samples were eaten more than 12 hours after preparation. Contamination increased during the rainy season.A ten-fold increase in contamination was observed between 4 hours of soaking and 16 hours of soaking.In cases ofdiarrhoeathis stale rice is not to be served to the patient,though boiled rice and rice-water are often prescribed as diarrheal treatment.