Guwahati, June 13 -- Panta bhat, known as poita bhat in Assam and pakhala in Odisha, is a traditional rice dish that has been part of daily life across eastern India and Bangladesh for centuries.

Made by soaking cooked rice in water and allowing it to ferment overnight, the dish is valued for its simplicity, refreshing taste and nutritional benefits. It is especially popular during the summer months because of its cooling effect on the body.

How Is Panta Bhat Prepared?

Traditionally prepared using leftover rice, panta bhat reflects a sustainable food culture that makes full use of available resources.

The rice is submerged in water and left at room temperature overnight, allowing natural fermentation to take place. The following morni...