The leftover rice from last night is preserved to make the yummiest Panta Bhat for next day’s early lunch or brunch. Soaked in water overnight, the rice is fermented to make the perfect Panta Bhat.

Eating Panta Bhat (fermented rice) for breakfast keeps the body cool. It improves digestion and boosts immunity. The beneficial probiotics in it maintain gut health and enhance skin glow and hair ...

To make panta bhat, the first step is fermentation. The quality of the rice is important, and panta shouldn't ideally be made with rice that's too fine or aromatic (like long-grain Basmati). Bore ...

Krishnagar, June 10: As the mercury shoots up, a humble comfort food is going posh. Panta bhat, or rice soaked in water overnight and served with lime wedges, onion, pickle and chillis, has been a ...

Queen's University, Ontario provides funding as a founding partner of The Conversation CA. Queen's University, Ontario provides funding as a member of The Conversation CA-FR. It was Kishwar Chowdhury, ...

In current days, it has become a trend to eat panta bhat (fermented rice) by the urban people to celebrate Nobo Borsho (Bengali New Year). Here is my ‘panta bhat’ recipe with fried sardines and alu ...

As Chowdhury served ‘Smoked Rice Water’ with alu bhorta and fried sardines marinated in white soy, social media exploded with reactions. While some were aghast that a dish this simplistic—a rice gruel ...

Kishwar Chowdhury presented her version of Panta Bhaat during round one of MasterChef Australia's finale and ever since the dish has been trending. She paired the smoked rice with Aloo Bhorta, a kind ...

Sowrav is a dedicated health and fitness writer who helps readers understand trends in medical research and enhance their well being with well curated fitness tips and information. With a background ...

The veg panta platter at Hotel Haveli in Krishnagar. Picture by Abhi Ghosh Krishnagar, June 10: At 37°C, some learned lawyers find the corridors of Calcutta too hot to tread and have chosen to stay ...

To make panta bhat, the first step is fermentation. The quality of the rice is important, and panta shouldn't ideally be made with rice that's too fine or aromatic (like long-grain Basmati). Bore ...