Panta bhaat makes it to the ‘MasterChef-verse’
The Hindu
Call it ‘panta bhaat’, ‘poita bhaat’ or ‘pakhala bhaat’ — as this dish breaks the Internet after its debut on ‘MasterChef Australia’ season 13 finale, we look at the many ways to enjoy this simple meal enhanced by exotic side dishes
Kishwar Chowdhury from Bangladesh wowed the judges of the recently-wrapped MasterChef Australia season 13 with her panta bhaat, a simple, poor man’s dish popular in the eastern region of the Indian subcontinent. Chowdhury also presented this dish the traditional way, with side dishes of a home-style aloo mash and sardines fry. Naturally, netizens in the region went wild with appreciation for Chowdhury’s home-pride move. Panta bhaat, also known as poita bhaat or pakhala bhaat, is nothing but leftover rice that has been fermented overnight. What makes this dish a favourite is the wide range of side dishes that can accompany it, varying according to the season.
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