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How a simple dish of fermented rice water stirs up passions July 17, 2021, 10:50 PM IST The author is the Editor, special features for The Economic Times. If you thought the battle that broke out recently between Bengal and Odisha over the origins of rossogullas was bad, wait till you see what might happen if Bengal tries to lay claim to the fermented rice dish called panta-bhat there, and pakhal or paukhalo in Odisha. When Kishwar Chowdhury, a contestant on Masterchef Australia, drew on her Bangladeshi origins to present an elaborate version of panta bhat which she called Smoked Rice Water, many Bengalis were surprised to see such a simple dish in such a place and form. But many Odias must have been angrily anticipating yet another Bengali appropriation. ....
Drinka Cuppa The Teas Perhaps the greatest Indian manoeuvre against China is the cha manoeuvre. Tea, after all, is a Chinese herb and tea drinking was a Chinese practice. Englishman Samuel Pepys writes in his famous diary in 1661, “I sent for a cup of tea (a Chinese drink), of which I had never drank before.” The Indian offering came much later. In The Indian Tea Gazette of 1881, one Samuel Baildon writes how in 1839 samples of the first tea manufactured in Assam were sent to the East India Company in London, which in turn forwarded a portion to the Society of Arts. The society submitted a report that read thus: “Indian tea possessed all the richness, strength and flavour of the very finest kind imported from China.” The British did their bit to popularise and anglicise Indian tea and not for charity but the ....