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Pushpesh Pant
As we mark 75 years of our Independence, it’s natural for thoughts to turn to foods that define our identity and bear testimony to the unique syncretic genius of the Indian peop
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July 19, 2021
Instagram/kishwar chowdhury
When Kishwar Chowdhury appeared on the finale of MasterChef Australia last week, the 38-year-old Melbourne native delighted Indian and Bangladeshi social media users with her entry: a reimagining of a centuries-old rustic dish made from cooked rice fermented in water.
Panta bhat has long had a reputation in Bangladesh and the states of eastern India with large ethnic Bengali populations as a cheap, filling source of energy and hydration to beat the summer heat. It is traditionally served in the morning with potato, chilli or onions after soaking overnight, and is particularly popular with farmers and other manual labourers.