One of the epitomes of gastronomic complexity packed into a simple platter is the Bengali panta bhat, a fermented rice dish.

Also known as poita bhat in Assam, geel bhat in Bihar and pakhala in Odisha, this simple yet flavoursome dish is a centuries-old recipe.

It is served with a variety of sides like spiced, mashed potatoes (aloo sheddo), onion or lentil fritters, smoked eggplant (begun pora), deep-fried fish, curd or just a dollop of kasundi, a paste made using fermented mustard seeds.

In Assam, poita bhat is consumed during the Bohag Bihu festivities in small portions as a symbol of welcoming the summer season after whisking it with a hand fan.

Almost every region in India has a variation of this dish. This includes parts of South India where it is popular as pazhaya sadham (also known as pazhaya soru) and chaddannam (Andhra Pradesh and Telangana).

The fact that it is a cooling probiotic packed with various micro-nutrients, including Vitamin B12, adds to its appeal.

Traditionally fermented for almost 12 hours overnight, this easy-to-prepare rice concoction continues to be served as a quick morning breakfast in various households.

Today, food enthusiasts, chefs and nutritionists have not only introduced several ways of making the humble panta bhat, but have also freed it from the shackles of social status.

Served as part of a fine-dine experience in several posh restaurants, food festivals and featured by food bloggers, panta bhat is now a super food, sought out by foodies.

One of the most iconic moments was when MasterChef Australia Season 13 contestant Kishwar Chowdhury from Bangladesh wowed the judges with her panta bhat.

Many might also remember the dish from their rendezvous at Mumbai’s famous ‘The Bombay Canteen’ where pakhala bhat was a star on the menu a couple of years ago.

But while the dish is tasting fame across the globe, to the initiated, panta bhat is, and forever will be, a humble whiff of nostalgia filled with sweet and tangy memories at every single ‘gorash’ (morsel).