Anushka Sharma recently shared a sneak peek of her lunch and it featured the OG summer staple — panta bhat! The actor, who is gearing up for a biopic on cricketer Jhulan Goswami, relished the Bengali version of the eastern Indian summer staple with some quintessential sides such as begun bhaja, aloo chokha and boda. Taking inspiration from the actor, we celebrate the humble panta bhat and especially, its many crispy, crunchy, spicy and comforting condiments.
‘Aloo bhaja’
Jhurjhure aloo bhaja or chaka aloo bhaja dipped in besan batter — the Bengali’s beloved aloo is love and one of the permanent members of the Panta Bhat council of affairs.
'Begun bhaja'
Not just with khichuri, begun bhaja is a must with panta bhat too. The humble and oft-ignored brinjal is elevated to star status as the fried side. Add a sprinkling of rice flour and you have the much-desired crunch. If you are team begun pora, begun bharta or beguni instead, feel free to make the brinjal variation of your choice!
Aloo chokha
Most Bengalis will not be able to quantify their love for and the importance of aloo. Hence, the versatile tuber is not limited to one version — the aloo chokha gets a special tempering with dry red chillies, onions and green chillies fried in mustard oil. The chokha or aloo bhate is another quick and easy summer special that features in many east Indian dishes like the litti chokha.
‘Shutki maach’
There’s a special kind of favouritism reserved for the difficult-to-love shutki. The dried fish is an ingredient that can be polarising and indeed lead to meal-time squabbles because of its pungent smell. But those who love spicy mashed fish preparations, swear by the taste. Take a shutki of your choice and turn it into a chutney, bata or bharta — another gem on the plate to accompany your panta bhat.
'Maach bhaja'
Preferably ilish here, though when it comes to a maachey-bhaatey Bangali, any fish would do — panta bhat with mach bhaja is a whole other mood.
'Postor bora'
Few people love poppy seeds the way Bengalis do. Some will even risk customs to take their favourite posto with them to their NRI kitchens. Postor bora is a perfect accompaniment here, or for any meal.
‘Peyaj-lonka’ and ‘kancha shorsher tel’
The panache of the panta bhat comes from its seasoning and constant companions — kaancha shorsher tel (mustard oil) and pyaaj-lonka (onion and green chillies). Kancha shorsher tel needs no embellishments because it is one itself. Drizzled over the pantar thala, it is supported beautifully by the crunch of the pyaaj and the spicy hit of the lonka. The other sides may change, but these three and panta bhat have an exclusive relationship.
