Panta bhat (original) (raw)
El panta bhat (bengalí: পান্তা ভাত; panta significa ‘remojado en agua’ y bhat ‘arroz hervido’) es un plato a base de arroz ligeramente fermentado consumido en Bangladés y Bengala Occidental. Se elabora con arroz de sobras remojado en agua para evitar que se eche a perder, y suele servirse con sal, cebolla y pimiento chile.
| Property | Value |
|---|---|
| dbo:abstract | El panta bhat (bengalí: পান্তা ভাত; panta significa ‘remojado en agua’ y bhat ‘arroz hervido’) es un plato a base de arroz ligeramente fermentado consumido en Bangladés y Bengala Occidental. Se elabora con arroz de sobras remojado en agua para evitar que se eche a perder, y suele servirse con sal, cebolla y pimiento chile. Es especialmente popular en las zonas rurales servido como desayuno. Un plato parecido consumido en los estados indios de Orissa y Chattisgarh se llama pakhal, pokhalo o pakhal bhat. En Assam, donde a veces se llama poitabhat, ofrecer dudh panta (leche con arroz pasado remojado) es parte del ritual del matrimonio. Entre los bengalíes, se consume durante el . En Bangladés, es parte del Pohela Boishakh (fiesta del año nuevo). En ese día se toma para desayunar en las ciudades. El panta bhat también se sirve en restaurantes de categoría, como The Stadel, en Bangladés y Bengala Occidental. (es) Panta bhat or poitabhat (Bengali: পান্তা ভাত pàntà bhàt; Assamese: পঁইতা ভাত poĩta bhat or পন্তা ভাত ponta bhat) consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi. It is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion, chili and mashed potatoes or "Alu Bhorta" (simple boiled potatoes mashed and salted without adding any cream or cheese). It is consumed in eastern Indian states of West Bengal, Odisha (Pakhala), Jharkhand, Chhattisgarh, Assam, Tripura and also in the country of Bangladesh. It is a popular dish on the day of Pahela Baishakh or Bengali new year. It has been described in documents from 17th century. Panta bhat has more micronutrients than fresh rice. It is traditionally considered as beneficial in conditions. (en) |
| dbo:alias | poita bhat (Assamese), ponta bhat (Assamese, Kamta), zokra bhat (Kamrupi Assamese), zokora bhat (Central Assamese), Pazhaya Sadam (Tamil) (en) |
| dbo:country | dbr:Bangladesh dbr:India |
| dbo:cuisine | Assamese cuisine Bengali cuisine |
| dbo:hasVariant | dbr:Pakhala |
| dbo:ingredient | dbr:Rice |
| dbo:ingredientName | Rice, water |
| dbo:region | dbr:Assam dbr:Bengal_region |
| dbo:thumbnail | wiki-commons:Special:FilePath/Panta_Ilish.jpg?width=300 |
| dbo:type | dbr:Main_course |
| dbo:wikiPageExternalLink | https://www.getbengal.com/details/cook-up-some-panta-bhaat-with-a-dash-of-lime-and-onions-this-summer |
| dbo:wikiPageID | 7722811 (xsd:integer) |
| dbo:wikiPageLength | 22173 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1117889235 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Bengali_cuisine dbr:Bengalis dbr:Alkaloid dbc:Assamese_cuisine dbr:Hyderabad dbr:Veratridine dbr:Vijayadashami dbc:Bangladeshi_fish_dishes dbr:Inoculation dbr:Jaggery dbr:Elephant_apple dbr:Pakhala dbr:Pigeon_pea dbr:Lime_(fruit) dbr:List_of_rice_dishes dbr:Proto-Australoid dbr:Machher_jhol dbr:Onion dbr:Mughal_Era dbr:Steroid dbr:Doi_(Curd) dbr:Micronutrient dbr:Mustard_oil dbr:Ayurveda dbr:Baingan_bharta dbr:Bangladesh dbr:Brinjal dbr:Brown_rice dbc:Indian_rice_dishes dbr:Tripura dbr:West_Bengal dbr:Fecal_coliforms dbr:Jolpan dbr:Kasundi dbr:Grass_pea dbc:Bangladeshi_rice_dishes dbc:Bengali_cuisine dbr:Durga dbr:Durga_Puja dbr:Northeast_India dbr:Paan dbr:Pahela_Baishakh dbr:Chutney dbr:Kaffir_lime dbr:Main_course dbr:Rice dbr:International_Rice_Research_Institute dbr:Badis_badis dbr:Tamil_Nadu dbr:Tamil_language dbr:Taro dbr:Hydrolysis dbr:Jiuniang dbr:Assam dbr:Assam_Agricultural_University dbr:Assamese_language dbr:Chhattisgarh dbr:Chili_pepper dbr:Jharkhand dbr:Bioavailability dbr:Diarrhoea dbr:Assamese_cuisine dbr:Phytic_acid dbr:India dbr:Krishnanagar,_Nadia dbr:Kukatpally dbr:National_Highway_34_(India) dbr:Odisha dbr:Hilsa dbr:Manasa dbr:Mashed_potato dbr:Sebastien_Manrique dbr:Ilish dbr:Flattened_rice dbr:Ghee dbr:Puffed_rice dbr:Poppy_seed dbr:Pickling dbr:Staling dbr:Mustard_seeds dbr:Shorshe_Ilish dbr:Pabna_Science_and_Technology_University dbr:Bengal_region dbr:Ash_gourd dbr:Green_chili dbr:Red_chili dbr:Shutki_mach dbr:Hilsha dbr:File:Boishakh_3_-_Panta.jpg dbr:Pazhedhu_saadham dbr:Ranna_Puja |
| dbp:alternateName | poita bhat , ponta bhat , zokra bhat , zokora bhat , Pazhaya Sadam (en) |
| dbp:caption | Panta Ilish - a traditional platter of Panta bhat with fried Ilish slice, supplemented with dried fish , pickles , dal, green chillies and onion - is a popular serving for the Pahela Baishakh festival. (en) |
| dbp:country | dbr:India Bangladesh (en) |
| dbp:course | dbr:Main_course |
| dbp:mainIngredient | Rice, water (en) |
| dbp:name | Panta bhat (en) |
| dbp:nationalCuisine | dbr:Bengali_cuisine dbr:Assamese_cuisine |
| dbp:region | dbr:Assam dbr:Bengal_region |
| dbp:variations | dbr:Pakhala |
| dbp:wikiPageUsesTemplate | dbt:Infobox_food dbt:Reflist dbt:Short_description dbt:Indian_cuisine |
| dc:type | Main course |
| dct:subject | dbc:Assamese_cuisine dbc:Bangladeshi_fish_dishes dbc:Indian_rice_dishes dbc:Bangladeshi_rice_dishes dbc:Bengali_cuisine |
| gold:hypernym | dbr:Dish |
| rdf:type | owl:Thing wikidata:Q2095 yago:Article100022903 yago:Artifact100021939 yago:Container103094503 yago:Crockery103133538 yago:Dish103206908 yago:Instrumentality103575240 yago:Object100002684 yago:PhysicalEntity100001930 yago:WikicatIndianFishDishes yago:WikicatIndianRiceDishes dbo:Food yago:Tableware104381994 yago:Ware104550840 yago:Whole100003553 yago:WikicatRiceDishes |
| rdfs:comment | El panta bhat (bengalí: পান্তা ভাত; panta significa ‘remojado en agua’ y bhat ‘arroz hervido’) es un plato a base de arroz ligeramente fermentado consumido en Bangladés y Bengala Occidental. Se elabora con arroz de sobras remojado en agua para evitar que se eche a perder, y suele servirse con sal, cebolla y pimiento chile. (es) Panta bhat or poitabhat (Bengali: পান্তা ভাত pàntà bhàt; Assamese: পঁইতা ভাত poĩta bhat or পন্তা ভাত ponta bhat) consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi. It is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion, chili and mashed potatoes or "Alu Bhorta" (simple boiled potatoes mashed and salted without adding any cream or cheese). It is consumed in eastern Indian states of West Bengal, Odisha (Pakhala), Jharkhand, Chhattisgarh, Assam, Tripura and also in the country of Bangladesh. It is a popular dish on the day of Pahela Baishakh or Bengali new year. It has been described in documents from 17th century. Panta bhat has more micronutrients than fresh rice. (en) |
| rdfs:label | Panta bhat (es) Panta bhat (en) |
| owl:sameAs | freebase:Panta bhat yago-res:Panta bhat wikidata:Panta bhat http://bn.dbpedia.org/resource/পান্তা_ভাত dbpedia-es:Panta bhat http://jv.dbpedia.org/resource/Panta_bhat http://kn.dbpedia.org/resource/ಪಾಂತಾ_ಭಾತ್ http://lt.dbpedia.org/resource/Panta_bhat https://global.dbpedia.org/id/35ucP |
| prov:wasDerivedFrom | wikipedia-en:Panta_bhat?oldid=1117889235&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Panta_Ilish.jpg wiki-commons:Special:FilePath/Boishakh_3_-_Panta.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Panta_bhat |
| foaf:name | Panta bhat (en) |
| is dbo:hasVariant of | dbr:Pakhala |
| is dbo:wikiPageRedirects of | dbr:Panta_Bhat dbr:Panta_bhaat dbr:Paani_bhat dbr:Poita_bhat |
| is dbo:wikiPageWikiLink of | dbr:Index_of_Bangladesh-related_articles dbr:Pakhala dbr:List_of_rice_dishes dbr:Cooked_rice dbr:West_Bengal dbr:Culture_of_Dhaka dbr:Bangladeshi_cuisine dbr:Pohela_Boishakh dbr:Panta_Bhat dbr:Panta_bhaat dbr:Paani_bhat dbr:Poita_bhat |
| is dbp:variations of | dbr:Pakhala |
| is rdfs:seeAlso of | dbr:Assamese_cuisine |
| is foaf:primaryTopic of | wikipedia-en:Panta_bhat |
