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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":428,"serveWith":435,"variations":437,"ingredients":447,"instructions":485,"pronunciation":505,"substitutions":506,"slug":519,"title":520,"shortTitle":521,"nativeName":522,"countrySlug":523,"region":524,"baseServings":465,"prepMinutes":525,"cookMinutes":526,"restMinutes":527,"difficulty":528,"course":529,"diet":531,"mainIngredients":535,"images":536,"keywords":546,"publishedAt":553,"updatedAt":553,"authorSlug":554,"summary":555,"localeSlug":519,"alternates":556},[394,397,400,403,406],{"answer":395,"question":396},"Yes, when the fermentation is controlled. Lactic bacteria acidify the water and inhibit spoilage organisms, which is why the technique existed before refrigeration. Use freshly cooked plain rice, cover it fully with clean water, keep it loosely covered, and eat it within roughly twelve hours at warm room temperature. If it smells alcoholic or sharply off, or the rice feels slimy, throw it away.","Is panta bhat safe to eat?",{"answer":398,"question":399},"Mildly sour and slightly fizzy, in the range of buttermilk or a gentle sourdough, with the rice softer and looser than freshly cooked. Eaten plain it is bland by design — the seasoning comes from what you add at the table: salt, raw onion, crushed green chile, mustard oil and something fried and salty on the side.","What does panta bhat taste like?",{"answer":401,"question":402},"On Pohela Boishakh in mid-April, Bangladeshis eat panta bhat, usually with fried hilsa, as a deliberate return to the simplest rural food at the start of the year. Public celebrations in Dhaka centre on it. The pairing with expensive hilsa is a relatively modern addition and draws criticism, since April is outside the fish's natural season.","Why is panta bhat eaten at Bengali New Year?",{"answer":404,"question":405},"Not properly. Refrigeration slows lactic fermentation almost to a stop, so the rice will be cold and wet but not sour. The souring needs warm room temperature. If your kitchen is cool, leave it somewhere warmer, or give it a full 24 hours and check the smell before eating.","Can I make panta bhat in the fridge?",{"answer":407,"question":408},"Traditionally you eat it, water and all — the sour liquid is considered the cooling part of the meal and it carries most of the fermentation flavour. Some people drain off part of it if they find it too sour or too watery for eating with the hand. Draining all of it leaves you with plain soft rice and loses the point of the dish.","Do I drink the water or drain it?",[410,411,412,413,414,415],"Use plain parboiled or short-grain rice cooked without salt or fat. Buttered, oiled or salted rice ferments unevenly and can turn slimy rather than sour.","Cover the rice with water by about 3 cm and leave the container loosely covered, not sealed. The fermentation wants a little air exchange.","Eight to twelve hours at warm room temperature is the window. Below 20°C it may need a full day; above 30°C it can be ready in six hours.","It should smell faintly sour and yeasty, like the top of a sourdough starter. Any sharp alcoholic or off smell means it has gone too far — throw it out.","Do not drain the water unless you dislike it. The sour liquid is traditionally eaten with the rice and is the cooling part of the dish.","Crush the green chile between your fingers into the bowl rather than slicing it — the fragmented flesh disperses heat through the water in a way slices do not.","🍚","Panta bhat is cooked rice covered with water and left overnight at room temperature, so that wild fermentation turns it faintly sour and slightly fizzy by morning. It is eaten cold, straight from the bowl with its cloudy water, seasoned at the table with salt, raw onion, a crushed green chile and often a drizzle of mustard oil. The taste is mild and lactic — think of a very gentle sourdough or the tang of buttermilk — with the cooling water doing as much work as the rice. This is a genuine peasant breakfast, invented to keep rice edible overnight in a hot climate without refrigeration, and it is also, once a year, the single most photographed dish in Bangladesh.","The logic behind panta bhat is entirely practical. In a delta climate where cooked rice spoils within hours, covering yesterday's rice with water slows the growth of the microbes that would ruin it and encourages the lactic bacteria that merely sour it. What began as preservation became a food in its own right, and for a great many rural Bangladeshi households panta bhat with a chile and an onion was, and in places still is, breakfast before a morning of field work. It is cheap, it is filling, and the cold water is genuinely welcome in April heat.\n\nOnce a year the dish changes register completely. On Pohela Boishakh, the first day of the Bengali year in mid-April, panta bhat is eaten ceremonially across Bangladesh, most famously with fried ilish. Crowds in Dhaka dress in red and white, fill the Ramna park area at dawn, and eat panta ilish from clay bowls. The pairing is modern rather than ancient — hilsa is expensive and out of season in April, and the combination raises regular complaints from conservationists about juvenile fish being caught for the occasion — but the ritual is now firmly established. There is a real irony in the country's cheapest food being served for one day a year with its most expensive fish.\n\nNutritionally the fermentation does something worth knowing about: overnight soaking increases the availability of iron and some B vitamins in the rice and reduces its phytate content, which is one reason the dish held up as a working breakfast on very little else. Traditional households drink the sour water, called panta's jol, along with the rice rather than draining it.\n\nThe accompaniments are where households differ. Fried dried fish (shutki) or a small fried ilish for those who can afford it, mashed potato with mustard oil, fried eggplant, a bitter green, a slice of lime, pickled mango. What stays constant is the raw onion, the whole green chile bitten between mouthfuls, and the salt added by each person at the table.","Panta bhat is a one-day food. Once fermented it should be eaten within a few hours at room temperature, or refrigerated and eaten the same day, since the souring continues and eventually tips into spoilage. Do not attempt to keep it for a second night — the safe window has already been used. If the water has gone cloudy-thick, smells alcoholic or sharp, or the rice feels slippery, discard it rather than tasting.",[421,422,423,424],"The real overnight method, not a same-day imitation made by adding lemon juice to cold rice.","Clear guidance on how far the fermentation should go and how to tell when it has gone too far.","Explains the accompaniments as a system, so the meal balances sour, salty, sharp and fried.","A dish that costs almost nothing and genuinely tastes of somewhere.",[426,427],"Wide bowl or earthenware pot with a loose cover","Rice pot",{"fat":429,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":434,"estimated":8},5,76,2,420,9,380,[436],"Aloo bhorta or begun bhaja, fried dried fish or a fried egg, raw onion, whole green chiles and a wedge of lime — everything salted at the table, not in the pot.",[438,441,444],{"name":439,"description":440},"Panta ilish","The Pohela Boishakh version: panta bhat served with a piece of fried hilsa, fried dried chile and lime. Ceremonial rather than everyday, and expensive.",{"name":442,"description":443},"Panta with aloo bhorta","Served with mashed potato worked with raw mustard oil, chopped onion, green chile and salt. The most common everyday pairing in Bangladeshi homes.",{"name":445,"description":446},"Pakhala bhata","The Odia version from eastern India, often finished with yogurt and a tempering of mustard seeds and curry leaves rather than eaten plain.",[448,454,458,464,468,471,474,478,482],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},400,"rice","plain parboiled or short-grain rice, cooked without salt or fat","g","For the panta",{"qty":455,"name":456,"unit":457,"group":453,"noScale":8},1.2,"cool drinking water, enough to cover by 3 cm","l",{"qty":459,"ref":460,"name":461,"unit":462,"group":463},1,"onion","red onion, thinly sliced","piece","At the table",{"qty":465,"ref":466,"name":467,"unit":462,"group":463},4,"green-chili","green chiles, whole",{"qty":431,"name":469,"unit":470,"group":463},"mustard oil, raw","tbsp",{"qty":459,"ref":472,"name":473,"unit":462,"group":463},"lime","lime, in wedges",{"qty":475,"name":476,"unit":477,"group":463},null,"salt, added by each person","to taste",{"qty":479,"ref":480,"name":481,"unit":452,"group":463,"optional":8},60,"dried-shrimp","dried fish or dried shrimp, fried until crisp",{"qty":431,"ref":483,"name":484,"unit":462,"group":463,"optional":8},"potato","potatoes, boiled and mashed with mustard oil, onion and chile",[486,490,494,499,502],{"text":487,"title":488,"timerSeconds":489},"Boil {qty:rice} of rice in plenty of unsalted water until just tender, then drain it well and spread it out to cool to room temperature. No salt, butter or oil goes in — fat interferes with the fermentation and can turn the rice slimy overnight.","Cook the rice plain",1200,{"tip":491,"text":492,"title":493},"A clay pot is traditional and keeps the contents a few degrees cooler than a metal or plastic bowl.","Tip the cooled rice into a wide bowl or clay pot and pour in enough cool drinking water to sit about 3 cm above the surface. Cover loosely with a plate or a cloth so air can still move, and leave it on the counter, out of direct sun.","Cover with water",{"tip":495,"text":496,"title":497,"timerSeconds":498},"If your kitchen is below 20°C give it longer; above 30°C start checking at six hours.","Leave it for 8–12 hours at warm room temperature. In the morning the water should look faintly cloudy, small bubbles should rise when you tap the bowl, and it should smell mildly sour and yeasty — like the surface of a sourdough starter, not sharp or alcoholic.","Ferment overnight",36000,{"text":500,"title":501},"Just before eating, slice the onion thinly, fry the dried fish in a dry pan until it crisps and smells strong, and mash the boiled potato with a tablespoon of raw mustard oil, chopped onion, green chile and salt if you are making bhorta.","Prepare the accompaniments",{"text":503,"title":504},"Ladle the rice into bowls with plenty of its own sour water. Each person adds salt, a drizzle of raw mustard oil and a squeeze of lime, crushes a green chile into the bowl, and eats it with the fingers, taking bites of onion and fried fish alongside.","Serve cold and season at the table","PAHN-tah BHAHT",[507,511,515],{"note":508,"swap":509,"original":510},"Shutki is very pungent and not to everyone's taste. An egg or fried eggplant gives the same role — something hot, salty and fried against the cold sour rice.","A fried egg, or fried eggplant slices","Fried dried fish (shutki)",{"note":512,"swap":513,"original":514},"The raw mustard pungency is part of the flavour. If you have no mustard at all, the dish still works with salt and onion alone.","A neutral oil with a small dab of English mustard stirred in","Mustard oil",{"note":516,"swap":517,"original":518},"Basmati and jasmine ferment perfectly well but go softer overnight. Short and medium grains hold their texture better in the water.","Any leftover plain white rice","Parboiled rice","panta-bhat","Panta Bhat (Bengali Fermented Rice in Water)","Panta Bhat","পান্তা ভাত","bangladesh","The rice belt",10,20,600,"easy",[530],"breakfast",[532,533,534],"gluten-free","dairy-free","nut-free",[450,460,466,472],[537,540,542,544],{"alt":538,"src":539},"Clay bowl of watery fermented rice with sliced raw onion, whole green chiles and a lime wedge","\u002Fimages\u002Frecipes\u002Fpanta-bhat\u002Fhero.jpg",{"alt":538,"src":541},"\u002Fimages\u002Frecipes\u002Fpanta-bhat\u002Fhero-16x9.jpg",{"alt":538,"src":543},"\u002Fimages\u002Frecipes\u002Fpanta-bhat\u002Fhero-4x3.jpg",{"alt":538,"src":545},"\u002Fimages\u002Frecipes\u002Fpanta-bhat\u002Fhero-1x1.jpg",[547,548,549,550,551,552],"panta bhat","fermented rice","pohela boishakh","bengali breakfast","village food","bangladeshi","2026-08-20","dishroute-kitchen","Cooked rice left overnight under water until it sours lightly, then eaten cold with green chile, raw onion, salt and fried dried fish. Village breakfast and New Year ritual.",{"en":557},"\u002Frecipe\u002Fpanta-bhat",{"items":559,"total":525,"page":459,"limit":840,"hasMore":841},[560,594,622,651,684,715,743,772,804,830],{"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":523,"region":565,"baseServings":429,"prepMinutes":526,"cookMinutes":566,"difficulty":567,"course":568,"diet":570,"mainIngredients":572,"images":577,"keywords":587,"publishedAt":553,"updatedAt":553,"authorSlug":554},"bangladeshi-beef-bhuna","Beef Bhuna (Bangladeshi Dry-Roasted Spiced Beef)","Beef Bhuna","গরুর মাংস ভুনা","Nationwide",105,"medium",[569],"main",[533,532,571],"halal-friendly",[573,460,574,575,576],"beef-chuck","garlic","ginger","turmeric",[578,581,583,585],{"alt":579,"src":580},"Dark glossy beef bhuna in a heavy pan with oil separating at the edges and slit green chiles on top","\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero.jpg",{"alt":579,"src":582},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-16x9.jpg",{"alt":579,"src":584},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-4x3.jpg",{"alt":579,"src":586},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-1x1.jpg",[588,589,590,591,592,593],"beef bhuna","bhuna technique","bangladeshi beef","eid food","dry curry","kosha",{"slug":595,"title":596,"shortTitle":597,"nativeName":598,"countrySlug":523,"region":599,"baseServings":429,"prepMinutes":600,"cookMinutes":601,"difficulty":567,"course":602,"diet":603,"mainIngredients":604,"images":605,"keywords":615,"publishedAt":553,"updatedAt":553,"authorSlug":554},"beef-shatkora","Beef Shatkora (Sylheti Beef with Bitter Citrus)","Beef Shatkora","সাতকরা দিয়ে গরুর মাংস","Sylhet",25,95,[569],[533,532,571],[573,460,575,466,576],[606,609,611,613],{"alt":607,"src":608},"Sylheti beef curry with thick wedges of green shatkora citrus rind in a dark, oily gravy","\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-1x1.jpg",[616,617,618,619,620,621],"beef shatkora","sylhet","bitter citrus","bangladeshi curry","satkara","beef curry",{"slug":623,"title":624,"shortTitle":625,"nativeName":626,"countrySlug":523,"region":565,"baseServings":465,"prepMinutes":627,"cookMinutes":628,"difficulty":528,"course":629,"diet":630,"mainIngredients":632,"images":635,"keywords":645,"publishedAt":553,"updatedAt":553,"authorSlug":554},"bhuna-khichuri","Bhuna Khichuri (Bengali Rice and Lentil Pilaf)","Bhuna Khichuri","ভুনা খিচুড়ি",15,45,[569],[631,532,534],"vegetarian",[450,633,634,460,576],"lentils","ghee",[636,639,641,643],{"alt":637,"src":638},"Golden bhuna khichuri of rice and moong dal with whole spices and slit green chiles in a heavy pot","\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-1x1.jpg",[646,647,648,649,552,650],"bhuna khichuri","khichuri","rice and lentils","monsoon food","moong dal",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":523,"region":656,"baseServings":657,"prepMinutes":628,"cookMinutes":628,"restMinutes":658,"difficulty":659,"course":660,"diet":662,"mainIngredients":663,"images":668,"keywords":678,"publishedAt":553,"updatedAt":553,"authorSlug":554},"chomchom","Chomchom (Porabari Syrup-Soaked Cheese Sweet)","Chomchom","চমচম","Porabari, Tangail",12,120,"hard",[661],"dessert",[631,534],[664,665,666,667],"milk","lemon","semolina","cardamom",[669,672,674,676],{"alt":670,"src":671},"Oval Bengali chomchom sweets dusted with milk crumbs, resting in a shallow pool of sugar syrup","\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-1x1.jpg",[652,679,680,681,682,683],"bengali sweets","chhana","porabari","milk sweet","bangladeshi dessert",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":523,"region":689,"baseServings":465,"prepMinutes":628,"cookMinutes":690,"restMinutes":479,"difficulty":567,"course":691,"diet":694,"mainIngredients":695,"images":699,"keywords":709,"publishedAt":553,"updatedAt":553,"authorSlug":554},"fuchka","Fuchka (Bangladeshi Crisp Shells with Spiced Filling)","Fuchka","ফুচকা","Dhaka and Chattogram",30,[692,693],"street-food","snack",[631,533,534],[483,696,697,698,666],"chickpeas","tamarind","eggs",[700,703,705,707],{"alt":701,"src":702},"Crisp hollow fuchka shells stuffed with spiced potato, chickpeas and egg beside a bowl of tamarind water","\u002Fimages\u002Frecipes\u002Ffuchka\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Ffuchka\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Ffuchka\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Ffuchka\u002Fhero-1x1.jpg",[685,710,711,712,713,714],"puchka","pani puri","bangladeshi street food","tamarind water","dhaka snacks",{"slug":716,"title":717,"shortTitle":718,"nativeName":719,"countrySlug":523,"region":720,"baseServings":465,"prepMinutes":526,"cookMinutes":600,"restMinutes":526,"difficulty":567,"course":721,"diet":722,"mainIngredients":724,"images":727,"keywords":737,"publishedAt":553,"updatedAt":553,"authorSlug":554},"ilish-bhapa","Ilish Bhapa (Hilsa Steamed in Mustard Paste)","Ilish Bhapa","ইলিশ ভাপা","The Padma and Meghna delta",[569],[723,532,533],"pescatarian",[725,726,466,576],"mackerel","mustard-seed",[728,731,733,735],{"alt":729,"src":730},"Steamed hilsa steaks in a thick yellow mustard sauce with whole slit green chiles in a steel container","\u002Fimages\u002Frecipes\u002Filish-bhapa\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Filish-bhapa\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Filish-bhapa\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Filish-bhapa\u002Fhero-1x1.jpg",[738,739,740,741,742,552],"ilish 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