Rediscovering Poita Bhat: The Fermented Rice Dish Gaining Popularity
The Rise of Poita Bhat in Culinary Conversations
In Assam, poita bhat, often considered a breakfast for the laid-back, gained unexpected recognition when Kishwar Chowdhury, a contestant on MasterChef Australia, featured it during the Season 13 finale in 2021. This fermented rice dish, while rooted in Eastern culinary traditions shared by Assamese, Bengalis, Odias, and Bangladeshis, became a point of pride for many.
Despite Kishwar's Bangladeshi-Australian background, her choice resonated deeply with those from the Eastern regions, uniting them through shared culinary experiences. The challenges faced when cooking regional dishes outside their home states only added to the significance of her victory, empowering individuals to stand against negative remarks about their food culture.
The Reality of Poita Bhat's Popularity
However, the excitement surrounding poita bhat was short-lived. Although it was hailed as a superfood, it failed to make its way into nutritionists' recommendations or restaurant menus. The idea of serving leftover rice soaked overnight, accompanied by mashed potatoes or simple condiments like green chilies and mustard oil, seemed too unconventional for many, especially in North India, where only lavishly named dishes are deemed worthy.
A New Perspective on Fermented Foods
To my surprise, Puja Aggarwal, co-founder of Cafe Wellbeing, a sister establishment of Back to Source, shared that she had prepared poita bhat multiple times last summer. She referred to it as kanji rice, and I found her enthusiasm refreshing. Puja's passion for fermented foods blossomed a few years ago, leading her to offer a variety of fermented items like kombucha, tepache, kanji, water kefir, and sauerkraut at her café, along with workshops to educate others about their health benefits.
Exploring the Benefits of Fermentation
As she welcomed me into the café's basement, filled with jars of sauerkraut and tepache, Puja explained the fermentation process. "Fermentation involves microorganisms converting sugars in food into acids, gases, or compounds, preserving the food while enhancing its flavors and textures," she elaborated, making the science behind it engaging.
The advantages of fermented foods are well-documented, ranging from better digestion to improved gut health and enhanced immunity. But does it make sense to introduce these items in a place like Chandigarh? Puja believes it does, especially considering the local cuisine's richness in oils and spices. A glass of tepache or a bowl of sauerkraut can serve as a refreshing counterbalance, and the best part is that they can be easily made at home.
DIY Fermentation: A Hands-On Experience
To illustrate her point, Puja demonstrated how to make a tropical version of sauerkraut using sliced green cabbage, pineapples, sea salt, grated ginger, turmeric, and chili flakes. She emphasized the importance of salt, recommending it to be about 2% of the vegetable weight.
The fermentation process is temperature-sensitive, so she instructed to mix the ingredients, place them in a large jar, cover with cabbage leaves, and weigh them down with stones to limit oxygen exposure. After letting it sit in a cool spot for 5-6 days, daily burping is necessary to release gas. Labeling the jars is also crucial.
Sauerkraut can be versatile, used in salads, as a pizza topping, or in sandwiches. Similarly, her tepache, made from pineapple peels, brown sugar, and spices, is not only refreshing but also simple to prepare. Unlike poita bhat, tepache carries a certain flair that makes it suitable for any gathering. I left Puja's café determined to gather pineapple peels from my local vendor.