(পান্থা ভাতে বাঙালি)-পান্থা ভাত,আলু ভর্তা,কাবাব,ডিম ভাজা,পেঁয়াজ কুচি ও শুকনো মরিচ।

Panta Bhat (Bengali:পান্তা ভাত) consists of cooked rice soaked and fermented in water. [1] 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 Aloo Makha/Alu Vorta (mashed potato). [2] It is consumed in eastern Indian states of West Bengal, Odisha (Pakhala), Jharkhand,Chhattisgarh,Assam,Tripura  and in the country of Bangladesh. [3] Panta Bhat with Ilish (Hilsha) is the National Dish of Bangladesh. It is a popular dish on the day of Pahela Baishakh(পহেলা বৈশাখ) or Bengali new year(বাংলা নববর্ষ) [4] 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.