Vishal Langthasa

Poita Bhaat any day everyday this Summer!

Poita Bhaat is fermented rice soaked overnight, served chilled with its starchy water. It is known as Panta Bhaat in Bengal and Pakhala Bhaat in Odisha, it’s eaten with salt, mustard oil, chillies, and sides that build flavour around it.

I would have laughed if someone had asked me to make Poita Bhaat with basmati rice. But Daawat Rozana Gold has the qualities of basmati, with a versatile texture that fits into everyday Indian cooking and those creative culinary experiments.

@daawatofficial
#bihu #PoitaBhat #DaawatRozanaGold #Daawat #assamesefood