Panta bhaat’s subtle sourness comes from the natural fermentation during soaking; adjust the water ratio to your preferred tang and consistency. The crispy fried hilsa adds a rich contrast to the cooling rice, and the dried chillies infuse a smoky heat. Traditional accompaniments like mashed potatoes or eggplant bharta, tossed with raw onions and green chillies, round out the meal, while mustard oil and lemon wedges brighten each bite. Hilsa with Panta Bhaat originated as a rural Bangladeshi farmer's meal which turned into a national cultural treasure. Today it's a powerful symbol of Bangladeshi pride, simplicity and seasonal abundance - specially honored on Pohela Boishakh. Hilsa is the national fish of Bangladesh and is harvested during the monsoon season, particularly from the Padma, Meghna and Ganges river systems.