The Baishakh Breakfast

The traditional Panta Ilish with bhortas on the side. Photo: Anisur Rahman

IT'S the morning of Pahela Baishakh. Getting out of bed at 6 am, I think of all the plans I have made with my friends, family and every one else. Of course, this being one of the biggest occasions in the country, I always think of spending at least a couple of minutes of my time with all my favourite people.

I get ready while these thoughts invade my mind, wrapping my new red and white saree around myself. I can smell in the air whatever makes this holiday as significant and unique as it is- fried hilsa and the many different kinds of bhortas. Instantly my mouth waters and I wear my saree haphazardly as I rush to the kitchen to check if my mother made my favourites. Yes, the thoughts about all the people I have to meet vanish in an instant. There's Baishakh food waiting for me!

There are many things that make the first of the year what it is- people from all walks of life dress-up in traditional Bangali attire: Men wear dhuti/payjama/ lungi and kurta/Panjabi. Young women wear white sarees with red borders, and adorn themselves with tip (bindis), churi (bangles) and phool (flowers). But nothing speaks Baishakh as well as the deliciousness that comes with the conventional Baishakh breakfast. Panta Ilish is a traditional platter of leftover rice soaked in water with fried Hilsa. There are many different kinds of bhortas to help tickle your taste buds even more. But the most loved bhorta to have with panta bhaat is most definitely shutki (dried fish) bhorta. The strong spunk of the shutki complements the wateriness of the panta bhaat brilliantly. But no Baishakh breakfast is complete without a side order of peyaj (onions), morich (green chilli) and lobon (salt) to add more flavour and seasoning.

Assortment of mouth watering bhortas. Photo: md ata islam khan mojlish

Different people have different theories about why panta and ilish are a must on Pahela Baishakh. Some people say they go years back when this day was celebrated with such delicacies to portray humbleness and hard work by appreciating the simple things in life. Some say different versions of the same story and some make up something new altogether.

Truth is, through the years, without any firm background story as to why the panta and ilish happened, it has become a loving tradition by every generation that has faced this prestigious day. Sitting at the table with your loved ones for such a meal brings about a very unique sense of togetherness.

Apart from that, there are also many health benefits that come with panta bhaat as opposed to the other kinds of dishes during occasions like biryani and such.

Hilsa being a favourite fish all across the world, Pahela Baishakh is the perfect time to feast on this rather expensive delight.

Freshly fried Hilsa fish are served on Pahela Baishakh. Photo: Kazi Tahsin Agaz Apurbo

As I annoy my mother in the kitchen about what she's making and what she isn't, I am of course sent back to my room to tidy up and come to the table as soon as possible before my favourite shutki bhorta is finished.

Salivating, sitting at the table and waiting for everyone to join me, I cannot really hold it in anymore. I load up on my favourites; fill my plate made of clay with panta bhaat and start stuffing my face with my most loved breakfast in the country. You should too.

Have a 'panta'stic Pahela Baishakh!