‘Poita bhat’ or ‘pazhamkanji’: India’s fermented rice finds its place under the sun

‘Masterchef Australia’ is late to the party. India’s fermented rice dishes, from Bengal’s ‘poita bhat’ to Kerala’s ‘pazhamkanji’, have long been moving up the culinary ladder from farms to restaurants, as gourmets discover their many benefits

from The Hindu - Life & Style https://ift.tt/3BhEcXx