Home cooking attempt — Panta Bhat from scratch

I spent an afternoon making Panta Bhat from scratch following a traditional recipe. Getting mustard oil right was the main challenge — it's not as straightforward as it looks. The earthy from poppy seeds result was rewarding once I got it right.

hilsa fish is a cultural icon in Bangladesh — its seasonal availability is a national event. I served it with jhal muri puffed rice snack as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Panta Bhat yourself gives you a new appreciation for what goes into it at a restaurant.