Pitha

Pitha is a cherished traditional rice cake originating from the eastern regions of the Indian subcontinent, encompassing Bangladesh, Nepal, and India. It enjoys particular popularity in states such as Bihar, Jharkhand, Odisha, West Bengal, Kerala, and Assam. Typically made from rice flour, though sometimes wheat flour is used, pithas can be sweet or savory, featuring a variety of fillings including vegetables, coconut, nuts, or fruits. Methods of preparation include frying, roasting, steaming, and baking.

In Assam, pithas are crafted from special rice varieties and are a festival staple, particularly during Bihu. Notable Assamese pithas include Kachi pitha, Ghila pitha, and Tekeli pitha. In Odisha, pithas are integral to both traditional festivals and daily meals, with popular varieties such as Arisa Pitha, Manda Pitha, and Chakuli Pitha. Similarly, Bihar offers its own distinct versions of both stuffed and unstuffed pithas.

In regions like Bangladesh, West Bengal, and Tripura, special pithas are intimately connected to harvest festivals such as Nabanna and Poush Parbon. Beloved Bengali pithas include Teler pitha, Bhapa pitha, and Puli pitha. These pithas are typically made with rice flour, milk, coconut, and jaggery, often served with sweet syrups such as date palm molasses.