Pitha, pithe, or peetha (পিঠা/পিঠে) is a Bangla word that refers to a Bangladeshi traditional food and culinary heritage that has extended to portions of India, particularly the Bangla-speaking region. Pitha/peetha is an important aspect of Bangali and Bangladeshi culture.
In English, there is no equivalent term for pitha/peetha. Pitha/peetha is a rice cake or pie that we use to convey pitha/peetha to people in English. However, it is not the same as the typical cake or pie that is popular in the Western world and culinary culture.
Pitha-making is a Bangladeshi ritual that stretches back over a thousand years. Throughout the year, it is closely linked to various Bengali traditions and holidays. The Bengali New Year is celebrated with several types of pitha on the first day of Boishakh (mid-April in the Western calendar). Farmers throw a pitha festival called Nowbanno after their major crop (amon paddy) is harvested. Pitha is offered when the wedded daughter returns home to her parents after the wedding ceremony. When entertaining guests, a variety of pitha was typically served. Pitha cakes are typically baked for home use, although they can also be purchased at cultural exhibitions, fairs, and festivals.
Pithas are an essential component of Bangla cuisine. At least one kind of Pitha is required at every event. Pitha is a generic term for a variety of different types made all over Bangladesh, each with its own name, shape, color, flavor, and preparation method. Pakan pitha, Puly pitha, Chitoy pitha, Dhupy pitha, Patishapta pitha, Sach pitha, Andosha pitha, and Tal pitha are some of the types.
The majority of pithas are sweet, with a few exceptions. Some are created all year, while others are only made during certain seasons. The winter season’s pithas are the most delectable. Rice or wheat flour, molasses or sugar, coconut, and oil are the most common components in pitha. Some pithas are made with meat and veggies as well.
How to make Pitha?!! Don’t miss out.
Check out our Traditional Pitha Recipes:
