pithas

Pitha refers to a broad family of flat or stuffed cakes and dumplings made from rice flour, wheat flour, or other grains. It is a traditional food in the Indian subcontinent, especially in Bengal (Bangladesh and the Indian state of West Bengal) and parts of Odisha and Assam. Pithas are prepared for seasonal occasions and celebrations, with both sweet and savory varieties.

Common ingredients include rice flour or ground soaked rice, grated coconut, jaggery, and milk or water. Fillings may include lentils, sesame seeds, or cardamom. Cooking methods vary: steaming, boiling, or frying. Sweet pithas are often layered or filled with jaggery and coconut, while savory types incorporate vegetables, lentils, or spices. Notable types include bhapa pitha, patishapta, and chitoi pitha.

Regional varieties reflect local ingredients: in Odisha, enduri pitha is a popular steamed cake with coconut-jaggery filling, often prepared in banana leaves; in Bengal and Bangladesh, bhapa pitha, patishapta, and chitoi pitha are widely known. The form and name of pithas vary by community and season.

Cultural context: Pithas are closely linked to winter festivals and harvest celebrations, such as Poush Sankranti in Bengal and Magh Bihu in Assam. They are commonly prepared at home, shared with neighbors, and served with tea. The tradition highlights rice as a staple and the seasonal abundance of coconuts and jaggery in the region.