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Food Prepared In Clay Pots In The Ancient Way - Ashke Pithe

Ashke Pithe is one of the most popular rice cakes in Bangladesh and West Bengal, India. It is also known as Dhaka Pithe, Chikui Pithe, and Sora Pithe. The current spelling, 'Ashke', may have evolved from 'Axse' due to local usage. It resembles the South Indian Idli. Ashke Pithe is traditionally prepared during Paush Sankranti. Typically, it is served with molasses or can be enjoyed boiled in milk molasses. However, it can also be paired with lentils, peas, fish curry of Koi fish, and even meat curry. The primary ingredient for Ashke Pithe is half-seasoned atop chal/rice flour, which is made from finely milled white or brown rice. Other ingredients include water, salt, and some corn oil. For making Ashke Pithe, a special type of soil lid is used, and it is covered from the top with a slightly smaller soil lid, known as ''Sora.'' This method allows for the preparation of only one Ashke Pithe at a time. An old lady was seen making Ashke Pithe using a clay pot in a village in Tehatta, West Bengal, India, on January 14, 2024. (Photo by Soumyabrata Roy/NurPhoto)

Photo Details

Photo ID	#11099840
Date Taken	14 January 2024
Location	N/A
Photographer	Soumyabrata Roy/NurPhoto
Category	Human Interest
Copyright	© 2026 NurPhoto - Soumyabrata Roy/NurPhoto

Related Keywords

Ashke Pithe rice cakes Bangladesh West Bengal India Dhaka Pithe Chikui Pithe Sora Pithe Axse South Indian Idli Paush Sankranti molasses milk molasses lentils peas fish curry Koi fish meat curry atop chal rice flour white rice brown rice water salt corn oil soil lid clay pot Tehatta preparation traditional food cuisine culinary special equipment NurPhoto Soumyabrata Roy January 14 2024 cooking method cultural dish festival food regional specialty artisanal cooking food pairing culinary tradition gastronomy handcrafted.

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