Polydish city guide

Best Pitha in San Francisco

“Unleavened cakes steamed or fried—pitha bridge the line between pancake, dumpling, and fritter.”

Pitha

What the real thing tastes like

Pitha (piṭhā; also called pithe) are a variety of food similar to pancakes, dumplings or fritters, originating from the eastern part of South Asia. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent). Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions (similar to mithai). Pitha is especially popular in the eastern region of Indian subcontinent, like Bangladesh and Indian states of West Bengal, Bihar, Uttar Pradesh (eastern parts), Odisha, Jharkhand, the South Indian state of Kerala, and the Northeast Indian states, especially Assam. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ol (a local ro

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Pitha are the stovetop staples of eastern South Asia—unleavened cakes born from rice flour batter, steamed or fried into something between pancake and dumpling. Sweet or savory, plain or stuffed, they arrive at the table as casual snacks alongside chai or as ceremonial sweets for occasions that call for something handmade. Across Bangladesh, Bengal, Assam, and beyond, pitha remain stubbornly local, rooted in the ingredients each region has always had: rice, sometimes wheat, occasionally a palm or the pale starch of ol root.

Order it here when it has

  • versatile fillings and toppings
  • ritual food for special occasions
  • regional ingredient variations

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