[Zeeshan]

Regional variation

Pithas vary considerably across the regions of the eastern Indian Subcontinent.
In Bangladesh and West Bengal


Bhapa Pitha.


While some pithas can be made any time of the year in Bengal (Bangladesh and Indian West Bengal), there are special pithas strongly associated with harvest festivals such as Nabanna (Bengali: নবান্ন nôbanno, lit. "new rice" or "new food") and the Poush parbon (the Poush festival). Pithas are often served with sweet syrups such as date tree molasses (Bengali: খেজুরের গুড় khejurer guṛ). Some of the most common pithas found in Bengal (both in Bangladesh and West Bengal) include the following:

• Chitui/chitoi piṭha
• তেলের পিঠা Teler piṭha (lit. "oil pitha")
• ভাপা পিঠা Bhapa piṭha (lit. "steamed pitha") or dhupi
• Pakan piṭha: fried
• পুলি পিঠা Puli piṭha: dumplings
• বেনি পিঠা Beni piṭha (lit. "braid pitha")
• দুধের পিঠা Dudher piṭha (lit. "milk pitha") or ভিজা পিঠা bhija piṭha (lit. "wet pitha")
• চন্দ্র পুলি Chôndro puli
• মুগের পুলি Muger puli
• দুধ পুলি Dudh puli
• Paṭi shapta
• Mug pakon
• Gokul
• Chui Pitha or Chutki Pitha (Traditional Old Dhaka Pitha)

http://en.wikipedia.org/wiki/Pitha