Pakhala: Odisha’s comfort Food finds global appeal | Bhubaneswar News
Bhubaneswar: Once a humble Odia staple, pakhala—a tangy, fermented rice dish—has stirred up a culinary storm, breaking out of home kitchens to become a cultural sensation. From being offered to Lord Jagannath at Puri temple for centuries to gracing Durga Puja rituals as a sacred offering to Goddess Durga, this once-modest meal is now a symbol of Odia pride, winning hearts and palates far beyond its traditional roots.
No longer confined to home kitchens, pakhala has carved out a place on hotel menus and roadside eateries, transforming into a trendy comfort food loved by all. “Living away from Odisha, I used to miss pakhala from my mum’s kitchen. Now, as I am home, my first request is dahi pakhala with alu bharta and baigan poda. Even my non-Odia friends love it,” said Aparna Das, an IT professional from Bhubaneswar working in Bangalore.
Traditionally, pakhala is made by soaking cooked rice in water overnight to ferment. It is typically served with an array of side dishes such as fried and roasted vegetables, fish, and prawns.
“Social media has amplified its visibility, with influencers and food enthusiasts showcasing creative recipes. Commercially, pakhala has become a success story, appearing on menus from modest eateries to upscale restaurants. Elaborate thalis with diverse side dishes have made it appealing to a broader audience. This resurgence reflects the growing demand for authentic Odia cuisine,” said Debasish Patnaik, a prominent hotelier from Odisha.
Beyond its culinary popularity, pakhala remains deeply embedded in Odisha’s cultural and religious practices. It is an essential part of Chhapan Bhog— the offerings served daily to Lord Jagannath. “There is a sacred connection between the food served to the deity and the socio-cultural traditions of Odisha. The food people eat has been offered to the deities for centuries. Every day, different varieties of pakhala, such as tava, chipuda, subasita, mitha, dahi, dudha pakhala, and pakhala kanji, are offered. Pakhala is also dedicated to Goddess Bimala and prepared in larger quantities for devotees during festivals,” said Biswanath Samantara, a cook at the Jagannath temple and author of a book on temple cuisine.
Recognising its cultural significance, Mar 20 has been declared Pakhala Divas, a day dedicated to celebrating this humble yet nutritious dish. Each year, Odias across the globe mark the occasion by sharing photos and recipes on social media. “Restaurants in Bhubaneswar and Cuttack have embraced the trend, creating pakhala platters with an extensive range of side dishes. Though opinions on having pakhala at restaurants are quite polarising, I see it as a great way to introduce new audiences and tourists to the dish,” said Rohit Srivastava, a food blogger.
Health experts compared its probiotic properties to global superfoods like Korean kimchi and Japanese natto, suggesting that with proper promotion, it could find a place in international wellness diets. “The fermented rice is rich in probiotics and is good for gut health. Its high water and salt content help keep the body hydrated, making it an ideal meal during summer. If properly marketed and popularised, pakhala can have a global appeal among health-conscious individuals for its low-calorie and weight management qualities. It can also detox the effects of junk food among kids and increase metabolism,” said Anjana Tripathy, a clinical nutritionist.
Bhubaneswar: Once a humble Odia staple, pakhala—a tangy, fermented rice dish—has stirred up a culinary storm, breaking out of home kitchens to become a cultural sensation. From being offered to Lord Jagannath at Puri temple for centuries to gracing Durga Puja rituals as a sacred offering to Goddess Durga, this once-modest meal is now a symbol of Odia pride, winning hearts and palates far beyond its traditional roots.
No longer confined to home kitchens, pakhala has carved out a place on hotel menus and roadside eateries, transforming into a trendy comfort food loved by all. “Living away from Odisha, I used to miss pakhala from my mum’s kitchen. Now, as I am home, my first request is dahi pakhala with alu bharta and baigan poda. Even my non-Odia friends love it,” said Aparna Das, an IT professional from Bhubaneswar working in Bangalore.
Traditionally, pakhala is made by soaking cooked rice in water overnight to ferment. It is typically served with an array of side dishes such as fried and roasted vegetables, fish, and prawns.
“Social media has amplified its visibility, with influencers and food enthusiasts showcasing creative recipes. Commercially, pakhala has become a success story, appearing on menus from modest eateries to upscale restaurants. Elaborate thalis with diverse side dishes have made it appealing to a broader audience. This resurgence reflects the growing demand for authentic Odia cuisine,” said Debasish Patnaik, a prominent hotelier from Odisha.
Beyond its culinary popularity, pakhala remains deeply embedded in Odisha’s cultural and religious practices. It is an essential part of Chhapan Bhog— the offerings served daily to Lord Jagannath. “There is a sacred connection between the food served to the deity and the socio-cultural traditions of Odisha. The food people eat has been offered to the deities for centuries. Every day, different varieties of pakhala, such as tava, chipuda, subasita, mitha, dahi, dudha pakhala, and pakhala kanji, are offered. Pakhala is also dedicated to Goddess Bimala and prepared in larger quantities for devotees during festivals,” said Biswanath Samantara, a cook at the Jagannath temple and author of a book on temple cuisine.
Recognising its cultural significance, Mar 20 has been declared Pakhala Divas, a day dedicated to celebrating this humble yet nutritious dish. Each year, Odias across the globe mark the occasion by sharing photos and recipes on social media. “Restaurants in Bhubaneswar and Cuttack have embraced the trend, creating pakhala platters with an extensive range of side dishes. Though opinions on having pakhala at restaurants are quite polarising, I see it as a great way to introduce new audiences and tourists to the dish,” said Rohit Srivastava, a food blogger.
Health experts compared its probiotic properties to global superfoods like Korean kimchi and Japanese natto, suggesting that with proper promotion, it could find a place in international wellness diets. “The fermented rice is rich in probiotics and is good for gut health. Its high water and salt content help keep the body hydrated, making it an ideal meal during summer. If properly marketed and popularised, pakhala can have a global appeal among health-conscious individuals for its low-calorie and weight management qualities. It can also detox the effects of junk food among kids and increase metabolism,” said Anjana Tripathy, a clinical nutritionist.
Health experts have also praised pakhala for its probiotic properties, comparing it to global superfoods like Korean kimchi and Japanese natto. Its low-calorie, gut-friendly nature makes it ideal for hot weather. “The fermented rice is rich in probiotics and supports gut health. Its high water and salt content helps keep the body hydrated, making it perfect for summer. With proper marketing, pakhala could gain global appeal among health-conscious individuals for its detox and metabolism-boosting qualities,” said Anjana Tripathy, a clinical nutritionist.
No longer confined to home kitchens, pakhala has carved out a place on hotel menus and roadside eateries, transforming into a trendy comfort food loved by all. “Living away from Odisha, I used to miss pakhala from my mum’s kitchen. Now, as I am home, my first request is dahi pakhala with alu bharta and baigan poda. Even my non-Odia friends love it,” said Aparna Das, an IT professional from Bhubaneswar working in Bangalore.
Traditionally, pakhala is made by soaking cooked rice in water overnight to ferment. It is typically served with an array of side dishes such as fried and roasted vegetables, fish, and prawns.
“Social media has amplified its visibility, with influencers and food enthusiasts showcasing creative recipes. Commercially, pakhala has become a success story, appearing on menus from modest eateries to upscale restaurants. Elaborate thalis with diverse side dishes have made it appealing to a broader audience. This resurgence reflects the growing demand for authentic Odia cuisine,” said Debasish Patnaik, a prominent hotelier from Odisha.
Beyond its culinary popularity, pakhala remains deeply embedded in Odisha’s cultural and religious practices. It is an essential part of Chhapan Bhog— the offerings served daily to Lord Jagannath. “There is a sacred connection between the food served to the deity and the socio-cultural traditions of Odisha. The food people eat has been offered to the deities for centuries. Every day, different varieties of pakhala, such as tava, chipuda, subasita, mitha, dahi, dudha pakhala, and pakhala kanji, are offered. Pakhala is also dedicated to Goddess Bimala and prepared in larger quantities for devotees during festivals,” said Biswanath Samantara, a cook at the Jagannath temple and author of a book on temple cuisine.
Recognising its cultural significance, Mar 20 has been declared Pakhala Divas, a day dedicated to celebrating this humble yet nutritious dish. Each year, Odias across the globe mark the occasion by sharing photos and recipes on social media. “Restaurants in Bhubaneswar and Cuttack have embraced the trend, creating pakhala platters with an extensive range of side dishes. Though opinions on having pakhala at restaurants are quite polarising, I see it as a great way to introduce new audiences and tourists to the dish,” said Rohit Srivastava, a food blogger.
Health experts compared its probiotic properties to global superfoods like Korean kimchi and Japanese natto, suggesting that with proper promotion, it could find a place in international wellness diets. “The fermented rice is rich in probiotics and is good for gut health. Its high water and salt content help keep the body hydrated, making it an ideal meal during summer. If properly marketed and popularised, pakhala can have a global appeal among health-conscious individuals for its low-calorie and weight management qualities. It can also detox the effects of junk food among kids and increase metabolism,” said Anjana Tripathy, a clinical nutritionist.
Bhubaneswar: Once a humble Odia staple, pakhala—a tangy, fermented rice dish—has stirred up a culinary storm, breaking out of home kitchens to become a cultural sensation. From being offered to Lord Jagannath at Puri temple for centuries to gracing Durga Puja rituals as a sacred offering to Goddess Durga, this once-modest meal is now a symbol of Odia pride, winning hearts and palates far beyond its traditional roots.
No longer confined to home kitchens, pakhala has carved out a place on hotel menus and roadside eateries, transforming into a trendy comfort food loved by all. “Living away from Odisha, I used to miss pakhala from my mum’s kitchen. Now, as I am home, my first request is dahi pakhala with alu bharta and baigan poda. Even my non-Odia friends love it,” said Aparna Das, an IT professional from Bhubaneswar working in Bangalore.
Traditionally, pakhala is made by soaking cooked rice in water overnight to ferment. It is typically served with an array of side dishes such as fried and roasted vegetables, fish, and prawns.
“Social media has amplified its visibility, with influencers and food enthusiasts showcasing creative recipes. Commercially, pakhala has become a success story, appearing on menus from modest eateries to upscale restaurants. Elaborate thalis with diverse side dishes have made it appealing to a broader audience. This resurgence reflects the growing demand for authentic Odia cuisine,” said Debasish Patnaik, a prominent hotelier from Odisha.
Beyond its culinary popularity, pakhala remains deeply embedded in Odisha’s cultural and religious practices. It is an essential part of Chhapan Bhog— the offerings served daily to Lord Jagannath. “There is a sacred connection between the food served to the deity and the socio-cultural traditions of Odisha. The food people eat has been offered to the deities for centuries. Every day, different varieties of pakhala, such as tava, chipuda, subasita, mitha, dahi, dudha pakhala, and pakhala kanji, are offered. Pakhala is also dedicated to Goddess Bimala and prepared in larger quantities for devotees during festivals,” said Biswanath Samantara, a cook at the Jagannath temple and author of a book on temple cuisine.
Recognising its cultural significance, Mar 20 has been declared Pakhala Divas, a day dedicated to celebrating this humble yet nutritious dish. Each year, Odias across the globe mark the occasion by sharing photos and recipes on social media. “Restaurants in Bhubaneswar and Cuttack have embraced the trend, creating pakhala platters with an extensive range of side dishes. Though opinions on having pakhala at restaurants are quite polarising, I see it as a great way to introduce new audiences and tourists to the dish,” said Rohit Srivastava, a food blogger.
Health experts compared its probiotic properties to global superfoods like Korean kimchi and Japanese natto, suggesting that with proper promotion, it could find a place in international wellness diets. “The fermented rice is rich in probiotics and is good for gut health. Its high water and salt content help keep the body hydrated, making it an ideal meal during summer. If properly marketed and popularised, pakhala can have a global appeal among health-conscious individuals for its low-calorie and weight management qualities. It can also detox the effects of junk food among kids and increase metabolism,” said Anjana Tripathy, a clinical nutritionist.
Health experts have also praised pakhala for its probiotic properties, comparing it to global superfoods like Korean kimchi and Japanese natto. Its low-calorie, gut-friendly nature makes it ideal for hot weather. “The fermented rice is rich in probiotics and supports gut health. Its high water and salt content helps keep the body hydrated, making it perfect for summer. With proper marketing, pakhala could gain global appeal among health-conscious individuals for its detox and metabolism-boosting qualities,” said Anjana Tripathy, a clinical nutritionist.
