Bhubaneswar: Odisha will observe the ‘Pakhala Dibas’, marking the popularity of the state’s main staple food, Monday. The initiative was started in 2015 by Odias to promote and celebrate the cuisine worldwide March 20 every year. The dish not only caters to the taste buds of Odias but also adds benefits to their health. Nutritionist Priyanka Patnaik said that ‘Pakhala’ is very good for health as it refreshes people after they come from extreme heat, recharges them, and helps them get energy. ‘Torani’, the water in which the rice is soaked, provides a cooling effect on our body. Orissa POST spoke with city hotels and ‘Pakhala’ fans to share their excitement for the day.
Nutritionist Priyanka Patnaik says that ‘Pakhala’ is good for health as it refreshes people after they return from extreme heat and help them recharge themselves. The water in which the rice is soaked is called ‘torani’ which provides a cooling effect on our body and this makes Pakhala a perfect dish to beat the summer heat, she said. While in small hotels, one bowl of ‘pakhala’ is sold at Rs 100 while in star hotels the price reaches Rs 500 and above. Many hotels are preparing special ‘Pakhala’ platters that include ‘Tanka Torani’, ‘Koli Achara’, ‘Lia Pammpad’, ‘Kadali Bhaja’, ‘Vegetable Paga’, ‘Kadali Bhaja’, ‘Panasa Kasa’, ‘Chhatu Poda’, ‘Gota Potala Masala’, ‘Mutton Kassa’, ‘Chingudi Checha’, ‘Mitha Chadchadi’ etc.
Master Chef India fame Smrutisree Singh has also prepared special ‘Pakhala’ dishes for food lovers, which can be enjoyed at the Press Club of Odisha. Sumanta Kumar Parida, Food and Beverage Manager of the city hotel, said, “We offer many varieties of Pakhala, such as Basi Pakhala, Saja Pakhala, Dahi Pakhala, Chipuda Pakhala, Mitha Pakhala, and Jeera Pakhala.” Head chef of Swosti Grand Uttam Das said, “We have prepared a special Pakhala platter along with veg and non-veg dishes and a variety of Pakhala plates.” The Saheed Nagar Durga Puja Committee will celebrate the day by hosting a mass Pakhala eating event.
ARINDAM GANGULY, OP
