ARINDAM GANGULY, OP
Bhubaneswar: With Pakhala Dibasa set to be observed March 20 (Friday), a wave of enthusiasm is sweeping across homes, hotels, and cultural spaces, turning the humble dish into a celebration of identity, heritage, and health.
This year, the festivities have scaled up significantly, with over 100 leading hotels and restaurants in Bhubaneswar and Cuttack hosting dedicated Pakhala festivals.
Prominent hospitality brands such as Nimantran, Mayfair and Swosti Premium are offering elaborate “Gourmet Pakhala Thalis” featuring up to 20 traditional side dishes, attracting food lovers and tourists alike.
With participation from millions of households and the Odia diaspora across more than 20 countries, Pakhala Dibasa has evolved into a global observance—often described as an unofficial “national day” for Odias.
As temperatures rise, the state is once again uniting over a bowl of its signature dish, celebrating not just food but a way of life.
A two-day Pakhala Paraba was inaugurated Thursday at Panthanivas, showcasing Odisha’s rich culinary heritage through a blend of food, culture, and discussions on sustainability.
The inaugural session was addressed by Tourism Director Deepankar Mohapatra, setting the tone for the festival.
The event will continue Friday in the presence of Chief Minister Mohan Charan Majhi and Deputy Chief Minister Pravati Parida, along with other dignitaries.
A key highlight of this year’s celebrations is the Tourism department’s bid to secure a Guinness World Record for the largest serving of pakhala, with around 800–850 kg being prepared to showcase its nutritional and agricultural significance.
Organised in collaboration with the Robin Hood Army, the initiative also promotes a zero-wastage approach in line with sustainability goals.
Meanwhile, Cuttack is set for a vibrant community celebration at Barabati Fort, with festivities scheduled from midnight to early afternoon Friday.
Mayor Subhash Singh noted that pakhala, once seen as a simple household dish, has now earned wide recognition for its health benefits and cultural significance.
More than just a seasonal meal, Pakhala—fermented rice soaked in water and often served with curd—is deeply rooted in Odia culture.
Traditionally paired with accompaniments such as badichura, aloo bharta, saga bhaja, roasted vegetables like baigana poda and bilati poda, and even fried or dried fish such as sukhua bhaja, it offers both nutrition and relief during the sweltering summer months.
Its probiotic qualities and cooling effect have also helped it gain popularity beyond Odisha.