Trolls mock ‘Pakhala’, ‘Dahibara’, Odia cuisine; end up exposing their own ignorance

Yet another day, yet another regional food gets bullied on social media. This time it’s Odisha’s iconic ‘Pakhala Bhaata’ — a summer staple that’s probably older than most of the cuisines trolls worship.

It all began when a user named Ritik posted a video of Pakhala with the high-brow wisdom of: “I would drink Matcha and eat croissant over whatever Odia food this is.” Cue the clown parade.

What followed was a chain of comments that spiralled into open Odia-phobia. A user named Nemesis wrote, “Odia’s eat as if Ashoka’s still watching them.” Another, Sewarma, called it “sewage,” while Veer went as far as comparing it to cattle feed.

Another user commented, “Inlog ne helicopter se feke khane ko main staple cuisine bana liya hai. (They have turned air-dropped relief food packets into staple cuisine.”

User ‘Sold’ jeered, “Odia’s be asking bayya yeh dish dena do baar upar se thook ke.” The attack wasn’t limited to Pakhala. Odia street favourite Dahibara Aloodum too was ridiculed, with Manveer sneering: “Who tf eats dahi bara with aloo jaisi curry bro.”

Here’s the thing: while these “food critics” are busy sipping overpriced Matcha, science is on Odisha’s side.

Pakhala isn’t just rice in water — it’s a probiotic-rich, electrolyte-restoring, gut-friendly superfood designed for Odisha’s punishing heat. Think of it as Odisha’s natural air-conditioner on a plate.

So, dear trolls, here’s a free fact: cuisines don’t need your validation. Odia food has endured empires, famines, and 45-degree Celsius summers. It doesn’t need approval from people who think croissants are personality traits.

PNN