Dhenkanal, Ap 7: Dhenkanal’s famed Bara, a rice & black-gram-based delicacy beloved by locals and visitors as well, is in the spotlight as the city celebrates ‘Bara Day’. The festival has not only increased the dish’s popularity but also fueled efforts to secure Geographical Indication (GI) recognition for this iconic snack.

With over 200 Bara shops in the city, including 15 to 20 prominent outlets, the trade has grown significantly. Some of the major shops produce and sell nearly half a quintal of Bara daily, serving customers from early morning until late at night. Smaller shops in the markets and alleys also cater to the local appetite, ensuring the dish’s accessibility across the city.

However, rising demand has brought concerns about quality. While many vendors maintain traditional standards, inconsistencies in ingredients, preparation methods, and cooking oils have left some customers dissatisfied.

"We always use fresh rice, black –gram and traditional methods. But some new vendors don’t follow the authentic recipe, which affects taste," says veteran vendor Ramesh Sahoo.

Local customer Sunita Mohanty adds, "I love Bara, but lately I’ve noticed that some shops make it too oily or use more flour than usual. It doesn’t taste like the Bara I grew up eating."

In response, some vendors have started using more suji (semolina) to retain the authentic texture and flavor. Authorities and shopkeepers are also emphasizing the importance of maintaining quality while supporting the GI recognition drive.

"Bara Day is not just a festival, it’s about preserving our heritage," says vendor Rekha Das. "We want tourists to enjoy the original taste, not a compromised version."

The celebration and ongoing quality efforts highlight the delicate balance between tradition and commercialization. Dhenkanal Bara’s legacy depends on the city’s ability to protect its unique flavor while meeting growing demand-a challenge that vendors, authorities, and food lovers are determined to tackle.