Bhubaneswar, March 19: The two-day-long celebration of Pakhala Paraba was inaugurated at Panthanivas here today, marking a vibrant tribute to Odisha’s rich culinary heritage.
The inaugural session was addressed by Tourism Director Deepankar Mahapatra. The celebrations will continue tomorrow with the presence of Chief Minister Mohan Charan Majhi and Deputy Chief Minister Pravati Parida along with other dignitaries.
The inaugural session set the tone for the discussions with insightful keynote addresses by Padmashree Dr. Ashok Kumar Mahapatra, Prof. Dr. Sitikantha Mishra, and Sandip Mukherjee, who highlighted the philosophy of sustainable eating, promotion of rice diversity, and the relevance of traditional cuisine in the modern hospitality industry.
A major highlight of the conference was the two thematic panel discussions, collectively exploring both the cultural roots and future potential of Odia cuisine.
The first panel discussion on ‘ From Temple Kitchens to Home Hearths: The Cultural Roots of Odia Cuisine’ featured Dr. Sudhansu Sekhar Patnaik, Debasish Patnaik, Biswanath Samantaray, and BP Tripathy, who reflected on the deep cultural, spiritual, and historical linkages of Odia food traditions.
The second panel discussion on ‘From Local Tradition to Global Brand: Marketing Strategies for Odia Cuisine’ saw participation from Prof. Tapan Kumar Panda, Prof. Priti Ranjan Sahoo, Ritu Patnaik, and Chef Abinas Nayak. The panel discussed branding, global positioning, and innovative marketing approaches to take Odia cuisine to international platforms.
The conference also featured special presentations by eminent personalities including Sudarshan Sahoo, Dr. G.A. Kumar (Director, CRRI), Swosti Mishra, and Shabnam Afrin, alongside keynote addresses by chef Manjit Singh Gill and Dr. Suniti Mund, further enriching the discourse.
It is noteworthy that, as part of Pakhala Parba 2026, the Tourism Department is attempting to secure a Guinness World Record for the Largest Serving of Fermented Rice (Pakhala), taking Odisha’s culinary heritage to the global stage. With 800–850 kg of Pakhala being prepared, the initiative highlights its nutritional value and agricultural richness. Organised in collaboration with the Robin Hood Army, the event will also ensure a strict zero-wastage policy, blending celebration with sustainability.
