Bhubaneswar, Mar 20: Odisha is celebrating Pakhala Dibasa, a day dedicated to one of the state's most cherished culinary traditions-Pakhala, a rice dish enjoyed by people across Odisha and abroad. The aroma of Pakhala is always distinct and it is a comfort food for many, especially on hot summer days.
Pakhala is more than just a meal; it symbolizes Odisha’s rich cultural heritage. Even Lord Jagannath, the revered deity of the state, is fond of Pakhala. Keeping in mind the growing popularity of this dish, March 20th is now observed as World Pakhala Day. The saying “Jhuri heuchhi dinakāl, mana khojuchi sekaal Pakhala” reflects the deep connection between the Odia people and this dish, which has been an integral part of their lives for generations.
Initially recognized as a simple and affordable meal for the less privileged, Pakhala has now earned its place on the menus of high-end restaurants and hotels, gaining recognition beyond the homes of the rural population. Traditionally, it is prepared by mixing cold rice with water and curd, and is often accompanied by fried vegetables, fish, or papad.
In recent years, Pakhala has gained significant popularity, especially among the younger generation. Since the first celebration of Pakhala Dibasa in 2011, the enthusiasm for the dish has grown, with even celebrities and political leaders sharing photos of themselves enjoying Pakhala on social media.
The dish is no longer confined to Odisha; Odia people across the world,whether in India or abroad, celebrate this day by savoring the meal, showcasing its cultural significance.
Rita Behera, Homemaker from Mukhiguda says "Pakhala is not just food, it's a tradition passed down from generations. We wait for Pakhala Dibasa every year to celebrate it with family. I love how people everywhere are starting to appreciate this humble dish."
Priya Patnaik, from Amsterdam, says, "I miss the taste of Pakhala, so on Pakhala Dibasa, I make sure to prepare it and share it with my friends here. It’s amazing to see how social media has helped spread this traditional dish to the global stage.
Ashok Das, IT Professional from Bangalore "Back home in Odisha, Pakhala was a simple, satisfying meal. Now, living away from home, I cherish celebrating Pakhala Dibasa with my colleagues, who are curious about the flavors and history behind the dish."
The name “Pakhala” is derived from the word "Pakhala" in the Odia language, which means "to wash" or "rinse." This refers to the preparation process, where cooked rice is washed with water and sometimes mixed with curd to create a refreshing meal.
Pakhala is known by different names in various regions. In Assam, it is called Poita Bhaat, in Chhattisgarh, it is known as Pakhala or Bore Bhaat, in West Bengal it is called Panta Bhaat, and in Tamil Nadu, it is referred to as Bhakhal Baath. Despite the regional variations, the essence of Pakhala remains the same, symbolizing simplicity, comfort, and tradition.
So, on this Pakhala Dibasa, people around the world are coming together to celebrate and enjoy this iconic dish, reaffirming its place in the hearts of Odias and food lovers alike.
