Odia cuisine / From Srimandir to Streets, 'Pakhala' Takes Centre Stage as Odisha Celebrates Its Coolest Dish
·3 months ago·2 min read
Key Points
On Pakhala Dibasa, Odias worldwide celebrate their beloved summer dish that symbolizes both nourishment and devotion.
At Puri Srimandir, Lord Jagannath and His siblings are offered six varieties of Pakhala daily-Chipuda, Madhura, Subaasita, Dahi, Mitha, and Tabha - prepared by temple servitors in earthen pots, continuing a tradition dating back to the Gajapati Maharajas.
At Puri Srimandir, Lord Jagannath and His siblings are offered six varieties of Pakhala daily-Chipuda, Madhura, Subaasita, Dahi, Mitha, and Tabha - prepared by temple servitors in earthen pots, continuing a tradition dating back to the Gajapati Maharajas.
Puri, Mar 20: As Odias across the globe celebrate Pakhala Dibasa, Bhubaneswar and Puri once again highlight the deep cultural and spiritual connection of this quintessential summer dish. Pakhala, the fermented water rice, is not only a staple in Odia households but also an integral part of the daily rituals at Puri Srimandir, where Lord Jagannath and His siblings are offered multiple varieties of Pakhala every day.
At the temple kitchen, considered one of the largest in the world, servitors prepare six distinct types of Pakhala - Chipuda, Madhura, Subaasita, Dahi, Mitha, and Tabha Pakhal - all served in earthen pots before the deities. This tradition, dating back centuries to the era of the Gajapati Maharajas, continues to be carried out with devotion. The Thali Suara and Tuna Suara servitors prepare the offerings at a dedicated stove made of black muguni stone, while the Panti Badu servitors serve them to the deities.
Read More: Pakhala Paraba in Bhubaneswar: 8 Quintals of Rice, 356 Dishes, World Record Attempt
The offerings are made thrice daily. In the afternoon, Chipuda and Subaasita Pakhala are offered; in the evening, Sana Oli and Dahi Pakhala; and at night, during the Badasinghara Bhog, Subaasita, Kanji, and Mitha Pakhala are served. Special traditions also mark festivals like Makar Sankranti, when Subaasita Pakhala is prepared with aromatic spices such as cardamom, cloves, pepper, and ginger. Dahi Pakhala is uniquely prepared at the temple with roasted cumin seeds, while Kanji Pakhala uses fermented rice water, and Mitha Pakhala includes sugar pieces.
Alongside Pakhala, various Bhogs are added to Mahaprabhu’s Prasad Thali, including ghee, sugar, and salt at noon, and different accompaniments in the evening. Devotees believe consuming Pakhala Bhog brings bliss and good health. The tradition, rooted in the time of Raja Ramachandra Deb, continues to symbolize Odisha’s culinary heritage and spiritual devotion.
Thus, Pakhala Dibasa is not just about celebrating a dish; it is about honoring a timeless tradition that binds Odias to their roots and to Mahaprabhu Jagannath, reaffirming that Pakhala is more than food - it is faith, culture, and identity.
At the temple kitchen, considered one of the largest in the world, servitors prepare six distinct types of Pakhala - Chipuda, Madhura, Subaasita, Dahi, Mitha, and Tabha Pakhal - all served in earthen pots before the deities. This tradition, dating back centuries to the era of the Gajapati Maharajas, continues to be carried out with devotion. The Thali Suara and Tuna Suara servitors prepare the offerings at a dedicated stove made of black muguni stone, while the Panti Badu servitors serve them to the deities.
Read More: Pakhala Paraba in Bhubaneswar: 8 Quintals of Rice, 356 Dishes, World Record Attempt
The offerings are made thrice daily. In the afternoon, Chipuda and Subaasita Pakhala are offered; in the evening, Sana Oli and Dahi Pakhala; and at night, during the Badasinghara Bhog, Subaasita, Kanji, and Mitha Pakhala are served. Special traditions also mark festivals like Makar Sankranti, when Subaasita Pakhala is prepared with aromatic spices such as cardamom, cloves, pepper, and ginger. Dahi Pakhala is uniquely prepared at the temple with roasted cumin seeds, while Kanji Pakhala uses fermented rice water, and Mitha Pakhala includes sugar pieces.
Alongside Pakhala, various Bhogs are added to Mahaprabhu’s Prasad Thali, including ghee, sugar, and salt at noon, and different accompaniments in the evening. Devotees believe consuming Pakhala Bhog brings bliss and good health. The tradition, rooted in the time of Raja Ramachandra Deb, continues to symbolize Odisha’s culinary heritage and spiritual devotion.
Thus, Pakhala Dibasa is not just about celebrating a dish; it is about honoring a timeless tradition that binds Odias to their roots and to Mahaprabhu Jagannath, reaffirming that Pakhala is more than food - it is faith, culture, and identity.
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