Bhubaneswar, Mar 21:Once considered a humble food of the poor and middle class, Pakhala has now transcended boundaries, finding its place in five-star hotels and even gaining global recognition. On the occasion of Pakhala Dibasa, Odisha celebrated its beloved traditional dish in a historic way by setting a Guinness World Records milestone for the largest serving of pakhala.

The grand event highlighted not only the cultural pride attached to pakhala but also its relevance in today’s climate-conscious food culture. Across India’s tropical belt, especially during the intense summer months from April to June, people naturally shift to lighter and hydrating diets. In Odisha, pakhala has long been the answer to the scorching heat. Rooted in rural and agrarian life, the dish is made from cooked rice soaked in water, lightly seasoned with salt and often fermented overnight.

This traditional preparation, commonly known as basi pakhala, enhances both flavor and nutrition. Served with sides like fried vegetables, leafy stir-fries, mango chutney, curd, onions, and green chillies, the humble dish transforms into a wholesome meal that is refreshing, filling and nourishing.

Dr. Ranjana Acharya, Assistant Professor, Food & Nutrition, said that “Fermented foods like basi pakhala are rich in beneficial bacteria that support gut health.
 
In recent years, pakhala has moved beyond Odisha’s villages and homes to gain recognition among food enthusiasts and the global diaspora. Now everyone is recreating the dish, celebrating its simplicity and nutritional value.

Even when ingredients or traditional side dishes vary, pakhala continues to evoke a sense of comfort and belonging. More importantly, it represents a sustainable way of eating-minimal cooking, natural fermentation, and seasonal suitability.

As global cuisines dominate urban plates, Odisha’s iconic pakhala stands out as a reminder that traditional foods often hold timeless wisdom-cooling the body, nourishing the gut, and connecting people to their roots.