Odisha Food / Pakhala Paraba in Bhubaneswar: 8 Quintals of Rice, 356 Dishes, World Record Attempt
·2 weeks ago·2 min read
Key Points
The Pakhala Paraba in Bhubaneswar’s Panthanivas marked a grand celebration of Odia culture, where ICAR, IHM, and OTDC jointly prepared 8 quintals of rice into Pakhala served with 356 varieties of side dishes. The event brought together chefs, researchers, scientists from the Central Rice Research Institute, and food enthusiasts to highlight the cultural and nutritional value of Pakhala.
Bhubaneswar, Mar 19: Bhubaneswar witnessed a unique celebration of Odia culture and cuisine with the grand “Pakhala Parab” organized at Panthanivas on the occasion of Pakhala Dibasa. The event, jointly hosted by ICAR, IHM, and OTDC, showcased an extraordinary spread- 8 quintals of rice prepared into Pakhala accompanied by 356 varieties of side dishes.
The festival drew food lovers, researchers, chefs, and cultural enthusiasts alike. Experts from the Central Rice Research Institute joined discussions highlighting the nutritional and cultural significance of Pakhala. Chef Michael, coordinator of the festival, emphasized that Pakhala is not just food but an emotion deeply rooted in Odia identity. Dr. Pramadhadeep Kar, Head of Department at IHM, noted that the event reflects Odisha’s rich culinary heritage.
The event brought together chefs, researchers, scientists from the Central Rice Research Institute, and food enthusiasts to highlight the cultural and nutritional value of Pakhala. Chef Michael called it an emotion beyond food, while Dr. Pramadhadeep Kar emphasized its heritage significance. ICAR scientist Dr. M. Shiva Shankari announced a world record attempt as part of the festival. Traditionally considered a farmer’s comfort food and offered daily to Lord Jagannath, Pakhala is now loved by non-Odias too, with experts urging people to include it regularly in their diet for both taste and health benefits.The festival featured insights from researchers who have studied Pakhala’s health benefits, stressing that it is not only delicious but also highly beneficial for the body, especially in the scorching summer months.
Traditionally, Pakhala - fermented rice soaked in water- is considered a farmer’s comfort food, offering refreshment after long hours of work under the sun. It is also a daily offering at the Jagannath Temple in Puri, underlining its spiritual significance. Served with accompaniments like fried fish, leafy greens, badi chura, and curd, Pakhala continues to be a symbol of Odia identity and hospitality.
The festival drew food lovers, researchers, chefs, and cultural enthusiasts alike. Experts from the Central Rice Research Institute joined discussions highlighting the nutritional and cultural significance of Pakhala. Chef Michael, coordinator of the festival, emphasized that Pakhala is not just food but an emotion deeply rooted in Odia identity. Dr. Pramadhadeep Kar, Head of Department at IHM, noted that the event reflects Odisha’s rich culinary heritage.
The event brought together chefs, researchers, scientists from the Central Rice Research Institute, and food enthusiasts to highlight the cultural and nutritional value of Pakhala. Chef Michael called it an emotion beyond food, while Dr. Pramadhadeep Kar emphasized its heritage significance. ICAR scientist Dr. M. Shiva Shankari announced a world record attempt as part of the festival. Traditionally considered a farmer’s comfort food and offered daily to Lord Jagannath, Pakhala is now loved by non-Odias too, with experts urging people to include it regularly in their diet for both taste and health benefits.The festival featured insights from researchers who have studied Pakhala’s health benefits, stressing that it is not only delicious but also highly beneficial for the body, especially in the scorching summer months.
Traditionally, Pakhala - fermented rice soaked in water- is considered a farmer’s comfort food, offering refreshment after long hours of work under the sun. It is also a daily offering at the Jagannath Temple in Puri, underlining its spiritual significance. Served with accompaniments like fried fish, leafy greens, badi chura, and curd, Pakhala continues to be a symbol of Odia identity and hospitality.
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