Odisha Sun Times Bureau

Bhubaneswar, Mar 20:

In a bid to promote Odia culture and its delicious cuisine across the globe, people of Odisha are celebrating International Pakhala Dibasa today with much gaiety and enthusiasm.

Pakhala (cooked rice washed or little fermented in water), the mouth-watering Odia cuisine, is a popular item among people of Odisha in daily food menu, especially during summer.

The traditional food item is also attributed to Lord Jagannath culture. The trinity (Lord Jagannath, Balabhadra and Devi Subhadra) is offered Dahi Pakhala (the water rice prepared with curd) during scorching summer.

Even the dish has gained a big thumb up from people across the globe.

The enthusiasm is also seen among people on social media to mark the International Pakhala Dibasa having the dish in lunch with family, friends and colleagues at or outside home.

The Pakhala served with other items including Aloo chatni, saga, badi chura, sajana chuin, fish fry, baigana bharta, salad, pampad and pickles makes its taste yummy.

The varieties of pakahla — dahi pakhala, chaieen pakhala, basi pakhala, jeera pakhala — also find place in the hotel menu in Odisha during summer.

On public demand several hotels located in Odisha capital are paying attention on preparation of varieties of Pakhala to grab the attention of people to celebrate the day.

“On the occasion of International Pakhala Dibasa we have prepared pakhala under the categories of both veg and non-veg for the customers. While the Veg Thali costs at Rs 600, we have fixed Rs 500-550 for non-veg thali”, said Swosti Grand Hotel’s F&B Manager Bikash Kumar Pradhan.

The stall ‘Pet Puja’ inside Ekamra Haat located near Ram Mandir at unit 3 area is serving Pakhala at the cost of Rs 70. The price of Pakhala also varies as per other items served with it, said Pet Puja owner Prakash Behera.