Bhubaneswar: As Pakhala Dibasa is celebrated on March 20 (Friday), excitement is spreading through homes, hotels, and cultural venues, transforming the simple dish into a tribute to identity, heritage, and health.
This year, the celebrations have expanded significantly, with over 100 prominent hotels and restaurants in Bhubaneswar and Cuttack hosting special Pakhala festivals.
Notable hospitality brands such as Nimantran, Mayfair, and Swosti Premium are presenting elaborate “Gourmet Pakhala Thalis” that include up to 20 traditional side dishes, attracting food enthusiasts and tourists alike.
With participation from millions of households and the Odia diaspora in over 20 countries, Pakhala Dibasa has grown into a global observance, often regarded as an unofficial “national day” for Odias.
As temperatures rise, the state is once again coming together over a bowl of its signature dish, celebrating not just food but a way of life.
A two-day Pakhala Paraba was launched Thursday at Panthanivas, highlighting Odisha’s rich culinary heritage through a mix of food, culture, and discussions on sustainability.
The inaugural session featured remarks from Tourism Director Deepankar Mohapatra, who set the tone for the festival.
The event will continue on Friday with the attendance of Chief Minister Mohan Charan Majhi and Deputy Chief Minister Pravati Parida, along with other dignitaries.
A significant aspect of this year’s celebrations is the Tourism department’s effort to achieve a Guinness World Record for the largest serving of pakhala, with approximately 800-850 kg being prepared to showcase its nutritional and agricultural importance.
Organized in partnership with the Robin Hood Army, the initiative also promotes a zero-waste approach in alignment with sustainability goals.
Meanwhile, Cuttack is gearing up for a lively community celebration at Barabati Fort, with events planned from midnight to early afternoon on Friday.
Mayor Subhash Singh remarked that pakhala, once perceived as a simple household dish, has now gained widespread recognition for its health benefits and cultural significance.
More than just a seasonal meal, Pakhala — fermented rice soaked in water and typically served with curd — is deeply embedded in Odia culture.
Traditionally accompanied by sides such as badichura, aloo bharta, saga bhaja, roasted vegetables like baigana poda and bilati poda, and even fried or dried fish such as sukhua bhaja, it provides both nutrition and relief during the hot summer months.
Its probiotic properties and cooling effect have also contributed to its popularity beyond Odisha.
