BHUBANESWAR: For every Odia, Pakhala (fermented rice) is more than just a meal; it is an emotion and a symbol of their identity. On March 20, the state celebrated Pakhala Dibasa with great energy to promote this traditional dish on a global stage. 
Pakhala Dibasa: Odisha Celebrates Its Iconic Rice Dish in Style


A Grand Feast in Bhubaneswar

The main event took place at Panthanivas in Bhubaneswar. Organizers prepared a massive 850 kg of Pakhala to serve the crowds. The highlight of the feast was the incredible variety of side dishes. Chefs served 365 different traditional items, including:
  • Saga (leafy greens like Bahal and Hidimicha)
  • Badi Chura (crushed sun-dried lentil dumplings)
  • Sukhua (dried fish) and fresh fish fry
  • Local delicacies like Nimba Kadha (neem buds) and Ambula (dried mango)

Aiming for the World Record

Renowned Odia chef Abinash Nayak supervised the food preparation for over 3,000 guests. The event followed the theme "Field to Plate" (Bilaru Bela). The organisers aim to enter the Guinness Book of World Records by showcasing the cultural depth of Pakhala. 


To add more value, the Central Rice Research Institute (CRRI) displayed 40 rare and extinct varieties of rice and paddy. Visitors also explored stalls featuring traditional brass bowls (Kansa) and pottery-making wheels, showing how the dish was traditionally served and stored.

State-Wide Celebrations

The festivities reached every corner of the state, from city centers to rural villages.
Nabarangpur district administration organised a special "Pakhala Parba" at the Zilla Parishad conference hall. Chief Minister Mohan Charan Majhi virtually joined the celebrations at Panthanivas. In Nabarangpur, Member of Parliament Balabhadra Majhi and Collector Dr. Maheswar Swain enjoyed the traditional meal along with other officials.
Today, the simple village dish of Pakhala has officially moved into the modern urban lifestyle, carrying the scent of Odisha’s rich heritage with it.