March 20 is celebrated as World Pakhala Day, a tribute to Odisha’s iconic traditional dish—Pakhala. More than just food, Pakhala represents the taste, identity, and emotion of every Odia household. From temples to homes and luxury hotels, the aroma of this humble fermented rice dish filled the air across the state.

A Dish That Defines Odia Identity

For Odias, a simple plate of Pakhala served with badi chura, saga bhaja, and green chilli is enough to surpass even the grandest feasts. This traditional dish is not only a daily staple but also an emotional connection that binds generations.

Sacred Offering to Lord Jagannath

Pakhala holds a special place in the rituals of Lord Jagannath. At the Jagannath Temple, Pakhala is offered as part of daily rituals multiple times, including Madhyahna Dhupa, Sandhya Dhupa, and Badasinghara Bhoga.

Prepared uniquely as Ghia Pakhala, it is made by mixing cooked rice with curd, cumin, ginger, salt, sugar, and ghee. The dish is also offered to Goddess Mahalakshmi, especially during the Manabasa Gurubar rituals in the month of Margashira.

From Movement to Global Celebration

The movement to popularize Pakhala Day began in 2009 by food enthusiast Amaresh Das along with his friends. The celebration gained momentum in 2011 when social media campaigns, especially “Pakhala selfies,” went viral.

Renowned sand artist Sudarsan Pattnaik further amplified the movement through his artwork, helping the celebration gain global recognition.

Grand Celebrations Across Bhubaneswar

This year, the capital city Bhubaneswar witnessed vibrant celebrations. Hotels and restaurants curated elaborate Pakhala platters featuring both vegetarian and non-vegetarian delicacies.

At Swosti Premium, special thalis included 12–15 varieties of dishes. Vegetarian options featured saga, badi chura, aloo bhaja, aloo bharta, and baigana পোড়া, while non-vegetarian platters included fried fish, chicken kassa, mutton roast, and prawn preparations.

The veg thali was priced at ₹799, while the non-veg version cost ₹999.

Food of the Masses, Strength of Workers

While premium hotels showcased luxurious versions, for the working class, Pakhala remains an everyday meal. For laborers, a simple serving of Pakhala with salt, onion, and roasted potato provides the energy to endure harsh summer conditions.

It is not just food—it is survival, strength, and comfort.

Health Benefits Backed by Tradition

Doctors highlight that fermented or stale Pakhala offers multiple health benefits. Rich in probiotics, it aids digestion and helps prevent issues like constipation, acidity, and stomach disorders, making it a perfect summer diet.

From Temple ‘Tanka Torani’ to Luxury Platters

From the sacred Tanka Torani of temples to the humble pani pakhala of workers and the lavish spreads in five-star hotels, Pakhala unites Odisha across class and culture.

Record-Breaking Celebration Planned

Adding to the excitement, Odisha Tourism Development Corporation (OTDC) is set to prepare and serve nearly 800 kg of Pakhala in a single vessel, accompanied by an astonishing 365 varieties of dishes—aiming for a world record.

A Celebration of Pride

On this special day, every Odia proudly echoes:
“I am Odia, and my food is the best.”

World Pakhala Day is not just a celebration of a dish—it is a celebration of Odisha’s heritage, simplicity, and unity.

The post World Pakhala Day 2026: Odisha Celebrates Its Culinary Pride with Grandeur appeared first on Odisha Connect.

The Soul of Odisha: Where Simplicity Meets Flavor

Odisha’s culture is a seamless blend of sea breeze and mountain calm — and so is its cuisine. It is a cuisine of simplicity, authenticity, and boundless love. As the Odia saying goes, “A peaceful stomach brings a peaceful heart.” From the cool comfort of dahi pakhala with baigana chutney in summer to steaming ghia bhata with crispy alu bhaja in winter, every dish carries the essence of Odia warmth and tradition.

The divine aroma of tanka torani, the wholesome richness of dalma, the sweet perfection of chenapoda, rasabali, and the eternal love for rasagola — all form part of Odisha’s culinary identity. Where 56 types of Mahaprasad are prepared daily for Lord Jagannath, food is not just nourishment, but devotion.

Girija Oak’s Heartfelt Tribute to Odia Food

Bollywood actress Girija Oak, who recently played Manoj Bajpayee’s wife in the film Inspector Jhandhe, has captured national attention not only for her acting but also for her affectionate praise of Odia cuisine.

In a post-release interview with Lallantop, when host Saurabh Dwivedi asked her about regional foods, Girija responded warmly:

“We always talk about Kashmiri, Bengali, South Indian, or Punjabi food, but Odisha’s cuisine never gets the limelight. According to me, Odia food is the best.”

She further shared her personal connection:

“My friend Rakesh Behera lives in Odisha. Whenever I visit, I eat food cooked by his mother. Her cooking is so good that I skip breakfast just to enjoy her Odia dishes!”

“Odias Are as Wonderful as Their Food”

During the same conversation, interviewer Saurabh Dwivedi added with admiration,

“It’s not just the food — Odia people are incredibly kind and hospitable. Whenever I visit Bhubaneswar, local journalist friends treat me with such warmth and take me to taste delicious dishes. No one can beat Odisha in hospitality.”

He also asked Girija if she had tasted chenapoda, to which she smiled and replied,

“Of course! How can anyone forget chenapoda? I absolutely love the burnt crust — it’s irresistible.”

Viral Moment of Pride for Odias

This interview has gone viral on social media, winning the hearts of Odias across the globe. Many have expressed gratitude to Girija Oak for bringing national recognition to Odisha’s food and hospitality.

Her remarks echo a growing sense of pride among Odias — that their culinary heritage and generosity deserve to be celebrated far beyond their borders. Odisha’s kitchen is not just a place of cooking; it is a space where love, culture, and spirituality meet.

As one online comment beautifully summed it up:

“Odisha’s food is not just about taste — it’s about emotion. Girija Oak has voiced what every Odia feels.”

A New Era for Odia Identity

Girija Oak’s heartfelt appreciation has given Odia cuisine and hospitality a place on the national stage. It symbolizes a new era of cultural pride, where Odisha’s flavors, traditions, and warmth are reaching the wider world.

Odia food, much like its people, is generous, soulful, and full of heart. And now, thanks to voices like Girija Oak’s, the rest of India is finally beginning to taste that love.

The post Bollywood Actress Girija Oak Praises Odia Cuisine and Hospitality: “Odisha’s Food is the Best!” appeared first on Odisha Connect.