Bhubaneswar, Mar 20: Odisha is celebrating Pakhala Dibasa, also known as World Pakhala Day, on March 20 to honour its iconic summer dish—Pakhala, a probiotic-rich fermented rice preparation deeply rooted in the state’s culture. The day is marked with enthusiasm across households, highlighting the significance of this simple yet nutritious meal.

Pakhala is a staple of traditional Odia cuisine, especially during the scorching summer months, as it helps keep the body cool and hydrated. Families across the state prepare and enjoy the dish as part of their daily meals, making Pakhala Dibasa a celebration of culinary heritage and seasonal wisdom.

The dish is typically served with a variety of side items that enhance its taste and appeal. Popular accompaniments include mashed potatoes (alu varta), fish fry, roasted brinjal, and crispy badi chura. Together, these elements transform Pakhala into a wholesome and satisfying meal enjoyed by people of all backgrounds.

Beyond its taste, the celebration also reflects a growing effort to preserve and promote Odisha’s traditional food culture in a rapidly modernising world.

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