Odisha today celebrates World Pakhala Dibasa, a day dedicated to the state’s beloved traditional dish — Pakhala Bhata, a fermented rice delicacy cherished across every household, especially during the summer months.
Observed annually on March 20, World Pakhala Dibasa highlights the cultural significance and culinary heritage of Pakhala, which not only offers relief from the scorching heat but also holds a special place in Odia traditions. The dish, typically served with fried vegetables, fish, or badi chura (crushed dried lentil cakes), is known for its cooling properties and nutritional value.
Several organisations, educational institutions, and Odia communities across the globe joined in the celebration by organising food festivals and social media campaigns, sharing pictures and recipes of their favourite Pakhala platters. Temples, including the famous Jagannath Temple in Puri, also offered Pakhala as part of their rituals, reinforcing the deep cultural roots of the dish.
Introduced to the world stage by Odia food lovers, Pakhala Dibasa was conceptualised to preserve and promote this unique part of Odisha’s cuisine. Over time, the celebration has gained popularity among younger generations, reminding them of their rich heritage.
As Odisha basks in the glory of its humble yet iconic dish, World Pakhala Dibasa once again showcases the timeless charm of traditional food and its unifying power in bringing people together.
