The two-day celebration of Pakhala Paraba 2026 began today at Panthanivas, Bhubaneswar, with a vibrant inaugural session led by Tourism Department Director Shri Deepankar Mahapatra.
The event pays tribute to Odisha’s culinary traditions, particularly the iconic dish Pakhala, while blending gastronomy with cultural performances.
Keynote speakers, including Padmashree Dr Ashok Kumar Mahapatra, Prof. Dr Sitikantha Mishra, and Mr Sandip Mukherjee, emphasised sustainable eating, rice diversity, and the relevance of traditional cuisine in modern hospitality. Two thematic panel discussions enriched the discourse: From Temple Kitchens to Home Hearths explored the cultural roots of Odia cuisine, while From Local Tradition to Global Brand focused on marketing strategies to position Odia food internationally.
The panels featured experts such as Dr Sudhansu Sekhar Patnaik, Prof. Tapan Kumar Panda, Chef Abinas Nayak, and others, who highlighted both cultural depth and global potential. Eminent personalities, including Mr Sudarshan Sahoo, Dr G.A. Kumar, Ms Swosti Mishra, and Chef Manjit Singh Gill, also contributed special presentations.
Cultural performances of Odissi, Sambalpuri, Tribal, and Gotipua dances added vibrancy to the event, creating a holistic celebration of Odisha’s heritage.
A major highlight is the Tourism Department’s attempt to secure a Guinness World Record for the Largest Serving of Fermented Rice (Pakhala), with 800–850 kg being prepared. Organised in collaboration with the Robin Hood Army, the initiative emphasises sustainability with a strict zero-wastage policy.
Tomorrow’s session will feature Chief Minister Mohan Charan Majhi and Deputy Chief Minister Pravati Parida, marking the culmination of this unique festival.
