Pakhala Bhata 20th March

Pakhaḷa (Odia): is an Odia term for an Indian food consisting of cooked rice washed or little fermented in water. The liquid part is known as Toraṇi. It is popular in Orissa, Bengal, Assam, Jharkhand and Chhattisgarh. The Bengali name for this dish is Panta Bhat. Eating pakhal has been recommended to prevent heat stroke in hot weather. A traditional Oriya dish, it is also prepared with rice, curd, cucumber, Cumin seeds, fried onions and mint leaves. It is popularly served with roasted vegetables as potato, brinjal,Badi & saga bhaja. 

It is unknown when "Pakhaḷa" was first included in the daily diet of Eastern India, but it was included in the recipe of Lord Jagannath Temple of Puri. The Jagannath Temple was built in the tenth Century AD, so "Pakhal" was in existence at that time.Pakhala is widely eaten in the eastern part of the Indian subcontinent (including Nepal, Bangladesh and some part of Myanmar) among common people. Later the Five Star Hotels of Bhubaneswar included it in their menu and commercialized it to attract the guests, who love to taste Oriental cuisine

Pakhaḷa is widely westen in the eastern part of the Indian subcontinent (including Nepal,kuchinda, Bangladesh and some part of Myanmar) among common people. Later the Five Star Hotels of Bhubaneswar included it in their menu and commercialized it to attract the guests, who love to taste Oriental cuisine.

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