Nabarangpur, Mar, 21: Pakhala — cooling for the stomach and extremely tasty for the palate. For Odias, it is a cherished summer staple. Once a bowl of fermented rice (basi pakhala) goes into the stomach during the scorching heat, nothing else feels necessary.
With the arrival of intense summer heat, the demand for pakhala has risen significantly. Homes and hotels alike are serving various varieties of pakhala. When curd pakhala is tempered with mustard seeds, garlic, dry chilies, and curry leaves, it becomes exceptionally delicious, instantly making one’s mouth water.
When served with mashed potatoes (alu bharta), crushed badi (sun-dried lentil dumplings), leafy greens, and a little chutney, the meal feels complete.
Earlier, pakhala was often mocked as food for the poor. But now, it has become a favorite dish among both the rich and the poor. It is no longer confined to home kitchens; it has also become a major attraction in big hotels. During summer, pakhala not only keeps the stomach cool but is also considered healthy and beneficial for the body.
Pakhala has gained popularity not only in Odisha but also in different states across the country. It now holds a prominent place on the main menu of large hotels.
In various hotels in Nabarangpur town, pakhala is served along with five to six varieties of delicious side dishes. Tempered pakhala is served in traditional kansa (bell metal) bowls with curd, onions, green chilies, and coriander leaves. The bowl is often placed on a banana leaf for presentation.
The price of a pakhala bowl ranges from ₹120 to ₹150. According to a hotel owner, more than 250 people are enjoying pakhala daily. As the summer heat intensifies, the demand continues to rise accordingly.
No Responses