You are not Odia enough if you don’t start hunting for Pakhala – no matter which part of the country you reside in during summers! It’s the perfect recipe to #BeatTheHeat with Fresh rice which is usually fermented in water for eight to twelve hours. The water is known as ‘torani’ and is extremely sour. A dash of lemon or curd, chopped green chilies, a hint of ginger, roasted cumin-seed-powder and a pinch of salt weave the magic and create that intoxicating sour extravaganza in the bowl, the smell of which is impossible to resist.
As the name goes, they are known for their speciality in Odia cuisine. The Madhusdhan Nagar and Patia outlets are good options to try out the local favorite this season.
For vegetarians, Atmaram located in Chandrasekharpur is the best option to savour this full course meal.
If you are looking for a ‘light on pocket’ pakhala meal – this is your go to place. With a menu that changes 7 days a week – it’s impossible to experience monotony here.
Shohala Ana Odia:
Mutton + pakhala = bliss! If Pakhala is your favourite, this is the place to be.
Shakespeare said ‘what’s in a name’ – in their case it’s the food!
Located in Kharvel Nagar – try out their deadly recipe on fishes and badi.
Located in Bapuji Nagar, and mostly known for their ‘mutton’ – the Pakhala here isn’t a let down either! A must add in your ‘TO DO’ list.
In case you are a non-odia residing in Bhubaneswar and haven’t tried it yet! This tweet of the renowned author will give you an idea how famous this dish is.
— Devdutt Pattanaik (@devduttmyth) March 20, 2016
PS: As mentioned earlier also – pakhala is heavy and induces the much required other odia necessity – sleep! In case you have a board meeting, give this a miss.
*The photos are from ScooterWaala’s personal Pakhala party.