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Odisha: Bhubaneswar Denizens Celebrate 'Pakhala Dibasa'


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20 March 2019

Snigdha Chandan Das


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Bhubaneswar: March 20th Pakhala Dibasa is celebrated to indicate the onset of summer in Odisha. For the past few years, this day is being celebrated to popularize Odia food, and built a mass fan base for the Pakahla which is a signature dish of Odias.

On Wednesday, small and big restaurants in Bhubaneswar, oberserved Pakhala Dibasa amidst much craze. Pakhala is cooked rice washed or little fermented in water. The liquid part is known as tora?i.

It is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves. The staple Odia food was served at hotels, roadshide dhabas and eateris with accompanying side dishes such as Badi Chura, Saga, Bhaja, mashed potatoes and fried fish.

"Pakhala Dibasa has become very popular, thanks to social media. We had planned beforehand and dropped in at a popular joint in Ekamra Hat to enjoy our meal," Asis Mohapatra, a Pakhala connoseiur said.

Basanta, a eatery owner said that there was a long queue at his restaurant in the afternoon. "We offer a sumptuous meal and serve several varieties of Pakhala. Badi Chura and Patra-Poda Chingudi (prawns) are the customers' favourite here," he added.

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Ashish Mohaptra, Customer

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Basant, Shop Service Boy

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