Bhubaneswar: As Odisha celebrated Pakhala Divas on March 20, Odias living abroad savoured the culturally significant dish on different days. While having ‘pakhala' is customary during summer in Odisha ...

In most Odia households, pakhala makes for a simple, rustic meal. Especially baasi pakhala, the fermented version of this recipe. Flavourful, it's made by fermenting rice in water and is typically ...

Bhagyashree is apparently travelling and enjoying good food. She shared a picture of a drool-worthy Oriya spread. She ended the meal with a dessert that is also impressive. Bhagyashree's foodie ...

Abhada is served as the Mahaprasad at the The Puri Jagannath Temple, which is one of the four pilgrimage sites of the Char Dham Pilgrimage. Indian cuisine’s irresistible mix of spices and herbs exudes ...

For centuries, across Indian homes, a humble dish of fermented rice gruel has been lovingly prepared, known by many names such as panta Bhata, geel Bhata, pazhaya sadam, or pakhala bhata. This simple ...

Puri: Pakhala, the humble dish, deeply rooted in Odia culture, has been part of the Jagannath Temple rituals since the 12th century, as evidenced by inscriptions at the shrine's Patala Mandir. "The ...

BHUBANESWAR: Rains notwithstanding, people across the state celebrated World Pakhala Divas with much enthusiasm on Wednesday. The day was marked by ‘pakhala’ feasts and festivals. In twin city, people ...

Lunch across the state in all kinds of households irrespective of their social status featured a bowl of fresh pakhala, the staple Odia food during the summer Mass pakhala lunch on the Saheed Nagar ...

For an Odia food rookie, Bengal is a constant reminder on the surface of the tongue. Go deeper into the flavours of Odisha and its subtleties and nuances emerge in a manner that is uniquely Odia. For ...