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In love with Pakhala

Jul
2020
28
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Let's talk about "Panta Bhat" or simply "Panta". 

Whether it is Panta or Poita Bhat or Pazhamkanji or Pakhala, this fermented rice-based staple food, which is prepared by soaking leftover Rice in water overnight has immense popularity in different states from Eastern to Southern India.

 

Therefore, instead of wasting time by introducing this simple fermented Rice to Panta-loving common Bengalis or trying to describe its nutritious values and health benefits, I think it would be better to discuss our neighbor Odiya people's love and bonding to this Panta or Pakhala.

Odisha's traditional food Pakhala became such an integral part of common Odiya's life and their cultural identity that every year on 20th March all over Odisha, they celebrate 'Pakhala Dibasa' or Pakhala Day. Even there is a cult song composed by the eminent Oriya poet Kabichandra Kali Charan Patnaik, which is dedicated to Pakhala and its accompaniments.

 

Numerous variations of Pakhala are served in Odisha, including Basi Pakhala (Fermented Pakhala), Saja Pakhala (Fresh Pakhala), and Chupuda Pakhala (Squeezed Pakhala) among others. It is typically flavored with roasted Cumin seeds, Ginger, Green Chillies, Slices of Onions, Curry leaves and Salt. While some versions call for the addition of Curd ( Dahi Pakhala ) and Lemon juice.  

Like Bengalis,  Oriyas also consume Pakhala with numerous options of fried, roasted, and mashed vegetarian and non-vegetarian accompaniments. Like, fish fries, badi chura, saga(leafy greens) roasted vegetable, chutney, pickles, etc.


 

I had a long-standing wish to visit in any traditional Odisha restaurant, where most authentic Oriya cuisines are served. 

Almost 3-4 years ago my family and I got the opportunity to visit at 'Dalma Restaurant' in Puri. But that time, they were not serving Pakhala.   So last year, in the month of October 2019, when I went on a trip to Bhubneshwar, I didn't miss any chance to visit at 'Ballaree Hotel' in CRP Square, where Pakhala is served regularly.

However, there are a lot of other reputed fine dining hotels and chain restaurants in Bhubneshwar, like, 'Odisha Hotel', 'Dharma', 'Solo Ana Odia' and even 5-star hotel 'Mayfair Lagoon' which serve special dishes Pakhala in the menu during Summer season.

 

To be honest, Ballaree is a very decent restaurant yet it serves lip-smacking dishes! One can get here the real taste of traditional Oriya cuisines.  

The grilled items served here as accompaniments with Pakhala, especially four different types of grilled shrimps, chicken, mushrooms, and fish wrapped in leaves are their signature dishes. 

There were also some Veg fries and also one mashed fried fish item, tossed in lemon and spices (not in the picture), and finally, after the meal they serve a great refreshing spicy drink ( again not in picture) called 'Tonka Torani'.

 

Pakhala is a Summer food and except 'Ballaree' it is not available in any other restaurant other than the Summer season. That's also another reason, why I selected 'Ballaree'.

 

Apart from that, just a few steps away from Ballaree there is a kiosk in CRP Square which offers Hemps smoothies and also there is a branch of famous "Salepur Bikalanda Kar's" sweet shop which offers varieties of traditional Oriya sweets, like, Rasabali, Khirmohana, Chenapoda and lot of other sweets. 

 

The temple city has lot of things to offer for its visitors. Like, the iconic Lingaraj Temple, Nandan Kanan Zoological Park, Chandaka Forest, Pahala  Rasgulla  Mandi. Even, Puri and its divine Khaja shops are not too far away. 

So, if someone wants to explore Temple architecture,  Nature & Wildlife and rich heritage of Oriya cuisines, the Bhubneshwar/Puri circuit is ideal for them.


28 Jul 2020
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By Argho Mukherjee

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