‘Pakhala Utsav’ celebrates Odisha’s culinary heritage at SOA Hotel Management School

Bhubaneswar, April 10: A vibrant celebration of Odisha’s traditional cuisine began at the School of Hotel Management (SHM), Faculty of Hospitality and Tourism Management, Siksha ‘O’ Anusandhan (SOA) Deemed to be University on Wednesday. The five-day event, titled ‘Pakhala Utsav’, aims to showcase and popularize ‘Pakhala’, a staple fermented rice dish cherished across Odia households.

Saswati Das, Vice-President of SOA, inaugurated the festival, which has now become an annual tradition at the institute. “This initiative not only promotes our age-old culinary practices but also connects people with Odisha’s rich cultural legacy,” she remarked.

The festival will continue until April 13, and visitors will be treated to authentic Odia village-style ambience while enjoying a variety of ‘Pakhala’ preparations between 12 noon and 3 pm daily.

Guests can savour versions like Usuna Pakhala, Arua Pakhala, Dahi Pakhala, Lembu Pakhala, and Ada Pakhala, accompanied by traditional side dishes including Fish Patrapoda, Chingudi Chhecha, Kukuda Kasha, Machha Kalia, Saga Badi Bhaja, Tomato Chhecha, and Badi Chura.

Prof. Susanta Ranjan Chaini, Dean of SHM, emphasized the objective of the event: “This is our effort to bring Pakhala to a broader audience while celebrating Odisha’s culinary roots.”