Bhubaneswar: Chief Minister Mohan Majhi described Odisha’s iconic summer staple a powerful symbol of simplicity, sustainability, and Odia heritage during the state-level Pakhala Parba celebration at Panthanivas in Bhubaneswar on Friday.
“Pakhala is far more than mere food, it is an inseparable part of Odisha’s culture, tradition, and identity,” he noted.
The Chief Minister shared fond childhood memories of the dish, highlighting its deep emotional resonance. He further noted that it remains a cherished offering to Lord Jagannath at Shree Jagannath Temple in Puri, where it is served as ‘tanka torani’ and ‘Pakhala Bhog’.
While highlighting its “zero-waste” nature and probiotic benefits, Majhi stressed that World Pakhala Day, observed on March 20, has grown from a humble local tradition into a vibrant global celebration. “Odias across India and around the world now proudly mark the day, using Pakhala as a bridge to their roots. The love for Pakhala has spread worldwide, carrying our cultur
e to every corner of the globe,” he said, expressing pride in how the dish unites the Odia diaspora.
The Chief Minister also expressed gratitude to farmers for their contributions and urged the younger generation to value Odia traditions while embracing progress. He linked the event to the government’s vision of a “Viksit Odisha” (developed Odisha), balancing modernity with the preservation of ancient heritage.
Prior to the programme, Majhi toured an Odia food fair showcasing 326 varieties of traditional dishes. He later joined other dignitaries, including Assembly Speaker Surama Padhy, Deputy Speaker Bhabani Shankar Bhoi, Deputy Chief Ministers Kanak Vardhan Singh Deo and Pravati Parida, Forest, Environment and Climate Change Minister Ganesh Ram Singh Khuntia, Rajya Sabha member Manmohan Samal, Ekamra Bhubaneswar MLA Babu Singh, and Chief Secretary Anu Garg, in savouring Pakhala.
The Tourism Department made a Guinness World Record attempt for the largest serving of Pakhala at the event. An impressive 1,177 kg of the fermented dish was prepared using 850 kg of rice. Over 2,000 portions of this Pakhala were also distributed among underprivileged communities.
The event also featured virtual interactions with non-resident Odias from 15 countries, including Indonesia, Malaysia, Bahrain, and Singapore. Majhi honoured chefs promoting Odia cuisine at national and international levels.