Pakhala

Pakhala its the exquisite odia cuisine that invigorates the whole body and mind It is popular in Odisha, Bengal, Assam, Jharkhand and Chhattisgarh.

Pakhala is an Odia term for an Indian food consisting of cooked rice fermented in water.The liquid part or the juice is known as turani. The Bengali name for this dish is Panta Bhat. Eating pakhal has been recommended to prevent heat stroke in hot weather. In its heyday, the Hotel Jagabandhu in Cuttack, Odisha was famous for its Pakhal, attracting customers from around the state. A traditional Odi

a dish, it is also prepared with rice, curd, cucumber, fried onions and mint leaves. It is popularly served with roasted vegetables as potato, brinjal, Badi & saga bhaja or fried fish.

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Bhubaneswar

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