🎴PC : @click_blink_shot
• • • • • •
‘Pakhala’ is an Odia term for a food consisting of cooked rice washed or little fermented in water. The liquid part is known as ‘torani’. It is unknown when pakhala was first included in the daily diet of Eastern India, but it was included in the recipe of Lord Jagannath Temple of Puri.
Pakhala is widely eaten in the eastern part of the Indian subcontinent (including Nepal, Bangladesh and some part of Myanmar) among common people. Later the Five Star Hotels of Bhubaneswar included it in their menu and commercialized it to attract the guests, who love to taste Oriental cuisine.