Bhubaneswar: Showcasing the rich legacy and evolving future of Odia cuisine, the two-day Pakhala Paraba 2026 was inaugurated at Panthanivas on Thursday, bringing together culinary experts, scholars, and cultural enthusiasts under one platform.
The inaugural session was addressed by Deepankar Mahapatra, Director of the Department of Tourism, who underlined the importance of positioning traditional food as a key element of Odisha’s identity. The second day of the event will witness the presence of Chief Minister Mohan Charan Majhi and Deputy Chief Minister Pravati Parida.
The opening discussions focused on the relevance of traditional food systems in contemporary times. Eminent speakers including Ashok Kumar Mahapatra, Sitikantha Mishra, and Sandip Mukherjee highlighted the need to promote sustainable eating habits, preserve indigenous rice varieties, and integrate traditional cuisine into the modern hospitality sector.
The event featured two engaging panel discussions examining both heritage and market potential. The first session, “From Temple Kitchens to Home Hearths,” explored the cultural and spiritual roots of Odia cuisine, with insights from Sudhansu Sekhar Patnaik, Debasish Patnaik, Biswanath Samantaray, and B. P. Tripathy.
The second session, “From Local Tradition to Global Brand,” focused on strategies to promote Odia cuisine internationally. Experts including Tapan Kumar Panda, Priti Ranjan Sahoo, Ritu Patnaik, and Abinas Nayak discussed branding, innovation, and global outreach.
Special presentations by Sudarshan Sahoo, G. A. Kumar, Swosti Mishra, and Shabnam Afrin, along with keynote addresses by Manjit Singh Gill and Suniti Mund, added depth to the discussions on food, culture, and sustainability.
Cultural performances including Odissi, Sambalpuri, tribal, and Gotipua dances complemented the event, creating a vibrant blend of gastronomy and heritage.
In a significant highlight, the Tourism Department is attempting a Guinness World Record for the largest serving of fermented rice (pakhala), with nearly 800–850 kg being prepared. Organised in collaboration with the Robin Hood Army, the initiative emphasises both global outreach and sustainability through a strict zero-wastage approach.
Officials said the event aims to elevate Odisha’s traditional cuisine onto the global stage while reinforcing its cultural and nutritional significance.
