THEBUSINESSBYTES
BUREAU
BHUBANESWAR,
MARCH 19, 2026
Pakhala Paraba 2026 was inaugurated on
Thursday at Panthanivas in Bhubaneswar, ushering in a vibrant two-day
celebration dedicated to the state’s rich culinary heritage. The inaugural
session was addressed by Director, Department of Tourism, Deepankar Mahapatra,
setting the tone for a festival that blends tradition, sustainability, and
global ambition. The celebrations will continue tomorrow with the presence of
Chief Minister Mohan Charan Majhi and Deputy Chief Minister Pravati Parida
along with other dignitaries.
The opening day featured insightful
keynote addresses by Dr. Ashok Kumar Mahapatra, Prof. Dr. Sitikantha Mishra,
and Sandip Mukherjee, who emphasized the philosophy of sustainable eating, the
importance of preserving rice diversity, and the growing relevance of
traditional cuisine in today’s hospitality landscape. Their reflections
highlighted how Odisha’s food culture, rooted in simplicity and seasonality,
holds lessons for modern lifestyles.
A major highlight of the conference
was the two thematic panel discussions, collectively exploring both the
cultural roots and future potential of Odia cuisine. The first panel, titled
‘From Temple Kitchens to Home Hearths: The Cultural Roots of Odia Cuisine,’
brought together Dr. Sudhansu Sekhar Patnaik, Debasish Patnaik, Biswanath
Samantaray, and B. P. Tripathy, who reflected on the deep cultural, spiritual,
and historical linkages of Odia food traditions. The second panel, ‘From Local
Tradition to Global Brand: Marketing Strategies for Odia Cuisine,’ featured
Prof. Tapan Kumar Panda, Prof. Priti Ranjan Sahoo, Ritu Patnaik, and Chef
Abinas Nayak, who discussed branding, global positioning, and innovative
approaches to elevate Odia cuisine on international platforms.
The conference was further enriched by
special presentations from eminent personalities including Sudarshan Sahoo, Dr.
G.A. Kumar (Director, CRRI), Swosti Mishra, and Shabnam Afrin, along with
keynote addresses by Chef Manjit Singh Gill and Dr. Suniti Mund. Adding a
cultural flourish, performances of Odissi, Sambalpuri, Tribal, and Gotipua
dances created a captivating confluence of gastronomy and art.
As part of Pakhala Parba 2026, the Tourism Department is attempting to secure a Guinness World Record for the Largest Serving of Fermented Rice (Pakhala), taking Odisha’s culinary heritage to the global stage. With 800–850 kg of Pakhala being prepared, the initiative highlights its nutritional value and agricultural richness. Organised in collaboration with the Robin Hood Army, the event will also ensure a strict zero-wastage policy, blending celebration with sustainability.
