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Odisha, also called the Land of Lord Jagannath or the Land of Temples, is known for its rich cultural and culinary heritage. This local food is known for its unique flavours, lower spice levels, traditional cooking techniques, and use of mustard oil and ghee for the oomph. Dishes like chungdi malai, dalma, aloo potala rasa, and pakhala bhaat have originated from the state.
Paying tribute to the foodscape of the Land of Temples, Chefs Abinas Nayak & Rachit Kirteeman collaborated to create the largest pakhala platter comprising more than 200 dishes. “A true celebration of Odisha’s rich food heritage!” read the caption on Instagram.
Image Credit: Instagram
Emphasising the local cuisine of Odisha, chefs added, “From the coastal flavours to the inland delicacies, every dish represents the beautiful diversity of Odisha’s culture and cuisine.”
Also Read: Lord Jagannath And His Love For Feasting
Chefs Abinas Nayak & Rachit Kirteeman Create Largest Pakhala Platter
Pakhala bhaat is a fermented rice dish enjoyed in Odisha, South India, and Bengal. It is known for its probiotic content, which makes it a must-have in the summer to keep the gut healthy. While working on the masterpiece, Chefs Abinas Nayak & Rachit Kirteeman not only cooked the dish but also made sure that the local produce shone.
Image Credit: Instagram
The huge pakhala platter showcased
- 12 types of foraged leafy vegetables
- 15 types of indigenous rice, each boasting a unique texture and aroma
- 20 types of sun-dried fish (Sukhua) showcasing unique preservation technique
All the dishes were served in rustic terracotta bowls, traditional pots in which pakhala is usually served and relished to beat the heat in the coastal state. The caption further read, “The platter isn’t just food; it’s a story told in every grain and spice.”
The chefs further explained, “What makes Pakhala truly special is its personal touch. Every individual has their own unique way of enjoying it, with a selection of side dishes that celebrate the vibrant summer produce of our land. From tangy chutneys to crisp fried vegetables, each combination reflects the creativity and diversity of our culinary traditions.”
It truly was a testament to creativity in the kitchen as both chefs practised resourcefulness. They went out of their ways to source the rare and indigenous ingredients, connected with Odia farmers, artisans, and foragers to make this dream project a reality. “It highlights the importance of sustainability and preserving our traditional culinary practices,” the caption read further. Appreciating the efforts, many chefs and foodies congratulated Chefs Abinas Nayak & Rachit Kirteeman on their recent feat.
