Renowned MasterChef Abinas Nayak created a record-breaking Pakhala spread featuring over 190 side dishes to celebrate Pakhala Dibasa on March 20, 2025. The elaborate feast, held at The Crown, IHCL SeleQtions, highlighted traditional Odia cuisine, showcasing more than 15 unique Pakhala variations prepared with local rice varieties and 12 types of foraged saag.
Among the standout dishes were Meetha Pakhala, Dahi Pakhala, and Saja Pakhala, along with their modern adaptations. The grand spread was accompanied by flavorful Odia delicacies like Chicken Besara Bhajja, Alu Bharta, Saga Bhaja, Chhatu Besara, Macha Bhaja, and Ambula Rai.
Abinas, the winner of MasterChef India Season 6, emphasized the health benefits of Pakhala, calling it a natural cooling agent and a probiotic powerhouse, perfect for gut health and hydration in hot climates. Odisha’s Minister of Odia Language, Literature, and Culture, Suryabanshi Suraj, praised the initiative for bringing global recognition to Odia cuisine.
The event was a collaborative effort with chef Rachit Keertiman, writer Roshan Bisoi, Bharat Masala, and The Crown, IHCL SeleQtions, aiming to promote Odia culinary heritage. This grand showcase not only honored Odia traditions but also spotlighted Pakhala as a cultural and gastronomic treasure.
Renowned MasterChef Abinas Nayak created a record-breaking Pakhala spread featuring over 190 side dishes to celebrate Pakhala Dibasa on March 20, 2025. The elaborate feast, held at The Crown, IHCL SeleQtions, highlighted traditional Odia cuisine, showcasing more than 15 unique Pakhala variations prepared with local rice varieties and 12 types of foraged saag.
Among the standout dishes were Meetha Pakhala, Dahi Pakhala, and Saja Pakhala, along with their modern adaptations. The grand spread was accompanied by flavorful Odia delicacies like Chicken Besara Bhajja, Alu Bharta, Saga Bhaja, Chhatu Besara, Macha Bhaja, and Ambula Rai.
Abinas, the winner of MasterChef India Season 6, emphasized the health benefits of Pakhala, calling it a natural cooling agent and a probiotic powerhouse, perfect for gut health and hydration in hot climates. Odisha’s Minister of Odia Language, Literature, and Culture, Suryabanshi Suraj, praised the initiative for bringing global recognition to Odia cuisine.
The event was a collaborative effort with chef Rachit Keertiman, writer Roshan Bisoi, Bharat Masala, and The Crown, IHCL SeleQtions, aiming to promote Odia culinary heritage. This grand showcase not only honored Odia traditions but also spotlighted Pakhala as a cultural and gastronomic treasure.
