Pakhal
From Wikipedia, the free encyclopedia
Pakhal is an Oriya word of an Indian food consisting of cooked rice soaked in water. It is popular in Orissa, Bengal, Assam, Jharkhand and Chhattisgarh. The Bengali name for this dish is Panta Bhat. Pakhal's consumption has been recommend to prevent heat stroke in hot weather. In its heyday Hotel Jagabandhu in Cuttack,Orissa was famous for its Pakhal and people from different parts of the state used to pay a visit to the hotel for its famous pakhal. A traditional Oriya dish, it is also prepared with rice, curd, cucumber, fried onions and mint leaves. It is best served with fried fish.
Contents |
[edit] History
It is unknown from which period "Pakhal" was included in the daily menu form of Eastern india .But it was included in the recipe of Lord Jagannath temple of Puri.It is decided that Jagannath Temple was built in Tenth Century AD.So, "Pakhal" must be used at that time. The wide use of Pakhal in Eastern part of Indian Subcontinent (including Nepal, Bangladesh and some part of Myanmar) has made its popularity among common people.Later the Five Star Hotels of Bhubaneswar included it in their menu and commercialised it to attract the guests , who love to taste Oriental cuisine.
[edit] Pakhal in different languages
In Bangladesh and West Bengal it is known as Panta Bhat or Pani Bhat, in Chhatisgarh it is Pakhal bhat or Bore Bhat, in Jharkhand it is called Pakhal, and in Assam it is Poita Bhaat. For a long time, it has been used by the poor people as their staple food.So, in some areas of Bengal, it is seen that though people are using this staple food, they felt shameful to show it in their cuisine.But recently,the Modern Tourism Concept of Five Stars Hotels of Orissa has developed this ethnic food as a heritage one.
[edit] Recipe
Cook rice and allow it to cool (do not freeze).
Fry some cummin seed and grind it to fine powdwer.
Add curd and fried cumin seed powder, coriander leaves and salt to taste.
Serve it with fish fry and spinach.
[edit] External links
| This article about the Cuisine of India is a stub. You can help Wikipedia by expanding it. |
