New Delhi, March 26 -- During the scorching summer months, Pakhaala is the dish of preference, thanks to its hydration and the cooling comfort. This traditional preparation of fermented rice, soaked in water, is rich in probiotics. Often served in Kansaa (bell-metal) bowls, Pakhaala is a staple that is typically paired with sides like Saaga Bhajaa (sauteed greens), Paaga (mashed spiced vegetables), and crispy Badi Churaa and fish or Sukhuaa (dried fish). The emphasis is on nourishment with an effort to beat the heat. What elevates Pakhaala is its garnish, curd, green chillies, crunchy shallots, and crushed mango ginger. Together, they create a medley of tang, spice, and aroma. Pakhaala is Odisha's time-tested remedy for summer fatigue and...