Bhubaneswar, March 19 -- On a warm March afternoon, when the summer sun begins to settle heavily over Odisha, a simple meal quietly takes centre stage in homes across the state-Pakhala. But the story of Pakhala is never just about the bowl of fermented rice. It unfolds on the plate around it, in the colours, textures and aromas of the side dishes that turn this humble staple into a complete, satisfying feast.

From the smoky richness of roasted brinjal to the crunch of badi chura, from lightly fried greens to crispy fish, each accompaniment adds its own character to the meal. Together, they create a balance of flavours, cooling, spicy, tangy and earthy, that perfectly complement the refreshing nature of Pakhala. On Pakhala Dibasa, these s...