Rice Dishes
Pakhala
ପଖାଳ
Odisha, India
Cooked rice is soaked and lightly fermented in water, then served cool with salt, curd, and fried accompaniments in Odisha.
Original eatfuls sticker artwork
What it is
A closer look at Pakhala.
Cooked rice is soaked and lightly fermented in water, then served cool with salt, curd, and fried accompaniments in Odisha.
What to look for
Know it when you find it.
The rice is moist and faintly sour rather than creamy; seek it at Odia homes and summer eateries.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pakhala.
Odisha, India
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Iran
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Antigua and Barbuda
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Sylhet Division, Bangladesh
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Bahrain
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Rice cooked with herbs and mixed with small pieces of chicken, finished with a special butter prepared specifically for this dish — a festive Bahraini rice preparation.
Iran
Albaloo Polo
آلبالو پلو
A Persian sweet-sour rice dish with sour cherries, saffron and chicken or meatballs, layered and steamed, a festive polo.
Ambur, India
Ambur Biryani
அம்பூர் பிரியாணி
A Tamil Nadu biryani from Ambur, made with seeraga samba rice and a strong onion-tomato flavor. It is served with brinjal curry.
Central Anatolia, Turkey
Ankara tava
Ankara Tava is a Turkish lamb-and-rice bake associated with Ankara, cooked until the meat is tender and the grains absorb the sauce.
Angola
Arroz de Marisco
Wet rice cooked with prawns, squid, clams and white fish in a tomato and coriander broth.