Pakhala — Fermented Water Rice (ପଖାଳ)

Odisha (and parts of Jharkhand, Chhattisgarh, coastal West Bengal); ancient in origin, documented in texts from the Jagannath temple tradition

Pakhala (ପଖାଳ) is the Odia culinary institution: cooked rice left to ferment in water overnight (or for several hours), producing a slightly soured, probiotic-rich dish that is the staple food of Odisha and parts of coastal Bengal and Jharkhand during summer. The fermentation produces lactic acid that gives the dish its characteristic mild sourness and simultaneously improves digestibility and gut flora. Pakhala is eaten cold or at room temperature (refrigerated pakhala is saja pakhala, ସଜ ପଖାଳ; fermented is basi pakhala, ବାସି ପଖାଳ) with fried fish, dry vegetable preparations, or raw onion and mustard oil — accompaniments chosen for their ability to cut the blandness of the water rice.

Eaten as the primary meal, particularly in summer when its cooling, digestive properties are most valued. The slightly sour water is drunk alongside the rice. Best enjoyed with a simple complement of fried fish, roasted papad, and raw onion.