How to pronounce Pakhala

Pakhala is written ପଖାଳ where it comes from. In the International Phonetic Alphabet it is /pɔkʰaɭɔ/. In plain English letters that is PUH-kah-luh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Pakhala?

Pakhala is a rice dish of India. Where it comes from: Odisha. People usually eat it at lunch or dinner. Its main ingredients are rice. It tastes sour and fresh.

Where Pakhala comes from

Pakhala is one of 63 signature dishes of India on this map. See all dishes from Odisha.

• Chhena poda ଛେନାପୋଡ଼ · Dessert · Odisha

  Chhena poda, literally "burnt cheese" in Odia, is a cheese dessert from Odisha.

• Rasabali ରସାବଳି · Dessert · Odisha

  Rasabali is a sweet from Odisha made of deep-fried, flattened, reddish-brown patties of chhena, fresh farmer cheese, soaked in thickened and sweetened milk called rabri, lightly flavoured with crushed cardamom.

• Hyderabadi biryani हैदराबादी बिरयानी · Rice dish · Hyderabad

  Biryani reached India with Persian and Mughal cooks, and Hyderabad, ruled for two centuries by the Nizams, made its own version the city's signature.

• Masala dosa ಮಸಾಲೆ ದೋಸೆ · Main dish · Udupi, Karnataka

  A dosa is a thin, crisp pancake of fermented rice and black-gram batter, and dosas have been eaten in south India for centuries.

• Butter chicken मुर्ग़ मखनी · Main dish · Delhi

  Butter chicken, or murgh makhani, has a clear modern origin.

• Vada pav वडा पाव · Street food · Mumbai

  Vada pav is Mumbai's street food: a spiced potato fritter in chickpea batter, pressed into a soft bread roll called pav with garlic and green chutneys and a fried chilli.

Food of India

Dishes like Pakhala in other countries

Same type of dish and similar main ingredients as Pakhala:

• Panta bhat পান্তা ভাত · Rice dish · Rural Bengal, Bangladesh

  Panta bhat is cooked rice left to soak overnight in water, so that it ferments slightly and turns soft and sour.

• Khao chae ข้าวแช่ · Rice dish · Phetchaburi (Central Thailand), Thailand

  Khao chae means "rice soaked in water": polished cooked rice served in cool, flower-scented water and eaten with a set of elaborate side dishes, such as fried shrimp-paste balls, stuffed shallots and peppers, and sweet shredded salted beef or fish.

• Nasi kerabu · Rice dish · Kelantan and Terengganu, Malaysia

  Nasi kerabu is a Malay rice dish from the east coast states of Kelantan and Terengganu, also eaten in the provinces of southern Thailand, where it is called khao yam.

• Gimbap 김밥 · Rice dish · South Korea

  Gimbap, "seaweed rice", is rice seasoned with sesame oil and salt, rolled in sheets of dried laver with fillings such as spinach, pickled radish, carrot, egg, burdock, ham and fish cake, then cut into bite-size slices.