World's Best Fermented Rice DIsh - Pakhala @ Odisha Hotel HSR Layout Bangalore
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- เผยแพร่เมื่อ 1 ก.ค. 2024
- #bangalore #lunch #eastindianfood #pakhala #pakhaladibasa #odisha #odishafood #muttonkasa #hsrlayout #odiya #torini
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Code Of Ethics: Self paid. This is neither an endorsement for the establishment mentioned in the video, nor a food review.
Odia cuisine is definitely one of the underrated cuisine which is overshadowed by the big brother Bengali cuisine.Enter the world of Odia cuisine and you will be surprised with culinary treats. We have tried one of the world's greatest fermented food Pakhala and few other Odia delicacies at Odisha Hotel, HSR layout. Cooked parboiled rice which is fermented overnight and consumed the next day, Pakhala goes by different names across India. Pakhala, Pazhaya Soru, Pazhankanji, Panta Bhat are all from the same fermented rice family.
During Summer, Odisha Hotel dishes out this Pakhala Thali, which has Pakhala as the main dish accompanied by few astonishing sides. Your taste buds will be tantalized by the flavours, aroma and spices, that make each on of the accompaniments that come in a Pakhala Thali. They have amazing set of sides for both veg and non-veg Pakhala thali. Loved the Badi Chura which is a fried fritter that has garlic and peanuts in it. Tomato chutney made with mustard paste and chopped oniions and chilli make the Pakhala experience wonderful. Same goes for the Chingudi Cheecha, a condiment made with crushed shrimps.
Another set of veggie side dishes like the Bhaja Saga (fried greens), Chuin Aloo Basra (drumstick potato curry) and Aloo Barta will take your Pakhala Thali experience to the next level. Along with the Pakhala, they give Torini which is a drink made with fermented rice water, butter milk, lemon juice etc., garnished with green chili, curry leaves and mint, was quite refreshing. Pakhala and Torini are the best probiotic options one can get.
Ordered few more non-veg sides like Mutton Kasha, Prawn Rai and Fish Fry. Each one was mind blowing, with the meat falling of the bone, the prawn being super fresh and the fish (Rohu) being buttery soft with a mustardy flavour.
Desserts were also decent and we tried the cold kheer and Malpua with Rabdi. Both were good and ticked the mark. Had a deep sense of satisfaction and a great dining experience at Odisha Hotel. Those who yet to explore the world of Odia Cuisine, Odisha Hotel is the best place to start with.
Address: 110, 27th Main Rd, Sector 2, HSR Layout, Bengaluru, Karnataka 560102
Map: maps.app.goo.gl/XghB9REdhsuQk...
Wow😊
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Thank you brother showing this Restaurant.❤
My pleasure 😊
'Pazhya Soru' is the name for this in tamil nadu. This has been the staple beeakfast for the farmers in tamil nadu for thousands of years !
Obviously here in this video, all other items shown except pakala are the marketing and promotional trick of the hotel. If any one eats the full platter , he should reserve a bed in the nearest hospital !
In all states where rice is a staple, this fermented rice is part of their cuisine for centuries. Similar to Tamizhagam, in Orissa also it was served in Puri Jagannath temple for 1000 years. I’ve mentioned about the Pazhaya soru, Kerala’s Pazhamkanji etc., in the video as they are called by different names but the same dish.
By the way, all those additional dishes are not part of the thali, we have paid separately to taste those Odiyan delicacies and were shared by 4 people. Only the sides in small bowls are part of the thali.
Odisha culture and Odia food are untouched and remained immune to external invaders due to its kings. When Bengal, Hyderabad or Karnataka remained under occupation of invaders, Odisha remained independent . Gajapati kings fought against Bengal sultans, Hyderabad empire, Jaunpur islamic rulers to save its borders and at one point, it extended from hoogly in Bengal to todays karnataka and some parts of Tamilnadu. Its food culture remained unadulterated because no outsiders could conquer and rule this state. You would rarely find Biriyani in odisha, but in southern states Biriyani is a staple . Being a coastal state, fish is heavily consumed. Odia people prefer Mutton over lamb . Use of spice, oil, ghee is less when you compare with states like Karnataka or Bengal etc. Vegetables and sweets are also consumed heavily . In short, odisha food is relatively less influenced than other states.
Thank you very much for those information. I love Odisha cuisine, there are so many dishes (hidden gems) which are known very little outside Odisha. By the way, ghee is less consumed in Karnataka also. Adding excess ghee in idly and dosa is a very recent trend introduced by some new age eateries.🙂
@@foodNfoodonly yeah. I also thought so. Use of generous ghee and butter in dosa in Bengaluru or Davangere seems a recent phenomena.
As a kannadiga what's your opinion on Odia food
Every Region in India has its own Food culture . Its the Diversity we have .
Pakhala > Its not only from Orissa its There in Coastal Karnataka since generation .
I am from Mangalore and I raised by eating Fermented Rice . Red / Brown/ Boiled rice cooked as Ganji In the evening and consumed next morning as Breakfast .
Same if Consumed fresh is called As Ganji .
Simplest , Economic, healthy lifestyle .
There are enough vedios in youtube regarding this .
Nice to hear from you please visit odisha once
I love Odia cuisine and the varieties it offers. As told in the video, Odia cuisine has so many hidden culinary gems that are not known outside of Odisha. Slowly it is getting popular in metros like Delhi, Mumbai and Bangalore. However, it should get its place in the Indian culinary scene like other Indian cuisines. Very soon, will plan a trip to Odisha.
Thanks Ravi. I've always had fresh Ganji, will try fermented Ganji in my next visit to Udupi.
@foodNfoodonly Fermented Ganji is not available anywhere . One has to prepare it at their own . Nowadays Todays generation Dont eat this .
If this added with Curds and Eaten with Pickle then Day is full Jigalala .