India's cooling summer dish that costs less than a dollar
For centuries, the people of Odisha have turned to pakhala – a fermented rice dish – to beat the heat. Now it's gaining global attention.
It was a scorching hot day in Bhubaneswar, the capital of Odisha in eastern India. As the temperature soared, my university friends and I rushed to the cafeteria for the meal we looked forward to most in summer: a bowl of pakhala (water rice). Light and tangy, the dish gave us immediate relief from the oppressive heat. Two decades later, as I sit in my apartment in the dry heat of Riyadh, it remains my go-to comfort food in summer, especially after a long day in the sun.
Pakhala is Odisha's unique summertime ritual. Also known as "poor man's gruel", the simple dish is made from leftover cooked rice soaked in water and fermented overnight in an earthen pot. It is usually mixed with yoghurt, tempered with mustard seeds, dried red chillies and curry leaves and served with a variety of sides such as mashed potatoes, sautéed green leafy vegetables and fried fish.
Odias (people of Odisha) have consumed pakhala since ancient times since it's affordable and easy to prepare, yet nutritionally rich. "The earliest documented use of pakhala dates back to the 12th Century, when the dish was offered to Lord Jagannath (a Hindu deity worshipped in Odisha) at the Jagannath Temple in Puri," says Ritu Pattanaik, food historian and the author of the cookbook 259 Inherited Recipes of Odisha. "Even today, pakhala is one of the best foods to have when temperatures rise."
Odisha has always been an agrarian society, and rice is a staple. "In the olden days, it was typical for women in the house to add water to leftover rice from lunch. There was no refrigerator at the time, so this prevented the rice from spoiling. In the morning, men ate this fermented rice and water before heading out to work in the fields. Pakhala gave them energy and helped them beat the afternoon heat."
Central to pakhala's benefits is the slightly sour, probiotic-rich fermented water known as torani, which hydrates and protects the body against heat stroke. Once water and rice have undergone fermentation, torani becomes a rich source of lactic acid bacteria, which protect the stomach and intestines from infection and aid digestion.
"However, the benefits of torani don't end there," adds Dr Balamurugan Ramadass, professor at the All India Institute of Medical Sciences in Bhubaneswar. "In addition to probiotics, torani is a rich source of short-chain fatty acids (SCFA) with antiviral and anti-inflammatory properties. It also contains vitamin K, which [helps] heals wounds faster."
He notes that torani delivers instant energy to an exhausted body, "which is why farmers consume one to two litres of it before going to work every day. An average person with a desk job can have two to three cups of torani daily and still benefit from this healing beverage."
So trusted are torani's health benefits that India's National Disaster Management Authority advises people to drink it during heatwaves. In a country where extended summer heatwaves are becoming the norm, drinks like torani are increasingly seen as functional superfoods that both cool and nourish the body.
"One of the simplest ways to increase your torani intake is to consume pakhala instead of plain rice or bread for lunch," says chef Abinas Nayak, winner of MasterChef India Season 6. He notes that pakhala is straightforward to prepare. "Take leftover cooked rice, pour water over it and leave it in an earthen pot to ferment overnight. Pakhala will be ready in the morning."
Because of the humble ingredients and simple cooking method, a bowl of pakhala costs less than a dollar to buy – and significantly less to prepare at home. "In some ways, pakhala is the great equaliser in our society. It's accessible to and loved by everyone, regardless of class, income or background," says Nayak.
Pakhala is deeply ingrained in Odisha's sociocultural fabric. It is common to eat a bowl before each new beginning, be it a new job, house or relationship. "At the end of every Odia wedding, the bride's mother feeds pakhala to her newlywed daughter and son-in-law to ensure that the marriage runs smoothly," says Pattanaik. Flask back to 2009 and my own wedding rituals: the fact that I had two pakhala kansas (bronze bowls) in my bridal trousseau suddenly makes sense. "Yes, your mother put those bowls to make sure your relationship with your husband was cool like pakhala," Pattanaik adds with a smile.
For many Odias, pakhala is a nostalgic trip back to childhood. "In summertime, my mother would always have a bowl of pakhala and some mashed potatoes waiting for me when I got home from school," Nayak reminisces. "That was the meal I always cherished and still do now. It is the taste of home and comfort for me."
Though once considered too basic or old-fashioned to feature on modern menus, pakhala is enjoying a revival. With the mercury rising year after year and Indians becoming more receptive to native foods, pakhala is becoming increasingly popular, especially during the hot spells of April and May. Every year, the pakhala craze begins in early March peaks on Pakhala Dibasa (Pakhala Day) on 20 March and continues until the last monsoon arrives in mid-June. This is when restaurants across Odisha begin serving elaborate pakhala platters with a variety of sides.
The trend is spreading across India and the world, with home cooks and food bloggers regularly sharing pakhala images and videos on social media, and cooking contests featuring inventive twists on the dish. Pakhala gatherings have become commonplace across the globe, including the US, UK and the Middle East, where Odias like me congregate to savour this nostalgic meal that's inextricably linked to our identity. Nayak has helped popularise the dish on social media and by preparing sumptuous pakhala platters at national events.
"By promoting Indigenous foods like pakhala, we are not only tapping into our rich culinary history but also rediscovering lost superfoods," he says. "People are now seeing value in how our forefathers ate and that makes me happy."
Restaurants are capitalising on this growing trend by offering elaborate pakhala platters with side dishes such as alu bharta (spiced mashed potatoes), baigana bharta (mashed aubergine), tomato poda (smoked tomato), sukhua (dried salted fish), saga bhaja (sauteed greens) and badi chura (crushed sundried lentil dumplings served with a dash of mustard oil and garlic).
More like this:• A local chef's favourite street food picks in Kolkata• Thunder tea rice: The 2,000-year-old healthy grain bowl• Everyday Healing Broth: A restorative soup made for cold season
"These sides, however, are more than just add-ons; they are carefully selected for nutritional balance and texture. That's what makes them special," explains chef Alka Jena, who chronicles the history and recipes of Odia dishes on her food blog Culinary Xpress. "The fish provides protein, saga bhaja adds fibre and badi chura adds crunch and umami."
"On a scorching hot day, there's nothing quite like relishing a bowl of pakhala with a variety of sides and washing it down with some sour torani," Jena adds. "It not only cools your tummy but also provides a glimpse into Odisha's rich culture and heritage."
--
For more Travel stories from the BBC, follow us on Facebook, X and Instagram.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
BBC News
10 hours ago
- BBC News
India's cooling summer dish that costs less than a dollar
For centuries, the people of Odisha have turned to pakhala – a fermented rice dish – to beat the heat. Now it's gaining global attention. It was a scorching hot day in Bhubaneswar, the capital of Odisha in eastern India. As the temperature soared, my university friends and I rushed to the cafeteria for the meal we looked forward to most in summer: a bowl of pakhala (water rice). Light and tangy, the dish gave us immediate relief from the oppressive heat. Two decades later, as I sit in my apartment in the dry heat of Riyadh, it remains my go-to comfort food in summer, especially after a long day in the sun. Pakhala is Odisha's unique summertime ritual. Also known as "poor man's gruel", the simple dish is made from leftover cooked rice soaked in water and fermented overnight in an earthen pot. It is usually mixed with yoghurt, tempered with mustard seeds, dried red chillies and curry leaves and served with a variety of sides such as mashed potatoes, sautéed green leafy vegetables and fried fish. Odias (people of Odisha) have consumed pakhala since ancient times since it's affordable and easy to prepare, yet nutritionally rich. "The earliest documented use of pakhala dates back to the 12th Century, when the dish was offered to Lord Jagannath (a Hindu deity worshipped in Odisha) at the Jagannath Temple in Puri," says Ritu Pattanaik, food historian and the author of the cookbook 259 Inherited Recipes of Odisha. "Even today, pakhala is one of the best foods to have when temperatures rise." Odisha has always been an agrarian society, and rice is a staple. "In the olden days, it was typical for women in the house to add water to leftover rice from lunch. There was no refrigerator at the time, so this prevented the rice from spoiling. In the morning, men ate this fermented rice and water before heading out to work in the fields. Pakhala gave them energy and helped them beat the afternoon heat." Central to pakhala's benefits is the slightly sour, probiotic-rich fermented water known as torani, which hydrates and protects the body against heat stroke. Once water and rice have undergone fermentation, torani becomes a rich source of lactic acid bacteria, which protect the stomach and intestines from infection and aid digestion. "However, the benefits of torani don't end there," adds Dr Balamurugan Ramadass, professor at the All India Institute of Medical Sciences in Bhubaneswar. "In addition to probiotics, torani is a rich source of short-chain fatty acids (SCFA) with antiviral and anti-inflammatory properties. It also contains vitamin K, which [helps] heals wounds faster." He notes that torani delivers instant energy to an exhausted body, "which is why farmers consume one to two litres of it before going to work every day. An average person with a desk job can have two to three cups of torani daily and still benefit from this healing beverage." So trusted are torani's health benefits that India's National Disaster Management Authority advises people to drink it during heatwaves. In a country where extended summer heatwaves are becoming the norm, drinks like torani are increasingly seen as functional superfoods that both cool and nourish the body. "One of the simplest ways to increase your torani intake is to consume pakhala instead of plain rice or bread for lunch," says chef Abinas Nayak, winner of MasterChef India Season 6. He notes that pakhala is straightforward to prepare. "Take leftover cooked rice, pour water over it and leave it in an earthen pot to ferment overnight. Pakhala will be ready in the morning." Because of the humble ingredients and simple cooking method, a bowl of pakhala costs less than a dollar to buy – and significantly less to prepare at home. "In some ways, pakhala is the great equaliser in our society. It's accessible to and loved by everyone, regardless of class, income or background," says Nayak. Pakhala is deeply ingrained in Odisha's sociocultural fabric. It is common to eat a bowl before each new beginning, be it a new job, house or relationship. "At the end of every Odia wedding, the bride's mother feeds pakhala to her newlywed daughter and son-in-law to ensure that the marriage runs smoothly," says Pattanaik. Flask back to 2009 and my own wedding rituals: the fact that I had two pakhala kansas (bronze bowls) in my bridal trousseau suddenly makes sense. "Yes, your mother put those bowls to make sure your relationship with your husband was cool like pakhala," Pattanaik adds with a smile. For many Odias, pakhala is a nostalgic trip back to childhood. "In summertime, my mother would always have a bowl of pakhala and some mashed potatoes waiting for me when I got home from school," Nayak reminisces. "That was the meal I always cherished and still do now. It is the taste of home and comfort for me." Though once considered too basic or old-fashioned to feature on modern menus, pakhala is enjoying a revival. With the mercury rising year after year and Indians becoming more receptive to native foods, pakhala is becoming increasingly popular, especially during the hot spells of April and May. Every year, the pakhala craze begins in early March peaks on Pakhala Dibasa (Pakhala Day) on 20 March and continues until the last monsoon arrives in mid-June. This is when restaurants across Odisha begin serving elaborate pakhala platters with a variety of sides. The trend is spreading across India and the world, with home cooks and food bloggers regularly sharing pakhala images and videos on social media, and cooking contests featuring inventive twists on the dish. Pakhala gatherings have become commonplace across the globe, including the US, UK and the Middle East, where Odias like me congregate to savour this nostalgic meal that's inextricably linked to our identity. Nayak has helped popularise the dish on social media and by preparing sumptuous pakhala platters at national events. "By promoting Indigenous foods like pakhala, we are not only tapping into our rich culinary history but also rediscovering lost superfoods," he says. "People are now seeing value in how our forefathers ate and that makes me happy." Restaurants are capitalising on this growing trend by offering elaborate pakhala platters with side dishes such as alu bharta (spiced mashed potatoes), baigana bharta (mashed aubergine), tomato poda (smoked tomato), sukhua (dried salted fish), saga bhaja (sauteed greens) and badi chura (crushed sundried lentil dumplings served with a dash of mustard oil and garlic). More like this:• A local chef's favourite street food picks in Kolkata• Thunder tea rice: The 2,000-year-old healthy grain bowl• Everyday Healing Broth: A restorative soup made for cold season "These sides, however, are more than just add-ons; they are carefully selected for nutritional balance and texture. That's what makes them special," explains chef Alka Jena, who chronicles the history and recipes of Odia dishes on her food blog Culinary Xpress. "The fish provides protein, saga bhaja adds fibre and badi chura adds crunch and umami." "On a scorching hot day, there's nothing quite like relishing a bowl of pakhala with a variety of sides and washing it down with some sour torani," Jena adds. "It not only cools your tummy but also provides a glimpse into Odisha's rich culture and heritage." -- For more Travel stories from the BBC, follow us on Facebook, X and Instagram.
Times
a day ago
- Times
Tiger tiger… India's most luxurious new safari lodge burns bright
It was one of those #tellmewithouttellingme moments that showed I was in tiger country. I was on my way to Bandhavgarh, a wildlife sanctuary and national park in the Madhya Pradesh region of central India, and the traffic on the two-lane bridge ahead was jammed. Motorbikes, cars and buses blocked the road. Oblivious to the furious honking of those wanting to pass, dozens of locals stood by the wayside recording the adjoining grassland on their mobile phones. Women in saris, many with their faces hidden by the drape, several carrying children, stood excitedly pointing at something. No one was paying heed to the lone forest guard, much less his attempt to restore order — 'don't get off your vehicles', 'keep moving', 'don't stop'. 'Fools,' said my driver, exasperated. 'There's this tigress that frequents the area and she charges at people when irritated.' As if on cue, we heard a low guttural growl that clearly meant: 'Leave me alone.' The rebellious (and reckless) crowd would have none of it. The cacophony only grew louder as the adult tigress, an impressive representative of her kind, stepped out of the tall grass into full view. At about four feet from paw to shoulder, and seven feet from head to tail, she was a muscular ambassador for India's tiger conservation success story, and of Bandhavgarh's role in it. There are approximately 5,574 wild tigers remaining in the world, according to the Global Tiger Forum, and more than 66 per cent of them (3,682) can be found in India. The reserve is home to 135, and density is high — 7.5 tigers per 100 sq km, according to a 2023 Indian government report. It has more individuals than the smaller and more popular Ranthambore reserve in neighbouring Rajasthan, which has 57 (though 9.6 animals per 100 sq km). Also to Bandhavgarh's advantage is its flat, deciduous scrubland, which ensures sightings are plentiful and often easy, such as the one I enjoyed even before arriving at my tiger-spotting safari destination: the new Oberoi Vindhyavilas hotel. Thankfully, the feline decided not to live up to her reputation, choosing instead to disappear behind a veil of sal (a type of hardwood) trees and tall bamboo. • India's best safaris As I drove up to the entrance of the Vindhyavilas, the thick foliage screening the property parted to reveal a squat structure with traditional terracotta-tiled sloping roofs, then large hand-carved wooden doors featuring motifs borrowed from the tattoo artwork of the local Gond community, a native tribe of forest dwellers. The Oberoi Group, which operates 22 hotels and resorts in India, has changed its stripes for this light and airy hotel, doing away with its usual gilt and brocade in favour of a rustic chic look. Inside, there is more tribal art: a relief wall showed a ceremonial procession of the Baiga (another of the region's tribes) and lamps of burnished metal hang from a vaulted ceiling. Dark woods, muted shades of textiles and lustrous leather reminded me of safari lodges in Kenya and Tanzania, and cubbyholed partitions held studio pottery, wooden deer heads and potted plants. The tiger, Bandhavgarh's emblem, is pictured via the paintings of a local artist, embossed on brass dinnerware and printed on lampshades. Sweeping views are of tall waving grasses, towering trees and a lake with lotuses and fountains beside the pool (there's a spa and gym too). • More great wildlife holiday ideas I headed straight to the restaurant for a late lunch of khichdi, a sumptuous dish of rice and lentils with yoghurt and pickled vegetables, then curled up for a nap in my luxurious glass-walled tent-like structure (actually a building with canvas over the top) — one of 19, each with its own private garden and sun deck. There are two villas too. I needed a rest ahead of my few days of game drives, which generally start at 5.30am and last for five hours, and run again in the afternoons — another four hours. That evening I ate at the Bush Kitchen, outside by the lake, where the gentle breeze, the rustle of trees, the chirping of crickets and the 'ribbits' of frogs soothed and refreshed me further. If you're a safari newbie, especially in India, entering a tiger reserve can feel like a feat of endurance. Rickety, mini 4×4 SUVs, manufactured by the Indian company Maruti Suzuki, line up at the entrances. The sun has just about risen and birds are out for breakfast. Forest guards in charge of protecting the reserve check tickets. And when the gates open drivers race each other on dirt tracks to get to where forest department trackers have spotted animals. The landscape is rugged, with bumpy tracks leading over hills and through thick jungle. As someone with a chronic back ailment, I found the Oberoi's souped-up Mahindra 4×4 SUVs a game changer, and much more comfortable. • Where to go in India Less comfortable is the summer heat, with temperatures reaching the mid-40s, but so be it: this is the best season for tiger spotting, a time when animals park themselves near watering holes. The alarm calls of birds, deer and monkeys are the best indicators a tiger or leopard is nearby, though the screech of a jungle fowl from behind tall grass turned out to signal a sloth bear digging for termites. On one afternoon drive, as we swept past a rancid pool, our guide did a sharp turn and braked to a halt. As the dust settled, what he was pointing to, about 500m away, came into focus. A tiger, half hidden under a tree. Suddenly the head lifted to examine us; the ears twitched. Then the tail rose like an antenna. It was an 18-month-old, only recently separated from his mother. He decided we were no threat and rolled over with his belly to the sky to snooze in the shade. He looked an adorable furball, but then I remembered seeing tigers bring down sambhar swamp deer with a swoop of their paws, and the occasion I witnessed a tigress clashing with her former mate, leaving his jaw hanging by a sinew. Bandhavgarh is part of a network of tiger reserves, including Panna (with 79 animals) in the north, Kanha (360) to the south and Satpura (149) to the west, so if you're coming to the area — which is six hours' drive south of Delhi, or just over four from the closer regional airport at Jabalpur — you could plan to tour a couple, as well as the nearby Unesco world heritage site of Khajuraho, with its 11th-century Hindu and Jain temples. On my second morning I joined Soulin Chakraborty, Vindhyavilas's lead naturalist, on a birding walk around the 21-acre property, home to up to 65 species, depending on the season. We saw green bee-eaters, jungle babblers, plum-headed parakeets, black-hooded orioles, an Indian grey hornbill and the rare Jerdon's leafbird, and about a dozen types of butterfly. • Discover our full guide to safari holidays The abundance is thanks to the carpets of fountain grass, sal, arjun, mango and mohua trees, endemic species planted here. In summer locals ferment the mohua's flowers and brew into a heady liquor that has the herbaceousness of gin and the sharpness of tequila, versions of which are fast becoming a favourite of India's top mixologists. Surprisingly, the Oberoi's own cocktails don't use this ingredient, though others play on local lore. For instance Kaa, the python from Jungle Book (which was inspired by the jungles of central India), is transformed into a tequila-based drink called the Rock Python, using a homemade elderflower syrup. Charger, a dark rum cocktail, pays homage to one of Bandhavagarh's most famous tigers, and the refreshing non-alcoholic, thyme-flavoured Brahmi is named after an ancient script carved into caves within the forest. This region of Madhya Pradesh is called Bagelkhand and has its own distinct language and cuisine. The hotel's executive chef Sachin Kumar spent time with a local royal family's cooks, and several of their recipes have been incorporated into the hotel's repertoire: a fiery red amaranth stir-fry with a lentil and yoghurt curry, and jungli maas, a traditional preparation of red meat slow cooked with ghee, red chillies, onions and garlic. There are other cuisines too: chicken schnitzel, braised pork belly and Neapolitan-style pizzas straight from the oven that had the kids on a neighbouring table stuffing their faces. The dish I savoured most was butternut squash with a cashew cream; roasted just enough to be cooked through without losing its juiciness. On my last afternoon safari drive, as we sat watching a tigress dozing in a pool, it occurred to me that it wasn't just the tiger sightings that had made my three days here memorable. It was the thoughtful touches that usually make or break a stay. Earplugs by the bedside. The mini menu in the airport transfer vehicle so you can order your lunch or dinner even before you've checked in. It's that kind of service that makes a stay like this Ramamurthy was a guest of Oberoi Vindhyavilas Wildlife Resort, which has all-inclusive doubles from £590 ( Fly to Delhi This eight-night private tour visits three of central India's national parks to spot the tiger and some of the country's other animals and birds including the sloth bear, wild boar, rhesus monkey, black kite and the almost-extinct swamp deer. After a night in Delhi, you'll spend two nights in Bandhavgarh National Park, three in a lodge in Kanha National Park, home to about 125 tigers and 100 leopards, and two in Pench National Park. Up to 11 game drives are included along the way, and you will be joined by a naturalist for extra insight. Details Eight nights' B&B from £3,645pp, including internal flights, transfers, excursions and most extra meals ( Fly to Delhi It's no easy feat to set eyes on one of the world's rarest big cats. This escorted group trip to Ladakh in India's far northwest includes four nights in the region's capital Leh, plus six nights staying in a remote mountain guesthouse in the Ulley Valley. This new guesthouse has comfortable rooms but basic facilities including shared bathrooms. The region is home to ten snow leopards and expert local guides will maximise your chances of spotting one. The tour concludes with two nights in Delhi, including a trip to Sultanpur National Park and Bird Sanctuary. Details Twelve nights' B&B from £4,795pp, including flights, transfers, excursions and most extra meals ( The endangered red panda lives mainly in the trees of the temperate Eastern Himalayan forests. This private tailored tour includes four full days searching for this hard-to-spot mammal, staying in a cosy homestay in the Singalila National Park and eating local dishes with the host family. Expert guides will lead daily excursions in the surrounding forests and mountains looking for red pandas while spotting other animals like the Himalayan black bear, clouded leopard and exotic bird life. A night in a Delhi hotel is included before and after the tour, and an optional extension to explore Darjeeling can be Seven nights' B&B from £2,200pp, including flights and transfers ( Fly to Delhi
The Independent
a day ago
- The Independent
What's the safest seat on a plane? What experts say after miracle of seat 11A on Air India crash
After the miraculous survival of a sole passenger on the Air India flight that crashed moments after takeoff killing everyone else onboard, a debate has ignited over whether his seat, 11A, is the safest on a plane. However, aviation experts say that determining the safest seat is not so simple, as aircraft configurations vary significantly and survival usually depends on a complex combination of factors. "Each accident is different, and it is impossible to predict survivability based on seat location," Mitchell Fox, a director at the Flight Safety Foundation, a US-based nonprofit, said. Ramesh Viswash Kumar, who was seated in 11A, recounted how his proximity to an emergency exit on the London-bound Boeing 787 Dreamliner that crashed on Thursday allowed him to walk to safety. Sitting next to an exit door may increase a person's chances of survival in a crash. However, experts say that the specific seat number, such as 11A, is not universally the safest, as aircraft can have numerous different layouts. 'In this particular instance, because the passenger was sitting adjacent to the emergency exit, this was obviously the safest seat on the day,' Ron Bartsch, chairman at Sydney-based AvLaw Aviation Consulting, said. "But it's not always 11A, it's just 11A on this configuration of the Boeing 787." A Popular Mechanics study of crashes since 1971, published in 2007, found that passengers seated towards the back of the plane had better survival odds. Some experts also suggest the wing section offers more stability. Sitting next to an exit door, like Mr Kumar, gives you an opportunity to be one of the first out of the plane, although some exits do not function after a crash. The opposite side of the plane was blocked by the wall of a building it crashed into, he said. In January 2024, a panel missing several bolts blew off the side of a Boeing 737 MAX mid-flight, creating a gaping hole and damaging the adjacent seat. Fortunately, no one was seated there at the time, and the incident resulted in no fatalities. Sitting by the aisle might offer you a speedier escape, but it increases the likelihood of being hit in the head by luggage falling out of the overhead bins, which is a much more common occurrence than major crashes. The importance of safety briefings Paying attention to the safety briefing at the start of your flight – often dismissed as routine – is likely the best way to improve your chances of survival, experts say. Disciplined compliance with cabin crew evacuation advice, including leaving bags behind, was a key factor in saving the lives of all 379 passengers and crew aboard a Japan Airlines flight in January 2024. The Airbus A350 aircraft had collided with a Coast Guard plane at Tokyo's Haneda Airport, killing five of the six crew members on the smaller aircraft. Safety briefings typically cover critical instructions such as how to fasten your seatbelt securely, adopt the correct brace position and plan your evacuation route. A common tip is to count the number of rows between your seat and the nearest exit - vital knowledge if the cabin fills with smoke and visibility is low. Despite disasters such as the Air India crash, plane designs have evolved to increase the likelihood of passengers walking away from a rare plane accident, Mr Fox said. These include floor path lighting, fire detection and extinguishers, less flammable cabin materials and improved access to emergency exits. "There have been remarkable advancements in airplane cabin design that have improved the survivability of accidents on or near the ground," Mr Fox said.
