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The Hindu
2 hours ago
- Politics
- The Hindu
Former Odisha CM Naveen Patnaik takes swipe at BJP government over delay in Rath Yatra rituals
: A day after the sibling deities' journey remained incomplete, former Chief Minister Naveen Patnaik took a sharp swipe at the Mohan Majhi government, citing mismanagement of Odisha's most sacred event. Recuperating in Mumbai after a procedure for cervical arthritis, Mr. Patnaik took to social media platform X to express concern over the series of lapses that marred the Rath Yatra festivities. 'We are not here to point fingers or blame the administration for Friday's (June 27, 2025) inordinate delay in pulling the Nandighosha (Lord Jagannath's chariot). But it is impossible not to voice our deep concern and anguish over how things unfolded during the most sacred event in our State,' said Mr. Patnaik in his statement. He further said, 'it is hard to forget how, last year, Lord Balabhadra's idol slipped during the Adapa Bije Pahandi—a moment that left countless devotees shaken.' 'And now this year, we witnessed Nandighosha ratha still standing at the Singhadwar till 7:45 p.m., only to move a few metres before the day ended. That understandably has left lakhs of devotees who came from all over the world to witness this unique event completely disenchanted and disillusioned. Hundreds of devotees also got injured due to poor crowd management,' said former Odisha CM. As per ritual, chariot pulling must be halted after sunset. On Friday (June 27, 2025), the Nandighosh chariot, which was the last to be towed, could not cover the intended distance due to the large crowd surrounding it.' 'May Mahaprabhu (lord) Jagannath forgive all those responsible for the terrible mess that has overshadowed this divine festival this year. I hope it leads to deep introspection by all in government,' he said. Mr. Patnaik also posted media reports which alleged that two ministers had provided entry passes for the inner cordon to a large number of supporters which was major reason behind the delay. In addition to the delay, hospitalisation of 700 devotees due to a stampede-like situation and heat exhaustion in Puri was said to be upshoot of mismanagement of event. The rituals of the sibling deities of the Shree Jagannath Temple in Puri evoke deep emotions among Odias across the State. Successive governments have taken utmost care to ensure the smooth and peaceful conduct of the annual Rath Yatra. Ahead of the festival, multiple rounds of preparatory meetings are held, including those focused on security arrangements. This year, over 200 platoons of police were deployed to maintain order. A high-powered committee, chaired by Deputy Chief Minister Pravati Parida, was constituted to oversee the event's smooth execution. However, despite these measures, the situation spiralled out of control. Allegations have emerged that excessive interference by the ruling Bharatiya Janata Party in the organisation of the religious festival may have contributed to the unrest.
BBC News
5 hours ago
- General
- 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.
Hans India
9 hours ago
- General
- Hans India
Jagannath, Balabhadra, Subhadra idols given a tour along city streets
Visakhapatnam: As wheels of chariots rolled along Visakhapatnam streets, people came together to witness the grand procession of Lords Jagannath and Balabhadra and Goddess Subhadra on July 27 (Friday). Chanting 'Haribol', 'Jai Jagannath' chariots were pulled all along the routes mapped for the purpose. Decked up in colourful chariots, the idols of Jagannath, Balabhadra and Subhadra were given a tour along the city routes. Celebrating the festival of chariots, ISKCON in Visakhapatnam organised a host of events. Like each year, this year too, three separate chariots for Jagannath, Baladev and Subhadra were taken out in a single procession along the streets. Built with mechanised collapsible canopies of 37-ft height, the rathams were decked up in an impressive manner marking the occasion. The procession commenced from Central Park at Beach Road at 4 pm and passed via Daba Gardens, Jagadamba Junction, and Ram Nagar before concluding at Gurajada Kalakshetram at Siripuram. The colorful Ratha canopies were sourced from Pipili, Odisha to give a similar festival flavour celebrated in Puri. As part of the festival, artistes from different troupes in Andhra Pradesh, Bengal and Odisha presented cultural programmes. The procession concluded at Gurajada Kalakshetram wherein devotees assembled to witness cultural show. As many as 1,008 varieties of special dishes were offered to the deities on the stage followed by 'maha sandhya arati' with 108 'pradeepam programme'. The 18th annual Jagannath Rath Yatra was conducted with great spiritual grandeur under the leadership of Sambadas Prabhu, president of ISKCON, Visakhapatnam. The grand procession began as Mataji Nitaisevini inaugurated the yatra in a ceremonious manner. Visakhapatnam west constituency MLA PGVR Naidu (Ganababu) inaugurated the yatra. Utkal Sanskrutika Samaj After completing the cleansing rituals, Utkal Sanskrutika Samaj, a premier socio-cultural organisation for Odias in the city, celebrated Rath Yatra with fervour. As part of it, deities of Lord Jagannath, Lord Balabhadra and Goddess Subhadra were taken out in a colourfully decorated chariot from the temple at Daspalla Hills to Gundicha temple at Lawson's Bay Colony. Following 'Pahandi Bije' ritual, the deities were taken to the chariot from the sanctum sanctorum of the temple to their respective chariots. Then after sweeping the platform as part of the 'Chhera Pahanra' by the president of the samaj J K Nayak, the yatra commenced. Passing through VUDA Children Park, AU gate, The Park Hotel, the wheels of the chariot came to halt at the Gundicha temple at Lawson's Bay Colony where the deities will be in sojourn till July 5. Artistes presented cultural programmes all along the procession. Sankeertan was presented by the troupe deputed by the Odisha culture department. General secretary of the Samaj Binal Kumar Mahanta mentioned that a large number of people took part in the procession. Meanwhile, The Hare Krishna Movement took out a grand procession of the deities in a well-decorated floral chariot. From IIAM College, the procession passed via Isukathota Junction, Venkojipalem Junction, Appu Ghar before heading back to the IIAM College. Adding cultural flavor to the occasion, students of Kuchipudi Kala Kshetra performed dance on the occasion. People engaged in various devotional activities such as kirtans, bhajans and listened to spiritual discourses presented by the speakers.
Hans India
2 days ago
- Entertainment
- Hans India
Utkal Sanskrurika Samaj is set to celebrate Rath Yatra
Visakhapatnam: Coinciding with the Rath Yatra at Sri Jagannath Puri temple, Utkal Sanskrurika Samaj, a premier socio-cultural organisation for Odias in the city, is celebrating Rath Yatra on June 27th (Friday). As part of the celebrations, the deities of Lord Jagannath, Lord Balabhadra and Devi Subhadra will be taken out for a procession in a decorated chariot from the temple located at Daspalla Hills near All India Radio to Sri Gundicha temple at Lawson's Bay Colony. The deities were rejuvenated a day before the Rath Yatra through the annual ritual known as 'Naba Jauban Besha.' The deities will be taken to the chariot from the sanctum sanctorum of the temple in a ritual 'Pahandi Bije.' Then after sweeping the platform by the designated Gajapati, president of the samaj JK Nayak, the chariot will be pulled forward. The Rath Yatra will pass through VUDA Children Park, AU Gate, Park Hotel and VUDA Park before reaching the Gundicha temple at Lawsons Bay Colony where the deities will be in sojourn till July 5th wherein the return yatra, also known as 'Bahuda Yatra,' is scheduled. A number of devotional activities are lined up on the occasion. Contributing to the festival celebrations, Marwadi Yuva Manch is providing drinking water to the devotees enroute the yatra. Artistes will present cultural programmes during the procession. Sankeertan will be presented by the troupe deputed by the Odisha culture department, government of Odisha. Among others, general secretary of the samaj Binal Kumar Mahanta appealed to people to participate in the Rath Yatra and make it a grand success.
Indian Express
2 days ago
- Entertainment
- Indian Express
How Delhi celebrated Odisha's most-famous dance festival, Barabati Nrutyotsaba
Written by Swayamshree Satyam Sethi The Stein Auditorium at India Habitat Centre, New Delhi, resounded with the echo of ghungroos and soulful music as Geeta Mahalik and her troupe presented 'Dashavatar' – the 10 incarnation of Vishnu through an Odissi performance. This was at the 25th edition of Barabati Nrutyotsaba held on June 18. This is the second time that the dance festival was celebrated in Delhi, bringing the ethnicity of Odisha to the Capital. Organised by Cuttack based cultural organization, the silver jubilee celebration featured Odissi and Mohiniyattam. The performers included Guru Jayaprabha Menon and group (Mohiniyattam); Guru Sasmita Panda and Rupa Pal (Odissi duet) and Odissi Nrutya Mandal. Founded 25 years ago in Cuttack, Barabati Nrutyotsaba is one of Odisha's most prestigious classical dance festivals. Envisioned not just as a performance platform but also a cultural movement, it promotes the classical traditions of Odisha, especially the Odissi dance form. 'This platform is very close to my heart as it gives us, especially dancers from Odisha, an opportunity to connect with audiences beyond our region,' says Mahalik. The festival gets its name from the 10th Century Barabati Fort in Cuttack, served as a strategic millitary structure for various dynasties. 'As Odias, we know the emotional and cultural importance and significance of Barabati,' says Mahalik, 'It is a landmark of Odisha's identity and glory and hence the festival got its name.' 'There was a time when Odissi wasn't well known outside the state, but today it is recognised even abroad. When I performed at the Festival of India in Russia in 2019, there were people standing outside the auditorium because it was a full house. After every performance, our troupe got standing ovations. It was a proud moment for every Odia as well as Indian,' says Mahalik. As the mardala's final beat echoed for the last performance of the evening, the audience rose in applause. It was clear that Barabati Nrutyotsaba had not only celebrated its past but had also leaped into the future. 'Such events are crucial in cities like Delhi, because it highlights regional art forms. They give dancers a platform and the audience have a chance to know about India's diverse traditions,' says Mahalik. Swayamshree Satyam Sethi is an intern at The Indian Express
