image credits: @abimilano on instagram
MasterChef Abinas Nayak from Odisha made the world’s largest Pakhala platter on March 20, 2025. Celebrated on Pakhala Dibasa, this extraordinary spread featured over 200 dishes, surpassing initial estimates. Supported by The Crown, IHCL SeleQtions, and Bharat Masala, Chef Nayak’s record-breaking creation, crafted with Chef Rachit Keertiman and writer Roshan Bisoi, earned praise from dignitaries and food lovers.
How is the Largest Pakhala Platter Made in Odisha?
This culinary masterpiece highlighted Odisha’s diversity through 15 varieties of indigenous rice, each lending its unique aroma and texture to Pakhala. From Kola Champa and Pipidi Basa to black rice from Koraput and Malkangiri, the platter featured classics like Basi Pakhala, Dahi Pakhala, and Chunka Pakhala. Accompanying these were over 185 condiments, including 12 types of foraged leafy vegetables (Saaga) and 20 varieties of sun-dried fish (Sukhua), such as Chuda Sukhua and Kokali Sukhua. Served in rustic terracotta bowls, the spread also had coastal seafood like prawns and pomfret, alongside inland delicacies like tangy chutneys and crisp fried vegetables. “This platter isn’t just food; it’s a story told in every grain and spice,” Nayak shared.
The execution was a feat of dedication. Nayak’s team of five worked tirelessly for 36 hours, sourcing rare ingredients from local farmers, foragers, and artisans across Odisha. Shri Suryabanshi Suraj, Hon’ble Minister of Odia Language, Literature & Culture, lauded the effort, stating, “Pakhala is a matter of pride for all Odias across the globe, and this initiative brings attention to our overlooked cuisine.”
From MasterChef to Odisha’s Culinary Ambassador
Chef Abinas Nayak’s journey to this milestone began with his victory in MasterChef India Season 6, where he showcased Odia cuisine’s depth. Drawing from childhood memories of Pakhala with sautéed sambar onions or ghugni, Nayak’s winning dishes blended tradition earned national acclaim. The Pakhala platter builds on this legacy, spotlighting indigenous ingredients and personal touches that define Odia food. “Every individual has their own way of enjoying Pakhala,” Nayak said.
His ambition went beyond breaking records. “Many assume Odia food is limited to a few dishes,” he said. “This platter, with over 200 varieties, changes that perception.” By highlighting rare rice varieties and lesser-known condiments, Nayak has invited chefs and enthusiasts worldwide to explore Odisha’s rich food culture.
Pakhala Being the Lifeline of Odisha
Pakhala Dibasa, sparked by a social media movement over a decade ago, has evolved into a vibrant festival celebrating Odisha’s food culture. Its probiotic richness laden with iron, calcium, and Vitamin B12, makes it a summer staple, as Dr. Swarupananda Mishra explains: “It balances electrolytes and prevents dehydration.” Nayak’s platter amplified this legacy, pairing traditional recipes with modern twists seen in eateries like Michael’s Kitchen, which offered mandarin and Thai-inspired Pakhala.
Leaders like former Chief Minister Naveen Patnaik and Union Minister Dharmendra Pradhan joined the chorus of praise, with Patnaik calling Pakhala “unique among the diversity of our food.”
To read more about Pakhala Dibasa: click here
How the Pakhala Platter Honoured Odisha’s Diverse Flavours?
This platter connected coastal flavours with inland delicacies to showcase Odisha’s geographical and cultural diversity. The sourcing journey, a collaboration with local communities, highlighted sustainability and the resourcefulness of Odia kitchens. “Coordinating these rare ingredients was a journey in itself,” Nayak said, thanking Bharat Masala and The Crown, Bhubaneswar, for their support. The spread revealed a richer cuisine from sun-dried fish preserving monsoon harvests to foraged greens reflecting agrarian roots.
