In the sizzling summers in Odisha, with the temperature hovering at forty-five degrees, sunstroke deaths are not uncommon. Like every 12 months, warm waves are creating havoc throughout India. Odisha, the capital metropolis of Bhubaneshwar inside the coastal zone, has emerged as one of the freshest towns in India. In Western Odisha and other hilly regions, the warmth is past description.
These days, coastal Odisha has witnessed cyclone Fani, which devastated significant components of the state. The city of Puri became the worst hit. The sizzling heat put itself to rest inside the aftermath of the torrential cyclone that triggered a heavy downpour of rain and thunderstorms. A month passes, and Odisha is returned to the identical state of moist warmness. This is the time when human beings of Odisha rejuvenate themselves with wholesome nearby liquids.
During these months, an expansion of drinks that might be organized out of inevitable culmination, blended with herbs, are widely savored all over Odisha. These liquids possess medicinal values. People eat those liquids to cure belly issues and get relief from the heat. These drinks are a long way healthier than the aerated and fizzy smooth beverages that humans might prefer as they are available over the counter without difficulty.
“Pitha- Panna”, which means cakes and concocted drinks, is a famous phrase in Odisha used by each Odia throughout the festive seasons and pujas. Panna is a satisfying concoction prepared from a mixture of culmination, spices, curd, and particular varieties of herbs.
People of Odisha quench their thirst with fresh liquids that specially belong to Odisha. These drinks are organized in households in several places in Odisha. Belapana, Chhenapana, Jharapana, etc., are some of the famous local liquids that are savored to overcome the new summers.
Pana is often served as Prasad to Lord Jagannath through a neighborhood festival called Pana Sankranti, which falls on 14th April. It is found with the Hindu community’s aid and using the Buddhists residing in Odisha. The occasion is well known to mark the birthday of Lord Hanuman. People are also seen providing prayers at the Devi temples. Pana Sankranti is also referred to as ‘Vishuva Sankranti’. The Odias rejoice in the experience as the Odia New Year’s Day.
Talking about the one-of-a-kind forms of Pannas, each has its particular taste and medicinal assets.
Bela Pana is a popular summer season drink prepared with the pulp of the wooden apple, which is the local fruit of the Southeast Asian region. It is known as ‘Bela’ in Odia. The fruit pulp is scooped out, combined with water, and stirred. The juice is then strained. It is then concocted with some milk or crushed curd. The amount is considered in line with the taste. Pepper powder increases the taste and provides flavor. It can be served chilled or at regular room temperature.
The flavored mango Panna, or ‘Amba Pana’, is made out of the scooped pulp of boiled green mango, and It is then mashed and processed via the filter. Sugar, salt, and black salt are then mixed with the pulp. The whole combination is liquefied with water. Roasted cumin powdered and some mint paste are introduced for seasoning and raising the flavor.
Chenna Pana is said to be very dear to Lord Jagannatha. It is mainly organized to mark the Odia New Year, which is well known throughout the 14th day of April every 12 months. It is offered as a bhog to Lord Jagannath during the Pana Sankranti. The ‘chenna’, cottage cheese, is mashed with bananas and milk. A light pinch of cardamom powder, nutmeg powder, black pepper, and ginger is introduced in keeping with the flavor and served chilled.
