Pakhala Fermented Rice (Odisha's Summer Food)

Every summer in Odisha, rice is cooked, soaked in water, and left overnight to ferment. By morning it is pakhala — cool, slightly sour, alive. It has been eaten this way for centuries, across caste and class, in temple prasad and in farmworker's tiffins alike.

The women of Rosei Ghara are bringing it to indicā. Aditi Mohapatra and Anubhuti Mishra — co-founders, trained lawyers, Odia by origin — have spent the last few years making the case for a cuisine that Delhi has been slow to reckon with. This is one more sitting in that argument.
One afternoon. Pakhala with roasted baingan, saga bhaja, aloo chakata, raw onion, green chilli. Mutton kassa and macha bhaja for those who want it. The full spread, the way it should be eaten.

Join us! 

June 27 & 28 • Lunch Only.

🗓️ June 27 & 28 (Saturday & Sunday)
🕓 Lunch (1:00 – 3:30PM)
🎟 Vegetarian ₹2,600 | Meat-based ₹2,600
📍 indicā, New Delhi
✨ Limited seats.

Cancellation Policy

48-Hour Cancellation Policy

• Cancellation with Store Credit: If you cancel your order at least 48 hours before, we will initiate a store credit for the full amount of your order. This store credit can be redeemed in-store within 6 months from the date of issue.
• No Cancellations After 48 Hours: We do not offer store credits for cancellations made less than 48 hours before the event.

Please note that this policy is subject to change and may not apply to certain products or services. For more information or to request a cancellation, please contact us at.

📞 +91 98102 33892

📧 hello@lazypear.co