Aditya Prasad Maharana

Competing for Future Icon 2026

Growing up in Odisha, Pakhala was never just a dish for me; it was a feeling of home. During the hot summer months, a simple bowl of fermented rice, served cool and refreshing, brought comfort to my family. Its simplicity, freshness, subtle sourness, and gentle salinity created memories that stayed with me. As a child, I dreamed of becoming a chef. I imagined myself creating memories through food and expressing my creativity on a plate. But life took me in a different direction. Today, I work behind the bar as a bartender—a Liquid Chef. This cocktail, “The Last Plate,” represents that journey from the kitchen to the bar. Instead of simply recreating Pakhala in a glass, I wanted to capture the emotions and memories associated with it and reinterpret them through modern cocktail techniques. I use Gobindobhog rice as the heart of the drink, connecting it to Odisha's rice culture. The rice is transformed into the spirit and cordial, while fresh lime brings brightness and refreshment, and curry leaf adds a familiar Indian aromatic touch. A touch of saline recreates the subtle savoury character of the traditional dish. The Last Plate is not my last