Let's get cozy..

Ah..hey you...yeah, you right over there staring at the screen with the intent for ranting at a hat's drop and for those interested in the subtle art of slam poetry...you have stumbled across the right place. I will write things specifically  for you...which means from now on, I will earnestly try to provide you with doable doses of slam poetry.it's a pity that I cant include audio sessions otherwise we would seriously have a head start. nevertheless no something on the origin of the title.

as you might have guessed it has something to do with the term "pakhala".just to give you a  fair idea,it looks something like this.

Pakhaḷa is slightly fermented rice. The rice is cooked, water is added with little bit of old pakhal (something similar to making curd using milk and old curd). Pakhaḷa tastes best when served after 8 to 12 hours after preparation; in this case, no old pakhal is required to be added to the rice as fermentation usually happens after 6 hours of keeping rice in water.

Generally burnt potato or aloo poda (boiled is also used) and other fried vegetables or fried fish is served with pakhaḷa. Modern-day variation is to add curd instead of fermenting it.

so the correlation is that like poetry my slam poetry will give you a myriad expression of different times of my life, sometimes my observations with the most meticulous mark, or maybe a rant filled poetry.i'll a guide through this little diary of mine, you too need to be a part of this by regulating assessing my feed and all constructive criticism shall be gratefully accepted.

let's begin our journey.