Odisha has a
culinary tradition spanning centuries. Compared to other regional
cuisine, Odia cuisine use less oil and spice. Nonetheless, the taste remains exquisite.
The state boasts of a wide range of dishes, from an entirely vegetarian meal to
a lip-smacking range of desserts. Majority of the population also relishes sea
food that includes fish, prawn and crab. Odia cooks do have quite a prowess to
whip a heavenly meal to cater your tummy needs. We Odias do believe in the
saying that a full stomach is happy soul. This hungry soul here would like to
prepare you a checklist to must have if you are in Odisha anyday.
This includes 56 food items
offered to Lord Jagannath
in Puri temple. So it is also called Chhapann Bhog.
The temple kitchen boasts of being the world's largest kitchen with 400 cooks and 200m
hearths that feed 10,000 people daily. The Mahaprasad is of two kinds,
sukhila and sankudi. Sukhila includes dry sweetmeats. Sankudi includes includes items like rice, ghee rice, mixed
rice, cumin seed and asaphoetida-ginger rice mixed with salt, and dishes like
sweet dal, plain dal mixed with vegetables, mixed curries of different types,
Saaga Bhaja', Khatta, porridge etc. All these are offered to the Lord in
ritualistic ways. It is said that every day 56 types of Prasad are offered to
the Lord during the time of worship and all of these are prepared in the
kitchens of the temple and sold to the devotees in Ananda Bazaar by the Suaras
who are the makers of the Prasad.
It is a
traditional Odia dish consisting of cooked rice washed or
little fermented in water. The liquid part is known as toraá¹i. The dish
is also popular in other states like West Bengal, Assam, Jharkhand, Chhattisgarh, and Tamil Nadu. Pakhala is
one of the staple foods of the state. The dish is
eaten with sides like fish fry, saga bhaja, badi chura, achar or pickles,
papad, and much more. Badi chura regional food item made up of batter of urad
or black gram by drying under sunshine as small nuts and then fried to serve. Infact,
20 March is declared Pakhala Dibasa (Universal Pakhala Day) by Odias worldwide. The
love for Pakhala is quite immense!!
It is one of the famous
street foods of the state. Cuttack
city does take pride in preparing the best dahibara aloodum in the state. Dahi Bara is fried lentil dumplings in a spicy yoghurt and Aloo
dum is a spicy potato curry. The dish is prepared by a fusion of
these two and topped with some cut onions, a sprinkling of crunchy sev,
coriander and spices such as chilli powder. It is one of the anywhere
anytime food for us, Odias.
It is a cheese dessert from
the state of Odisha in eastern India.
The name basically meaning roasted cheese! It is prepared by kneading homemade
fresh cheese, sugar or jaggery, cashew nuts and raisins. It is then baked
for several hours until it browns. It is a must have in the festivals.
This dish has a lot of demand throughout the state. This cake shaped dessert
attracts a quite a number of customers in every sweet shop in Odisha.
dish is the most popular breakfast dish in the city of Berhampur. There is a puri umpa stall
everywhere in Berhampur in the morning. It consists of pooris topped with
normal upma, masala upma, ghugni, sambar, chutney, and sooji halwa. This is the
soulfood of Berhampur.
state is a perfect blend of cuisines in the country with its own delicacies.
The areas near to the borders of West Bengal
have a tinge of Bengali cuisine in them. The same goes for the states nearing
south. Living away from the state makes us Odias crave for these meals. A lot. This
foodie here requests you to try out these dishes once if you are in the state