THE ODIA CULINARY CULTURE

THE ODIA CUISINE

Having talked of the rich Handicraft culture of Odisha, we now touch upon another favourite topic of travellers: the culinary culture.

Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took several dishes with them spreading the Odia cuisine beyond the state and assimilating in many other cultures.

Blessed with a simple and delicious cuisine, Odisha follows a food pattern that is somewhat similar to the neighboring states, yet maintaining individuality. A typical Oriya meal consists of a main course and dessert. Roti and paratha served as a main course for breakfast whereas rice and lentil dal form the major portion during lunch and dinner.Rice is the staple food and is often paired with vegetables.

Vegetarianism is common in Odisha owing to their deep rooted religious culture. But a significant proportion of population yet relishes fish and other sea food delicacies like prawns, crabs and lobsters that are found in plenty at the vast coastline of the state. Odia food is well known for its less calorific value, as they are cooked with very less oil. Along with curd and coconut milk, people are very fond of sweets as well.

Dalma

‘Dalma’,a traditional dish made with lentils and vegetables like potatoes, bitter gourd, brinjal and spinach is delicious and nutritious. Other traditional delights include Pani Santula (Orissa style Mixed Vegetables), Moong Daalma, amongst others. Owing to its vast coastline, a large number of people relish fish and seafood delicacies. Dishes made of prawn, fishes, crabs are popular.

ChennaPoda Pitha

Sweet dish menu includes irresistible preparations like Rasgulla, Rasmalai, Khirmohan, Rasabali, Kalakand. 

‘Chhenapodapitha’, the caramelized custard-like dessert is another mouth-watering sweet delicacy. While in Odisha, one must manage to taste the 

Bara

Bara is a traditional tiffin served as a crispy on-the-outside 

and soft on the inside eatable. 

'Mahaprasad', available at the Anand Bazar of the 

Jagannath temple as 'Bhog' to Lord Jagannath. The temple 

has the world's largest kitchen with 400 cooks and 200m 

hearths that feed 10,000 people daily.

Dahibara

Dahibara’ when combined with a little hot & spicy ‘aloodum’ and ‘ghuguni’ gives a spicy street food experience. 

‘Pithas’, small cakes both sweet and savoury in taste, are also very popular food items here.  

The main ingredients of Oriya desserts include ‘chhena’ (a form of cottage cheese). 

Thali - On a banana leaf

Thus, Odisha bears a rich legacy of food that is popular for its simplicity, healthy-factor and variety. Cuisine is and will remain an indispensible part of the whole Odisha travelling experience.