Cuisine of Odisha

Compared to other regional Indian cuisines, Odia cuisine uses relatively less oil and is less spicy but of great taste. Rice is the staple food of this region. Mustard oil is used in several dishes as the cooking medium, but ghee is preferred in temples. In old times Food was traditionally served on disposable plates made of sal leaves.

Odia cooks, particular from the Puri region, were much sought after due to their ability to cook food in accordance to the Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took several dishes with them. Yoghurt is also used in various dishes. Many sweets of the region are based on Chhena (cheese). The period saw a heavy demand of the Brahmin cooks, leading many Odia cooks to fake their castes.

Ingredients and seasoning

The ingredients used in Odia cuisine typical to the region are plantains, jackfruit, and papaya. The curries are also garnished with dried raw mango (ambula) and tamarind. Coconut is also used in several dishes. Panch phutana is a blend of five spices which is widely used in Odia cuisine. It contains mustard, cumin, fenugreek, aniseed and kalonji. Garlic and onion are also used, but is avoided in temple regions. Turmeric and red chillies are also commonly used.

Local variation

The food in the region around Puri-Cuttack is greatly influenced by the Jagannath Temple. On the other hand, kalonji and mustard paste is used mostly in the region bordering Bengal and curries tend to be sweeter. In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more. The Brahmapur region has influences of South Indian cuisine and the Telugu people living there have also invented new Oriya dishes.

Temple food

Abadha, the afternoon meal of the Jagannath Temple served on a plantain leaf.

Various temples in region make their own offerings to the presiding deities. The prasada of the Jagannath Temple is well known and is specifically called "Maha Prasad" meaning greatest of all prasadas. It consists of 56 recipes, so it called chhapan bhoga. It is based on the legend that Krishna missed his 8 meals for 7 days while trying to save a village from a storm holding up the Govardhan hill as a shelter.

Fish and sea food

Fish and other sea foods are eaten in mainly coastal areas. Several curries are prepared from prawn and lobster with spices. Freshwater fish is also available from rivers and irrigation canals.

List of dishes

Rice dishes and rotis

See also: Roti

Pakhala served with wads of lemon, yoghurt and a slice of tomato.

• Pakhala: It is a rice dish made by adding water to cooked rice. It may then be allowed to ferment overnight, this is called basi pakhala. The unfermented version is called saja pakhala. It is served with green chillies, onions, yoghurt, badi etc. It is primarily eaten in summer.
• Khechadi: A rice dish cooked with lentils. It is the Odia version of khichdi.
• Palau: A rice dish made from vegetables and raisins. It is the Odia version of pilaf.
• Kanika: A sweet rice dish, garnished with raisins and nuts.
• Ghee Rice: A rice dish, fried with ghee and cinnamon

Dals and curries

See also: Dal and Curry

Dalma

• Dalma: A dish made from dal and vegetables. It is generally made from toor dal and contains chopped vegetables like green papaya, unripe banana, eggplant, pumpkin, gourd etc. It is garnished with turmeric, mustard seeds, and panch phutana. There are several variations of this dish.

• Santula: A dish finely chopped vegetables which are sauteed with garlic, green chillies, mustard and various spices. It has several variations.

• Chaatu Rai: A dish made from mushrooms and mustard.

• Alu Potala Rosa: Curry made from potato and parval.

• Kadali Manja Rai: A curry made from banana plant stem and mustard seeds. Manja refers to the stem which can also be used in dalma.

Khattas and chutneys

Dhania-Patra Chutney

Dahi Baigana

Khatta refers to a type of sour side dish or chutney usually served with Odia thalis.

• Dahi Baigana: A sour dish made from yoghurt and egg plants.
• Khajuri Khata: A sweet and sour dish made from tomato and dates.
• Amba Khatta: A khatta made from raw mangoes.
• Ouu Khatta: Elephant apple khatta
• Dhania-Patra Chutney: A chutney made from coriander leaves.

Saaga (salad greens)

See also: Saag

Odias typically eat loads of cooked green leaves of various types. They are prepared by adding "pancha phutana", with or without onion/garlic and are best enjoyed with pakhala. One of the most popular saaga is Lali Koshala Saaga- which have green leaves with red stems. Other saagas that are eaten are pita gahama, khada, poi, koshala, sajana etc.

• Saaga bhaja
• Kosala saaga bhaja
• Saga baadi

Pithas (sweet cakes)

Kakara Pitha

Pithas are a type of traditional Odia dishes.

• Poda pitha
• Enduri pitha
• Chitau pitha
• Arisa pitha
• Kakara pitha
• Manda pitha
• Parijata pitha
• Nurukhurum pitha

Fish and other sea food

Ilishi Maachha Tarkari

• Machha Besara: A fish curry prepared with mustard paste.
• Machha Mahura: A curry prepared with fish and various vegetables.
• Machha Chadchadi: Small fried fishes
• Chingudi malai tarkari: A prawn curry.
• Kankada jhola: Crab curry.
• Machha chhencheda
• Chingudi Chadchadi
• Chhinchada

Chicken and chevon

• Mansa tarkari: Chevon and potato curry.

Odia mutton curry .

• Kukuda kassa
• Mansa kassa

Fritters and fries

• Aloo piaji
• Bhindi bhaigan bhaja

Snacks

• Ghugni: A spicy dish made from peas, can be served with pooris.
• Gupchup

Desserts and sweets

Chenna Poda

Bela pana

• Kheeri: Kheeri is the Odia word for kheer.
• Chhena Poda: A sweet made from soft cheese dipped in sugar syrup and baked. It may also contain dry fruits.
• Chhena Gaja
• Malpua
• Kora
• Kheera sagara
• Chhenna jilabi
• Chhena Jhili
• Rasagolla: The sweet was invented in the city of Puri to appease the deity Mahalaxmi about 700 years. However, the Bengali people claim that it was invented in the nineteenth century by a Calcutta sweetmaker.
• Gulab jamun
• Rasabali
• Rasamalai
• Aadasi