CUISINE
As would be expected in a State whose fields shimmer with a hundred different shades of green, Odisha produces a great variety of vegetables, most of which are put to excellent use in the local cuisine. A traditional meal in traditional style can be best experienced in rural villages spread across the State.....Since ages Seasons and Traditions have been the best guides to preparing a Menu for families and friends !
PAKHAL
Rice, both sun dried and par-boiled, is the staple food of the people of Orissa. There is a widely prevalent practice of taking cooked rice soaked in water overnight called "Pakhal" as an alternative to a warm rice meal .It is served with green chillies, onions, yoghurt, badi etc. Its best enjoyed in Summers !
ROTI
Chapatti, phulka, roti – no meal in India is complete without this quintessential flatbread. It’s as much an Indian cuisine essential as rice.Roti is the universal Indian cereal. Making a perfect roti is an art and, by strenuous practice, one can slowly learn to make a soft and fluffy roti with ease.
In addition to rice and dal delicious curries are prepared with various masalas and spices that complete a wholesome Oriya Meal !
Authentic curries include - Santula ( Steamed vegetable Curry) Ghanta (Mixed Vegetable Curry ), Besara (Assorted vegetables with Mustard paste ), Ambula (Dried Raw Mango), Saga (Spinach), Bhaji(Fried vegetables) .
CURRY
Cakes fondly known as 'Pitha' are prepared from rice powder and gram dal. This cake is baked with a lot of twist and is miles away from the cake which we normally eat. It's not easy to prepare either. That’s the reason people prefer to cook it mostly during festivities.The various types of cakes are - Chakuli, Chitau, Manda, Arisa, Kakara and Podapitha.
PITHA
KHICHIDI
Khichidi is very popular comfort food in Odisha made from rice and lentils. There are varieties of khichidi in Odisha like adahengu khichidi (ginger-asafoetida khichdi), moong dal khichdi, etc. Adahengu khichidi is a popular dish in the Jagannath Temple as well. At home, moong dal khichidi and other khichidis are served with pampad, pickle, curd, aaloo bharta, or baigan bharta, raita, dalma, and chutney.
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.
DALMA
Khatta refers to a type of sour side dish or chutney . As the curd here is rich and creamy it gives brinjals and pumpkins a succulent taste when liberally used with mustard seeds giving the whole preparation that extra zing - Dahi-Baigana (Yoghurt-Eggplants), Dahi-Bhendi (Yoghurt-Ladiesfinger). Chutneys - The sweet and sour combinations are Khajuri Khatta (Tomatoes n Dates) , Amba Khatta (Raw Mangoes) , Au Khatta (Elephant Apple) .
CHUTNEY
Sweets of Odisha include milk preparations like - Khiri, Rasagulla, Rasamalai, Rajbhoga, Rabidee, Peda, Rasabali, Kora, Muan,Malpua, Chennajhilli and most popular Chennapoda which literally means Roasted Cheese. This caramelised custard like dessert is made by baking homemade cottage (ricotta) cheese till it browns. Sugar, cashew nuts and raisins are added for extra flavouring.
MITHA
A significant proportion of people relish fish and other sea food delicacies like prawns, crabs and lobsters as these are found in plenty in the vast coastline of the state. Oriya food is spicy and has less calorific value as it is cooked with little or no oil. Ilishi Machha Tarkari is a famous fish curry . Machha Besara is another fish curry prepared with mustard paste . Chhencheda is made with crushed fish heads along with vegetables. The main ingredients are fish (generally Rohu or Tilapia) head and vegetables like eggplant, potatoes, tomatoes, zucchini , onions, etc.
SEAFOOD
In terms of Meat , Beef is not consumed as its a sacred animal in Hindu traditions . However Chicken and Lamb are cooked delicately in spices and herbs. 'Mati handi Mansa' is one of the hot favorite at any roadside eatery . Its mutton (‘mansa’) marinated with spices and simmered in an earthen pot (‘mati handi’) for an hour on a traditional hearth, till it is cooked. The cooking does not involve frying, sautéing or pressure cooking, as the seasoned meat is left to cook in its own water, though with occasional stirrings and addition of water when required. The meat after cooking acquires a deep brownish tint while retaining individual aromas of the spices added.
MEAT
MAHAPRASAD
Another traditional must is the tasting of the 'Mahaprasad' or the sacred food offered as 'Bhog' to Lord Jagannath. Available at the Anand Bazar of the Jagannath Temple one can comfortably have a fulfilling meal as the temple kitchen is believed to be the largest kitchen in the world. Created on a cooking facility which is highly efficient despite its age, 400 'supkars' (cooks) work around 200 hearths daily to feed over 10,000 people.