Odia cuisine, also known as Odisha cuisine, is a hidden gem in the vast culinary landscape of India. Despite its rich history and diverse range of flavours, Odia cuisine remains underrated and largely unknown outside the region. This cuisine is characterised by its unique blend of ingredients, spices, and cooking techniques, which have been influenced by the local geography and culture of Odisha. From the aromatic seafood dishes of the coastal regions to the hearty vegetarian meals of the interior, Odia cuisine offers a wide range of flavours and textures to delight any food lover's palate. Traditional dishes such as the famous rasgulla, chhena poda, and pakhal bhat are just a few examples of the exquisite culinary heritage of Odisha.
When it comes to non-vegetarian delicacies, Odia cuisine does not disappoint. The coastal regions of Odisha are renowned for their delectable seafood dishes, which feature a unique blend of spices and flavours. The iconic chingudi jhola, a spicy prawn curry, and macha ghanta, a fish and vegetable stew, are some of the must-try dishes for seafood lovers. In addition to seafood, Odia cuisine also boasts a range of meat dishes, including mutton kasa, a spicy mutton curry, and chicken kassa, a dry chicken dish. These dishes are often paired with the traditional Odia flatbread, puri, or with steamed rice for a hearty meal. With its rich and diverse range of non-vegetarian delicacies, Odia cuisine is a true feast for the senses and a must-try for any food lover. Let us look at the top 10 non-vegetarian Odia dishes.
Chingudi Jhola
It is a classic non-vegetarian dish from the coastal regions of Odisha. This spicy prawn curry is made by simmering fresh prawns in a flavourful tomato-based gravy that is spiced up with a blend of traditional Odia spices like panch phoran and red chilli powder. The dish also includes onions, ginger, garlic, and green chillies for added flavour and a touch of heat. The result is a delicious and fragrant curry that is best served hot with steamed rice or a traditional Odia flatbread, puri. Chingudi Jhola is a must-try for seafood lovers.
Macha Ghanta
This flavourful non-vegetarian dish from Odisha is made with a mix of fish and vegetables. This hearty stew is typically prepared using a variety of vegetables, like potatoes, eggplants, and tomatoes, which are simmered in a tomato-based gravy. The dish gets its name from the addition of macha, or fish, which is added to the stew along with the vegetables to give it a unique flavour and texture. A blend of spices, including turmeric, cumin, and coriander, are also added to the stew for added flavour. Macha Ghanta is typically served with steamed rice or a traditional Odia flatbread, making it the perfect comfort food for any occasion.
Mutton Kasa
It is a spicy and aromatic mutton curry that is a popular in Odisha. The dish is made by slow-cooking tender mutton pieces in a blend of fragrant spices like cumin, coriander, and cinnamon, along with onions, ginger, and garlic. It gets its unique flavour and texture from the addition of ghee and roasted cumin powder, which are added towards the end of the cooking process. Mutton Kasa is typically served hot with steamed rice or a traditional Odia flatbread, making it a perfect meal for a special occasion or a hearty lunch.
Chicken Kasa
This popular curry dish from the state is made with succulent pieces of chicken in a spicy and flavourful curry. The dish is made by cooking chicken pieces with a blend of fragrant spices like cumin, coriander, and turmeric, along with onions, ginger, and garlic. The curry gets its unique flavour and texture from the addition of ghee and roasted cumin powder, which are added towards the end of the cooking process.
Crab Masala
It is a popular non-vegetarian dish from the coastal regions, made with fresh crab meat in a spicy and flavourful gravy. The dish is typically prepared by cooking the crab meat with a blend of fragrant spices like cumin, coriander, and red chilli powder, along with onions, tomatoes, ginger, and garlic. The dish gets its unique flavour and texture from the addition of coconut milk and roasted cumin powder, which are added towards the end of the cooking process.
Prawn Pakoda
This is a popular evening snack made by deep-frying prawns coated in a batter made from gram flour (besan) and spices. The prawns are first marinated in a blend of traditional Odia spices like turmeric, red chilli powder, cumin, and coriander, which gives them a distinct and flavourful taste. The marinated prawns are then dipped in the batter and deep-fried until crispy and golden brown. Prawn pakoda is typically served hot with a tangy tamarind or mint chutney and is the perfect evening snack or appetiser for any occasion. This crispy and flavourful snack is a must-try!
Fish Fry
It is made by marinating fresh fish fillets in a blend of traditional Odia spices. The marinated fish is then coated in a mixture of gram flour (besan) and rice flour and deep-fried until crispy and golden brown. The result is a crispy and flavourful fish fry that is perfect as a snack or a side dish. Fish fry is typically served hot with a tangy tamarind or mint chutney and can also be served with steamed rice.
Mutton Jhola
Sukhua Rai
It is a traditional dish that is made with dried fish and mustard greens. The dish is prepared by first soaking the dried fish in water to soften it, and then frying it with onions, garlic, and a blend of fragrant spices like cumin and coriander. The mustard greens, also known as rai saag, are then added to the pan and cooked until they are wilted and tender. The combination of the tender and flavourful dried fish with the pungent and slightly bitter mustard greens creates a unique and delicious taste that is both spicy and aromatic.
Chingudi Besara
This aromatic dish made with cooked prawns has a rich mustard and coconut gravy. The dish is prepared by first marinating the prawns in a blend of traditional Odia spices like turmeric, red chilli powder, and cumin. The marinated prawns are then cooked in a gravy made with ground mustard, coconut, and a mix of other fragrant spices like coriander and fennel. The use of mustard in the gravy gives the dish a pungent and slightly bitter taste that complements the sweetness of the coconut and the succulent prawns perfectly. Chingudi besara is typically served hot with steamed rice