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Odisha, located on the eastern coast of India, is a state known for its natural beauty, rich cultural heritage, beautiful landscapes, and interesting traditions. The state is home to ancient temples, serene beaches, and lush forests, making it a place of immense historical and natural significance. The Jagannath Temple in Puri, the Sun Temple in Konark, and the Lingaraj Temple in Bhubaneswar are iconic landmarks that attract pilgrims and tourists from all over the world. The beaches of Puri also draw a crowd.
Video Credit: Chef Ranveer Brar
A unique aspect of Odia cuisine is its connection to the Jagannath Temple in Puri, where food is prepared as a divine offering known as Mahaprasad.This includes a variety of dishes that are cooked without onion or garlic, highlighting the pure and sattvic nature of temple food.
Odia cuisine reflects the simplicity of the state and its people. It also showcases the abundance of natural resources found here. The cuisine is known for its subtle flavours, with an emphasis on a balanced diet that incorporates rice, lentils, vegetables, and seafood. The coastal location of Odisha offers a rich variety of seafood, including fish and prawns, which are integral to the state’s culinary identity. The use of mustard oil and panch phoron (a blend of five spices) is common, adding distinctive flavours to the dishes.
Signature dishes such as Pakhala Bhata, Dalma, and Chhena Poda show off the traditional cooking methods and culinary creativity of Odisha. The state’s sweet treats, like Rasagola and Khaja, are celebrated for their delectable taste and are often enjoyed during festivals and special occasions.
Odia cuisine is not just about food; it is a reflection of the state’s history, culture, and the enduring traditions that continue to thrive. The cuisine’s focus on wholesome, nutritious ingredients and harmonious flavours.
Dalma
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Dalma is a traditional Odia dish made with lentils and vegetables, often considered a staple in Odia households. It is typically prepared with toor dal (pigeon peas) or chana dal (Bengal gram) and a variety of seasonal vegetables such as pumpkin, potatoes, raw banana, and eggplant. The dish is flavoured with a simple blend of spices, including turmeric, mustard seeds, cumin, and a hint of ginger, which enhances the natural flavours of the ingredients.Dalma is unique in its preparation, as it is cooked without onion or garlic, making it suitable for consumption during religious festivals and fasting days.
Pakhala Bhata
This is a refreshing and traditional dish that holds a special place in Odia cuisine, especially during the hot summer months. It is fermented rice, made by soaking cooked rice in water and allowing it to ferment overnight. The result is a mildly sour and tangy dish that is often enjoyed with various accompaniments such as fried vegetables, roasted potatoes, or badi chura (fried lentil dumplings crushed with spices). In Odisha, March 20th is celebrated as Pakhala Dibasa (Pakhala Day) to honour this iconic dish.
Chhena Poda
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Chhena Poda is a delectable dessert from Odisha, often described as the ‘Indian cheesecake.’ It is made from chhena (fresh cottage cheese), sugar, and semolina, flavoured with cardamom and sometimes garnished with nuts such as cashews and raisins. The mixture is traditionally baked in a charcoal oven, giving the dessert its distinctive caramelized crust and smoky flavour.
Rasagola
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Rasagola, also known as Rasgulla, is a famous sweet. The war about whether the recipe for the coveted sweet originated in Bengal or Odisha is never ending but its popularity remains undisputed across the country. This dessert is made from chhena (fresh cottage cheese) that is kneaded into smooth balls and then cooked in a light sugar syrup until they become spongy and soft. It is an essential part of the rituals at the Jagannath Temple in Puri, where it is offered to Lord Jagannath during the famous Ratha Yatra festival.
Dahi Baigana
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This is a creamy and tangy dish where the mildness of eggplant is beautifully complemented by the richness of yoghurt. The eggplant slices are typically cut into rounds or cubes and then deep-fried until they achieve a golden-brown colour. This process adds a slight crispiness to the eggplant, which contrasts nicely with the smoothness of the yoghurt.
Macha Ghanta
The dish is made by cooking fish with a blend of spices, onions, garlic, and tomatoes. It often includes a variety of vegetables such as potatoes, eggplant, and spinach, adding depth and nutrition to the curry. Macha Ghanta is commonly prepared with freshwater fish such as Rohu or Catla, which are abundant in the region’s rivers and lakes. The dish is traditionally served during festivals and special occasions, particularly during Durga Puja, where it is offered as part of the bhog (food offering) to the goddess.
Santula
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A nutritious and comforting vegetable stew, Santula is a staple in Odia cuisine. It is made with a medley of seasonal vegetables such as potatoes, eggplant, raw papaya, and beans, cooked with a minimal amount of spices. The dish is flavoured with a tempering of mustard seeds, cumin, and ginger, which enhances the natural flavours of the vegetables. Santula is known for its simplicity and health benefits, as it is low in oil and rich in vitamins and minerals.
