Odia cuisine is the cuisine of the

Indian state India is a federal union comprising 28 states and 8 union territories, for a total of 36 subnational entities. The states and union territories are further subdivided into 800 districts and smaller administrative divisions by the respe ...

Odisha Odisha (), formerly Orissa (List of renamed places in India, the official name until 2011), is a States and union territories of India, state located in East India, Eastern India. It is the List of states and union territories of India by ar ...

. Compared to other regional

Indian cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally av ...

s, Odia cuisine uses less

oil An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) and lipophilic (mixes with other oils). Oils are usually flammable and surface active. Most oils are unsaturate ...

and is less

spicy Pungency ( ) is the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy ( ) is sometimes applied to foods with a lower ...

, while nonetheless remaining flavorful.

Rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

is the

staple food A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs an ...

of this region.

Mustard oil Mustard oil can mean either the pressed oil used for cooking or a pungent essential oil, also known as volatile oil, of the mustard plant. The essential oil results from grinding mustard seed, mixing the grounds with water, and isolating the resu ...

is used in some dishes as the cooking medium, but

ghee Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by ...

(made of cow's milk) is preferred in temples. Odia foods are traditionally served either on brass or bronze metal plates, banana leaves, or disposable plates made of sal leaves. Traditional Odial Lunch Thali

Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with the Hindu scriptures. Yoghurt is used in many of the Odia dishes. Many sweets of the region are based on (cheese). Odisha pakhala

Ingredients and seasoning

Rice is a major crop of Odisha along with wheat. Lentils such as pigeon peas and moong beans are other major ingredients. Indigenous vegetables used in Odia cuisine are

pumpkin A pumpkin is a cultivar, cultivated winter squash in the genus ''Cucurbita''. The term is most commonly applied to round, orange-colored squash varieties, but does not possess a scientific definition. It may be used in reference to many dif ...

gourd Gourds include the fruits of some flowering plant species in the family Cucurbitaceae, particularly '' Cucurbita'' and '' Lagenaria''. The term refers to a number of species and subspecies, many with hard shells, and some without. Many gourds ha ...

, plantains,

jackfruit The jackfruit or ''nangka'' (''Artocarpus heterophyllus'') is a species of tree in the Common fig, fig, mulberry, and breadfruit family (Moraceae). The jackfruit is the largest tree fruit, reaching as much as in weight, in length, and in d ...

, and

papaya The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus '' Carica'' of the family Caricaceae, and also the name of its fruit. It was first domesticated in Mesoamerica, within ...

. Vegetables such as potatoes, cauliflowers, and cabbages are also used alongside local vegetables. '' Pancha phutana'' is a blend of five spices that is widely used in Odia cuisine. It contains

mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, small, round seeds of ...

cumin Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...

fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small Glossary_of_leaf_morphology#Leaf_and_leaflet_shapes, obovate to oblong leaflets. It is cultivated worldwide as a semiar ...

aniseed Anise (; '), also called aniseed or rarely anix, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. The flavor and aroma of its seeds have similarities with some other spices and herbs, ...

and kalonji (onion seeds).

Garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...

turmeric Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high ...

and

jaggery Jaggery is a List of unrefined sweeteners, traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, North America, Central America, Brazil and Africa. It is a concentrated product of Sugarcane juice, cane jui ...

are other commonly used ingredients in most of the dishes.

Local variation

The food in the region around

Puri Puri, also known as Jagannath Puri, () is a coastal city and a Nagar Palika, municipality in the state of Odisha in eastern India. It is the district headquarters of Puri district and is situated on the Bay of Bengal, south of the state ca ...

and

Cuttack Cuttack (, or officially Kataka in Odia language, Odia ), is the former capital, deputy capital and the 2nd largest city of the Indian state of Odisha. It is also the headquarters of the Cuttack district. The name of the city is an anglicised f ...

is greatly influenced by the Jagannath Temple. On the other hand, kalonji and

paste are used mostly in every part of the state. In the regions closer to Andhra Pradesh, like

Brahmapur Brahmapur may refer to the following places: * Brahmaloka, heavenly abode of the Hindu god Brahma * Brahmpur, Bihar, village in Bihar, India * Brahampur, Nepal, municipality ward in Dakneshwori, Nepal * Brahmapur, Odisha, city in Odisha, India * ...

, due to the influence of

South Indian cuisine South Indian cuisine includes the cuisines of the five South India, southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Puducherry (union territory), Pondicherr ...

curry Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internatio ...

leaves and

tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this spe ...

are used more.

Temple food

Temples in the region make offerings to the presiding deities. The ''

prasada 200px, ''Naivedya'' offered to Sri Maya Chandrodaya Mandir in Mayapur, India">Mayapur.html" ;"title="Sri Maya Chandrodaya Mandir, Mayapur">Sri Maya Chandrodaya Mandir in Mayapur">Sri Maya Chandrodaya Mandir, Mayapur">Sri Maya Chandrodaya Mandi ...

'' of the

Jagannath Temple The Jagannath Temple is a Hindu temple dedicated to the god Jagannath, a form of Vishnu in Hinduism. It is located in Puri in the state of Odisha, situated on the eastern coast of India. As per temple records, King Indradyumna of Avanti (reg ...

is specifically called '' Mahaprasad'' meaning greatest of all prasadas. It consists of 60 recipes/dishes, so it is called . Another misconception that people refer is that the Mahaprasad consists of 56 dishes (called ). It is however false, as this concept prevails in the present day Vrindavan/Braj region, which is based on the legend that

Krishna Krishna (; Sanskrit language, Sanskrit: कृष्ण, ) is a major deity in Hinduism. He is worshipped as the eighth avatar of Vishnu and also as the Supreme God (Hinduism), Supreme God in his own right. He is the god of protection, c ...

missed his eight meals for seven days, while trying to save a village from a storm holding up the

Govardhan hill Govardhana Hill (; ), also called Mount Govardhana and Giriraj, is a sacred Hindu site in the Mathura district of Uttar Pradesh, India on an 8 km long hill located in the area of Govardhan and Radha Kund, which is about from Vrindavan ...

, as a shelter. While in Odia Tradition, the Bhoga is referred to as ସାଠିଏ ପଊଟି (), as The Principal Prasad prepared for Jagannath consists of 60 dishes (called Abadha Mahaprasad). The names of the dishes prepared are unknown as it is considered a sacred secret only known to Mahasuar (chief cook). It is believed that the mother is preparing dishes for her children, hence she does not share what she is preparing and how much quantity she prepares.

Fish and seafood

Fish and other

seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...

are eaten mainly in coastal areas. Several curries are prepared from

crab Crabs are decapod crustaceans of the infraorder Brachyura (meaning "short tailed" in Greek language, Greek), which typically have a very short projecting tail-like abdomen#Arthropoda, abdomen, usually hidden entirely under the Thorax (arthropo ...

prawn Prawn is a common name for small aquatic crustaceans with an exoskeleton An exoskeleton () . is a skeleton that is on the exterior of an animal in the form of hardened integument, which both supports the body's shape and protects the intern ...

and

lobster Lobsters are Malacostraca, malacostracans Decapoda, decapod crustaceans of the family (biology), family Nephropidae or its Synonym (taxonomy), synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on th ...

with spices.

Freshwater fish Freshwater fish are fish species that spend some or all of their lives in bodies of fresh water such as rivers, lakes, ponds and inland wetlands, where the salinity is less than 1.05%. These environments differ from marine habitats in many wa ...

is available from rivers and

irrigation canal Canals or artificial waterways are waterways or engineered channels built for drainage management (e.g. flood control and irrigation) or for conveyancing water transport vehicles (e.g. water taxi). They carry free, calm surface f ...

List of dishes

Rice dishes and rotis

* ''

Pakhala Pakhaḷa ('','' ) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (). It is popular in the state of Odisha and its similar version is eaten in the easte ...

'' is a rice dish made by adding water with curd to cooked rice. It may then be allowed to ferment overnight. This is called ''basi pakhala'' and dahi pakhala. The unfermented version of this is called ''saja pakhala''. It is served with green chillies,

yoghurt Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its tex ...

, badi etc. It is primarily eaten in summer. * '' Khechudi'' is a rice dish cooked with

lentil The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually w ...

s. It is the Odia version of ''

khichdi ''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils (''dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in ...

''. * ''

Palau Palau, officially the Republic of Palau, is an island country in the Micronesia subregion of Oceania in the western Pacific Ocean. The Republic of Palau consists of approximately 340 islands and is the western part of the Caroline Islands ...

'' is a rice dish made from meat, vegetables and

raisin A raisin is a Dried fruit, dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Republic of Ireland, Ireland, New Zealand, Australia and South Afri ...

s. It is the Odia version of ''

pilaf Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving ...

''. * '' Kanika'' is a sweet dish made with rice, and garnished with raisins and

nut Nut often refers to: * Nut (fruit), fruit composed of a hard shell and a seed * Nut (food), a dry and edible fruit or seed, including but not limited to true nuts * Nut (hardware), fastener used with a bolt Nut, NUT or Nuts may also refer to: A ...

s. * ''Ghee rice'' is prepared by frying rice with

and

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...

. *

Upma Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. Upma originated from Southern India, is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Karnataka, Maharashtra and Telangana. Of ...

, served with

ghugni Ghugni or guguni ( Bengali:ঘুগনি, Bhojpuri:𑂐𑂳𑂐𑂳𑂢𑂲, Odia: ଘୁଗ୍ନି , romanized: Ghughunē) is a dish made of peas or chickpeas in Nepal, India and Bangladesh. Different variations of the dish use different ...

is a breakfast recipe made with semolina.

Dal

* ''Dalma'': A dish made from

dal Dal is a term in the Indian subcontinent for dried, split pulses. Dal or DAL may also refer to: Places Cambodia *Dal, Ke Chong Finland * Laakso, a neighbourhood of Helsinki India * Dal Lake, in Srinagar, Jammu and Kashmir, India * Dal ...

and vegetables. It is generally made from

toor dal Toor may refer to: * toor (Unix) a secondary root account * Pigeon pea, or toor dal * A branch of the Tomar Tomar (), also known in English as Thomar (the ancient name of Tomar), is a Portugal, Portuguese city and a municipality in the histori ...

and contains chopped vegetables like green papaya, plantain, eggplant, pumpkin, gourd, etc. It is garnished with turmeric, mustard seeds, and panch phutana. There are several variations of this dish. * ''Dali'': A dish made from one of the Dals like tur,

horse gram ''Macrotyloma uniflorum'' (horsegram, also known as horse gram, kulthi bean, gahat, hurali, or Madras gram) is a legume native to tropical southern Asia, known for its distinct taste and texture, widely used legume in many cuisines. It is also kno ...

, chana,

masur Masur can mean: *Masurians The Masurians or Mazurs (; ; Masurian dialects, Masurian: ''Mazurÿ''), historically also known as Prussian Masurians (Polish language, Polish: ''Mazurzy pruscy''), are an ethnic group originating from the region of ...

, mung or a combination of these.

Curries

* '' Santula'': A dish made up of finely chopped vegetables which are sauteed together with garlic, green chilies, mustard and spices. It has several variations. * '' Ghuguni'' : A popular dish made from overnight-soaked dried peas, potato with some amount of horse gram powder to thicken the curry. It's a popular street food mostly eaten with bara in undivided districts of

and

. * ''Chhatu rai'': A dish made from

mushroom A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the n ...

s and

paste. * ''Alu potala rasa'': Curry made from

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

and pointed gourds. * ''Kadali manja rai'': A curry made from banana plant stem and mustard seeds. ''Manja'' refers to the banana plant stem which is also used in ''dalma''. * ''Mohura: A curry made up of bodi, tamarind, jaggery, along with vegatables.'' * ''Besara'': Assorted vegetables in mustard paste tempered with pancha phutan.

Khattas and chutneys

''Khatta'' refers to a type of sweet-and-sour

side dish A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.chutney A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion ...

usually served with Odia

thali Thali (meaning "plate" or "tray") or Bhojanam (meaning "full meal") is a round Platter (dishware), platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a sel ...

s. * '' Dahi baigana'': A sour dish made from

and

eggplant Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malays ...

s. * ''Dahi bhendi'': A sour dish made from

and ladies' fingers. * ''Khajuri khata'': A sweet-and-sour dish made from

tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

es and

dates Date or dates may refer to: * Date, the fruit of the date palm (''Phoenix dactylifera'') * Jujube, also known as red date or Chinese date, the fruit of ''Ziziphus jujuba'' Social activity *Dating, a form of courtship involving social activit ...

. * ''Amba khatta'': A sweet-and-sour dish made from raw

mango A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It originated from the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South and Southeast As ...

es. * '' Ou khatta'': Elephant apple ''sweet-and-sour dish.'' * ''Tomato khata'': A sweet-and-sour dish made from tomatoes and

. * ''Dhania-patra chutney'': A

chutney A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion ...

made from

coriander Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ...

leaves.

Sāgå (salad greens)

A list of the plants that are used as Sāgå (ଶାଗ) is as below. They are prepared by adding pānchå phuṭåṇå (ପାଞ୍ଚ ଫୁଟଣ), with or without onion/garlic, and are best enjoyed with påkhāḷå (ପଖାଳ). *Kåḷåmå sāgå (କଳମ ଶାଗ)

Ipomoea aquatica ''Ipomoea aquatica'', commonly known as water spinach or kangkung, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is wi ...

(Water Spinach) *Kosålā/Khåḍā sāgå (କୋଶଳା ଶାଗ/ଖଡା ଶାଗ): prepared from

amaranth ''Amaranthus'' is a cosmopolitan distribution, cosmopolitan group of more than 50 species which make up the genus of annual plant, annual or short-lived perennial plants collectively known as amaranths. Some names include "prostrate pigweed" an ...

leaves. *Båjji sāgå (ବଜ୍ଜୀ ଶାଗ): Prepared from Amaranthus dubius leaves. *Leuṭiā sāgå (ଲେଉଟିଆ ଶାଗ)

Amaranthus viridis ''Amaranthus viridis'' is a cosmopolitan species in the botanical family Amaranthaceae and is commonly known as slender amaranth or green amaranth. Description ''Amaranthus viridis'' is an annual herb with an upright, light green stem that grows ...

leaves and tender stems. *Pāḷångå sāgå (ପାଳଙ୍ଗ ଶାଗ)

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed eit ...

*Poi sāgå (ପୋଈ ଶାଗ): prepared from

basella The genus ''Basella'' is the type genus of the plant family Basellaceae. ''Basella'' contains five known species. Three species are endemic to Madagascar, and one is endemic to southeastern Africa. The fifth is widespread across Southeast Asia, ...

leaves and tender stems. *Bāråmāsi/Såjånā sāga (ବାରମାସି/ସଜନା ଶାଗ): prepared from leaves of the

drumstick tree ''Moringa oleifera'' is a short-lived, fast-growing, drought-resistant tree of the family Moringaceae, native to northern India and used extensively in South and Southeast Asia. Common names include moringa, drumstick tree (from the long, slen ...

. Cooked with lentils or as is with fried onions. *Sunusuniā sāgå (ସୁନୁସୁନିଆ ଶାଗ)

Marsilea ''Marsilea'' is a genus of approximately 65 species of aquatic ferns of the family Marsileaceae. The name honours Italian naturalist Luigi Ferdinando Marsili (1656–1730). These small plants are of unusual appearance and do not resemble comm ...

polycarpa leaves. *Pitāgamā sāgå (ପିତାଗମା ଶାଗ) *Piḍångå sāgå (ପିଡଙ୍ଗ ଶାଗ) *Kakhāru sāgå (କଖାରୁ ଶାଗ): Prepared from leaves of the

plant. *Madarangā sāgå (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of Alternanthera sessilis. *Soriså sāgå (ଶୋରିସ ଶାଗ) :

Mustard greens ''Brassica juncea'', commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars ca ...

* Methi sāgå (ମେଥୀ ଶାଗ): prepared from methi or

Fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small Glossary_of_leaf_morphology#Leaf_and_leaflet_shapes, obovate to oblong leaflets. It is cultivated worldwide as a semiar ...

leaves and besara (mustard paste) cooked with vegetable. *Måṭårå sāgå (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga. *Nāliyā/Lāliyā kosåḷā sāgå (ନାଲିଆ/ଲାଲିଆ କୋଶଳା ଶାଗ) is made from green leaves with red stems. Other that are eaten are , , , , and . Some items are as follows: * Sāgå Bhåjā (ଶାଗ ଭଜା) * Sāgå Mugå (ଶାଗ ମୁଗ) * Sāgå Båḍi (ଶାଗ ବଡି) * Sāgå Rāi (ଶାଗ ରାଇ) * Sāru påtrå tiyåṇå/tuṇå/tåråkāri (ସାରୁ ପତ୍ର ତିଅଣ/ତୁଣ/ତରକାରି)

Pithas (sweet cakes)

Pitha Pithas () are a variety of food similar to pancakes, dumplings or fritters, originating from India and Bangladesh. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties ...

s and sweets are types of traditional Odia dishes. * Poda pitha- Traditional Odia cake, a special delicacy in Makar Sankrati & Raja festival, is made up of by layering rice and urad dal batter, stuffed with jaggery and coconut filling. * Chhena Poda pitha- A softer & more spongy variant of Poda pitha is made with chhena(cottage cheese) as base ingredient. * Enduri Pitha- This stuffed steamed rice cake, wrapped in turmeric leaves is a Prathamashtami special dish. * Arisa Pitha- A popular fried pitha made up of rice & jaggery, topped with sesame seeds. This has longer shelf-life & is relished as a snack. * Manda Pitha- Similar to Ukdiche Modak, these are round steamed pithas, made up of rice and stuffed with coconut & jaggery filling. Specially made during Raja, Kumara Purnima and last Thursday of Margashira month festivals. * Kakara Pitha- This is a fried version of Manda Pitha. * Chakuli Pitha- Commonly made in every household on a regular basis, these are round thin pancakes served with bhajaa(vegetable fry), santula, dalma, milk or jaggery. * Budha Chakuli pitha- A thick pancake usually made from leftover rice batter by mixing banana, sweeteners & seasonings. * Gainthaa pitha- Bite sized steamed rice pitha, usually made along Manda Pitha and specially on Boula Amavasya. * Chhunchi Patra pitha- Renowned for its thinness, this pitha is a wrap made by brushing rice batter on a pan with a cloth & stuffed with coconut & jaggery filling. * Muaaan pitha- A bigger version of Manda Pitha made by layering batter & cocunt filling, on a cotton/muslin cloth tied over a steamer. * Taala pitha- A rare pancake made by flavouring the chakuli pitha batter with grounded ice apple. * Chitau pitha- A pan-baked unturned pitha, made from rice batter & topped with coconut shavings. This is specially made on Chitau Amavasya & first Thursday of Margashira month. * Itli pitha- Similar to idli, this pitha is made from urad dal and rice batter, topped with coconut shavings. Commonly relished with ghughuni/bhughuni or Dalma. * Gajaa pitha- Another variant of Manda Pitha, stuffed with sweetened moong sprouts filling. The structure, unlike the normal manda are a little peaked from top. This is specially made for Lord Dhabaleshwar on the occasion of Bada Osha. * Dudura Pitha- A fried puffed sweet pithas, mostly prepared in Sambalpur district of Odisha and offered to Maa Samalei.

Egg, chicken and mutton

* Anda tarkari: An egg curry prepared with onion and tomato paste * Chicken tarkari: A chicken curry * Chicken kasa * Saru Patra Poda Chicken * Mangsaw tarkari * Mangsaw kasa * Mangsaw besara * Baunsaw Poda Mangsaw : Mutton or Chicken roasted inside bamboo stems. * Patra Poda Mangsaw : Mutton or Chicken wrapped in leaves and roasted . * Mati Handi Mangsaw : Mutton or Chicken cooked in earthen pots.

Fish and other sea food

* ''machha besara'': A fish curry prepared with mustard paste. * ''Machha Mahura'': A fish curry prepared with small fish and vegetables. * Machha Jhola * Machha chhencheda : Fish mashed with a vegetable curry prepared in a ghee rich gravy. * Chunna Machha Jhola: A fish curry, similar to Machha Jhola, but prepared with small smelt fish. * Chunna Machha Tarkari: Small fried smelt fishes * Chingudi Malai Tarkari: A

curry * Kankada Jhola: Crab curry * Chingudi chadchadi * * Mullet curry (ଖଅଙ୍ଗା ମାଛ ତରକାରୀ) * Milkfish Curry (ସେବା ଖଙ୍ଗା ମାଛ ତରକାରୀ) * smoked oil sardine (dry fish) with garlic- କୋକଲି ଶୁଖୁଆ ସେକା /ପୋଡା Smoked Dry sardinea are cleaned and grinded coarsely together with garlic, green chilly, salt using mortar and pestle or grinder. Dry White bait fish (ଚାଉଳି ଶୁଖୁଆ), dry shrimp (ଚିଙ୍ଗୁଡ଼ି ଶୁଖୁଆ, ତାଂପେଡା) etc. also prepared in similar way, likely flakes/powder. * seer fish (କଣି ମାଛ)/ mackerel (କାନାଗୁର୍ତ୍ଆ, ମରୁଆ) curry, chilly * Bitter dry fish fry (ପିତା ଶୁଖୁଆ ଭଜା)- small freshwater nutrient dense fish dried in sun hygienically and eaten fried or smoked. * ପୋହଳା ମାଛ ତରକାରୀ (minor /small carp fish curry). Fried small carp in onion or mustard based gravy. * Mola fry/ chips/ boiled grind. ମହୁରାଳୀ ମାଛ ଭଜା / ଛଣା / ଚକଟା. Very nutritious. After cleaning, boil in little water, salt and turmeric powder and then mixed with mustard oil, green chilly, garlic, onion and grinded into a coarse paste.

Fritters and fries

* : A savory snack, similar to

pakora Pakora () is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants across South Asia. They often consist of vegetables such as potatoes and onions, which are coated in seasoned gram flour ...

fritter A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters ar ...

s, made with potatoes and onions, long-sliced, mixed and dipped in a batter of gram-flour, and then deep-fried. * Bhendi baigana bhaja:

okra Okra (, ), ''Abelmoschus esculentus'', known in some English-speaking countries as lady's fingers, is a flowering plant in the Malvaceae, mallow family native to East Africa. Cultivated in tropical, subtropical, and warm temperate regions aro ...

(ladies' fingers) and

, sliced and deep-fried * Badi chura: A coarsely crushed mixture of sun-dried lentil dumplings (''badi''), onion, garlic, green chillies and mustard oil * Pampad : flat savory snack like deep-friend or roasted appetizer, which looks very similar to a roti, usually eaten during lunch time * Phula badi: bigger and inflated versions of the normal ''Badi -'' a sun-dried lentil dumpling * Sajana chhuin bhaja: drumsticks sliced into pieces and deep/shallow fried in oil * Desi kankada bhaja (ଦେଶୀ କାଙ୍କଡ଼ ଭଜା) - a vegetable found in hilly areas and fried with oil, onion, dried chilli flakes, cumin powder made into a curry, fry, chips.

Snacks

* ''

Ghugni Ghugni or guguni ( Bengali:ঘুগনি, Bhojpuri:𑂐𑂳𑂐𑂳𑂢𑂲, Odia: ଘୁଗ୍ନି , romanized: Ghughunē) is a dish made of peas or chickpeas in Nepal, India and Bangladesh. Different variations of the dish use different ...

'': A spicy dish made from peas, can be served with ''

poori Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent. Puris are most commonly served as breakfast or snacks. It is also served at special or ceremonial functions a ...

s''. * Gupchup *

Chaat Chaat, or chāt (IAST: ''cāṭ)'' () is a family of savoury snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal and Bangladesh. ...

Dahibara Aludam Dahibara Aludum (; ) is a popular street food originating from Cuttack of the state Odisha. It is a variant of Dahi vada. The dish is prepared by soaking vadas (fried flour balls) in light dahi (yogurt) water which is tempered with mustard see ...

* Chanachura or Baramaza * Piaji * Bara * Gulgula * Chuda (Poha) Bhaja * Chuda (Poha) Dahi as breakfast * Mudhi (Mur mura) as breakfast or evening snacks * Khai * Chaula bhaja * Checha Piaji * Kachodi chaat * Suji Bara * Pakudi *

Aloo chop Aloor Chop (, , ) a snack originating from the Indian subcontinent made out of boiled potatoes and various spices. It is available widely in the Indian states of Bihar, Odisha, Assam, Jharkhand and West Bengal, and in Bangladesh. "Aloo" mean ...

* Baigani * Dantikili(mudki/murki) * Singada (

samosa A samosa () () (Hindi: समोसा) ( Persian: سمبوسه) is a fried South Asian and West Asian snack. It is a pastry with a savory filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can also include ...

)

Desserts and sweets

* Kheeri: Kheeri is the Odia word for

kheer Kheer, khir or payasam is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, ...

, predominantly made up of rice. *

Chhena Poda Chhenapoda () () is a cheese dessert from the Indian state of Odisha. ''Chhena poda'' literally means ''Burnt Cheese'' in Odia, referring to its caramelised crust exterior and soft, spongy texture with slightly smoky notes. It is often describ ...

: A sweet made from

soft cheese There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criter ...

dipped in sugar syrup and baked. It may contain dry fruits. *

Chhena Gaja Chhena gaja () is a sweet dish from Balasore, Odisha, India. Unlike some other popular chhena-based Odia desserts, such as rasagola, which have spread throughout India, the chhena gaja remains largely popular within the state itself. Although ...

Malpua Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert originating from the East Indian subcontinent, popular in Bhutan, India, and Nepal. History Barley was t ...

* Kora *

Khira sagara Khīrå sāgårå () is an Odia sweet dish that literally translates to '' ocean of milk'' in Odia language. The sweet has depiction in Hindu scriptures about Lakshmi serving Vishnu and Madhusudana with it. Khīrå sāgårå consists of marble-s ...

* Khirsapani *

Chhena kheeri Chhena kheeri () is a sweet dish originally from coastal Odisha in eastern India. Preparation Chhena kheeri is made by deep-frying cubes of chhena cheese. Although typically ghee is used as the frying medium, chefs frequently substitute this wi ...

* Suji kheeri *

Chhena Jhili Chhena jhili () is a popular dessert consisting of fried chhena (cheese curds) and sugar syrup from Odisha, India. It originates from Nimapada in Puri district. Its preparation has been compared to gulab jamun. Besides chhena and sugar, other ...

Rasagola Rasgulla (literally "syrup filled ball") is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough, cooked in light sugar syrup. This is done until the syrup permeates the dumplings ...

Rasabali Rasabali (, IAST: rasābaḷi) is a sweet dish from Odisha, India. It consists of deep fried flattened reddish brown patties of chhena (farmer cheese) that are soaked in thickened, sweetened milk ( rabri). Flattening the chhena into palm-sized pa ...

* Rasmalai
Sarsatia
* Aadasi * Attakali * Khaja * Magaj Ladu * Gajja : a light savory snack * Rabidi : a sweet curd like dish * Mudki: A famous savory snack which resembles a jalebi but the only difference is that jalebi are on the sweet palette where as mudki are light and more savoury. * Chenna Mudki * Mathapuli: a dessert made out of

urad dal The black gram or urad bean (''Vigna mungo'') is a bean grown in South Asia. Like its relative the mung bean, it has been reclassified from the genus ''Phaseolus'' to ''Vigna''. The product sold as black gram is usually the whole urad bean, wher ...

and

sugar syrup Inverted sugar syrup is a syrup mixture of the monosaccharides glucose and fructose, made by splitting disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an ''invert'' sug ...

. Found in Khurda District, particularly in places such as Tangi, Chandapur,

Banapur Banapur is a town and a Notified Area Council in Khordha district in the state of Odisha, India. The town is named after the King Banasura of Lord Shri Krishna era (as the epic tells). Banasura, a demon-king who is said to have ruled over thi ...

Drinks

There are many traditional alcoholic and non-alcoholic drinks which are unique to Odisha. Some are made during specific festivals or as an offering to Hindu gods, and others are made all around the year. The drinks which have a thick consistency are usually called ''paṇaa'' and the ones with have a watery consistency are usually known as '' sarbat''. Many of the ethnic tribes of

have their own indigenous drinks made from forest produce. Any drink that contains alcohol is usually called ''madya''

Alcoholic

* ''Aamba mada'' -

-based alcoholic beverage * ''Aakhu mada'' -

sugarcane Sugarcane or sugar cane is a species of tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fib ...

-based alcoholic beverage * ''Amrutabhanda mada'' -

-based alcoholic beverage * ''Anlaa mada'' -

Indian gooseberry ''Phyllanthus emblica'', also known as emblic, emblic myrobalan, myrobalan, nelikai, Indian gooseberry, Malacca tree, amloki or amla, is a deciduous tree of the family Phyllanthaceae. Its native range is tropical and southern Asia. Descripti ...

-based alcoholic beverage * ''Dimiri tadi'' - juice of Indian fig-based alcoholic beverage * ''Dimiri mada'' - pulp of Indian fig-based alcoholic beverage * ''Handia'' - traditional rice beer popular among the tribes of Odisha * ''Kadali mada'' -

banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large treelike herbaceous flowering plants in the genus '' Musa''. In some countries, cooking bananas are called plantains, distinguishing the ...

-based alcoholic beverage * ''Guda mada'' -

-based alcoholic beverage * ''Pijuli mada'' -

guava Guava ( ), also known as the 'guava-pear', is a common tropical fruit cultivated in many tropical and subtropical regions. The common guava '' Psidium guajava'' (lemon guava, apple guava) is a small tree in the myrtle family (Myrtaceae), nativ ...

-based alcoholic beverage * ''Jamukoli mada'' - Malabar plum-based alcoholic beverage * ''Jana mada'' -

maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American ...

-based alcoholic beverage * ''Tala mada'' -

palm Palm most commonly refers to: * Palm of the hand, the central region of the front of the hand * Palm plants, of family Arecaceae ** List of Arecaceae genera **Palm oil * Several other plants known as "palm" Palm or Palms may also refer to: Music ...

-based alcoholic beverage * ''Kumuda mada'' - squash-based alcoholic beverage * ''Landa'' -

rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

-based alcoholic beverage * ''Mahulu mada'' or ''mahuli'' - mahua flower-based alcoholic beverage * ''Panasa mada'' -

-based alcoholic beverage * ''Pendum'' -

-based alcoholic beverage consumed by the Bonda tribe * ''Rasi'' - a type of rice beer related to handia; popular among the tribes of Odisha * ''Sagur'' - alcoholic beverage made from different fruit nuts, mahua flowers or fruits using the process of distillation known as ''sagur'' by the Bonda tribe * ''Salapi'' -

-based alcoholic beverage * ''Sapung'' -

sago palm Sago palm is a common name for several plants which are used to produce a starchy food known as sago. Sago palms may be "true palms" in the family Arecaceae The Arecaceae () is a family (biology), family of perennial plant, perennial, flowerin ...

-based alcoholic beverage consumed by the Bonda tribe * ''Sindi mada'' -

date palm ''Phoenix dactylifera'', commonly known as the date palm, is a flowering-plant species in the palm family Arecaceae, cultivated for its edible sweet #Fruits, fruit called dates. The species is widely cultivated across North Africa, northern A ...

-based alcoholic beverage * ''Tamati mada'' -

-based alcoholic beverage * ''Tetel mada'' -

-based alcoholic beverage

Cannabis-based

* ''Bhangaw sarbat'' or - beverage containing a paste of

Non-alcoholic

* ''Adhara paṇa'' - a

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

and

chhena Chhena () or chhana () is a kind of acid-set cheese originating in the Indian subcontinent that is made from water buffaloDalby, A 2009, ''Cheese: A Global History'', Reaktion Books, p. 73, Kapoor, S & Kapoor, A 2006, ''Sanjeev Kapoor's No-oil V ...

-based drink offered to the

trinity The Trinity (, from 'threefold') is the Christian doctrine concerning the nature of God, which defines one God existing in three, , consubstantial divine persons: God the Father, God the Son (Jesus Christ) and God the Holy Spirit, thr ...

at the end of ''

Ratha Yatra Ratha Yatra (), or chariot festival, is any public procession in a chariot. They are held annually during festivals in India, Nepal, and Sri Lanka. The term also refers to the popular annual Ratha Yatra of Puri that involves a public process ...

festival'' * '' Amba paṇa'' - a mango-based summer drink * ''Bela paṇa'' - a drink made from wood or stone apple during ''

Pana Sankranti Maha Bishuba Sankranti (), also known as Pana Sankranti, (), is the traditional new year day festival of Odia people in Odisha, India. The festival occurs in the solar Odia calendar (the lunisolar Hindu calendar followed in Odisha) on the first ...

'' festival * ''Dahi pudina sarbat'' - a summer drink made using

curd Curd is obtained by Denaturation (biochemistry), coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a Kefir cheese, ...

and mint leaves * ''Ghola dahi'' - buttermilk with spices * ''Landa bagula dahi sarbat'' - a drink made from

and sweet basil seeds * ''

Lemonade Lemonade is a sweetened lemon-flavored drink. There are many varieties of lemonade found throughout the world. In some parts of the world, lemonade refers to an un-carbonated, traditionally, homemade drink, using lemon juice, water, and a sw ...

'' - summer drink made from water, lemon, sugar and salt * ''Khajuri misri'' - summer drinks made from

'' misri'',

lemon The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some ...

and sweet basil seeds * ''Mandia peja'' - a millet-based summer drink * J''hara Paṇa'' - a summer drink made from

arrowroot Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally ''Maranta arundinacea'', but also Florida arrowroot from ''Zamia integrifolia'', and tapioca from cassava (''Manihot esculenta''), which is of ...

and

in southern Odisha * '' Tanka toraṇi'' - a fermented rice-water based drink prepared in

References

External links

Traditional recipes

Traditional recipes in Hindi
{{cuisines

Culture of Odisha