Odisha Cuisine - ओडिशा का भोजन
Odisha features a simple yet unique cooking style that has its own identity and this makes it a serious culinary tourism destination in India. Covered mostly with fertile plains and humid climate conditions. The state is a rice producer, and thus, the cuisine of Odisha is usually rice-based.
The Odia cuisine uses a mixture of locally sourced vegetables, cereals, pulses, dairy products, and seafood also as it uses fewer spices and oil compared with the cuisines of other Indian states. Despite that, the recipes and cuisine are loaded with great taste, flavors, and aromas.
Some of the favored rice dishes in Odisha are Khechidi that's cooked with rice, lentils, and ghee. Palau that has vegetables, dry fruits and spices; sweet rice dish, Kanika prepared from dry fruits and ghee; Ghee rice, and Pakhala that's watered rice served with curd and stir-fried vegetables.
Lentils dishes function an excellent accompaniment to rice and a few lip-smacking famous lentil dishes include the vegetable and spice-laden Dalma, plain and straightforward Dali with a spicy tadka and delicious and flavourful Besara that has vegetables, lentils, amaranthus, mustard paste, and badi as its chief ingredients.
Must-Try Dishes in Odisha
The state is legendary for a few delectable curries including Chaatu rai that's mushroom and mustard curry, Kadali manja rai that's a curry of banana plant stem and mustard, and Alu potala rosa prepared from potato and pointed gourd.
Santula maybe a vegetable stew that's sauteed with onion, garlic, and green chilies. Khajuri khata, Amba khatta, Ouu khatta, dhania-Patra, and pudina-patra chutney are a number of the renowned chutneys of the state that are condiments in Odishan cuisine.
Dahi baigana, a dish of curd and brinjal may be a great entremots that's notable for its tangy, tasty and sweet-sour flavor. Speaking of sweet, there are many desserts in Odisha starting from cheese-based Chhena Poda to Chhena Jhili to Rasamalai to Chhena Gaja, and from flour-based Pheni to Jilapi to Malpua to Kheera Gaja, among others.
Odisha is understood for its pitha or indigenous cakes like Poda Pitha, Arisha Pitha, Manda Pitha, Puri Pitha, Chakuli Pitha, etc
Flavors of Odisha
Our travel guide gives you in-depth information on where and what to dine in Odisha. you'll trust us with authentic information on Odishas flavors, recipes, street food, and cuisine which will assist you to enjoy your holiday during this beautiful state even more.
Chhena Poda
Cheena Podo literally means burnt cheese in Odia. it's prepared with well-kneaded chhena or fresh pot cheese, sugar and nuts, and baked for hours till the aroma fills the air and it browns completely. a requirement have a dish for your friends and family whenever you visit Odisha next time.
Spiced, Rice And Coconut Cake-Podo Pitha
This cake is baked with tons of twists and is miles faraway from the cake which we normally eat. It’s tough to organize either. it's an extended list of ingredients and takes forever to bake. That’s the rationale people like better to cook it once during a year. Most prepared during the Raja festival (Swing Festival) in Odisha, Podo Pitha are often rightly called because of the Godfather of all pithas. Podo Pitha is traditionally prepared during a clay oven overnight, but now people bake in their oven to ease the method a touch. With a small burnt top, little spice of cardamom at each bite which crunch of coconut and nuts alongside a caramelized jaggery is certain to form you drool.
Chakuli Pitha
Chakuli Pitha is one of the healthiest breakfast recipes which originated in Orissa. This Dosa like a flat pancake is filled with nutrition and best enjoyed with just sugar or sweet chutney.
Mixed Vegetable-Ghanta
Ghanta in Odia means mixed. This dish is ready by mixing the spread of vegetables and is usually enjoyed during festivals. It’s very high in nutrition and possesses a typical taste which may be enjoyed with either rice or chapatti alongside lentils soup.
KHICHDI
One of the foremost popular dishes in Odisha, Khichdi is an Indian subcontinental food made from rice and lentils. Served in many variants, this dish is that the most favorable choice of offering in temples in Odisha.
CHUNGDI MALAI
Chungdi Malai is perhaps the foremost delicious seafood platter within the state. This non-vegetarian dish may be a rich and thick prawn curry. Spices and coconut milk are the main ingredients that give this dish a tangy and creamy taste.
PITHAS
An indispensable dish that completes the Oriya cuisine is Pitha - a kind of rice cake made from wheat or rice flour and stuffed by various savory and sweet ingredients. With over 10 variants, this sweet dish in Odisha may be a must on festivities and special occasions.
Water Rice- Pakhala Bhata
This is once more a really simple and authentic Odia cuisine which is ready with cooked rice little fermented in water. This dish is claimed to possess originated within the temple of Lord Jagannath. it's mostly prepared during hot sultry summer days and is believed to stop heatstroke. There are many variations of this dish like Dahi Pakhala, Zeera Pahkala, and Basi Pakhala, it's mostly enjoyed with roasted veggies or fried fish.
Pointed Gourd And Potato Curry- Aloo Potol Rossa
This is again prepared by mixing and boiling various sorts of vegetables and tempering it with just a teaspoon of oil/ghee alongside Pancha-Pootan, a mix of fennel, cumin, mustard, kalonji and fenugreek seeds. The low use of oil and spices makes the right dish for dinner alongside chapatti.
Leafy Vegetable Cooked With Lentil-Saaga Moonga
Mustard seed in widely utilized in Odia cuisine and this dish is additionally a neighborhood of the prasada offered to Lord Jagannath as a neighborhood of the midday meal. There are many variations of besara were the most ingredient, mustard is grinded and made into a fine paste then cooked alongside veggies (fish as well). The mild mustard flavor and therefore the little tanginess that comes by adding dried mangoes or tamarind is to die for.
MALPUA
One of the oldest traditional desserts of India, Malpua in Odisha may be a small deep-fried pancakes soaked during a sugary syrup and served hot. it's one among the favored dishes of the region which is served to Lord Jagannath of Puri.
Lentil Cooked With Vegetables-Dalma
A typical lentil dish originates from Odisha is Dalma. This mouth-watering dish in Odisha also includes vegetables and spices that provide it a savory taste like Sambhar.
CHHENA JALEBI
Be able to savour the taste of saccharine Chenna Jalebi while on an Odisha tour. Chhena Jalebis are bit different from the regular ones as they're more thick and heavy in size and also includes a special ingredient called Chhena, a fresh curd cheese.
Badi Chura
Tangy Soup-Dahi Kanji :
This is again a soupy dish like dal made from curd, mixed with vegetables. The curd gives the dish a tangy flavor which is usually eaten during summers. the utilization of veggies, lentils and curd makes this dish very healthy.
Dried Lentil Mixture-Badi Chura
This may be again a requirement to have the dish and is a constant fixture in any meal, mostly with pakhala. Anyone can cook this in minutes with the assistance of fried and crushed badis alongside chopped chills, garlic, and onion. The aromatic smell of the garlic and onion alongside crunch of the fried badis is therapeutic. You taste it once and you're bound to return thereto again and again.
Fish Cooked In Curd-Dahi Maacha
This one is one among the classic curies which any Odia would be proud to be related to. This mustard gravy alongside the right blend of yogurt is tough to resist and therefore the mere mention or sight of this dish is enough to stay one salivating. Dahi Maccha is a must-have for all ocean food lovers.
Crab Curry- Kankada Jhola
Crab curry is best enjoyed at the lunch table, sitting for hours and relishing the crab meat alongside family and friends.
Dahi Vada With Curries- Dahi Bara- Aaloo Dum-Ghuguni
One of the foremost famous street foods of Orissa, Dahi Bara -Aaloo Dum-Ghuguni just can’t stand back from the list. You ask any Oriya and that they will swear by this. The taste is so authentic that you simply won't mind the strange combinations of Dahi Vadas with curries. This unique dish is often had for breakfast, lunch, or dinner.
People there just don’t mind eating it any time of the day. Sold in every nook and corner mostly in Cuttack and Puri by cycle wallahs, you've got to face during a queue to taste this delicacy. Dahi Bara Aaloo Dum-Ghuguni, highly recommended!
The Odisha Special Pani-Puri/Golgappe- Gupchup
Gupchup is nothing but Golgappe or Pani Puri because it is named in other parts of India. This authentic dish is nearly served within the same manner across the country but surprisingly tastes different everywhere. In Odisha, you'll find a tangier and spicy version of this which is certain to tickle your taste buds. And mind it while putting it inside your mouth, they're huge.
The Odia Rasmalai-Rasabali
Rasabali, a neighborhood of the mahaprasad of Lord Jagannath is nothing but deep-fried cheese balls floating in thickened sweetened milk. Slightly seasoned with crushed cardamom, this is often a requirement try.
Rosogulla- Pahala Rasagulla
You get rasogulla everywhere but wait this special brown one is certain to form you forget everything else. Pahala, a little stretch which comes between Cuttack and Bhubaneshwar, is adorned with around forty to fifty sweet shop’s, is certain to form you stop and check out those rust colored beauties altogether sizes. Salepur Bikalananda Kar’s rosogulla is again a requirement try.
The Twisted Sweet- Khasta khaja
Also referred to as Pheni, this sweet is Lord Jagannath’s favorite. If you're in Puri, you're bound to find this in every nook and corner.
Kheersagar
This sweet dish has small chhena /cottage cheese balls dipped in thickened and sweetened milk seasoned with cardamom and saffron for that awesome flavor. Slightly chill it and it tastes divine.
Arisa Pitha/Ghee Pitha
Pitha’s are a requirement in Odisha. Whatever be the occasion you're bound to bit into a pitha at every house hold there. Arisa and Ghee's pithas are prepared occasionally or from time to time with little variations.
The most ingredient here is rice which is employed in grounded form and mixed alongside jaggery and other condiments, which is then deep-fried, just perfect for snacking at tea time. the simplest part, a couple of them are often stored for several days and relished.
Manda Pitha/Enduri Pitha
This is the steamed version of the Pitha. While Manda Pitha is ready mostly during festivals, Enduri Pitha is reserved for Prathamashtami, a festival celebrated to wish for the long life and well being of the primary child during a family.
Manda pitha is essentially made from semolina full of sweet filling. Enduri is formed from rice flour crammed with a sweet filling and steamed within turmeric leaves. a requirement has for the health-conscious people.
Places to Visit Near Bhubaneswar
1- LINGARAJ TEMPLE – BHUBANESWAR
2- MASUSIMA TEMPLE – BHUBANESWAR
3- MUKTESWARA TEMPLE – BHUBANESWAR
4- RAJARANI TEMPLE – BHUBANESWAR
5- VAITAL DEUL TEMPLE – BHUBANESWAR
For More Details please visit - https://www.thekonark.net / http://www.elicitodisha.com/
