Odisha’s culinary delights - A gourmand’s dream 

The East Indian state of Odisha, formerly known as Orissa is a heaven for foodies. With a culinary tradition spanning centuries Odisha’s cuisine has something to please everyone. Odisha cuisine is an amalgamation of affluent usage of spices and local ingredients. Although Odisha cuisine bears a striking resemblance with that of Odisha’s neighbouring states of West Bengal and Bihar, Odisha cuisine has its own unique features. Delicately spiced, its flavours are subtle quite unlike the fiery curries usually associated with Indian cuisine. 

History documents that during the Bengal Renaissance in the 17th and 18th Century, the Oriya cooks used to be employed in the kitchen of the Zamindars of West Bengal. The kitchen of the famous Jagannath temple in Puri is considered to be the largest in the world, engaging a thousand chefs working around seven hundred fifty two wood burning clay hearths to feed more than ten thousand people. 

Chef Satya Brata Jana, of the luxury Toshali Sands resort in Puri relished the chance to explain the various nuances of Oriya Cuisine. The Executive Chef at Toshali Sands which is a premier hotel in Odisha, Chef Jana has over 28 years of experience. “Orissa produces a great variety of vegetables, most of which are used in the local cuisine. Oriya cuisine is popular for the variety of spices used with natural vegetables and grains. The subtle flavours of these spices transform nourishment into a delightful culinary experience. 'Pancha-phutana' is a combination of five important spices like mustard, cumin, fennel, fenugreek and black cumin which is extensively used in the Oriya cuisine especially as a seasoning agent for the preparation of vegetable dishes and dhals,” explained Chef Jana. 

He further added that “An Oriya meal is not served by courses. While the main dish is served on a large plate (Thali), other dishes are placed around it in small bowls and plates. Sometimes, especially on festive occasions, the meal is served on a banana leaf. Another special preparation of the state is the food offered to the gods in the temples which are not only strictly vegetarian but also without onion and garlic. Even some of the vegetables like potato, tomato etc also not allowed. Traditional vegetarian cuisine can be enjoyed at kitchens of Lingaraj and Ananta Basudev temples,” he further explained. 

For breakfast, breads such as rotti and parattas are served with dhal or a vegetable curry whereas rice accompanied with lentils is eaten during lunch and dinner. Chuda (flattened rice) and Mudhi (puffed rice) is also served as the morning meal. Chuda can be eaten either fried or with curd, banana and sugar which is called Chudaa Dahi. 

A traditional Oriya meal, generally spicy, consists of rice, dhal, vegetable curry, vegetable fry, leaf vegetable, khata (sour dish), chutney, pickle etc. There is also a plate of salad with onion, cucumber, tomato, ginger, lemon or curd. On ceremonial occasions, the number and variety of items increase. 

Keen to showcase the culinary delights of Odisha, Toshali Sands Resorts cooked up a variety of dishes which were both mouthwatering and filling. One of the typical dishes of Odisha is Dalma which is a mix of dhal and vegetables. Dalma is considered an energy booster and popular due to its ample nutritional value. Among the people of Odisha, another famous food is Besara which is cooked with assorted vegetables and stirred and fried in Panch Phutana, spices and oil. Among other delicious dishes Bhendi Bhaja, Aalu Palak Saag, Kadali Bhaja, Dahi Baingan are notable. 

Situated on the Eastern coastal belt of India, Odisha also has many rivers and lakes which are bountiful with fish and crustaceans which form an integral part of Oriya traditional cuisine. Crabs, prawns and lobsters cooked in curd or coconut milk with little oil are the special dishes of Oriya cuisine. Prawn malai, Machha curry, and Crab kalia and chillie fish are just a few of the dishes worthy of trying. The curd here is rich and creamy and gives the succulent flesh an additional flavour. For those who prefer chicken and mutton then Macchojhola, chicken masala, chillie chicken, mutton curry are dishes that must not be missed. 

The people of Odisha have a penchant for sweets and no meal is complete without a selection of sweets. It is said that Kheeri or Kheer (rice pudding) preferred all over India  originated in Orissa over two thousand years ago. Desserts like Rasgulla, Rasmalai, Khirmohan, Rasabali, Chhena Gaja, Chhenna Poda, Kalakand are tasty. Chhenapodapitha, the caramelised custard-like dessert, Chhena Kheeri which is made with cubes of ricotta cheese, Jalebi made with kneaded ricotta cheese which is called Chhena Jalebi, and Khaja (shaped dough fried and drizzled with sugar syrup) are delightful. The taste of Kheersagar, a dessert made with cheese dumplings in condensed milk, is also noteworthy. The Meetha Dahi (sweet yoghurt) and Malpua (sweetened deep fried batter of a mixture of bananas and flour) are preferred as tasty local desserts. 

Complementing Odisha’s Buddhist heritage sites, its wildlife and culture, is also its cuisine. With its distinct flavour and bountiful seafood Odisha’s is without a doubt a gourmand’s dream destination. 

Air India offers daily flights to Bhubaneswar, the capital of Odisha from many major Indian cities. 

By Tina Edward Gunawardhana