Cuisine of Odisha

By – P. Suraj
Agenda
INGREDIENTS
INTRODUCTION TEMPLE FOOD AND
SEASONING

FISH AND LIST OF REGARD

SEAFOOD DISHES S
01. INTODUCTION
 Odia Cuisine is the cuisine of the state of Odisha. It has developed over time with local
culture and agriculture and hence has its distinct items and practices. Odisha borders both
north Indian states and south Indian states and consequently is similar to the cuisines of
South and North India. 
 Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while
nonetheless remaining flavorful. Rice is the staple food of this region. Mustard oil is used in
some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in
temples. In old times food was traditionally served on banana leaves or disposable plates
made of Sal leaves.
 Odia cooks, particularly from the Puri region, were much sought after due to their ability to
cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks
were employed in Bengal and they took many Odia dishes with them. This period also saw a
heavy demand for Brahmin cooks, leading many Odia cooks to fake their castes.
02. TEMPLE FOOD

Jagannath Temple, Puri

 Temples in the region make offerings to the presiding deities.

The prasada of the Jagannath Temple is well known and is
specifically called Maha Prasad meaning greatest of all
prasadas. It consists of 56 recipes, so it is called chhapan
bhoga. It is based on the legend that Krishna missed his eight
meals for seven days while trying to save a village from a Abadha, the afternoon meal of
storm holding up the Govardhan hill as a shelter. the Jagannath Temple served
on a plantain leaf.
03. INGREDIENTS AND SEASONINGS
 Rice is a major crop of Odisha, bhumin is the best. Lentils such as pigeon peas
and moong beans are another major ingredients.
 Indigenous vegetables used in Odia cuisine are Pumpkin, Gourd , plantains, 
jackfruit, and papaya. Vegetables such as chilies, potatoes, cauliflowers, and
cabbages are also used alongside local vegetables.
 The curries are garnished with dried raw mango (ambula).
(3.1) VEGETABLES USED IN ODIA CUISINE
5.TURMERIC

2.GOURD

6.PLANTAIN
3.PUMPKIN
1.Jackfruit
4.PAPAY
A
(3.2) SPICES
 Pancha phutana is a blend of five spices that is widely used in Odia cuisine. It contains 
mustard, cumin, fenugreek, aniseed and kalonji(onion seeds). Garlic, onion and ginger
 are used in most of the food. Temple food preparation doesn't allow the use of garlic or
onion. Turmeric and red chilies are used regularly
04. FISH AND SEAFOOD
 Fish and other seafoods are eaten mainly in coastal areas. Several curries are
prepared from prawn and lobster with spices. Freshwater fish is available from
rivers and irrigation canals. 

Odia Style Prawn Curry Odia Style Lobster

Curry
( The Chingudi Aloo Jholo ) ( Lobster Masala )
(4.1) Fishes Used In Odia Cuisine
 Rohu, Catla and Ilishi are the famous freshwater fishes used in curries.

Catla Fish Curry Odia Style

Rohu Fish Curry Odia Style Ilshi Fish Curry Odia
Style
05. LIST OF DISHES
 Rice Dishes and Rotis –
1. Pakhala 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 chilies, onions, yoghurt, badi etc. It is primarily eaten in summer .
2. Khechidi is a rice dish cooked with lentils, It is the Odia version of khichdi .
3. Palau is a rice dish made from meat, vegetables and raisins. It is the Odia
version of pilaf .
4. Kanika is a sweet rice dish, garnished with raisins and nuts.
5. Ghee rice is fried with ghee and cinnamon.
 Dal –
1. Dalma: A dish made from dal and vegetables. It is generally made from toor dal
 and contains chopped vegetables like green papaya, unripe banana, eggplant,
pumpkin, gourd, etc. It is garnished with turmeric, mustard seeds, and 
panch phutana. There are several variations of this dish.
2. Dali: A dish made from one of the Dals like tur, Kolatha(horse gram) Dali chana, 
masur, mung or a combination of these.
 Curries – Odia cooking has some different type of curries based on the overall
preparation style. Tarakari, Santula, Rai, Rasa.
1. Santula: A dish of finely chopped vegetables which are sauteed with garlic, green
chilies, mustard and spices. It has several variations.
2. Chaatu Rai: A dish made from mushrooms and mustard.
3. Alu potala rasa: Curry made from potato and parval.
4. Kadali manja rai: A curry made from banana plant stem and mustard
seeds. Manja refers to the stem which can be used in dalma.
 Khattas and chutneys –
1. Dahi baigana: A sour dish made from yoghurt and eggplants.
2. Dahi bhendi: A sour dish made from yoghurt and ladies fingers.
3. Khajuri khata: A sweet-and-sour dish made from tomato and dates.
4. Amba khatta: A khatta made from raw mangoes .
5. Ouu khatta: Elephant apple khatta.
 Egg, chicken and mutton –
1. Anda tarkari: An egg curry prepared with onion and tomato paste .
2. Chicken tarkari: A chicken curry.
3. Chicken kasa
4. Saru Patra Poda Chicken
5. Mangsaw tarkari
6. Mangsaw kasa
7. Mangsaw besara
 Fritters and fries –
1. Alloo piaji A savoury snack, similar to pakora or fritters, made with potatoes and
onions, long-sliced, mixed and dipped in a batter of gram-flour, and then deep-
fried .
2. Bhendi baigana bhaja okra (ladies' fingers) and eggplant, sliced and deep-fried
3. Badi Chura: A coarse crushed mixture of sun-dried lentil dumplings (Badi),
onion, garlic, green chillies and mustard oil
4. Pampad : flat savory snack like deep-friend or roasted appetizer, which looks
very similar to a roti, usually eaten during lunch time
5. Phula badi: Bigger and inflated versions of the normal Badi - a sun-dried lentil
dumpling
6. Sajana Chhuin Bhaja: Drumsticks sliced into 3 to 3 inch long pieces and
deep/shallow fried in oil .
 Drinks –
1. Aamba mada - mango - based alcoholic beverage
2. Aakhu mada - sugarcane - based alcoholic beverage
3. Amrutkumnda mada - papaya - based alcoholic beverage
4. Dumuri tadi - juice of Indian fig - based alcoholic beverage
5. Handia - traditional rice beer popular among the tribes of Odisha
6. Adhara pawṇaa - a milk and chenna - based drink offered to the trinity at the end
of Rathaw Jatra
7. Ambaw pawṇaa - a mango-based summer drink
8. Belaw pawṇaa - a drink made from wood or stone apple during 
Pawṇaa Sankranti festival
9. Dahi pudina sarbat - a summer drink made using curd and mint leaves .
10. Gholaw dahi - buttermilk with spices .
 Desserts and sweets –
1. Kheeri: Kheeri is the Odia word for kheer, predominantly made of rice.
2. Chhena Poda: A sweet made from soft cheese dipped in sugar syrup and baked. It may
contain dry fruits .
3. Chhena Gaja
4. Malpua
5. Kora
6. Khira sagara
7. Khirsapani
8. Chhena kheeri
9. Suji kheeri
10. Chhena Jhili
11. Rasagola
12. Rasabali
13. Rasmalai
THANK YOU