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Compared to other regional Indian cuisines, Odia cuisine(Odia: ଓଡ଼ିଆ ଖାଦ୍ୟ) uses less oil and is less spicy, but very flavourful. Rice is the staple food of this region. Mustard oil is used in several dishes as the cooking medium, but ghee is preferred in temples. In old times food was traditionally served on Banana leaves or disposable plates made of sal leaves.
Contents
- Ingredients and seasoning
- Local variation
- Temple food
- Fish and seafood
- Rice dishes and rotis
- Dals
- Curries
- Khattas and chutneys
- Saaga salad greens
- Pithas sweet cakes
- Fish and other sea food
- Chicken and chevon
- Fritters and fries
- Snacks
- Desserts and sweets
- References
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 several dishes with them.
Yoghurt is used in dishes. Many sweets of the region are based on Chhena (cheese). The period saw a heavy demand for Brahmin cooks, leading many Odia cooks to fake their castes.
Ingredients and seasoning
The ingredients used in Odia cuisine are plantains, jackfruit, and papaya. The curries are garnished with dried raw mango (ambula) and tamarind. Coconut is used in several dishes.
Panch phutana is a blend of five spices that is widely used in Odia cuisine. It contains mustard, cumin, fenugreek, aniseed and kalonji. Garlic, onion ginger are used in most of the food. Temple food preparation doesn't allow use of garlic or onion. Turmeric and red chillies are commonly used.
Local variation
The food in the region around Puri-Cuttack is greatly influenced by the Jagannath Temple. On the other hand, kalonji and mustard paste are used mostly in the region bordering Bengal and curries tend to be sweeter. In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more. The Brahmapur region has influences of South Indian cuisine and the Telugu people living there have invented new Odia dishes.
Temple food
Temples in 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 storm holding up the Govardhan hill as a shelter.
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. Rohi, Bhakura and Mirikali are the famous freshwater fishes used in curries.
Rice dishes and rotis
Dals
Curries
Odia cooking has some different type of curries based on the overall preparation style. Tarakari, Santula, Rai, Rasa.
Khattas and chutneys
Khatta refers to a type of sour side dish or chutney usually served with Odia thalis.
Saaga (salad greens)
Odias typically eat lots of cooked green leaves. They are prepared by adding "pancha phutana", with or without onion/garlic, and are best enjoyed with pakhala.
One of the most popular is lali koshala saaga made from green leaves with red stems.Other saagas that are eaten are pita gahama, khada, poi, koshala, sajana etc.
Pithas (sweet cakes)
Pithas and sweets are types of traditional Odia dishes.