Cuisine of Odisha - Revision history

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	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. <ref name="Brien 2013 p. ">{{cite book \| last=Brien \| first=C.O. \| title=The Penguin Food Guide to India \| publisher=Penguin Books Limited \| year=2013 \| isbn=978-93-5118-575-8 \| url=https://books.google.com/books?id=BGhBAgAAQBAJ \| access-date=2 December 2019 }}</ref>		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. <ref name="Brien 2013 p. ">{{cite book \| last=Brien \| first=C.O. \| title=The Penguin Food Guide to India \| publisher=Penguin Books Limited \| year=2013 \| isbn=978-93-5118-575-8 \| url=https://books.google.com/books?id=BGhBAgAAQBAJ \| access-date=2 December 2019 }}</ref>

	~~[[File:EnduriPitha.jpg\|thumb\|240px\|''[[Enduri Pitha]]'', a typical Odia sweet]]~~

	Compared to other regional [[Indian cuisine]]s, '''Odia cuisine''' uses less [[Cooking oil\|oil]] and is less [[spicy]] while nonetheless remaining flavourful.<ref name=coastaledge>{{cite news\|title=The coastal edge\|url=http://www.telegraphindia.com/1110327/jsp/graphiti/story_13764825.jsp\|access-date=11 September 2014\|work=[[The Telegraph (India)]]\|date=27 March 2010}}</ref><ref name=landofjag/> [[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.<ref name=landofjag/> In old times food was traditionally served on banana leaves or disposable plates made of [[Shorea robusta\|sal]] leaves.<ref name=stereo>{{cite news\|title=Not a stereotyped holiday\|url=http://www.thehindu.com/thehindu/mag/2002/03/10/stories/2002031000640800.htm\|archive-url=https://web.archive.org/web/20020922091831/http://thehindu.com/thehindu/mag/2002/03/10/stories/2002031000640800.htm\|url-status=dead\|archive-date=22 September 2002\|access-date=11 September 2014\|work=[[The Hindu]]\|date=10 March 2002}}</ref>		Compared to other regional [[Indian cuisine]]s, '''Odia cuisine''' uses less [[Cooking oil\|oil]] and is less [[spicy]] while nonetheless remaining flavourful.<ref name=coastaledge>{{cite news\|title=The coastal edge\|url=http://www.telegraphindia.com/1110327/jsp/graphiti/story_13764825.jsp\|access-date=11 September 2014\|work=[[The Telegraph (India)]]\|date=27 March 2010}}</ref><ref name=landofjag/> [[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.<ref name=landofjag/> In old times food was traditionally served on banana leaves or disposable plates made of [[Shorea robusta\|sal]] leaves.<ref name=stereo>{{cite news\|title=Not a stereotyped holiday\|url=http://www.thehindu.com/thehindu/mag/2002/03/10/stories/2002031000640800.htm\|archive-url=https://web.archive.org/web/20020922091831/http://thehindu.com/thehindu/mag/2002/03/10/stories/2002031000640800.htm\|url-status=dead\|archive-date=22 September 2002\|access-date=11 September 2014\|work=[[The Hindu]]\|date=10 March 2002}}</ref>
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	===Pithas (sweet cakes)===		===Pithas (sweet cakes)===
	[[File:ATTA KAKARA.jpg\|thumb\|200px\|''Kakara Pitha'']]		[[File:ATTA KAKARA.jpg\|thumb\|200px\|''Kakara Pitha'']]
	~~[[File:EnduriPitha.jpg\|thumb\|200px\|''EnduriPitha'']]~~

	[[Pitha]]s and sweets are types of traditional Odia dishes.<ref name=poda>{{cite news\|title=Poda pithas take the cake\|url=http://www.telegraphindia.com/1110616/jsp/orissa/story_14117503.jsp\|access-date=11 September 2014\|work=[[The Telegraph (India)]]\|date=16 June 2011}}</ref><ref name=pitha>{{cite news\|title=Traditional 'pitha' undergoes a sea change\|url=http://www.thehindu.com/todays-paper/tp-national/tp-otherstates/traditional-pitha-undergoes-a-sea-change/article1238534.ece\|access-date=11 September 2014\|work=[[The Hindu]]\|date=14 April 2008}}</ref>		[[Pitha]]s and sweets are types of traditional Odia dishes.<ref name=poda>{{cite news\|title=Poda pithas take the cake\|url=http://www.telegraphindia.com/1110616/jsp/orissa/story_14117503.jsp\|access-date=11 September 2014\|work=[[The Telegraph (India)]]\|date=16 June 2011}}</ref><ref name=pitha>{{cite news\|title=Traditional 'pitha' undergoes a sea change\|url=http://www.thehindu.com/todays-paper/tp-national/tp-otherstates/traditional-pitha-undergoes-a-sea-change/article1238534.ece\|access-date=11 September 2014\|work=[[The Hindu]]\|date=14 April 2008}}</ref>

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2021-05-09T11:39:21Z

Pithas (sweet cakes)

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{{Culture of Odisha}}
{{Indian cuisine}}

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. <ref name="Brien 2013 p. ">{{cite book | last=Brien | first=C.O. | title=The Penguin Food Guide to India | publisher=Penguin Books Limited | year=2013 | isbn=978-93-5118-575-8 | url=https://books.google.com/books?id=BGhBAgAAQBAJ | access-date=2 December 2019 }}</ref>

[[File:EnduriPitha.jpg|thumb|240px|''[[Enduri Pitha]]'', a typical Odia sweet]]

Compared to other regional [[Indian cuisine]]s, '''Odia cuisine''' uses less [[Cooking oil|oil]] and is less [[spicy]] while nonetheless remaining flavourful.<ref name=coastaledge>{{cite news|title=The coastal edge|url=http://www.telegraphindia.com/1110327/jsp/graphiti/story_13764825.jsp|access-date=11 September 2014|work=[[The Telegraph (India)]]|date=27 March 2010}}</ref><ref name=landofjag/> [[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.<ref name=landofjag/> In old times food was traditionally served on banana leaves or disposable plates made of [[Shorea robusta|sal]] leaves.<ref name=stereo>{{cite news|title=Not a stereotyped holiday|url=http://www.thehindu.com/thehindu/mag/2002/03/10/stories/2002031000640800.htm|archive-url=https://web.archive.org/web/20020922091831/http://thehindu.com/thehindu/mag/2002/03/10/stories/2002031000640800.htm|url-status=dead|archive-date=22 September 2002|access-date=11 September 2014|work=[[The Hindu]]|date=10 March 2002}}</ref>

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.<ref name="Brien2013">{{cite book|author=Charmaine O' Brien|title=The Penguin Food Guide to India|chapter-url=https://books.google.com/books?id=BGhBAgAAQBAJ&pg=PT188|access-date=9 December 2014|date=15 December 2013|publisher=Penguin Books Limited|isbn=978-93-5118-575-8|page=188|chapter=Orissa}}</ref> This period also saw a heavy demand for Brahmin cooks, leading many Odia cooks to fake their castes.<ref name="Ray2014">{{cite book|author=Utsa Ray|title=Culinary Culture in Colonial India|url=https://books.google.com/books?id=fDXJBAAAQBAJ&pg=PA126|date=30 November 2014|publisher=Cambridge University Press|isbn=978-1-107-04281-0|pages=126}}</ref>

Yoghurt is used in dishes. Many sweets of the region are based on ''chhena'' (cheese).<ref name="SinghSharma2014">{{cite book|author1=Rocky Singh|author2=Mayur Sharma|title=Highway on my Plate-II: the Indian guide to roadside eating|url=https://books.google.com/books?id=Hy3_AwAAQBAJ&pg=PT370|date=25 July 2014|publisher=Random House India|isbn=978-81-8400-642-1|pages=370}}</ref>

==Ingredients and seasoning==
Rice is a major crop of Odisha, bhumin is the best.<ref>{{Cite web |url=https://archive.india.gov.in/knowindia/state_uts.php?id=77 |title=Archived copy |access-date=2019-12-02 |archive-date=2020-02-22 |archive-url=https://web.archive.org/web/20200222093854/https://archive.india.gov.in/knowindia/state_uts.php?id=77 |url-status=dead }}</ref> Lentils such as pigeon peas and moong beans are another major ingredients.

Indigenous vegetables used in Odia cuisine are [[Pumpkin]], [[Gourd]] , [[Cooking plantain|plantain]]s, [[jackfruit]], and [[papaya]]. Vegetables such as chilies, potatoes, cauliflowers, and cabbages are also used alongside local vegetables.

The curries are [[Garnish (food)|garnish]]ed with dried raw mango (''[[Ambula (food)|ambula]]'').<ref>{{cite book|title=Northeast India|url=https://books.google.com/books?id=QmR5p1tb5mcC&pg=PA86|access-date=9 December 2014|year=2007|publisher=Lonely Planet|isbn=978-1-74179-095-5|page=86}}</ref>

''[[Panch phoron|Pancha phutana]]'' is a blend of five spices that is widely used in Odia cuisine. It contains [[Mustard seed|mustard]], [[cumin]], [[fenugreek]], [[aniseed]] and [[Nigella sativa|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 chillies]] are used regularly<ref name=landofjag/>

==Local variation==
The food in the region around [[Puri]]-[[Cuttack]] is greatly influenced by the Jagannath Temple. On the other hand, [[Nigella sativa|kalonji]] and [[Mustard (condiment)|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, Odisha|Brahmapur]] region has influences of [[South Indian cuisine]] and the [[Telugu people]] living there have invented new Odia dishes.<ref name=cookery>{{cite news|title=New cookery show on TV soon|url=http://www.thehindu.com/todays-paper/tp-national/tp-otherstates/new-cookery-show-on-tv-soon/article971224.ece|work=[[The Hindu]]|date=23 December 2010}}</ref>

==Temple food==
[[File:Abadha Kudua.jpg|thumb|200px|''Abadha'', the afternoon meal of the [[Jagannath Temple]] served on a [[Plantain (cooking)|plantain]] leaf.]]

Temples in the region make offerings to the presiding deities. The ''[[prasada]]'' of the [[Jagannath Temple]] is well known and is specifically called ''[[Mahaprasad (Jagannath Temple)|Maha Prasad]]'' meaning greatest of all prasadas. It consists of 56 recipes, so it is called {{transl|or|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.<ref name="SinghSharma2014"/>

==Fish and seafood==
Fish and other [[seafood]]s are eaten mainly in coastal areas. Several curries are prepared from [[prawn]] and [[lobster]] with spices.<ref name=landofjag>{{cite news|title=From the land of Jagannath|url=http://www.thehindu.com/thehindu/mp/2004/07/28/stories/2004072800630400.htm|archive-url=https://archive.today/20140911125720/http://www.thehindu.com/thehindu/mp/2004/07/28/stories/2004072800630400.htm|url-status=dead|archive-date=11 September 2014|access-date=11 September 2014|work=[[The Hindu]]|date=28 July 2004|ref=landofjag}}</ref><ref name=chigudi>{{cite news|title=Inside Delhi|url=http://www.thehindu.com/todays-paper/tp-national/tp-newdelhi/inside-delhi/article1079468.ece|access-date=11 September 2014|work=[[The Hindu]]|date=11 January 2011|quote=While savouring Chingudi malai curry (prawns with rich Oriya spices) and kukuda jhola (chicken cooked with spices and egg), the friend soaked in the atmosphere and was transported back to the sight and smell of his native place.}}</ref> [[Freshwater fish]] is available from rivers and [[irrigation canal]]s.<ref name="Brien2013"/> Rohu, [[Catla]] and Ilishi are the famous freshwater fishes used in curries.

==List of dishes==

===Rice dishes and rotis===
{{See also|Roti}}

[[File:Odisha pakhala.jpg|thumb|200px|''[[Pakhala]]'' served with wads of [[lemon]], [[yoghurt]] and a slice of [[tomato]].]]

* ''[[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 chillies]], [[onion]]s, [[yoghurt]], badi etc. It is primarily eaten in summer.<ref name=PakhalaMenu>{{cite news|title=Pakhala, a hot favourite in Odisha's summer menu|url=http://zeenews.india.com/entertainment/gourmet/recipe/pakhala-a-hot-favourite-in-orissa-s-summer-menu_937.htm|access-date=9 December 2014|work=[[Zee News]]|date=11 April 2010}}</ref><ref name=syllabus/>
* ''[[Khichdi|Khechidi]]'' is a rice dish cooked with [[lentil]]s.<ref name=yummy/><ref name=contest>{{cite news|title=Women vie for kitchen queen title — Contestants cook up mouth-watering dishes at cookery contest|url=http://www.telegraphindia.com/1100809/jsp/orissa/story_12787256.jsp|access-date=11 September 2014|work=[[The Telegraph (India)]]|date=9 August 2010|quote=Oriya dishes like khiri, khichdi, kasha mansa were also prepared by the contestants.}}</ref> It is the Odia version of ''[[khichdi]]''.<ref name=Khechidi>{{cite web|title=Khechidi|url=http://www.odiakitchen.com/khechidi/|website=Oriya Kitchen|access-date=9 December 2014}}</ref>
* ''[[Pilaf|Palau]]'' is a rice dish made from meat, vegetables and [[raisin]]s. It is the Odia version of ''[[pilaf]]''.<ref name=Potpouri>{{cite news|title=Potpouri|url=http://www.telegraphindia.com/1110629/jsp/entertainment/story_14172776.jsp|access-date=11 September 2014|issue=[[The Telegraph (India)]]|date=29 July 2011}}</ref><ref name=Palau>{{cite web|title=Palau (pulao)|url=http://www.odiakitchen.com/palau-pulao/|website=Oriya Kitchen|access-date=9 December 2014}}</ref>
* ''[[Kanika (food)|Kanika]]'' is a sweet rice dish, garnished with raisins and [[Nut (fruit)|nut]]s.<ref name=syllabus>{{cite news|title=Oriya cuisine spices up syllabus|url=http://www.telegraphindia.com/1110223/jsp/orissa/story_13620680.jsp|access-date=11 September 2014|work=[[The Telegraph (India)]]|date=23 February 2011}}</ref><ref name=Kanika>{{cite web|title=Kanika|url=http://www.destinationodisha.com/kanika.php|website=Destination Orissa|access-date=9 December 2014}}</ref>
* ''Ghee rice'' is fried with ghee and cinnamon

===Dal===
[[File:Dalama Odia Cuisine.jpg|thumb|200px|''[[Dalma (dish)|Dalma]]'']]

* '''''Dalma''''': A dish made from [[dal]] and vegetables.<ref name=dalma>{{cite news|title=Rahul savours 'dalma' and 'khir'|url=http://www.thehindu.com/todays-paper/tp-national/tp-otherstates/rahul-savours-dalma-and-khir/article1257935.ece|access-date=11 September 2014|work=[[The Hindu]]|date=14 May 2008}}</ref> 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.<ref name="Brien2013"/>
* '''''Dali''''': A dish made from one of the Dals like [[Tur dal|tur]], [[Kolatha(horse gram) dali]] [[Chana dal|chana]], [[Masur dal|masur]], [[Mung dal|mung]] or a combination of these.

===Curries===
Odia cooking has some different type of curries based on the overall preparation style. [[Curry|Tarakari]], [[Santula]], [[Rai (food)|Rai]], [[Rasa (food)|Rasa]].
* ''[[Santula]]'': A dish of finely chopped vegetables which are sauteed with garlic, green chilies, mustard and spices. It has several variations.<ref name="Brien2013"/><ref name=syllabus/>
* ''Chaatu rai'': A dish made from mushrooms and mustard.<ref name=dalma/>
* ''Alu potala rasa'': Curry made from [[potato]] and [[parval]].<ref name=yummy>{{cite news|title=Yummy fare at Odia food fest|url=http://www.thehindu.com/todays-paper/tp-national/tp-andhrapradesh/yummy-fare-at-odia-food-fest/article718304.ece|access-date=11 September 2014|work=[[The Hindu]]|date=26 February 2010}}</ref>
* ''Kadali manja rai'': A curry made from banana plant stem and mustard seeds. ''Manja'' refers to the stem which can be used in ''dalma''.<ref name=syllabus/><ref name="HotaPattanaik2007">{{cite book|author1=Bijoylaxmi Hota|author2=Kabita Pattanaik|title=Healthy Oriya Cuisine|url=https://books.google.com/books?id=z2ftlDwffJUC&pg=PT29|year=2007|publisher=Rupa & Company|isbn=978-81-291-1118-0|pages=29}}</ref><ref name=KadaliManja>{{cite web|title=Kadali Manja Rai|url=http://eodisha.org/kadali-manja-rai-typical-odia-dish/|website=eOdisha|access-date=9 December 2014}}</ref>
* ''Mahura''
* ''Besara'': Assorted vegetables in mustard paste tempered with [[panch phutana]]

===Khattas and chutneys===
[[File:Dhania patra catuni.JPG|thumb|200px|''Dhania-Patra Chutney'']]
[[File:Dahi baigana Odia recipe.jpg|thumb|200px|''[[Dahi baigana|Dahi Baigana]]'']]

''Khatta'' refers to a type of sour [[side dish]] or [[chutney]] usually served with Odia [[thali]]s.<ref name=khatta>{{cite news|title=Tasty treat of tangy khatta & spicy tadka|url=http://www.telegraphindia.com/1100812/jsp/orissa/story_12799567.jsp|access-date=11 September 2014|work=[[The Telegraph (India)]]|date=12 August 2010|quote=The Odia thali consists of tangy khatta and proceeds further with traditional dishes such as the green and healthy spinach item saga badi.}}</ref>
* ''[[Dahi baigana]]'': A sour dish made from [[yoghurt]] and [[eggplant]]s.<ref name=syllabus/><ref name=Potpouri/>
* ''[[Dahi bhendi]]'': A sour dish made from [[yoghurt]] and [[ladies finger]]s.
* ''Khajuri khata'': A sweet-and-sour dish made from tomato and [[Date (fruit)|dates]].<ref name=syllabus/><ref name=AmbaKhatta>{{cite web|title=कच्‍चे आम की रसीली चटनी: अंबा खट्टा |url=http://hindi.boldsky.com/recipes/veg/amba-khatta-003315.html|website=Boldshy|access-date=9 December 2014|language=hi}}</ref><ref name=KhajuriKhatta>{{cite news|title=Recipe: Tomato-khajuri khatta|url=http://timesofindia.indiatimes.com/life-style/food/recipes/Recipe-Tomato-khajuri-khatta/articleshow/11510066.cms|access-date=9 December 2014|work=[[The Times of India]]|date=1 October 2012}}</ref>
* ''Amba khatta'': A ''khatta'' made from raw mangoes.<ref name=pamper/>
* ''[[Ouu khatta]]'': Elephant apple ''khatta''<ref name="Brien2013"/>
* ''Tomato khata'': A sweet-and-sour dish made from tomato and [[jaggery]]
* ''Dhania-patra chutney'': A [[chutney]] made from [[coriander]] leaves.<ref>{{cite web|title=Coriander Chutney|url=http://recipe.fullodisha.com/odia-recipe/coriander-chutney/|website=FullOdisha|access-date=9 December 2014}}</ref>

===Saaga (salad greens)===
{{See also|Saag}}
In Odia cuisine, sāga is one of the most important vegetables. It is popular all over the state. A list of the plants that are used as sāga is as below. Odias typically eat many cooked green leaves. They are prepared by adding "pancha phutana", with or without onion/garlic, and are best enjoyed with pakhala.
*Kalama sāga (କଳମ ଶାଗ) [[Ipomoea aquatica]] (Water Spinach)
*Kosalā/Khadā sāga (କୋସଳା ଶାଗ/ଖଡା ଶାଗ): prepared from [[amaranth]] leaves.
*Bajji sāga (ବଜ୍ଜୀ ଶାଗ): Prepared from [[Amaranthus dubius]] leaves.
*Leutiā sāga (ଲେଉଟିଆ ଶାଗ)[[Amaranthus viridis]] leaves and tender stems.
*Pālanga sāga (ପାଳଙ୍ଗ ଶାଗ) [[spinach]]
*Poi sāga (ପୋଈ ଶାଗ): prepared from [[Basella alba|basella]] leaves and tender stems.
*Bāramāsi/Sajanā sāga (ବାରମାସି/ ସଜନା ଶାଗ): prepared from leaves of the [[drumstick tree]]. Cooked with lentils or alone with fried onions.
*Sunusuniā sāga (ସୁନୁସୁନିଆ ଶାଗ) [[Marsilea]] polycarpa leaves.
*Pitāgama sāga (ପିତାଗମା ଶାଗ)
*Pidanga sāga (ପିଡଙ୍ଗ ଶାଗ)
*Kakhāru sāga (କଖାରୁ ଶାଗ): Prepared from leaves of the [[pumpkin]] plant.
*Madarangā sāga (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of [[Alternanthera sessilis]].
*Sorisa saga (ଶୋରିସ ଶାଗ) : [[Mustard greens]]
*[[Methi]] sāga (ମେଥୀ ଶାଗ): prepared from [[methi]] or [[Fenugreek]] leaves and [[Mustard (condiment)|besara (mustard paste)]] cooked with vegetable.<ref>{{cite web|url=http://www.orissaspider.com/resources/2464-Methi-Saga.aspx|title=Recipes Methi Saga Recipes|author=Lokesh Dash|work=OrissaSpider.com|access-date=17 February 2018|archive-url=https://archive.today/20120915052851/http://www.orissaspider.com/resources/2464-Methi-Saga.aspx|archive-date=15 September 2012|url-status=dead}}</ref>
*Matara sāga (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga.

One of the most popular is lali koshala saaga made from green leaves with red stems. Other {{transl|or|saagas}} that are eaten are {{transl|or|pita gahama}}, {{transl|or|khada}}, {{transl|or|poi}}, {{transl|or|koshala}}, and {{transl|or|sajana}}. Some items are as follows:
* Saaga Bhaja<ref name=syllabus/>
* Saaga Muga
* Saaga Badi<ref name=khatta/>
* Saaga Rai
* Saru patra tarkari

===Pithas (sweet cakes)===
[[File:ATTA KAKARA.jpg|thumb|200px|''Kakara Pitha'']]
[[File:EnduriPitha.jpg|thumb|200px|''EnduriPitha'']]

[[Pitha]]s and sweets are types of traditional Odia dishes.<ref name=poda>{{cite news|title=Poda pithas take the cake|url=http://www.telegraphindia.com/1110616/jsp/orissa/story_14117503.jsp|access-date=11 September 2014|work=[[The Telegraph (India)]]|date=16 June 2011}}</ref><ref name=pitha>{{cite news|title=Traditional 'pitha' undergoes a sea change|url=http://www.thehindu.com/todays-paper/tp-national/tp-otherstates/traditional-pitha-undergoes-a-sea-change/article1238534.ece|access-date=11 September 2014|work=[[The Hindu]]|date=14 April 2008}}</ref>
* [[Podo pitha]]
* [[Enduri Pitha]]
* [[Arisa Pitha]]
* [[Kakara Pitha]]
* [[Manda Pitha]]
* [[Chakuli Pitha]]
* [[Tal Pitha]]
* [[Ruka Pitha]]
* [[Chitau Pitha]]
* [[Janta Pitha]] eaten during fever,
* [[Parijata Pitha]]
* [[Nurukhurum Pitha]]
* [[Chandrakanti]]
* Chhunchi Patra Pitha
* Goitha goli Pitha
* Haldi Patra Pitha
* Dudura Pitha (Mostly prepared in Sambalpur and offered to Maa Samalei)
* Lau Pitha
* [[Muan]]

===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]]
* [[Patra Poda Mangsaw]]
* [[Mati Handi Mangsaw]]

===Fish and other sea food===
[[File:Ilishi maachha.jpg|thumb|200px|''[[Ilish]]i maachha tarkari''|alt=Hilsa Fish Curry]]

* ''Machha Besara'': A fish curry prepared with mustard paste.<ref name=syllabus/><ref>{{cite web|title=Machha Besara (A spicy dish of Rohu fish)|url=http://www.fivetastes.com/regional-recipes/orissa/machha-besara.html|website=Five Tastes|access-date=9 December 2014}}</ref>
* ''Machha Mahura'': A curry prepared with fish and vegetables.<ref name=syllabus/><ref name=Mahura>{{cite web|title=Machha Mahura (Fish with Mixed Vegetable Curry)|url=http://food.sify.com/nonvegrecipes/category/Machha_Mahura_Fish_with_Mixed_Vegetable_Curry_-136396|archive-url=https://web.archive.org/web/20161122154333/http://food.sify.com/nonvegrecipes/category/Machha_Mahura_Fish_with_Mixed_Vegetable_Curry_-136396|url-status=dead|archive-date=2016-11-22|website=Bewarchi}}</ref>
* [[Machha Jhola]]
* [[Chingudi Jhola]]
* [[Dahi machha]]
* [[Chhencheda|Machha chhencheda]]
* [[Chunna Machha Jhola]]: A fish curry, similar to [[Machher Jhol|Machha Jhola]], but prepared with small [[Smelt (fish)|smelt fish]].
* [[Chunna Machha Tarkari]]: Small fried [[Smelt (fish)|smelt fishes]]<ref name=yummy/>
* [[Chingudi Malai Tarkari]]: A [[prawn]] curry<ref name=yummy/>
* [[Kankada Jhola]]: Crab curry<ref name=yummy/>
* [[Chingudi chadchadi]]
* {{transl|or|italic=no|[[Kokali sukhua rai]]}}<ref>{{Cite web|url=https://odiarecipes.com/details.php?htid=76|title=Traditional Odia Recipe - Kokali Sukhua|website=odiarecipes.com}}</ref>
* Mullet curry (ଖଅଙ୍ଗା ମାଛ ତରକାରୀ )
* Milkfish Curry ( ସେବା ଖଙ୍ଗା ମାଛ ତରକାରୀ )
* smoked oil sardine (dryfish) with garlic- କୋକଲି ଶୁଖୁଆ ସେକା /ପୋଡା
Smoked Dry sardine after cleaning mix with garlic,green chilly, salt using moter & pistel or mixture grinder. Dry White bait fish (ଚାଉଳି ଶୁଖୁଆ ), dry shrimp (ଚିଙ୍ଗୁଡ଼ି ଶୁଖୁଆ, ତାଂପେଡା ) etc also prepared like this Flake/powdered.
* seer fish (କଣି ମାଛ )/ mackerel (କାନାଗୁର୍ତ୍ଆ, ମରୁଆ) curry, chilly
* Bitter dry fish fry (ପିତା ଶୁଖୁଆ ଭଜା )- small freshwater nutrient fish dried in sun ray in hygienic manner and eaten fried or smocked.
* ପୋହଳା ମାଛ ତରକାରୀ (minor /small carp fish curry). Great taste and nutrious.
* Mola fry/ chips/ boild grind. ମହୁରାଳୀ ମାଛ ଭଜା / ଛଣା / ଚକଟା. Very nutriuos. After Clean wash, boil in less water added salt and turmeric. Mix with mustard oil, green chilly, garlic, onion and grind. Taste the nutrition best.

===Fritters and fries===

* [[Alloo piaji]]:<ref name=goodresponse>{{cite news|title=Good response to Odiya food festival|url=http://www.thehindu.com/news/cities/Visakhapatnam/good-response-to-odiya-food-festival/article3271965.ece|access-date=11 September 2014|work=[[The Hindu]]|date=2 April 2012}}</ref> A savory snack, similar to [[pakora]] or [[fritter]]s, made with potatoes and onions, long-sliced, mixed and dipped in a batter of gram-flour, and then deep-fried
* [[Bhendi baigana bhaja]]:<ref name=yummy/> [[okra]] (ladies' fingers) and [[eggplant]], sliced and deep-fried
* [[Badi Chura]]:<ref name=BadiChura>{{cite web|title=Badi chura|url=https://odiarecipes.com/details.php?htid=78/|website=Odia Recipes |access-date=11 September 2016}}</ref> A coarse 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: [[Moringa oleifera|Drumsticks]] sliced into 3 to 3 inch long pieces and deep/shallow fried in oil
* Desi Kankada bhaja(ଦେଶୀ କାଙ୍କଡ଼ ଭଜା )- A vegetable found in hilly area and fried with oil, onion drird chilli flake, cumin powder
* country potato fry(ଦେଶି ଆଳୁ/ଖମ୍ବ ଆଳୁ ଭଜା )- first slice into small pieces and half boil it with turmeric and salt. Then fry using oil in high flame. Add fried and powdered mustard, cumin red chilli to taste.
* Banana fry(କଞ୍ଚା କଦଳୀ ଭଜା )- As country potato fry
* Bamboo stem(ବାଉଁଶ କରଡି ) recipe - usually done by people of hilli area/ Tribal people in dried form (ହେଂଡୁଅ)for flavour or raw as curry, fry, chips.
* ନଡ଼ିଆ ବରା coconut vada
*ପିଠଉ ଦିଆ ଭଜା (Fry with rice and urad dal mix batter)- different Vegetable/ vegetables slice with rice batter (added cumin, salt, dalcchini, ginger, garlic, onion, green chilli paste)
For example- jack fruit pithau fry, Brinjal pithau fry, Gourd pithau fry, Kaddu/kakharu flower pithou fry
Etc.

===Snacks===
[[File:Dahibara-aludam.jpg|thumb|Dahibara Aludam]]
* ''[[Ghugni]]'': A spicy dish made from peas, can be served with ''[[poori]]s''.<ref name=goodresponse/><ref name=Ghugni>{{cite web|title=Matar Ghugni aur Murmure|url=http://www.mamtaskitchen.com/recipe_display.php?id=13653|website=Mamta's Kitchen|access-date=9 December 2014}}</ref>
* Gupchup<ref name=golgappa>{{cite news|title=Youths from Bihar and UP rule the 'golgappa' market|url=http://www.thehindu.com/todays-paper/tp-national/tp-otherstates/youths-from-bihar-and-up-rule-the-golgappa-market/article138590.ece|access-date=11 September 2014|work=[[The Hindu]]|date=13 November 2009}}</ref>
* [[Chaat]]
* [[Dahibara Aludam]]
* [[Chanachura]] or [[Baramaza]]
* [[Pakada|Piaji]]
* [[Vada (food)|Bara]]
* Gulgula
* Chuda (Poha) Bhaja
* Chuda (Poha) Dahi as breakfast
* Mudhi (Mur mura) as breakfast or evening snacks
* Khai
* Chauhla bhaja
* Checha Piaji
* Kachodi chaat
* Suji Bara
* [[Pakudi]]
* [[Aloo chop]]
* Baigani
* Dantikili
* Singada (samosa)

===Desserts and sweets===
[[File:Chennapoda.jpg|thumb|200px|''Chenna Poda'']]
[[File:Rassgulla.jpg|thumb|[[Rasgulla|Rasagola]]]]
* [[Kheeri]]: Kheeri is the Odia word for [[kheer]], predominantly made of rice.<ref name=contest/><ref name=cookoff>{{cite news|title=A cook-off in the lord's name|url=http://www.telegraphindia.com/1130719/jsp/saltlake/story_17131524.jsp#.VBG6glctErg|access-date=11 September 2014|work=[[The Telegraph (India)]]|date=19 July 2013}}</ref>
* [[Chhena Poda]]: A sweet made from [[Cottage cheese|soft cheese]] dipped in sugar syrup and baked. It may contain dry fruits.<ref name=landofjag/>
* [[Chhena Gaja]]<ref name=pamper>{{cite news|title=It's time to pamper your tastebuds|url=http://www.telegraphindia.com/1110616/jsp/orissa/story_14117652.jsp|access-date=11 September 2014|work=[[The Telegraph (India)]]|date=16 June 2011}}</ref>
* [[Malpua]]<ref name=goodresponse/>
* Kora<ref name="Brien2013"/>
* [[Khira sagara]]<ref name=goodresponse/>
* Khirsapani
* [[Chhena kheeri]]
* [[Suji kheeri]]
* [[Chhena Jhili]]<ref name=yummy/><ref name=khatta/>
* [[Rasagolla|Rasagola]]
* [[Rasabali]]<ref name=yummy/><ref name=khatta/>
* [[Rasmalai]]<ref name=goodreasons>{{cite news|title=Several good reasons to loiter|url=http://www.thehindu.com/news/cities/bangalore/several-good-reasons-to-loiter/article4335623.ece|access-date=11 September 2014|work=[[The Hindu]]|quote=Mouth-watering malpua, rasagulla, rasamalei, gulab jamun and other Oriya sweetmeats are served here.}}</ref>
* Aadasi
* Attakali<ref name=Attakali>{{cite web|title=Attakali|url=https://odiarecipes.com/details.php?htid=70/|website=Odia Recipes |access-date=11 September 2016}}</ref>
* 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 being that jalebi are on the sweet palette where as mudki are light and more savoury
* Chenna Mudki

===Drinks===
[[File:Bela pana.jpg|thumb|Bela Pana]]
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 gods and others are made all year. The drinks which have a thick consistency are usually called ''pawṇaa'' (Odia: ପଣା) and the ones with have a watery consistency are usually known as ''[[Sherbet (drink)|sarbat]]''.<ref>{{Cite web|url=https://medium.com/lost-recipes-of-odisha/pana-pani-katha-tales-of-summer-sherbets-497634a00c6a|title=Pana Pani Katha : Tales of Summer Drink|date=14 April 2018|website=Medium}}</ref><ref name="odishasuntimes.com">https://odishasuntimes.com/beat-the-heat-in-odisha-with-these-traditional-summer-drinks/</ref><ref>{{Cite web|url=http://blog.bestofodisha.com/10-most-popular-drink-and-beverage-in-odisha/|title=10 most popular Drink and Beverage in odisha|date=4 September 2019}}</ref> Many of the ethnic tribes<ref>List of Scheduled Tribes in Odisha
</ref> of [[Odisha]] have their own indigenous drinks made from forest produce. Any drink that contains alcohol is usually called ''mad'' ([[Odia language|Odia]]: ମଦ୍) or ''madaw'' ([[Odia language|Odia]]: ମଦ).<ref>https://www.researchgate.net/publication/316782136_Indigenous_Alcoholic_Beverages_Of_Rayagada_District_Odisha_India</ref><ref>{{Cite web|url=https://www.etribaltribune.com/index.php/volume-1/mv1i4/intoxicating-beverages-of-the-bonda-highlanders|title=Intoxicating Beverages of The Bonda Highlanders|website=www.etribaltribune.com}}</ref>

====Alcoholic====
* ''Aamba mada'' - [[mango]]-based alcoholic beverage
* ''Aakhu mada'' - [[sugarcane]]-based alcoholic beverage
* ''Amrutkumnda mada'' - [[papaya]]-based alcoholic beverage
* ''Anlaa mada'' - [[Indian gooseberry]]-based alcoholic beverage
* ''Dumuri tadi'' - juice of [[Ficus racemosa|Indian fig]]-based alcoholic beverage
* ''Dumuri mada'' - pulp of [[Ficus racemosa|Indian fig]]-based alcoholic beverage
* [[Handia (drink)|''Handia'']] - traditional rice beer popular among the tribes of Odisha
* ''Gadli mada'' - [[banana]]-based alcoholic beverage
* ''Guda mada'' - [[sugarcane]]-based alcoholic beverage
* ''Jama mada'' - [[guava]]-based alcoholic beverage
* ''Jamukoli mada'' - [[Malabar plum]]-based alcoholic beverage
* ''Jana mada'' - [[maize]]-based alcoholic beverage
* ''Kamala mada'' - [[Caryota urens|palm]]-based alcoholic beverage
* ''Kumuda mada'' - [[Cucurbita maxima|squash]]-based alcoholic beverage
* ''Landa'' - [[rice]]-based alcoholic beverage
* ''Mahulu mada'' or ''mahuli'' - [[Madhuca longifolia#Mahua flowers|mahua flower]]-based alcoholic beverage
* ''Panas mada'' - [[jackfruit]]-based alcoholic beverage
* ''Pendum'' - [[rice]]-based alcoholic beverage consumed by the [[Bonda people|Bonda]] tribe
* ''Rasi'' - a type of rice beer related to [[Handia (drink)|handia]]; popular among the tribes of Odisha <ref>{{Cite web|url=https://www.downtoearth.org.in/blog/the-popular-adivasi-food-and-drink-47374|title=The popular adivasi food and drink|website=www.downtoearth.org.in}}</ref>
* ''Sagur'' - alcoholic beverage made from different fruit nuts, mahua flowers or fruits using the process of distillation known as ''sagur'' by the [[Bonda people|Bonda]] tribe
* ''Salapi'' - [[Caryota urens|palm]]-based alcoholic beverage
* ''Sapung'' - [[sago palm]]-based alcoholic beverage consumed by the [[Bonda people|Bonda]] tribe
* ''Sindi mada'' - [[date palm]]-based alcoholic beverage
* ''Tamati mada'' - [[tomato]]-based alcoholic beverage
* ''Tetel mada'' - [[tamarind]]-based alcoholic beverage

====Cannabis-based====
* ''Bhangaw sarbat'' or {{transl|or|bhangaw pawṇaa}} - beverage containing a paste of {{transl|or|[[bhang|cannabis leaves]]}}<ref>{{Cite web|url=https://www.telegraphindia.com/odisha/raise-a-toast-to-beer-the-heat-demand-soars-as-tipplers-get-high-on-alcoholic-drink/cid/414499|title=Raise a toast to beer the heat - Demand soars as tipplers get high on alcoholic drink|website=www.telegraphindia.com}}</ref><ref name="outlookindia.com">{{Cite web|url=https://www.outlookindia.com/website/story/society-news-drinks-of-odisha-a-sneak-peek-into-the-taste-of-delight/331703|title=Beating The Heat: A Sneak Peek Into Exotic Drinks Of Odisha|work=outlookindia.com}}</ref>

====Non-alcoholic====
* ''Adhara pawṇaa'' - a [[milk]] and [[chenna]]-based drink offered to the [[Jagannath Temple, Puri#Deities|trinity]] at the end of ''[[Ratha Yatra (Puri)|Rathaw Jatra]]''
* ''Ambaw pawṇaa'' - a mango-based summer drink
* ''Belaw pawṇaa'' - a drink made from [[Aegle marmelos|wood or stone apple]] during ''[[Pana Sankranti|Pawṇaa Sankranti]]'' festival
* ''Dahi pudina sarbat'' - a summer drink made using [[curd]] and [[mint leaves]]
* ''Gholaw dahi'' - buttermilk with spices
* ''Landa bagula dahi sarbat'' - a drink made from [[curd]] and [[Basil#Seeds|sweet basil seeds]]
* ''Lembu sarbat'' - summer drink made from water, lemon, sugar and salt
* ''Khajuri misri'' and ''lembu sarbat'' - summer drinks made from [[date palm]] ''[[misri]]'', [[lemon]] and [[Basil seeds|sweet basil seeds]]
* ''Mandia pejaw'' - a millet-based summer drink <ref name="odishasuntimes.com"/>
* ''Palua'' or ''jhara Ppwṇaa'' - a summer drink made from [[arrowroot]] and [[jaggery]] in southern Odisha <ref name="odishasuntimes.com"/><ref name="outlookindia.com"/>
* ''[[Tnkaw toraaṇi]]'' - a ricewater-based drink prepared in [[Jagannatha Temple (Puri)|Jagannath Temple]]

==References==
{{Reflist|30em}}

==Further reading==
* {{cite book|author1=Bijoylaxmi Hota|author2=Kabita Pattanaik|title=Healthy Oriya Cuisine|url=https://books.google.com/books?id=z2ftlDwffJUC|year=2007|publisher=Rupa & Company|isbn=978-81-291-1118-0}}
* {{cite book|author1=Sujata Patnaik|author2=Ranjita Patnaik|title=Classic Cooking of Orissa|url=https://books.google.com/books?id=Jj_qBSIfgdIC|publisher=Allied Publishers|isbn=978-81-8424-584-4|year=2010}}
*{{cite book|author=Laxmi Parida|title=Purba: Feasts from the East: Oriya Cuisine from Eastern India|url=https://books.google.com/books?id=XMHEngEACAAJ|date=1 April 2003|publisher=iUniverse|isbn=978-0-595-26749-1}}

==External links==
{{Commons category|Cuisine of Odisha}}
* [https://odiarecipes.com/ Recipe of Traditional Odia Foods]
* [https://cookingweb.in/ odisha famous Recipe in hindi]

{{Odisha}}
{{cuisines}}

[[Category:Indian cuisine by state or union territory]]
[[Category:Culture of Odisha]]