Cuisine of Odisha: Difference between revisions

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{{Culture of Odisha}}
{{short description|none}}
{{Use dmy dates|date=February 2023}}
{{Use Indian English|date=February 2023}}
{{more footnotes needed|date=February 2023}}
{{Indian cuisine}}
{{Indian cuisine}}
[[File:Traditional Odial Lunch Thali.jpg|thumb|Traditional Odia lunch thali]]
The '''cuisine of Odisha''' is the cuisine of the [[Indian state]] of [[Odisha]]. Compared to other regional [[Indian cuisine]]s, Odia cuisine uses less [[Cooking oil|oil]] and is less [[spicy]], while nonetheless remaining flavorful.<ref name=coastaledge>{{cite news|title=The coastal edge|url=http://www.telegraphindia.com/1110327/jsp/graphiti/story_13764825.jsp|archive-url=https://web.archive.org/web/20110405074440/http://www.telegraphindia.com/1110327/jsp/graphiti/story_13764825.jsp|url-status=dead|archive-date=5 April 2011|access-date=11 September 2014|work=[[The Telegraph (India)]]|date=27 March 2010}}</ref> [[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. Odia foods are traditionally served either on brass or bronze metal plates, 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 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 cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with the Hindu scriptures.<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><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 many Odia dishes. Many sweets of the region are based on {{Transliteration|or|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>


 
[[File:Odisha pakhala.jpg|thumb|''[[Pakhala]]'' served with wads of [[lemon]], [[yoghurt]], slices of [[cucumber]], pieces of [[Chili pepper|chili]] and a slice of [[tomato]]]]
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==
==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.
Rice is a major crop of Odisha.<ref>{{Cite web |url=https://archive.india.gov.in/knowindia/state_uts.php?id=77 |title=Agriculture & Irrigation - Odisha - States and Union Territories - Know India: National Portal of India |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 other 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.
Indigenous vegetables used in Odia cuisine are [[pumpkin]], [[gourd]], [[Cooking plantain|plantain]]s, [[jackfruit]], and [[papaya]]. Vegetables such as 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). [[Curry Leaves]], [[Garlic]], [[onion]], [[ginger]], [[turmeric]], [[tamarind]] and [[coconut]] are other commonly used ingredients in most of the dishes.<ref name=landofjag/>
 
''[[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==
==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>
The food in the region around [[Puri]] and [[Cuttack]] is greatly influenced by the Jagannath Temple. On the other hand, [[Nigella sativa|kalonji]] and [[Mustard (condiment)|mustard]] paste are used mostly in every part of the state. In the regions closer to Andhra Pradesh, like [[Brahmapur, Odisha|Brahmapur]], due to the influence of [[South Indian cuisine]], [[curry tree|curry]] leaves and [[tamarind]] are used more.<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==
==Temple food==
[[File:Abadha Kudua.jpg|thumb|200px|''Abadha'', the afternoon meal of the [[Jagannath Temple]] served on a [[Plantain (cooking)|plantain]] leaf.]]
[[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"/>
Temples in the region make offerings to the presiding deities. The ''[[prasada]]'' of the [[Jagannath Temple]] is specifically called ''[[Abadha Mahaprasad (Jagannath Temple)|Mahaprasad]]'' meaning greatest of all prasadas. It consists of 60 recipes/dishes, so it is called {{Transliteration|or|Sathie Pauti}}.
 
Another misconception that people refer is that the Mahaprasad consists of 56 dishes (called {{Transliteration|or|Chhapana Bhoga}}). It is however false, as this concept prevails in the present day Vrindavan/Braj region, which 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.
 
While in Odia Tradition, the Bhoga is referred to as ସାଠିଏ ପଊଟି ({{Transliteration|or|Sathie Pauti}}), as The Principal Prasad prepared for Jagannath consists of 60 dishes (called Abadha Mahaprasad). The names of the dishes prepared are unknown as it is considered a sacred secret only known to Mahasuar (chief cook). It is believed that the mother is preparing dishes for her children, hence she does not share what she is preparing and how much quantity she prepares.{{citation needed|date=March 2025}}


==Fish and seafood==
==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.
Fish and other [[seafood]] are eaten mainly in coastal areas. Several curries are prepared from [[Crab meat|crab]], [[Shrimp and prawn as food|prawn]] and [[Lobster meat|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.|archive-date=27 October 2021|archive-url=https://web.archive.org/web/20211027000852/https://www.thehindu.com/todays-paper/tp-national/tp-newdelhi/Inside-delhi/article15514770.ece|url-status=live}}</ref> [[Freshwater fish]] is available from rivers and [[irrigation canal]]s.<ref name="Brien2013"/>


==List of dishes==
==List of dishes==
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{{See also|Roti}}
{{See also|Roti}}


[[File:Odisha pakhala.jpg|thumb|200px|''[[Pakhala]]'' served with wads of [[lemon]], [[yoghurt]] and a slice of [[tomato]].]]
[[File:RJ... 1.jpg|thumb|Pakhala Platter]]


* ''[[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/>
* ''[[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|archive-date=26 October 2021|archive-url=https://web.archive.org/web/20211026173107/https://zeenews.india.com/entertainment/gourmet/recipe/pakhala-a-hot-favourite-in-orissa-s-summer-menu_937.htm|url-status=live}}</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&nbsp;— 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>
* ''[[Khichdi|Khechudi]]'' is a rice dish cooked with [[lentil]]s.<ref name=yummy/><ref name=contest>{{cite news|title=Women vie for kitchen queen title&nbsp;— Contestants cook up mouth-watering dishes at cookery contest|url=http://www.telegraphindia.com/1100809/jsp/orissa/story_12787256.jsp|archive-url=https://web.archive.org/web/20101231084411/http://www.telegraphindia.com/1100809/jsp/orissa/story_12787256.jsp|url-status=dead|archive-date=31 December 2010|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|archive-date=26 October 2021|archive-url=https://web.archive.org/web/20211026172235/http://www.odiakitchen.com/khechidi/|url-status=dead}}</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>
* ''[[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|archive-url=https://web.archive.org/web/20141025174942/http://www.telegraphindia.com/1110629/jsp/entertainment/story_14172776.jsp|url-status=dead|archive-date=25 October 2014|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|archive-date=26 October 2021|archive-url=https://web.archive.org/web/20211026212741/http://www.odiakitchen.com/palau-pulao/|url-status=dead}}</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>
* ''[[Kanika (food)|Kanika]]'' is a sweet dish made with rice, and 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|archive-url=https://web.archive.org/web/20110424124224/http://www.telegraphindia.com/1110223/jsp/orissa/story_13620680.jsp|url-status=dead|archive-date=24 April 2011|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|archive-date=23 October 2021|archive-url=https://web.archive.org/web/20211023214539/http://www.destinationodisha.com/kanika.php|url-status=live}}</ref>
* ''Ghee rice'' is fried with ghee and cinnamon
* ''Ghee rice'' is prepared by frying rice with [[ghee]] and [[cinnamon]].
* [[Upma]], served with [[ghugni]] is a breakfast recipe made with semolina.


===Dal===
===Dal===
[[File:Dalama Odia Cuisine.jpg|thumb|200px|''[[Dalma (dish)|Dalma]]'']]
[[File:Dalama Odia Cuisine.jpg|thumb|200px|''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"/>
* '''''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|archive-date=27 October 2021|archive-url=https://web.archive.org/web/20211027000902/https://www.thehindu.com/todays-paper/tp-national/tp-otherstates/Rahul-savours-lsquodalmarsquo-and-lsquokhirrsquo/article15222239.ece|url-status=live}}</ref> It is generally made from [[toor dal]] and contains chopped vegetables like green papaya, plantain, 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.
* '''''Dali''''': A dish made from one of the Dals like [[Tur dal|tur]], [[Macrotyloma uniflorum|horse gram]], [[Chana dal|chana]], [[Masur dal|masur]], [[Mung dal|mung]] or a combination of these.


===Curries===
===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/>
* ''[[Santula]]'': A dish made up of finely chopped vegetables which are sauteed together 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/>
* ''[[Ghugni|Ghuguni]]'': A popular dish made from overnight-soaked dried peas, potato with some amount of horse gram powder to thicken the curry. It's a popular street food mostly eaten with [[Vada (food)|bara]] in undivided districts of [[Puri]] and [[Cuttack]].
* ''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>
* ''Chhatu rai'': A dish made from [[mushroom]]s and [[Mustard (condiment)|mustard]] paste.<ref name="dalma" />
* ''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>
* ''Alu potala rasa'': Curry made from [[potato]] and [[Trichosanthes dioica|pointed gourds]].<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|archive-date=28 October 2021|archive-url=https://web.archive.org/web/20211028142631/https://www.thehindu.com/todays-paper/tp-national/tp-andhrapradesh/Yummy-fare-at-Odia-food-fest/article15992647.ece|url-status=live}}</ref>
* ''Mahura''
* ''Kadali manja rai'': A curry made from banana plant stem and mustard seeds. ''Manja'' refers to the banana plant stem which is also 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|date=25 September 2013|access-date=9 December 2014|archive-date=26 October 2021|archive-url=https://web.archive.org/web/20211026051325/https://eodisha.org/kadali-manja-rai-typical-odia-dish/|url-status=live}}</ref>
* ''Besara'': Assorted vegetables in mustard paste tempered with [[panch phutana]]
* ''Mohura: A curry made up of bodi, tamarind, jaggery, along with vegatables.''
* ''Besara'': Assorted vegetables in mustard paste tempered with [[Panch phoron|pancha phutan]].


===Khattas and chutneys===
===Khattas and chutneys===
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[[File:Dahi baigana Odia recipe.jpg|thumb|200px|''[[Dahi baigana|Dahi Baigana]]'']]
[[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>
''Khatta'' refers to a type of sweet-and-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|archive-url=https://web.archive.org/web/20141209094456/http://www.telegraphindia.com/1100812/jsp/orissa/story_12799567.jsp|url-status=dead|archive-date=9 December 2014|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 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.
* ''Dahi bhendi'': A sour dish made from [[yoghurt]] and [[Okra|ladies' fingers]].
* ''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>
* ''Khajuri khata'': A sweet-and-sour dish made from [[tomato]]es 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|date=15 June 2013|access-date=9 December 2014|language=hi|archive-date=26 October 2021|archive-url=https://web.archive.org/web/20211026044843/https://hindi.boldsky.com/recipes/veg/amba-khatta-003315.html|url-status=live}}</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|archive-date=6 August 2020|archive-url=https://web.archive.org/web/20200806002050/https://recipes.timesofindia.com/us/recipes/tomato-khajuri-khatta/rs55832445.cms|url-status=live}}</ref>
* ''Amba khatta'': A ''khatta'' made from raw mangoes.<ref name=pamper/>
* ''Amba khatta'': A sweet-and-sour dish made from raw [[mango]]es.<ref name=pamper/>
* ''[[Ouu khatta]]'': Elephant apple ''khatta''<ref name="Brien2013"/>
* ''[[Ou khatta]]'': [[Elephant apple]] ''sweet-and-sour dish.''<ref name="Brien2013"/>
* ''Tomato khata'': A sweet-and-sour dish made from tomato and [[jaggery]]
* ''Tomato khata'': A sweet-and-sour dish made from tomatoes 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>
* ''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|archive-date=8 March 2018|archive-url=https://web.archive.org/web/20180308120742/http://recipe.fullodisha.com/odia-recipe/coriander-chutney/|url-status=dead}}</ref>


===Saaga (salad greens)===
===Sāgå (salad greens)===
{{See also|Saag}}
{{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.
A list of the plants that are used as Sāgå (ଶାଗ) is as below. They are prepared by adding pānchå phuṭåṇå (ପାଞ୍ଚ ଫୁଟଣ), with or without onion/garlic, and are best enjoyed with påkhāḷå (ପଖାଳ).
*Kalama sāga (କଳମ ଶାଗ) [[Ipomoea aquatica]] (Water Spinach)
*Kåḷåmå sāgå (କଳମ ଶାଗ) [[Ipomoea aquatica]] (Water Spinach)
*Kosalā/Khadā sāga (କୋସଳା ଶାଗ/ଖଡା ଶାଗ): prepared from [[amaranth]] leaves.
*Kosålā/Khåḍā sāgå (କୋଶଳା ଶାଗ/ଖଡା ଶାଗ): prepared from [[amaranth]] leaves.
*Bajji sāga (ବଜ୍ଜୀ ଶାଗ): Prepared from [[Amaranthus dubius]] leaves.
*Båjji sāgå (ବଜ୍ଜୀ ଶାଗ): Prepared from [[Amaranthus dubius]] leaves.
*Leutiā sāga (ଲେଉଟିଆ ଶାଗ)[[Amaranthus viridis]] leaves and tender stems.
*Leuṭiā sāgå (ଲେଉଟିଆ ଶାଗ)[[Amaranthus viridis]] leaves and tender stems.
*Pālanga sāga (ପାଳଙ୍ଗ ଶାଗ) [[spinach]]
*Pāḷångå sāgå (ପାଳଙ୍ଗ ଶାଗ) [[spinach]]
*Poi sāga (ପୋଈ ଶାଗ): prepared from [[Basella alba|basella]] leaves and tender stems.
*Poi sāgå (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.
*Bāråmāsi/Såjånā sāga (ବାରମାସି/ସଜନା ଶାଗ): prepared from leaves of the [[drumstick tree]]. Cooked with lentils or as is with fried onions.
*Sunusuniā sāga (ସୁନୁସୁନିଆ ଶାଗ) [[Marsilea]] polycarpa leaves.
*Sunusuniā sāgå (ସୁନୁସୁନିଆ ଶାଗ) [[Marsilea]] polycarpa leaves.
*Pitāgama sāga (ପିତାଗମା ଶାଗ)
*Pitāgamā sāgå (ପିତାଗମା ଶାଗ)
*Pidanga sāga (ପିଡଙ୍ଗ ଶାଗ)
*Piḍångå sāgå (ପିଡଙ୍ଗ ଶାଗ)
*Kakhāru sāga (କଖାରୁ ଶାଗ): Prepared from leaves of the [[pumpkin]] plant.
*Kakhāru sāgå (କଖାରୁ ଶାଗ): Prepared from leaves of the [[pumpkin]] plant.
*Madarangā sāga (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of [[Alternanthera sessilis]].
*Madarangā sāgå (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of [[Alternanthera sessilis]].
*Sorisa saga (ଶୋରିସ ଶାଗ) : [[Mustard greens]]
*Soriså sāgå (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>
*[[Methi]] sāgå (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=usurped}}</ref>
*Matara sāga (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga.
*Måṭårå sāgå (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga.
 
*Nāliyā/Lāliyā kosåḷā sāgå (ନାଲିଆ/ଲାଲିଆ କୋଶଳା ଶାଗ) is made from green leaves with red stems. Other {{Transliteration|or|saagas}} that are eaten are {{Transliteration|or|pita gahama}}, {{Transliteration|or|khada}}, {{Transliteration|or|poi}}, {{Transliteration|or|kosala}}, and {{Transliteration|or|sajana}}. Some items are as follows:
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:
* Sāgå Bhåjā<ref name=syllabus/> (ଶାଗ ଭଜା)
* Saaga Bhaja<ref name=syllabus/>
* Sāgå Mugå (ଶାଗ ମୁଗ)
* Saaga Muga
* Sāgå Båḍi<ref name=khatta/> (ଶାଗ ବଡି)
* Saaga Badi<ref name=khatta/>
* Sāgå Rāi (ଶାଗ ରାଇ)
* Saaga Rai
* Sāru påtrå tiyåṇå/tuṇå/tåråkāri (ସାରୁ ପତ୍ର ତିଅଣ/ତୁଣ/ତରକାରି)
* Saru patra tarkari


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


 
[[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|archive-url=https://web.archive.org/web/20141209094854/http://www.telegraphindia.com/1110616/jsp/orissa/story_14117503.jsp|url-status=dead|archive-date=9 December 2014|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|archive-date=26 October 2021|archive-url=https://web.archive.org/web/20211026222744/https://www.thehindu.com/todays-paper/tp-national/tp-otherstates/Traditional-lsquopitharsquo-undergoes-a-sea-change/article15202873.ece|url-status=live}}</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>
* [[Poda pitha]]- Traditional Odia cake, a special delicacy in Makar Sankrati & Raja festival, is made up of by layering rice and urad dal batter, stuffed with jaggery and coconut filling.
* [[Podo pitha]]
* [[Chhena Poda pitha]]- A softer & more spongy variant of Poda pitha is made with chhena(cottage cheese) as base ingredient.
* [[Enduri Pitha]]
* [[Enduri Pitha]]- This stuffed steamed rice cake, wrapped in turmeric leaves is a Prathamashtami special dish.
* [[Arisa Pitha]]
* [[Arisa Pitha]]- A popular fried pitha made up of rice & jaggery, topped with sesame seeds. This has longer shelf-life & is relished as a snack.
* [[Kakara Pitha]]
* [[Manda Pitha]]- Similar to Ukdiche Modak, these are round steamed pithas, made up of rice and stuffed with coconut & jaggery filling. Specially made during Raja, Kumara Purnima and last Thursday of Margashira month festivals.
* [[Manda Pitha]]
* [[Kakara Pitha]]- This is a fried version of Manda Pitha.
* [[Chakuli Pitha]]
* [[Chakuli Pitha]]- Commonly made in every household on a regular basis, these are round thin pancakes served with bhajaa(vegetable fry), santula, dalma, milk or jaggery.
* [[Tal Pitha]]
* [[Budha Chakuli pitha]]- A thick pancake usually made from leftover rice batter by mixing banana, sweeteners & seasonings.
* [[Ruka Pitha]]
* [[Gainthaa pitha]]- Bite sized steamed rice pitha, usually made along Manda Pitha and specially on Boula Amavasya.
* [[Chitau Pitha]]
* [[Chhunchi Patra pitha]]- Renowned for its thinness, this pitha is a wrap made by brushing rice batter on a pan with a cloth & stuffed with coconut & jaggery filling.
* [[Janta Pitha]] eaten during fever,
* [[Muaaan pitha]]- A bigger version of Manda Pitha made by layering batter & cocunt filling, on a cotton/muslin cloth tied over a steamer.
* [[Parijata Pitha]]
* [[Taala pitha]]- A rare pancake made by flavouring the chakuli pitha batter with grounded ice apple.
* [[Nurukhurum Pitha]]
* [[Chitau pitha]]- A pan-baked unturned pitha, made from rice batter & topped with coconut shavings. This is specially made on Chitau Amavasya & first Thursday of Margashira month.
* [[Chandrakanti]]
* [[Itli pitha]]- Similar to idli, this pitha is made from urad dal and rice batter, topped with coconut shavings. Commonly relished with ghughuni/bhughuni or Dalma.
* Chhunchi Patra Pitha
* [[Gajaa pitha]]- Another variant of Manda Pitha, stuffed with sweetened moong sprouts filling. The structure, unlike the normal manda are a little peaked from top. This is specially made for Lord Dhabaleshwar on the occasion of Bada Osha.
* Goitha goli Pitha
* [[Dudura Pitha]]- A fried puffed sweet pithas, mostly prepared in Sambalpur district of Odisha and offered to Maa Samalei.
* Haldi Patra Pitha
* Dudura Pitha (Mostly prepared in Sambalpur and offered to Maa Samalei)
* Lau Pitha
* [[Muan]]


===Egg, chicken and mutton===
===Egg, chicken and mutton===
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* [[Mangsaw kasa]]
* [[Mangsaw kasa]]
* [[Mangsaw besara]]
* [[Mangsaw besara]]
* [[Baunsaw Poda Mangsaw]]
* [[Baunsaw Poda Mangsaw]]: Mutton or Chicken roasted inside bamboo stems.
* [[Patra Poda Mangsaw]]
* [[Patra Poda Mangsaw]]: Mutton or Chicken wrapped in leaves and roasted .
* [[Mati Handi Mangsaw]]
* [[Mati Handi Mangsaw]]: Mutton or Chicken cooked in earthen pots.


===Fish and other sea food===
===Fish and other sea food===
[[File:Ilishi maachha.jpg|thumb|200px|''[[Ilish]]i maachha tarkari''|alt=Hilsa Fish Curry]]
[[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 besara'': A fish curry prepared with mustard paste.<ref name=Besara>{{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|archive-date=21 December 2014|archive-url=https://web.archive.org/web/20141221085623/http://www.fivetastes.com/regional-recipes/orissa/machha-besara.html|url-status=usurped}}</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 Mahura'': A fish curry prepared with small fish and vegetables.<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]]
* [[Machha Jhola]]
* [[Chingudi Jhola]]
* [[Chhencheda|Machha chhencheda]]: Fish mashed with a vegetable curry prepared in a ghee rich gravy.
* [[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 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/>
* [[Chunna Machha Tarkari]]: Small fried [[Smelt (fish)|smelt fishes]]<ref name=yummy/>
* [[Chingudi Malai Tarkari]]: A [[prawn]] curry<ref name=yummy/>
* [[Chingudi Malai Tarkari]]: A [[Shrimp and prawn as food|prawn]] curry<ref name=yummy/>
* [[Kankada Jhola]]: Crab curry<ref name=yummy/>
* [[Kankada Jhola]]: Crab curry<ref name=yummy/>
* [[Chingudi chadchadi]]
* [[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>
* {{Transliteration|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|access-date=11 September 2016|archive-date=8 January 2017|archive-url=https://web.archive.org/web/20170108135558/https://odiarecipes.com/details.php?htid=76|url-status=live}}</ref>
* Mullet curry (ଖଅଙ୍ଗା ମାଛ ତରକାରୀ )
* Mullet curry (ଖଅଙ୍ଗା ମାଛ ତରକାରୀ)
* Milkfish Curry ( ସେବା ଖଙ୍ଗା ମାଛ ତରକାରୀ )
* Milkfish Curry (ସେବା ଖଙ୍ଗା ମାଛ ତରକାରୀ)
* smoked oil sardine (dryfish) with garlic- କୋକଲି ଶୁଖୁଆ ସେକା /ପୋଡା  
* smoked oil sardine (dry fish) 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.  
Smoked Dry sardinea are cleaned and grinded coarsely together with garlic, green chilly, salt using mortar and pestle or grinder. Dry White bait fish (ଚାଉଳି ଶୁଖୁଆ), dry shrimp (ଚିଙ୍ଗୁଡ଼ି ଶୁଖୁଆ, ତାଂପେଡା) etc. also prepared in similar way, likely flakes/powder.  
* seer fish (କଣି ମାଛ )/ mackerel (କାନାଗୁର୍ତ୍ଆ, ମରୁଆ) curry, chilly
* 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.  
* Bitter dry fish fry (ପିତା ଶୁଖୁଆ ଭଜା)- small freshwater nutrient dense fish dried in sun hygienically and eaten fried or smoked.
* ପୋହଳା ମାଛ ତରକାରୀ (minor /small carp fish curry). Great  taste and nutrious.  
* ପୋହଳା ମାଛ ତରକାରୀ (minor /small carp fish curry). Fried small carp in onion or mustard based gravy.  
* 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.
* Mola fry/ chips/ boiled grind. ମହୁରାଳୀ ମାଛ ଭଜା / ଛଣା / ଚକଟା. Very nutritious. After cleaning, boil in little water, salt and turmeric powder and then mixed with mustard oil, green chilly, garlic, onion and grinded into a coarse paste.


===Fritters and fries===
===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
* {{Transliteration|or|italic=no|[[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|archive-date=23 October 2021|archive-url=https://web.archive.org/web/20211023231041/https://www.thehindu.com/news/cities/Visakhapatnam/good-response-to-odiya-food-festival/article3271965.ece|url-status=live}}</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
* [[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
* 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|archive-date=8 January 2017|archive-url=https://web.archive.org/web/20170108135553/https://odiarecipes.com/details.php?htid=78/|url-status=live}}</ref> A coarsely 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
* 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
* 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
* Sajana chhuin bhaja: [[Moringa oleifera|drumsticks]] sliced into 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
* Desi kankada bhaja (ଦେଶୀ କାଙ୍କଡ଼ ଭଜା) - a vegetable found in hilly areas and fried with oil, onion, dried chilli flakes, cumin powder made into a curry, fry, chips.
* 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===
===Snacks===
[[File:Dahibara-aludam.jpg|thumb|Dahibara Aludam]]
[[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>
* ''[[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|archive-date=9 December 2014|archive-url=https://web.archive.org/web/20141209121914/http://www.mamtaskitchen.com/recipe_display.php?id=13653|url-status=live}}</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>
*[[Panipuri|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]]
* [[Chaat]]
* [[Dahibara Aludam]]  
* [[Dahibara Aludam]]  
* [[Chanachura]] or [[Baramaza]]
* [[Chanachura]] or [[Baramaza]]
* [[Pakada|Piaji]]
* [[Pakora|Piaji]]
* [[Vada (food)|Bara]]
* [[Vada (food)|Bara]]
* Gulgula
* [[Gulgula (doughnut)|Gulgula]]
* Chuda (Poha) Bhaja
* [[Poha (rice)|Chuda (Poha)]] Bhaja
* Chuda (Poha) Dahi as breakfast
* Chuda (Poha) Dahi as breakfast
* Mudhi (Mur mura) as breakfast or evening snacks
* [[Puffed rice|Mudhi (Mur mura)]] as breakfast or evening snacks
* Khai  
* Khai  
* Chauhla bhaja
* Chaula bhaja
* Checha Piaji
* Checha Piaji
* Kachodi chaat
* [[Kachori|Kachodi chaat]]
* Suji Bara
* Suji Bara
* [[Pakudi]]
* Pakudi
* [[Aloo chop]]
* [[Aloo chop]]
* Baigani
* Baigani
* Dantikili
* [[Murukku|Dantikili]](mudki/murki)
* Singada (samosa)
* Singada ([[samosa]])


===Desserts and sweets===
===Desserts and sweets===
[[File:Chennapoda.jpg|thumb|200px|''Chenna Poda'']]
[[File:Chennapoda.jpg|thumb|200px|''Chenna Poda'']]
[[File:Rassgulla.jpg|thumb|[[Rasgulla|Rasagola]]]]
[[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>
* [[Kheeri]]: Kheeri is the Odia word for [[kheer]], predominantly made up 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|archive-url=https://web.archive.org/web/20130722144526/http://www.telegraphindia.com/1130719/jsp/saltlake/story_17131524.jsp#.VBG6glctErg|url-status=dead|archive-date=22 July 2013|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 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>
* [[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|archive-url=https://web.archive.org/web/20141209094701/http://www.telegraphindia.com/1110616/jsp/orissa/story_14117652.jsp|url-status=dead|archive-date=9 December 2014|access-date=11 September 2014|work=[[The Telegraph (India)]]|date=16 June 2011}}</ref>
* [[Malpua]]<ref name=goodresponse/>
* [[Malpua]]<ref name=goodresponse/>
* Kora<ref name="Brien2013"/>
* Kora<ref name="Brien2013"/>
Line 216: Line 207:
* [[Rasagolla|Rasagola]]
* [[Rasagolla|Rasagola]]
* [[Rasabali]]<ref name=yummy/><ref name=khatta/>
* [[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>
* [[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.|archive-date=26 October 2021|archive-url=https://web.archive.org/web/20211026161014/https://www.thehindu.com/news/cities/bangalore/several-good-reasons-to-loiter/article4335623.ece|url-status=live}}</ref>
*[https://timesofindia.indiatimes.com/travel/eating-out/get-a-bite-of-sarsatia-odishas-rare-dessert-before-it-goes-extinct/as72111215.cms Sarsatia]
* Aadasi
* 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>
* Attakali<ref name=Attakali>{{cite web|title=Attakali|url=https://odiarecipes.com/details.php?htid=70/|website=Odia Recipes|access-date=11 September 2016|archive-date=8 January 2017|archive-url=https://web.archive.org/web/20170108135559/https://odiarecipes.com/details.php?htid=70/|url-status=live}}</ref>
* Khaja
* Khaja
* Magaj Ladu
* Magaj Ladu
* Gajja : a light savory snack
* Gajja: a light savory snack
* Rabidi : a sweet curd like dish  
* 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
* Mudki: A famous savory snack which resembles a jalebi but the only difference is that jalebi are on the sweet palette where as mudki are light and more savoury.
* Chenna Mudki
* Chenna Mudki
* Mathapuli: a dessert made out of [[Urad (bean)|urad dal]] and [[sugar syrup]]. Found in [[Khurda District]], particularly in places such as [[Tangi, Odisha|Tangi]], [[Chandapur]], [[Banapur]].{{Citation needed|date=February 2023}}


===Drinks===
===Drinks===
[[File:Bela pana.jpg|thumb|Bela Pana]]
[[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
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 Hindu gods, and others are made all around the year. The drinks which have a thick consistency are usually called ''paṇaa'' and the ones with have a watery consistency are usually known as ''[[Sharbat (beverage)|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|access-date=15 October 2019|archive-date=29 October 2021|archive-url=https://web.archive.org/web/20211029054304/https://medium.com/lost-recipes-of-odisha/pana-pani-katha-tales-of-summer-sherbets-497634a00c6a|url-status=live}}</ref><ref name="odishasuntimes.com">{{Cite web|url = https://odishasuntimes.com/beat-the-heat-in-odisha-with-these-traditional-summer-drinks/|title = Beat the heat in Odisha with these traditional summer drinks &#124; Sambad English|date = 6 February 2018|access-date = 15 October 2019|archive-date = 29 October 2021|archive-url = https://web.archive.org/web/20211029093904/https://sambadenglish.com/beat-the-heat-in-odisha-with-these-traditional-summer-drinks/|url-status = usurped}}</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|access-date=15 October 2019|archive-date=24 January 2021|archive-url=https://web.archive.org/web/20210124224948/http://blog.bestofodisha.com/10-most-popular-drink-and-beverage-in-odisha/|url-status=dead}}</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>
</ref> of [[Odisha]] have their own indigenous drinks made from forest produce. Any drink that contains alcohol is usually called ''madya''<ref>{{cite web |url=https://www.researchgate.net/publication/316782136 |title = 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|access-date=15 October 2019|archive-date=28 October 2021|archive-url=https://web.archive.org/web/20211028171220/https://www.etribaltribune.com/index.php/volume-1/mv1i4/intoxicating-beverages-of-the-bonda-highlanders|url-status=live}}</ref>


====Alcoholic====
====Alcoholic====
* ''Aamba mada'' - [[mango]]-based alcoholic beverage
* ''Aamba mada'' - [[mango]]-based alcoholic beverage
* ''Aakhu mada'' - [[sugarcane]]-based alcoholic beverage
* ''Aakhu mada'' - [[sugarcane]]-based alcoholic beverage
* ''Amrutkumnda mada'' - [[papaya]]-based alcoholic beverage
* ''Amrutabhanda mada'' - [[papaya]]-based alcoholic beverage
* ''Anlaa mada'' - [[Indian gooseberry]]-based alcoholic beverage
* ''Anlaa mada'' - [[Indian gooseberry]]-based alcoholic beverage
* ''Dumuri tadi'' - juice of [[Ficus racemosa|Indian fig]]-based alcoholic beverage
* ''Dimiri tadi'' - juice of [[Ficus racemosa|Indian fig]]-based alcoholic beverage
* ''Dumuri mada'' - pulp of [[Ficus racemosa|Indian fig]]-based alcoholic beverage
* ''Dimiri mada'' - pulp of [[Ficus racemosa|Indian fig]]-based alcoholic beverage
* [[Handia (drink)|''Handia'']] - traditional rice beer popular among the tribes of Odisha
* [[Handia (drink)|''Handia'']] - traditional rice beer popular among the tribes of Odisha
* ''Gadli mada'' - [[banana]]-based alcoholic beverage
* ''Kadali mada'' - [[banana]]-based alcoholic beverage
* ''Guda mada'' - [[sugarcane]]-based alcoholic beverage
* ''Guda mada'' - [[jaggery]]-based alcoholic beverage
* ''Jama mada'' - [[guava]]-based alcoholic beverage
* ''Pijuli mada'' - [[guava]]-based alcoholic beverage
* ''Jamukoli mada'' - [[Malabar plum]]-based alcoholic beverage
* ''Jamukoli mada'' - [[Malabar plum]]-based alcoholic beverage
* ''Jana mada'' - [[maize]]-based alcoholic beverage
* ''Jana mada'' - [[maize]]-based alcoholic beverage
* ''Kamala mada'' - [[Caryota urens|palm]]-based alcoholic beverage
* ''Tala mada'' - [[Caryota urens|palm]]-based alcoholic beverage
* ''Kumuda mada'' - [[Cucurbita maxima|squash]]-based alcoholic beverage
* ''Kumuda mada'' - [[Cucurbita maxima|squash]]-based alcoholic beverage
* ''Landa'' - [[rice]]-based alcoholic beverage
* ''Landa'' - [[rice]]-based alcoholic beverage
* ''Mahulu mada'' or ''mahuli'' - [[Madhuca longifolia#Mahua flowers|mahua flower]]-based alcoholic beverage
* ''Mahulu mada'' or ''mahuli'' - [[Madhuca longifolia#Mahua flowers|mahua flower]]-based alcoholic beverage
* ''Panas mada'' - [[jackfruit]]-based alcoholic beverage
* ''Panasa mada'' - [[jackfruit]]-based alcoholic beverage
* ''Pendum'' - [[rice]]-based alcoholic beverage consumed by the [[Bonda people|Bonda]] tribe
* ''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>
* ''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|access-date=15 October 2019|archive-date=15 October 2019|archive-url=https://web.archive.org/web/20191015202507/https://www.downtoearth.org.in/blog/the-popular-adivasi-food-and-drink-47374|url-status=live}}</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
* ''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
* ''Salapi'' - [[Caryota urens|palm]]-based alcoholic beverage
* ''Sapung'' - [[sago palm]]-based alcoholic beverage consumed by the [[Bonda people|Bonda]] tribe
* ''Sapung'' - [[sago palm]]-based alcoholic beverage consumed by the [[Bonda people|Bonda]] tribe
* ''Sindi mada'' - [[date palm]]-based alcoholic beverage
* ''Sindi mada'' - [[date palm]]-based alcoholic beverage
* ''Tamati mada'' - [[tomato]]-based alcoholic beverage
* ''Tamati mada'' - [[tomato]]-based alcoholic beverage
Line 259: Line 252:


====Cannabis-based====
====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>
* ''Bhangaw sarbat'' or {{Transliteration|or|bhangaw pawṇaa}} - beverage containing a paste of {{Transliteration|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|access-date=5 February 2022|archive-date=16 April 2022|archive-url=https://web.archive.org/web/20220416142440/https://www.telegraphindia.com/odisha/raise-a-toast-to-beer-the-heat-demand-soars-as-tipplers-get-high-on-alcoholic-drink/cid/414499|url-status=live}}</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|date=14 February 2022|access-date=15 October 2019|archive-date=15 October 2019|archive-url=https://web.archive.org/web/20191015220018/https://www.outlookindia.com/website/story/society-news-drinks-of-odisha-a-sneak-peek-into-the-taste-of-delight/331703|url-status=live}}</ref>


====Non-alcoholic====
====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]]''
* ''Adhara paṇa'' - a [[milk]] and [[chhena]]-based drink offered to the [[Jagannath Temple, Puri#Deities|trinity]] at the end of ''[[Ratha Yatra]] festival''
* ''Ambaw pawṇaa'' - a mango-based summer drink
* ''[[Aam panna|Amba paṇa]]'' - a mango-based summer drink
* ''Belaw pawṇaa'' - a drink made from [[Aegle marmelos|wood or stone apple]] during ''[[Pana Sankranti|Pawṇaa Sankranti]]'' festival
* ''Bela paṇa'' - a drink made from [[Aegle marmelos|wood or stone apple]] during ''[[Pana Sankranti]]'' festival
* ''Dahi pudina sarbat'' - a summer drink made using [[curd]] and [[mint leaves]]
* ''Dahi pudina sarbat'' - a summer drink made using [[curd]] and [[mint leaves]]
* ''Gholaw dahi'' - buttermilk with spices
* ''Ghola dahi'' - buttermilk with spices
* ''Landa bagula dahi sarbat'' - a drink made from [[curd]] and [[Basil#Seeds|sweet basil seeds]]
* ''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
* ''[[Lemonade]]'' - 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]]
* ''Khajuri misri'' - 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"/>
* ''Mandia peja'' - 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"/>
* J''hara Paṇa'' - 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]]
* ''[[Tanka toraṇi]]'' - a fermented rice-water based drink prepared in [[Jagannatha Temple (Puri)|Jagannath Temple]]


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


{{Odisha}}
{{Odisha}}
{{cuisines}}
{{Cuisines}}


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

Latest revision as of 06:12, 29 December 2025


This article is part of the series on
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Regional cuisines
North India
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East India
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Ingredients, types of food
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Related cuisines
Traditional Odia lunch thali

The cuisine of Odisha is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, while nonetheless remaining flavorful.[1] 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. Odia foods are traditionally served either on brass or bronze metal plates, banana leaves, or disposable plates made of sal leaves.[2]

Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with the Hindu scriptures.[3][4]

Yoghurt is used in many Odia dishes. Many sweets of the region are based on chhena (cheese).[5]

Pakhala served with wads of lemon, yoghurt, slices of cucumber, pieces of chili and a slice of tomato

Ingredients and seasoning[edit | edit source]

Rice is a major crop of Odisha.[6] Lentils such as pigeon peas and moong beans are other major ingredients.

Indigenous vegetables used in Odia cuisine are pumpkin, gourd, plantains, jackfruit, and papaya. Vegetables such as potatoes, cauliflowers, and cabbages are also used alongside local vegetables.

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). Curry Leaves, Garlic, onion, ginger, turmeric, tamarind and coconut are other commonly used ingredients in most of the dishes.[7]

Local variation[edit | edit source]

The food in the region around Puri and Cuttack is greatly influenced by the Jagannath Temple. On the other hand, kalonji and mustard paste are used mostly in every part of the state. In the regions closer to Andhra Pradesh, like Brahmapur, due to the influence of South Indian cuisine, curry leaves and tamarind are used more.[8]

Temple food[edit | edit source]

Abadha, the afternoon meal of the Jagannath Temple served on a plantain leaf.

Temples in the region make offerings to the presiding deities. The prasada of the Jagannath Temple is specifically called Mahaprasad meaning greatest of all prasadas. It consists of 60 recipes/dishes, so it is called Sathie Pauti.

Another misconception that people refer is that the Mahaprasad consists of 56 dishes (called Chhapana Bhoga). It is however false, as this concept prevails in the present day Vrindavan/Braj region, which 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.

While in Odia Tradition, the Bhoga is referred to as ସାଠିଏ ପଊଟି (Sathie Pauti), as The Principal Prasad prepared for Jagannath consists of 60 dishes (called Abadha Mahaprasad). The names of the dishes prepared are unknown as it is considered a sacred secret only known to Mahasuar (chief cook). It is believed that the mother is preparing dishes for her children, hence she does not share what she is preparing and how much quantity she prepares.[citation needed]

Fish and seafood[edit | edit source]

Fish and other seafood are eaten mainly in coastal areas. Several curries are prepared from crab, prawn and lobster with spices.[7][9] Freshwater fish is available from rivers and irrigation canals.[3]

List of dishes[edit | edit source]

Rice dishes and rotis[edit | edit source]

See also: Roti
Pakhala Platter
  • 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, onions, yoghurt, badi etc. It is primarily eaten in summer.[10][11]
  • Khechudi is a rice dish cooked with lentils.[12][13] It is the Odia version of khichdi.[14]
  • Palau is a rice dish made from meat, vegetables and raisins. It is the Odia version of pilaf.[15][16]
  • Kanika is a sweet dish made with rice, and garnished with raisins and nuts.[11][17]
  • Ghee rice is prepared by frying rice with ghee and cinnamon.
  • Upma, served with ghugni is a breakfast recipe made with semolina.

Dal[edit | edit source]

Dalma
  • Dalma: A dish made from dal and vegetables.[18] It is generally made from toor dal and contains chopped vegetables like green papaya, plantain, eggplant, pumpkin, gourd, etc. It is garnished with turmeric, mustard seeds, and panch phutana. There are several variations of this dish.[3]
  • Dali: A dish made from one of the Dals like tur, horse gram, chana, masur, mung or a combination of these.

Curries[edit | edit source]

  • Santula: A dish made up of finely chopped vegetables which are sauteed together with garlic, green chilies, mustard and spices. It has several variations.[3][11]
  • Ghuguni: A popular dish made from overnight-soaked dried peas, potato with some amount of horse gram powder to thicken the curry. It's a popular street food mostly eaten with bara in undivided districts of Puri and Cuttack.
  • Chhatu rai: A dish made from mushrooms and mustard paste.[18]
  • Alu potala rasa: Curry made from potato and pointed gourds.[12]
  • Kadali manja rai: A curry made from banana plant stem and mustard seeds. Manja refers to the banana plant stem which is also used in dalma.[11][19][20]
  • Mohura: A curry made up of bodi, tamarind, jaggery, along with vegatables.
  • Besara: Assorted vegetables in mustard paste tempered with pancha phutan.

Khattas and chutneys[edit | edit source]

Dhania-Patra Chutney
Dahi Baigana

Khatta refers to a type of sweet-and-sour side dish or chutney usually served with Odia thalis.[21]

Sāgå (salad greens)[edit | edit source]

See also: Saag

A list of the plants that are used as Sāgå (ଶାଗ) is as below. They are prepared by adding pānchå phuṭåṇå (ପାଞ୍ଚ ଫୁଟଣ), with or without onion/garlic, and are best enjoyed with påkhāḷå (ପଖାଳ).

  • Kåḷåmå sāgå (କଳମ ଶାଗ) Ipomoea aquatica (Water Spinach)
  • Kosålā/Khåḍā sāgå (କୋଶଳା ଶାଗ/ଖଡା ଶାଗ): prepared from amaranth leaves.
  • Båjji sāgå (ବଜ୍ଜୀ ଶାଗ): Prepared from Amaranthus dubius leaves.
  • Leuṭiā sāgå (ଲେଉଟିଆ ଶାଗ)Amaranthus viridis leaves and tender stems.
  • Pāḷångå sāgå (ପାଳଙ୍ଗ ଶାଗ) spinach
  • Poi sāgå (ପୋଈ ଶାଗ): prepared from basella leaves and tender stems.
  • Bāråmāsi/Såjånā sāga (ବାରମାସି/ସଜନା ଶାଗ): prepared from leaves of the drumstick tree. Cooked with lentils or as is with fried onions.
  • Sunusuniā sāgå (ସୁନୁସୁନିଆ ଶାଗ) Marsilea polycarpa leaves.
  • Pitāgamā sāgå (ପିତାଗମା ଶାଗ)
  • Piḍångå sāgå (ପିଡଙ୍ଗ ଶାଗ)
  • Kakhāru sāgå (କଖାରୁ ଶାଗ): Prepared from leaves of the pumpkin plant.
  • Madarangā sāgå (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of Alternanthera sessilis.
  • Soriså sāgå (ଶୋରିସ ଶାଗ): Mustard greens
  • Methi sāgå (ମେଥୀ ଶାଗ): prepared from methi or Fenugreek leaves and besara (mustard paste) cooked with vegetable.[26]
  • Måṭårå sāgå (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga.
  • Nāliyā/Lāliyā kosåḷā sāgå (ନାଲିଆ/ଲାଲିଆ କୋଶଳା ଶାଗ) is made from green leaves with red stems. Other saagas that are eaten are pita gahama, khada, poi, kosala, and sajana. Some items are as follows:
  • Sāgå Bhåjā[11] (ଶାଗ ଭଜା)
  • Sāgå Mugå (ଶାଗ ମୁଗ)
  • Sāgå Båḍi[21] (ଶାଗ ବଡି)
  • Sāgå Rāi (ଶାଗ ରାଇ)
  • Sāru påtrå tiyåṇå/tuṇå/tåråkāri (ସାରୁ ପତ୍ର ତିଅଣ/ତୁଣ/ତରକାରି)

Pithas (sweet cakes)[edit | edit source]

Kakara Pitha

Pithas and sweets are types of traditional Odia dishes.[27][28]

  • Poda pitha- Traditional Odia cake, a special delicacy in Makar Sankrati & Raja festival, is made up of by layering rice and urad dal batter, stuffed with jaggery and coconut filling.
  • Chhena Poda pitha- A softer & more spongy variant of Poda pitha is made with chhena(cottage cheese) as base ingredient.
  • Enduri Pitha- This stuffed steamed rice cake, wrapped in turmeric leaves is a Prathamashtami special dish.
  • Arisa Pitha- A popular fried pitha made up of rice & jaggery, topped with sesame seeds. This has longer shelf-life & is relished as a snack.
  • Manda Pitha- Similar to Ukdiche Modak, these are round steamed pithas, made up of rice and stuffed with coconut & jaggery filling. Specially made during Raja, Kumara Purnima and last Thursday of Margashira month festivals.
  • Kakara Pitha- This is a fried version of Manda Pitha.
  • Chakuli Pitha- Commonly made in every household on a regular basis, these are round thin pancakes served with bhajaa(vegetable fry), santula, dalma, milk or jaggery.
  • Budha Chakuli pitha- A thick pancake usually made from leftover rice batter by mixing banana, sweeteners & seasonings.
  • Gainthaa pitha- Bite sized steamed rice pitha, usually made along Manda Pitha and specially on Boula Amavasya.
  • Chhunchi Patra pitha- Renowned for its thinness, this pitha is a wrap made by brushing rice batter on a pan with a cloth & stuffed with coconut & jaggery filling.
  • Muaaan pitha- A bigger version of Manda Pitha made by layering batter & cocunt filling, on a cotton/muslin cloth tied over a steamer.
  • Taala pitha- A rare pancake made by flavouring the chakuli pitha batter with grounded ice apple.
  • Chitau pitha- A pan-baked unturned pitha, made from rice batter & topped with coconut shavings. This is specially made on Chitau Amavasya & first Thursday of Margashira month.
  • Itli pitha- Similar to idli, this pitha is made from urad dal and rice batter, topped with coconut shavings. Commonly relished with ghughuni/bhughuni or Dalma.
  • Gajaa pitha- Another variant of Manda Pitha, stuffed with sweetened moong sprouts filling. The structure, unlike the normal manda are a little peaked from top. This is specially made for Lord Dhabaleshwar on the occasion of Bada Osha.
  • Dudura Pitha- A fried puffed sweet pithas, mostly prepared in Sambalpur district of Odisha and offered to Maa Samalei.

Egg, chicken and mutton[edit | edit source]

Fish and other sea food[edit | edit source]

Hilsa Fish Curry
Ilishi maachha tarkari

Smoked Dry sardinea are cleaned and grinded coarsely together with garlic, green chilly, salt using mortar and pestle or grinder. Dry White bait fish (ଚାଉଳି ଶୁଖୁଆ), dry shrimp (ଚିଙ୍ଗୁଡ଼ି ଶୁଖୁଆ, ତାଂପେଡା) etc. also prepared in similar way, likely flakes/powder.

  • seer fish (କଣି ମାଛ)/ mackerel (କାନାଗୁର୍ତ୍ଆ, ମରୁଆ) curry, chilly
  • Bitter dry fish fry (ପିତା ଶୁଖୁଆ ଭଜା)- small freshwater nutrient dense fish dried in sun hygienically and eaten fried or smoked.
  • ପୋହଳା ମାଛ ତରକାରୀ (minor /small carp fish curry). Fried small carp in onion or mustard based gravy.
  • Mola fry/ chips/ boiled grind. ମହୁରାଳୀ ମାଛ ଭଜା / ଛଣା / ଚକଟା. Very nutritious. After cleaning, boil in little water, salt and turmeric powder and then mixed with mustard oil, green chilly, garlic, onion and grinded into a coarse paste.

Fritters and fries[edit | edit source]

  • Alloo piaji:[32] A savory 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.
  • Bhendi baigana bhaja:[12] okra (ladies' fingers) and eggplant, sliced and deep-fried
  • Badi chura:[33] A coarsely 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: drumsticks sliced into pieces and deep/shallow fried in oil
  • Desi kankada bhaja (ଦେଶୀ କାଙ୍କଡ଼ ଭଜା) - a vegetable found in hilly areas and fried with oil, onion, dried chilli flakes, cumin powder made into a curry, fry, chips.

Snacks[edit | edit source]

Dahibara Aludam

Desserts and sweets[edit | edit source]

Chenna Poda
Rasagola

Drinks[edit | edit source]

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 Hindu gods, and others are made all around the year. The drinks which have a thick consistency are usually called paṇaa and the ones with have a watery consistency are usually known as sarbat.[39][40][41] Many of the ethnic tribes[42] of Odisha have their own indigenous drinks made from forest produce. Any drink that contains alcohol is usually called madya[43][44]

Alcoholic[edit | edit source]

  • Aamba mada - mango-based alcoholic beverage
  • Aakhu mada - sugarcane-based alcoholic beverage
  • Amrutabhanda mada - papaya-based alcoholic beverage
  • Anlaa mada - Indian gooseberry-based alcoholic beverage
  • Dimiri tadi - juice of Indian fig-based alcoholic beverage
  • Dimiri mada - pulp of Indian fig-based alcoholic beverage
  • Handia - traditional rice beer popular among the tribes of Odisha
  • Kadali mada - banana-based alcoholic beverage
  • Guda mada - jaggery-based alcoholic beverage
  • Pijuli mada - guava-based alcoholic beverage
  • Jamukoli mada - Malabar plum-based alcoholic beverage
  • Jana mada - maize-based alcoholic beverage
  • Tala mada - palm-based alcoholic beverage
  • Kumuda mada - squash-based alcoholic beverage
  • Landa - rice-based alcoholic beverage
  • Mahulu mada or mahuli - mahua flower-based alcoholic beverage
  • Panasa mada - jackfruit-based alcoholic beverage
  • Pendum - rice-based alcoholic beverage consumed by the Bonda tribe
  • Rasi - a type of rice beer related to handia; popular among the tribes of Odisha[45]
  • Sagur - alcoholic beverage made from different fruit nuts, mahua flowers or fruits using the process of distillation known as sagur by the Bonda tribe
  • Salapi - palm-based alcoholic beverage
  • Sapung - sago palm-based alcoholic beverage consumed by the Bonda tribe
  • Sindi mada - date palm-based alcoholic beverage
  • Tamati mada - tomato-based alcoholic beverage
  • Tetel mada - tamarind-based alcoholic beverage

Cannabis-based[edit | edit source]

Non-alcoholic[edit | edit source]

References[edit | edit source]

  1. ↑ "The coastal edge". The Telegraph (India). 27 March 2010. Archived from the original on 5 April 2011. Retrieved 11 September 2014.
  2. ↑ "Not a stereotyped holiday". The Hindu. 10 March 2002. Archived from the original on 22 September 2002. Retrieved 11 September 2014.
  3. ↑ 3.0 3.1 3.2 3.3 3.4 3.5 Charmaine O' Brien (15 December 2013). "Orissa". The Penguin Food Guide to India. Penguin Books Limited. p. 188. ISBN 978-93-5118-575-8. Retrieved 9 December 2014.
  4. ↑ Utsa Ray (30 November 2014). Culinary Culture in Colonial India. Cambridge University Press. p. 126. ISBN 978-1-107-04281-0.
  5. ↑ Rocky Singh; Mayur Sharma (25 July 2014). Highway on my Plate-II: the Indian guide to roadside eating. Random House India. p. 370. ISBN 978-81-8400-642-1.
  6. ↑ "Agriculture & Irrigation - Odisha - States and Union Territories - Know India: National Portal of India". Archived from the original on 22 February 2020. Retrieved 2 December 2019.
  7. ↑ 7.0 7.1 7.2 "From the land of Jagannath". The Hindu. 28 July 2004. Retrieved 11 September 2014.{{cite news}}: CS1 maint: deprecated archival service (link)
  8. ↑ "New cookery show on TV soon". The Hindu. 23 December 2010.
  9. ↑ "Inside Delhi". The Hindu. 11 January 2011. Archived from the original on 27 October 2021. Retrieved 11 September 2014. 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.
  10. ↑ "Pakhala, a hot favourite in Odisha's summer menu". Zee News. 11 April 2010. Archived from the original on 26 October 2021. Retrieved 9 December 2014.
  11. ↑ 11.0 11.1 11.2 11.3 11.4 11.5 11.6 "Oriya cuisine spices up syllabus". The Telegraph (India). 23 February 2011. Archived from the original on 24 April 2011. Retrieved 11 September 2014.
  12. ↑ 12.0 12.1 12.2 12.3 12.4 12.5 12.6 12.7 "Yummy fare at Odia food fest". The Hindu. 26 February 2010. Archived from the original on 28 October 2021. Retrieved 11 September 2014.
  13. ↑ 13.0 13.1 "Women vie for kitchen queen title — Contestants cook up mouth-watering dishes at cookery contest". The Telegraph (India). 9 August 2010. Archived from the original on 31 December 2010. Retrieved 11 September 2014. Oriya dishes like khiri, khichdi, kasha mansa were also prepared by the contestants.
  14. ↑ "Khechidi". Oriya Kitchen. Archived from the original on 26 October 2021. Retrieved 9 December 2014.
  15. ↑ 15.0 15.1 "Potpouri". No. The Telegraph (India). 29 July 2011. Archived from the original on 25 October 2014. Retrieved 11 September 2014.
  16. ↑ "Palau (pulao)". Oriya Kitchen. Archived from the original on 26 October 2021. Retrieved 9 December 2014.
  17. ↑ "Kanika". Destination Orissa. Archived from the original on 23 October 2021. Retrieved 9 December 2014.
  18. ↑ 18.0 18.1 "Rahul savours 'dalma' and 'khir'". The Hindu. 14 May 2008. Archived from the original on 27 October 2021. Retrieved 11 September 2014.
  19. ↑ Bijoylaxmi Hota; Kabita Pattanaik (2007). Healthy Oriya Cuisine. Rupa & Company. p. 29. ISBN 978-81-291-1118-0.
  20. ↑ "Kadali Manja Rai". eOdisha. 25 September 2013. Archived from the original on 26 October 2021. Retrieved 9 December 2014.
  21. ↑ 21.0 21.1 21.2 21.3 "Tasty treat of tangy khatta & spicy tadka". The Telegraph (India). 12 August 2010. Archived from the original on 9 December 2014. Retrieved 11 September 2014. The Odia thali consists of tangy khatta and proceeds further with traditional dishes such as the green and healthy spinach item saga badi.
  22. ↑ "कच्‍चे आम की रसीली चटनी: अंबा खट्टा". Boldshy (in हिन्दी). 15 June 2013. Archived from the original on 26 October 2021. Retrieved 9 December 2014.
  23. ↑ "Recipe: Tomato-khajuri khatta". The Times of India. 1 October 2012. Archived from the original on 6 August 2020. Retrieved 9 December 2014.
  24. ↑ 24.0 24.1 "It's time to pamper your tastebuds". The Telegraph (India). 16 June 2011. Archived from the original on 9 December 2014. Retrieved 11 September 2014.
  25. ↑ "Coriander Chutney". FullOdisha. Archived from the original on 8 March 2018. Retrieved 9 December 2014.
  26. ↑ Lokesh Dash. "Recipes Methi Saga Recipes". OrissaSpider.com. Retrieved 17 February 2018.{{cite web}}: CS1 maint: deprecated archival service (link)
  27. ↑ "Poda pithas take the cake". The Telegraph (India). 16 June 2011. Archived from the original on 9 December 2014. Retrieved 11 September 2014.
  28. ↑ "Traditional 'pitha' undergoes a sea change". The Hindu. 14 April 2008. Archived from the original on 26 October 2021. Retrieved 11 September 2014.
  29. ↑ "Machha Besara (A spicy dish of Rohu fish)". Five Tastes. Archived from the original on 21 December 2014. Retrieved 9 December 2014.
  30. ↑ "Machha Mahura (Fish with Mixed Vegetable Curry)". Bewarchi. Archived from the original on 22 November 2016.
  31. ↑ "Traditional Odia Recipe - Kokali Sukhua". odiarecipes.com. Archived from the original on 8 January 2017. Retrieved 11 September 2016.
  32. ↑ 32.0 32.1 32.2 32.3 "Good response to Odiya food festival". The Hindu. 2 April 2012. Archived from the original on 23 October 2021. Retrieved 11 September 2014.
  33. ↑ "Badi chura". Odia Recipes. Archived from the original on 8 January 2017. Retrieved 11 September 2016.
  34. ↑ "Matar Ghugni aur Murmure". Mamta's Kitchen. Archived from the original on 9 December 2014. Retrieved 9 December 2014.
  35. ↑ "Youths from Bihar and UP rule the 'golgappa' market". The Hindu. 13 November 2009. Retrieved 11 September 2014.
  36. ↑ "A cook-off in the lord's name". The Telegraph (India). 19 July 2013. Archived from the original on 22 July 2013. Retrieved 11 September 2014.
  37. ↑ "Several good reasons to loiter". The Hindu. Archived from the original on 26 October 2021. Retrieved 11 September 2014. Mouth-watering malpua, rasagulla, rasamalei, gulab jamun and other Oriya sweetmeats are served here.
  38. ↑ "Attakali". Odia Recipes. Archived from the original on 8 January 2017. Retrieved 11 September 2016.
  39. ↑ "Pana Pani Katha : Tales of Summer Drink". Medium. 14 April 2018. Archived from the original on 29 October 2021. Retrieved 15 October 2019.
  40. ↑ 40.0 40.1 40.2 "Beat the heat in Odisha with these traditional summer drinks | Sambad English". 6 February 2018. Archived from the original on 29 October 2021. Retrieved 15 October 2019.
  41. ↑ "10 most popular Drink and Beverage in odisha". 4 September 2019. Archived from the original on 24 January 2021. Retrieved 15 October 2019.
  42. ↑ List of Scheduled Tribes in Odisha
  43. ↑ "Indigenous Alcoholic Beverages Of Rayagada District, Odisha, India".
  44. ↑ "Intoxicating Beverages of The Bonda Highlanders". www.etribaltribune.com. Archived from the original on 28 October 2021. Retrieved 15 October 2019.
  45. ↑ "The popular adivasi food and drink". www.downtoearth.org.in. Archived from the original on 15 October 2019. Retrieved 15 October 2019.
  46. ↑ "Raise a toast to beer the heat - Demand soars as tipplers get high on alcoholic drink". www.telegraphindia.com. Archived from the original on 16 April 2022. Retrieved 5 February 2022.
  47. ↑ 47.0 47.1 "Beating The Heat: A Sneak Peek Into Exotic Drinks Of Odisha". outlookindia.com. 14 February 2022. Archived from the original on 15 October 2019. Retrieved 15 October 2019.

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