Dalma (cuisine) | Wikipedia audio article
Channel: wikipedia tts
Date: 12/12/2018

This is an audio version of the Wikipedia Article:
Dalma (cuisine)


00:00:50 1 Ingredients and seasoning
00:01:28 2 Local variation
00:02:03 3 Temple food
00:02:37 4 Fish and seafood
00:03:04 5 List of dishes
00:03:13 5.1 Rice dishes and rotis
00:04:00 5.2 Dal
00:04:35 5.3 Curries
00:05:25 5.4 Khattas and chutneys
00:06:00 5.5 Saaga (salad greens)
00:08:09 5.6 Pithas (sweet cakes)
00:08:52 5.7 Egg, chicken and mutton
00:09:14 5.8 Fish and other sea food
00:10:00 5.9 Fritters and fries
00:10:53 5.10 Snacks
00:11:31 5.11 Desserts and sweets



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SUMMARY
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Compared to other regional Indian cuisines, Odia cuisine (Odia: ଓଡ଼ିଆ ଖାଦ୍ୟ) uses less oil and is less spicy while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples. In old times food was traditionally served on banana leaves or disposable plates made of sal leaves.Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them.  This period also saw a heavy demand for Brahmin cooks, leading many Odia cooks to fake their castes.Yoghurt is used in dishes. Many sweets of the region are based on chhena (cheese).