Cuisine of Odisha

Odia cuisine 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 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. Odia foods are traditionally served either on brass or bronze metal plates, 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.
Yoghurt is used in Odia dishes. Many sweets of the region are based on chhena (cheese).
Rice is a major crop of Odisha along with wheat. Lentils such as pigeon peas and moong beans are another major ingredients.
Indigenous vegetables used in Odia cuisine are pumpkin, gourd, plantains, jackfruit, and papaya. Vegetables such as 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). Garlic, onion and ginger are used in most of the food. Turmeric and jaggery are used regularly.
The food in the region around Puri-Cuttack is greatly influenced by the Jagannath Temple. On the other hand, kalonji and mustard paste are used mostly in every part of the state. In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more. The Brahmapur region has influences of South Indian cuisine.
Temples in the region make offerings to the presiding deities. The prasada of the Jagannath Temple is specifically called Maha Prasad meaning greatest of all prasadas. It consists of 60 recipes/dishes, so it is called Sathie Pauti.
Another misconception is that people refer the Mahaprasad consisting 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 of how much quantity she prepares.
Fish and other seafood are eaten mainly in coastal areas. Several curries are prepared from crab, prawn and lobster with spices. Freshwater fish is available from rivers and irrigation canals.
Khatta refers to a type of sour side dish or chutney usually served with Odia thalis.
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).
Pithas and sweets are types of traditional Odia dishes.
Smoked Dry sardine after cleaning mix with garlic, green chilly, salt using mortar and pestle or mixture grinder. Dry White bait fish (ଚାଉଳି ଶୁଖୁଆ), dry shrimp (ଚିଙ୍ଗୁଡ଼ି ଶୁଖୁଆ, ତାଂପେଡା) etc. also prepared like this flake/powdered.
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 year. The drinks which have a thick consistency are usually called paṇan and the ones with have a watery consistency are usually known as sarbat. Many of the ethnic tribes of Odisha have their own indigenous drinks made from forest produce. Any drink that contains alcohol is usually called madya