page_title: Bhubaneswar
section_title: Cuisine
hierarchical_section_title: Bhubaneswar / Culture / Cuisine
caption_attribution_description: English: The awesome sweet originated in Odisha..
context_page_description: Bhubaneswar is the capital and largest city of the Indian state of Odisha. Along with the old town, the region historically was often depicted as Ekamra Kshetra. With the diverse ranges of heritage resources, it showcases significant sacred cultural landscape components which have evolved with the support of available natural resource base and cultural trigger.
  Although the modern city of Bhubaneswar was formally established in 1948, the history of the areas in and around the present-day city can be traced to the 7th century BCE and earlier. It is a confluence of Hindu, Buddhism and Jain heritage and includes several Kalingan temples. With many 6th-13th century CE Hindu temples, which span the entire spectrum of Kalinga architecture, Bhubaneswar is often referred to as a "Temple City of India". With Puri and Konark it forms the 'Swarna Tribhuja', one of eastern India's most visited destinations.
  Bhubaneswar replaced Cuttack as the capital on 19 August 1949, 2 years after India gained its independence from Britain. The modern city was designed by the German architect Otto Königsberger in 1946. Along with Jamshedpur and Chandigarh, it was one of modern India's first planned cities.
context_section_description: Key elements of the city's cuisine include rice and a fish curry known as Machha Jhola, which can be accompanied by desserts such as Rasagola, Rasabali, Chhena Gaja, Chhena Jhilli and Chhena Poda. Odisha's large repertoire of seafood dishes includes various preparations of lobsters and crabs brought in from Chilika Lake.
  Street foods such as gupchup (a deep-fried crêpe, stuffed with a mix of mashed potatoes and boiled yellow peas, and dipped in tamarind-infused water), cuttack-chaat, dahi bara-aloo dum (a deep-fried doughnut-shaped lentil dumpling marinated in yogurt-infused water and served alongside potato curry) and bara-ghuguni are sold all over the city. Traditional Oriya food such as dahi-pakhala (rice soaked in water with yogurt and seasonings) which is considered as a body coolant, accompanied by badi chura or saga are consumed during the months of April–June.
  The abadha of Lingaraja Temple and Ananta Vasudeva Temple served for devotees is considered a vegetarian culinary delight. Other vegetarian dishes are Dalma (made of lentils and vegetables boiled together and then fried with other spices) and Santula (lightly spiced steamed vegetables).
caption: Pahala rasagola, a famous sweet which originated in Odisha
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