Oriya cuisine (ōḍiā rāndhaṇā) refers to the cooking of the eastern Indian state of Odisha. Foods from this area are rich and varied, while relying heavily on local ingredients. The flavours are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton are also consumed, but somewhat occasionally. Only 6% of the population of Odisha is vegetarian, and this is reflected in its cuisine. The oil base used is mostly mustard oil, but in festivals ghee is used. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella) is widely used for tempering vegetables and dals, while garam masala (curry powder) and haladi (turmeric) are commonly used for non-vegetarian curries. Pakhala, a dish made of rice, water, and yogurt, that is fermented overnight, is very popular in summer, particularly in the rural areas. Odias are very fond of sweets and no Oriya repast is considered complete without some dessert at the end. Festivals and fasts witness a cuisine without onion and garlic, whereas other days witness an aroma of garlic and onion paste in curries. One can find restaurants serving food without onion and garlic in major places like Puri and other coastal area, which is run by Brahmin owners.
Rasagollas from Salepur. Rasagollas have become popular throughout India.
Odisha has a culinary tradition spanning centuries if not millennia. The kitchen of the famous Jagannath temple in Puri is reputed to be the largest in the world, with a thousand cooks, working around 752 wood-burning clay hearths called chulas, to feed over 10,000 people everyday.
In fact, some well-known recipes, usually credited to Bengal, are of Odishan origin. This is because during the Bengal renaissance, Bramhin cooks from Odisha, especially from Puri, were employed on the Bengali–Odishan border. They were famed for their culinary skills and commonly referred to as Ude Thakurs (Oriya Cooks). As a result, a few Oriya delicacies got incorporated into the Bengali kitchen.
Typical meals
A typical meal in Odisha consists of a main course and dessert. Typically breads (roti, paratta) are served as the main course for breakfast, whereas rice is eaten with lentils dal during lunch and dinner. The breakfast consists of chuda (poha, flattened rice), mudhi (muri, puffed rice), chuda can be eaten either as fried or with curd-banana-sugar (called as Chudaa Dahi). Mudhi is a famous snack in north Odisha. Different pitha also form breakfast menu. The main course in lunch includes one or more curries, vegetables and pickles. Given the fondness for sweet foods, the dessert course may include generous portions of more than a single item. Oriya desserts are made from a variety of ingredients, with milk, chhenna (a form of cottage cheese), coconut, rice, and wheat flour being the most common.
Food items
Rice, breads and lentils
Havisha dalma during the Kartika month containing plantain, arum, grated coconut and Dillenia indica fruit
Generally people use many kinds of rice. One is Arua (sun dried and milled paddy) and another is ushuna (half boiled and milled paddy).
The former is more popular in urban areas and Brhmin villages whereas Ushuna is popular in coastal and western, Northern Odisha villages. In southern Odisha Arua is popular even in villages. Generally scented rice varietis are used for kheeri/payas.
Chuda -Flattened rice.
Dali
Buta Dali - Channa dal with coconuts, raisins, dry fruits, mild spices.
Mittha Dali - Toor dal cooked with little jaggery, ghee, and bay leaf.popular in Jagannath temple
Muga Dali - Mung bean dal cooked with coconuts and mild spices.
Rasagollas from Salepur. Rasagollas have become popular throughout India.
Odisha has a culinary tradition spanning centuries if not millennia. The kitchen of the famous Jagannath temple in Puri is reputed to be the largest in the world, with a thousand cooks, working around 752 wood-burning clay hearths called chulas, to feed over 10,000 people everyday.
In fact, some well-known recipes, usually credited to Bengal, are of Odishan origin. This is because during the Bengal renaissance, Bramhin cooks from Odisha, especially from Puri, were employed on the Bengali–Odishan border. They were famed for their culinary skills and commonly referred to as Ude Thakurs (Oriya Cooks). As a result, a few Oriya delicacies got incorporated into the Bengali kitchen.
Typical meals
A typical meal in Odisha consists of a main course and dessert. Typically breads (roti, paratta) are served as the main course for breakfast, whereas rice is eaten with lentils dal during lunch and dinner. The breakfast consists of chuda (poha, flattened rice), mudhi (muri, puffed rice), chuda can be eaten either as fried or with curd-banana-sugar (called as Chudaa Dahi). Mudhi is a famous snack in north Odisha. Different pitha also form breakfast menu. The main course in lunch includes one or more curries, vegetables and pickles. Given the fondness for sweet foods, the dessert course may include generous portions of more than a single item. Oriya desserts are made from a variety of ingredients, with milk, chhenna (a form of cottage cheese), coconut, rice, and wheat flour being the most common.
Food items
Rice, breads and lentils
Havisha dalma during the Kartika month containing plantain, arum, grated coconut and Dillenia indica fruit
Generally people use many kinds of rice. One is Arua (sun dried and milled paddy) and another is ushuna (half boiled and milled paddy).
The former is more popular in urban areas and Brhmin villages whereas Ushuna is popular in coastal and western, Northern Odisha villages. In southern Odisha Arua is popular even in villages. Generally scented rice varietis are used for kheeri/payas.
Chuda -Flattened rice.
Dali
Buta Dali - Channa dal with coconuts, raisins, dry fruits, mild spices.
Mittha Dali - Toor dal cooked with little jaggery, ghee, and bay leaf.popular in Jagannath temple
Muga Dali - Mung bean dal cooked with coconuts and mild spices.
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