Firstly, Here we’re with a new article which describes the famous food of Odisha state.

So, In such a situation, if you want to know about the plate of every state, then you are in the right place.

Moreover, Our country is a country of unity in diversity, people of different castes, religions, languages, colors, costumes, and many more dances live here.

Further, let’s talk about the Orissa plate.

So, This time when you go to Odisha, do not say what it is.

Later seeing the food there and you do not know its name so we are going to tell you about the food served on the plate in Odisha.

Food of Odisha


A vegetarian diet is an important part of the diet in Orissa.

The history of Odia’s diet stems from the different types of ‘sankhudi prasad’, or cooked meals offered to the deities within the famous Jagannath Temple in Puri.

Such dishes are entirely vegetarian in nature.

a vegetarian diet is slowly evolving and adjusting over time.

Here are vegetarian recipes that can be treated like traditional Orissa dishes.

Non-vegetarian food

Being a coastal region Odisha is favored with full-size saline water in addition to clean water resources.

It has a totally lengthy coastline.

There is likewise an extensive community of small and massive rivers at some stage.

So fish is produced abundantly withinside the kingdom and its bureaucracy a considerable part of the meals withinside the Odia homes.

Besides this, mutton and chicken also are used liberally in Odia food.

However, it does now no longer imply that each one prefers non-vegetarian food.

A considerable range of Odia households also are strictly vegetarian


Pitha` is an integral part of Odisha’s culinary tradition.

These are traditional sweets that can be broadly classified as cakes and pancakes.

Pithas are prepared and served in the homes of Odia, especially during festivals such as Raja Parba, Dasahara, Manabasa Gurubar, Kumar Purnima, Prathamastami, and Nua Khai.

In ancient times, these were prepared on common chullah with firewood or charcoal.

Currently, in modern households, these dishes are prepared on gas stoves often with the use of an oven or a micro oven.


Sweet treats and desserts remain the main draw of traditional Odia cuisine.

Malpua, Rasagola, and Khiri have evolved from offerings to the gods of the famous Jagannath temple in Puri over the centuries.

It is important to preserve and disseminate these traditional sweet delights of Odisha

So, let us tell you what it tastes like on the plate of Odisha.


Pakhala Bhata traditional food of odisha

Pakhala bhata is a simple dish that you can make at home. You will need cooked rice, washed dry. Cooking rice with water and then soaking it overnight along with some sour curd gives you the food from Odisha. Also add potato, fried fish, papad and Badi Chora in it.

Pakhala bhata is a traditional Odia dish that is enjoyed by people of various towns and states of India. It is a favorite dish of Odisha because of its unique taste and texture. Pakhala bhata has been a part of many festivities like marriage parties, festivals, and religious events.

Odisha Pakhala Bhata is a dish of rice cooked with a unique mixture of curd, chickpeas, and fish.

The origin of pakhala’s dish is not known. It is said that the main ingredient for making this dish has been discovered in Odisha. However, Pakhala Bhata is also made in many ways in many states such as Bengal, Jharkhand, Assam, and Chhattisgarh.

It has different names in different states such as bore bhat in Chhattisgarh, Panta Bhat In West Bengal, paani Bhat In Jharkhand, and poita Bhat In Assam.

Soak cooked rice in water and also mix sour curd.

So, The coolest food in Odisha is Pakhala bhata.

Usually, to prepare this dish, left it overnight. Also give Potato, fried fish, papad, and Badi Chora with this.


Dala Khechudi

Dala Khechudi

Dala Khechudi is also a famous food state of Odisha mainly famous in the Baripada area of Odisha.

It is a popular traditional dish from the Indian state of Odisha. It is a simple and flavorful one-pot meal that is commonly prepared during festivals and special occasions.

Dala Khechudi is essentially a combination of rice and lentils cooked together with vegetables and aromatic spices. The dish is typically made using short-grain rice (preferably Sona Masuri or Jeera rice) and split yellow moong dal (lentils). It is seasoned with spices like cumin seeds, mustard seeds, turmeric, and red chili powder.

To prepare Dala Khechudi

the rice and lentils are first washed and soaked for a short period. Meanwhile, a tempering is prepared by heating oil or ghee in a pot and adding mustard seeds, cumin seeds, dried red chilies, and other optional spices like asafoetida and bay leaves. Once the tempering is fragrant, finely chopped onions, garlic, and ginger are added and sautéed until golden brown.

Next, the soaked rice and lentils are added to the pot along with chopped vegetables such as carrots, peas, potatoes, and cauliflower. Water is added in the appropriate ratio, usually two to three times the quantity of rice and lentils, and the mixture is brought to a boil. The heat is then reduced to a simmer, and the dish is cooked covered until the rice, lentils, and vegetables are tender and well-cooked.

Dala Khechudi is often served hot with a side of pickles, papad (thin, crispy lentil wafers), and a dollop of ghee. It is a comforting and nutritious dish, providing a balance of carbohydrates, proteins, and essential nutrients from the lentils and vegetables.

In addition to its delicious taste, Dala Khechudi holds cultural significance in Odisha, where it is considered a soulful and comforting meal. It is often prepared as an offering to deities during festivals like Raja Parba and is also a part of special celebrations and community feasts.

So, It is the perfect combination of rice and lentils.

It is also part of the daily offering to the Shri Jagannath temple in the Baripada area known as the temple food of Odisha.


In short, In Dala Khechudi, use ingredients are rice, green gram/ moong dal, turmeric powder, cumin seeds, asafoetida, pure ghee, red chilies, bay leaves, cinnamon, cardamom, salt, etc.



Dalma is the predominantly popular dish in Odisha. So, Use lentils in this.

However, the Local people of Odisha called it Dalma in their local language.

 While the wholesome food of Odisha.

This Dalma cooked by mixing vegetables with dal is also very healthy.

But, People like to eat Dalma with mostly rice, and a very important part of every meal in Odisha.


Benefit of Dalma

Moreover, Dalma is a high protein dish so it is good for health and a very important part of every meal in Odisha. It is also part of the main course of the Oriya people.



Santula is also a famous curry which is a vegetarian curry.

But there are two types of all of them, one of which is Bhaja Santula which is a fried version of Santula and the other is Sijha Santula which is a boiled version.

Santula is also a traditional vegetarian dish from the Indian state of Odisha.

However, It is known for its simplicity and use of seasonal vegetables. The term “Santula” can also be spelled as “Santula” or “Santula,” and its preparation may vary slightly from one region to another. However, the basic idea behind Santula is to cook a medley of vegetables with minimal spices and tempering.

Here’s a general idea of how Santula is typically prepared:


  • Assorted seasonal vegetables (such as potatoes, pumpkin, eggplant, drumsticks, etc.)
  • Mustard oil or vegetable oil
  • Panch phoron (a blend of five spices, including cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, and nigella seeds)
  • Green chilies (optional, for heat)
  • Turmeric powder
  • Salt to taste
  • Water
  • Chopped coriander leaves for garnish (optional)


  1. Start by washing and chopping the seasonal vegetables into bite-sized pieces.

  2. Heat mustard oil or vegetable oil in a pan or kadai. Mustard oil is commonly used in Odia cuisine for its unique flavor, but you can use any cooking oil you prefer.

  3. Add a teaspoon of panch phoron to the hot oil. Let the spices sizzle and release their aroma. This tempering is a key step in Santula preparation.

  4. If you like your Santula spicy, you can add green chilies at this point.

  5. Add the chopped vegetables to the tempering. Sprinkle turmeric powder and salt over the vegetables.

  6. Stir the vegetables well to coat them with the spices and oil. Cook for a couple of minutes.

  7. Add a little water to the pan, enough to partially cover the vegetables. Cover the pan with a lid and let the vegetables simmer until they are cooked through. You may need to add more water if it dries out during cooking.

  8. Keep an eye on the vegetables and stir occasionally to ensure even cooking.

  9. Once the vegetables are tender and cooked, remove the lid and let any excess moisture evaporate.

  10. Garnish with chopped coriander leaves if desired, and serve hot.

Santula is a wholesome and nutritious dish that highlights the natural flavors of the seasonal vegetables. It’s often enjoyed with steamed rice or rice-based dishes in Odisha.

Benefit of Santula

  • Santula is also good for health as Santula consumes less oil
  • So, nominal spices help to digest food and are also good for the stomach.



Pitha is one of the important and very tasty famous food of Odisha, which is made by steaming the grains.

The people of Odisha are also rice lovers. Hence, the dishes here are mostly pungent and mild in taste.

But there are many types of Peetha such as Chakuli, Poda, Sijha, Enduri, Kakra Pitha, etc.


Chhena Poda


Chhena Poda or Roasted Cheese is also a famous Odisha dessert, It is a kind of Cheesecake.

While It came into circulation from Nayagarh Nagar in Odisha.

So, Cook the cheese, and sugar syrup for hours until it turns red.

Moreover, It tastes extremely delicious.

chenna poda
chenna poda

chenna poda

Ingredients used

So, Use cheese, sooji, sugar, raisins, cashew nuts, Cardamoms, and water in the recipe of Chhena Poda.


Rasabali | famous food of odisha

Another dessert that showcases the delicacy of Odisha’s taste is Rasabali, originating from Odisha’s Kendrapada district.

 Firstly fry paneer

later dipped in Rabri and crushed cardamom it tastes very attractive and yummy.

Ingredients used

So, use Paneer (Chhena), wheat flour, sugar, cardamom, milk, and refined oil to prepare tasty Rasabali sweet.



Chaula Bara

Chaula Bara

Chaula Bara is one of the famous food of Odisha’s premier cuisine, which comes from the Bolangir part of western Odisha, and its taste promotes local cuisine.

It is an Odia dish.  Firstly, Use deep fry rice.

Eat Rice vada with chutney.

So, Use tamarind, tomatoes, chilies, and coriander for chutney.

The Chaula Bara reflects the delicacy of western Odisha.

While the people of Bolangir like this very much.


So, Use tamarind, tomatoes, chilies, soaked rice, Urad Dal, a Pinch of soda, oil, coriander, etc to prepare Chaula Bara.



Chaatu Rai

Chaatu Rai

Chaatu Rai is a very tasty and nutritious food that is one of the main dishes of Odisha. The main items used to make this dish are mushroom, mustard paste, turmeric powder, and tomato.

It is one of the main nutritious food as you know it mainly uses mushroom which is full of vitamins and minerals. It mainly acts on cancer, and glucose in the blood, and keeps the heart healthy.

Mushroom helps to increase our body resistance.

Use Mushrooms, potatoes, Mustard Oil, Tomatoes, Turmeric powder, Red chili powder, Panch, Salt, Coriander, Green chilies, Garlic, Mustard Paste, etc. to prepare this tasty dish.





Pilaf and Pulav is a rice dish that is kind of a broth. Roast the rice in oil till it becomes golden brown in color.

Pilaf has different names in different parts like Pulaav, Pulao, Pela, Pallao, Pilau, etc.

Fans of food make this dish in different ways, to make it, some people get things like meat, vegetables, dry fruits, and pasta in addition to the masala.

Balkans, the Caribbean, South Caucasus, Central Asia, East Africa, Eastern Europe, Latin America, the Middle East, and South Asia, etc.

white rice, virgin olive oil or butter, yellow onion, salt, chicken, vegetable broth, etc. are the ingredients to prepare Pilaf.



Aloo Potala Rasa

Aloo Potala Rasa

Aloo Potala Rasa is one of the main dishes of Odisha which is prepared with potatoes and gourd (Parval).

The people of Odisha like to eat this curry very much.

This vegetable is one of the favorite curries of Lord Jagannath.

Gourd (Parval), Bay leaf, Cumin seeds, Turmeric powder, Red Chilli powder, Cashew nuts, Oil, salt, and Ginger and garlic paste are the ingredients used to prepare this curry.


Kadali Manja Rai

Kadali Manja Rai

Kadali Manja Rai is this famous Odia curry that uses banana stems to make, along with garlic cloves, cardamom, cumin, cinnamon, coriander, and chili, which enhances the curry taste.

As you know, Use a variety of spices and banana stems whose scent attracts the eater.

Use Banana stem, potato, tomato, mustard seeds, cumin seeds, garlic cloves, green chili, turmeric powder, etc. to make this curry.





Besara is the main and famous vegetable of the Odia people, people of the state love it.

Use Potato, pumpkin, banana, and papaya to make it.

But the use of Mustard seeds, cumin seeds, garlic increases their taste. use dry chili which maintains the taste of Odia curry.

Fry vegetables in oil till their color turns golden brown.

Add coriander leaves to decorate it.

Use potato, pumpkin, banana, papaya, oil, mustard seeds, cumin seeds, garlic, dry chili, and coriander leaves to prepare the curry.




Image Source

Mahura is the main dish of Odisha state which is known as part of the Mahaprasad of Lord Jagannath Temple of Puri.

Use vegetables, ghee, coconut, and spices. it is very easy to make and due to the spices in it, it smells very good.

Eat with boiled rice or with ghee rice.

So, Use Pumpkin, Raw banana, Brinjal, Radish, Colocasia, coconut, Turmeric powder, Mustard paste, Fennel seeds, Dry red chilies, Ginger, Ghee, Panch phoran, and Asafoetida (hing) to prepare the dish curry.



Ouu Khatta

Ouu Khatta

Ouu Khatta is a sour-sweet chutney that is used with jaggery or sugar with ouu (elephant apple) and is a very famous food of Odisha.

It is one of the popular chutneys. It is very tasty and nutritious in chutney.

Small pieces of ouu (elephant apple) along with other ingredients fried in the oil until it turns into light brown color.

Ouu is full of vitamin C and its scientific name is Dillenia Indica.

Use elephant apple (ouu), ginger, chilies, mustard seed, jaggery, turmeric powder, refined oil, Salt, and Curry leaves to prepare this chutney.



Machha Jhola

Machha Jhola

Machha Jhola is a non veg curry and various famous among the Odia people and very healthy and tasty.

If we are talking about traditional spicy fish curry then Machha Jhola is one of the popular fish curries famous in Odisha and West Bengal.

Add fish to the curry and a lot of gravy served with rice.

Use curry turmeric, garlic, onions, ginger, and various spices.

Along with many spices Tomatoes are also part of this curry. Due to the many spices and ingredients, this is very tasty and healthy.

Use Hilsa, rohu, and Catla fish to prepare Machha Jhola curry.




Ouu Khatta

Khatta is a major part of Odisha cuisine.

There are many types of Khattas that are very much liked by the people of Odisha – Dahi baigana, Dahi bhendi, Khajuri khatta, Amba khatta, Ouu khatta, Tomato khatta, and Dhania-Patra chutney, etc. are the types of khattas.

For making various types of Khattas like yogurt and eggplants for making Dahi baigana(EGGPLANT).

yogurt and ladies’ fingers for making Dahi bhendi(Ladyfinger).

tomato and dates for making Khajuri khatta, mangoes for making Amba khatta.

Use Elephant apple to make Ouu khatta, tomato, and jaggery to make tomato khatta.

Use coriander leaves to make Dhania-Patra chutney.

Many things are used to make it, out of which chutneys are the main one which is very useful for food preparation.



Kora Khai

Kora Khai

Kora Khai is the famous dessert/food of Odisha. It is very famous among the people of Odisha.

It is eaten by the people of Odisha as Prasad and is distributed as Prasad in the temples.

Khai, coconut, jaggery, and cardamom are used in this.

Some people use sugar in place of jaggery in it, due to the use of jaggery and sugar, this dessert is hard.

Due to the mixing of these things, it tastes very good due to the combination of coconut, jaggery, and cardamom.



Mudhi Mansa

Mudhi Mansa

Mudhi Mansa reflects the delicacy of Odisha and is mainly liked by the people of the northern part of Odisha of which Mayurbhanj is prominent.

It is a staple food of Odisha.

Which the people of Odisha like to eat for breakfast.

This dish is mainly a part of the great history of Mayurbhanj, people here are too attached to this dish.

This dish is a symbol of pride and is mainly made with mutton.

The mutton is used to make gravy, besides it uses onions, green chilies, and fresh coriander.

It is eaten with puffed rice. The people of Mayurbhanj like to eat it a lot.

It is a traditional dish of Orissa.

Mudhi is puffed rice.

Mansa means meet.

marinate with oil and some species.

tomato-onion, coriander leaf topped with crunchy Mudhi.




Chhena Jhili

Chhena Jhili

Chhena Jhili is a famous food/dessert of Odisha that came into existence mainly from Odisha’s Nimapada, Puri district. It is mainly made with cheese and sugar syrup.

Along with this, yogurt ghee, wheat flour, cardamom powder, semolina, and salt are also used to make this dessert. All these are used to make a soft dough that is fried for a long time in oil.

The soft dough made is dipped in sugar syrup, it is very tasty and very soft to eat.

Cheese, sugar yogurt ghee, wheat flour, cardamom powder, semolina, oil, salt, etc. are the main ingredients to prepare this dish.





Gajja is a traditional sweet of Odisha which is very much liked in Odisha.

It is made in many ways depending on the type of things it contains. Chhena Gajja, Khasta Gajja, and Khira Gajja are the main types of Gajja.

Gajja is predominantly made with sugar syrup. After making Gajja, it is soaked in sugar syrup.

Gajja is very sweet to eat and is extremely popular in Odisha.





Kanika sweet aromatic rice flavored with some spices and clarified butter.

The rice-like puffed grains are embellished with perfect shine from the ghee.

The dishes from Odisha – Sweet or Savory are simple on your palette.

They use less oil and spices.

Use rice, ghee, raisins, cashews, black cardamom,  cardamom, cinnamon, cloves, mace, bay leaf, nutmeg powder, sugar, salt, and turmeric.


Macha Besara

Macha besara

Macha besara is fish curry . Mustard sauce mixed with fish.

Dry mango gives awfully taste to the fish curry.

This is as similar to Bengali fish in mustard gravy. However with some variation. Relish with hot steamed rice and a touch of lime.



Saga Besara

saga besara

One of the items among the prasad is besara. The Besara is tasty and delicious to eat.

This dish is Puri Maha Prasad.

Moreover, Besara goes all right with Kanika (sweet rice).

Besara is an authentic Odia dish.

Use mustard paste and vegetables with Amaranthus saag.

It’s quite simple to create and tastes delicious.

So, Saga besara means leafy vegetables with mustard paste.

This is also a healthy dish that goes well with chapatti or steamed rice.



Mati Handi Mansa

Mati Handi Mansa

Mati Handi Mansa may be an ancient method of preparation for mutton.

Mutton is allowed to be cooked in an earthen pot for a long time so the goodness and finer aroma of the stuffed pot get absorbed into the mutton.

Mati handi Mansa is a favorite of everyone on the Cuttack-Bhubaneswar road.

Mati handi Mansa is mutton (‘mansa’) marinate with spices simmered in an earthen pot (‘mati handi’) for an hour.



Chatu Besara

Odia Chatu Besara

Odia Chatu Besara is Mushrooms in a spicy mustard paste.

Similarly ‘Besara’ used the term for gravies made out of a thick base of mustard paste. But this dish uses nominal ingredients.

So, It is extremely fast to arrange. Chatu Besara is best served with a hot dinner.



Odisha Khichdi

Odisha Khichdi is one of the most important dishes.

Offered as the main Bhog or Prasad to Lord Jagannath at Puri temple.

rice, some pulses cook together in ghee.

it has a great taste with full nutrition.

served with curd and papad.

Chungdi Malai

Chungdi Malai
Image Source

This is from Oriya cuisine.

it is a dish of prawns.

cooked with coconut milk gives a creamy texture.

which richness and unique taste are delightful and mouth-watering.

served with basmati rice.



Ouu Khatta

 Tomato, green chili, turmeric powder, oil, and salt are the main ingredients.

All these ingredients add richness to the dish.

served with steamed rice.

the Khattas have a wide variety of dishes like tomato Khatta, mango Khatta, Dahi Khatta, and Khajur Khatta.




Chakuli pitha

Chakuli pitha

Chakuli Pitha is a popular breakfast dish in Odessa.

They are flat pancakes.

made out of rice.

 thick and fluffy pancakes served with chutney.

Sijha Manda

Sijha manda

Sijha Manda is a famous sweet in Odisha which completes plates.

An authentic traditional Pitha of Odisha.

during festival times this sweet dish takes place on plates.

steamed semolina( suji )dumplings that are with a grated coconut and sugar mixture.

Poda Pitha

Poda Pitha

It is also an ancient and traditional dish.

The practice of making Poda Pitha in a constructed Chullah.

With charcoal and dried cow dung cake as fuel.

Now it is no longer practiced.

Modern families would rather use a pressure cooker and a gas.

despite missing out on the distinctive flavor and feel of traditional food that Poda Pitha is known for.

Enduri Pitha

It is also known as Haladi Patra Enduri.

It’s related to Odisha’s cuisine.

In Odia houses, enduri is typically made for the Prathamastami Puja.

In addition, it is occasionally eaten as a snack.

The aroma of the turmeric leaves is just a wow.

that makes this recipe special.

Finding turmeric leaves, though, is a challenge when making this recipe.

If turmeric leaves are not available, you can use banana leaves.

Muga Dalma

Muga Dalma

It is a variant of Dalma.

The popular Odia dish uses green vegetables and pulses for wholesome cuisine.

The only difference here is that we use ‘mung dal’ instead of ‘Arhar dal’.

the nice aroma and taste of this  Dalma are awesome.

It’s used especially by women performing ‘Habisha Brata’ during the holy month.

Sajana Phula rai

Sajana Phula rai

It is a delicate dish made from inflorescences that bloom in early spring.

Most recipes use a mustard-based spice blend, but this recipe uses only a very subtle flavor.

The yogurt in the recipe gives paradise a little sourness and a delicate binding texture.

Jahni rai

Jahni rai

Odisha’s “Rai” recipe group is one of those recipes that uses mustard seed paste extensively.

We present one such rai using jahni.

You can also substitute any other vegetable of your choice.



It is an Oriya-style vegetable made with a variety of vegetables and flavored with panchporan masala.

It is very easy to prepare and delicious.

Serve with simply hot steamed rice with perk or ghee.

Ambila is a traditional recipe that is also made during the Lakshmi Puja.

This recipe is a modification of the classic recipe.

Cooking methods and styles vary from house to house.

The taste is great.

Serve this sweet and spicy Ambilla recipe with a loaf of steamed rice and butter for the perfect weekday lunch.



Old Odisha cuisine, especially in the southern regions.

It is a flavor made by adding the flavor of vegetables to the water in which the rice is cooked.

A small amount of dried mango or mango powder gives it a mild sour taste.

It should be more nutritious than it tastes.

Janhi aloo posto

Janhi aloo posto

Finally, the Odia recipe! The recipe stayed in my draft for a long time and kept procrastinating.

Janhi aloo posto is one of my favorite recipes posted here.

 In Odisha, most poppy curry is eaten with rice.

Because rice is the staple food here.

Janhi, or more commonly known as Ridge Gourd in English or Turai in Hindi, is made from diced potatoes, poppy seed paste or khus khus in Hindi.

Poppy seeds give the curry a rich, creamy texture.

Posto or poppy seeds, which are ubiquitous, are a very common ingredient in Odia cuisine.

It is usually ground with a silavata or whetstone, which is rare in modern kitchens.

 Basically, it is considered dry and not many people like it.

With its pungent taste and aroma, mustard oil gives curry its special flavor.

In Orissa, most curries are made in mustard oil, and pakora and chickpea flour dumplings are also fried in mustard oil.



This is a typical Odia dessert that is slightly similar to Kheer (Khiri).

The main difference is that it contains small bead-sized balls made of rice.

He finds the place as one of the offerings to the goddess Lakshmi in the case of Manabas Gurubar Puja in the month of Margasir.

Ghi anna

Ghee Anna
Image Source

Ghee Anna also called “ghee Rice”, is a popular dish in the Indian state of Odisha.

Because of its simplicity, this dish is also consumed by residents of other states of India.

The main ingredients for Ghi Anna are rice, ghee, curry leaves, and cumin seeds.

This recipe is very simple, and healthy.

and appeals to lovers of healthy eating.

Ghia Anna is easy to make and can be made at home.

This is the whole way to cook rice.

The benefits and aromas of Desigi combine to create a feeling of “disguise”.

A food that could be called Ghia Anna or Ghee rice is cooked and served daily as “prasadam” in many temples in Odisha.

The Chapan Borg (56 offerings) at Puri’s famous Jagannath Temple also includes Gia Anna.



Fish dishes can be found on the menu of all authentic Odia restaurants in Odisha.

From Suhua (dried fish) to Pohala (sardines), Odia loves to fish in all shapes and sizes.

Odia eats every part of the fish and has no choice but to add it to delicious dishes.

One such dish is Machha Chinchada, a dish made from fish heads, some vegetables, and moonshine.

Flavored with Usuna Bhata (fine rice), Machha Chinchada is an essential part of Odia cuisine.

Maansa Kasha

Maansa Kasha

In Odia cuisine, mutton is mostly cooked and served in gravy form.

and sometimes even in a more watery form called Maansa Jholo.

For a change and a smarter taste, it is also prepared in dry form, which is known as Maansa Kasha.

Chingudi Chadchadi

Chingudi Chadchadi

With the famous Chilka lake and a good number of river-based water resources in Odisha, prawn is a commonly available favorite for lovers of non-vegetarian food.

king fish fry

KINGFISH…The call itself is self-explanatory! It is the king of all fish.

And rightly in order, its flavor is incomparable to another fish.

Known as `Visvan` in Konkani, kingfish is one of the maximum tastiest and most appetizing fish withinside the seafood category.

The larger the kingfish the tastier its miles.

You can devour it as a starter too.

However, fish is authentically shallow fried to get a satisfactory flavor.

Salt must be as it should be added.

Too less – it’s going to flavor fleshy and fishy.

Too much – it’s going to destroy the flavor.

Do now no longer fry in a non-stick pan or tava. Use an iron tava for frying.

Chhena Tarkari

Chhena Tarkari

Chhena Tarkari is an Odia-style paneer curry made by frying fresh chhena or paneer balls.
and adding them to an onion-tomato sauce.
It is a popular side dish made in Odisha and West Bengal.
 Similarly, potatoes are also added to the sauce, another ingredient in paneer balls.
The amazing taste of puri with this gravy dish.
Chhena Tarakari is a popular side dish in Odiya cuisine based on chhena (cottage cheese).
It is a regular item on the menu during special occasions or festivals.
Tarkari can be cooked with or without onions and garlic.

Kaharu Khatta (Pumpkin with Sweet and Sour Sauce)

pumpkin khatta
pumpkin khatta

Pumpkins are available all year round.
Pumpkin is a good source of vitamins and fiber.
It is in sweet and sour sauce a simple and quick recipe.
It offers both sweet and sour tastes.
Wash the pumpkin and cut it into thin slices.
Boil 2 cups of water in Kadai.
Add tamarind paste, salt, turmeric powder, and jaggery to it. Add the pumpkin pieces and cook for 15-20 minutes until the pumpkin is tender.
When the water is reduced by half, turn off the heat and set aside.
Heat the oil and add the dried red chilies, minced garlic, mustard seeds, and grated coconut.
When the mustard seeds start to pop, pour all of the mixture over them.
Boil for 2-3 more minutes.
Ready to eat with rice.

Tanka Torani

Tanka Torani is a traditional Odia (Oriya) beverage from the Indian state of Odisha. It is a popular summer drink that is known for its refreshing and tangy flavor. Tanka refers to buttermilk, and Torani means a flavored liquid. So, Tanka Torani essentially translates to flavored buttermilk.

To make Tanka Torani, you typically start with buttermilk, which is a dairy product made by churning yogurt or curd. Then, you add various flavorings and seasonings to enhance its taste.

Some common ingredients used to flavor Tanka Torani include:

  1. Water: To dilute the buttermilk and adjust the consistency.
  2. Cumin seeds: Roasted cumin seeds are often ground and added for a distinctive flavor.
  3. Curry leaves: These are used for their aromatic quality.
  4. Mustard seeds: Often crushed and added to give a slightly pungent taste.
  5. Green chilies: For a bit of heat.
  6. Ginger: Grated or chopped for a hint of spiciness.
  7. Asafoetida (hing): A pinch of asafoetida adds a unique flavor.
  8. Salt: To taste.

The ingredients are mixed together, and the mixture is then chilled before serving. Tanka Torani is a great way to beat the heat in the hot and humid climate of Odisha. It is not only refreshing but also aids in digestion, making it a popular choice during meals.

Tanka Torani can also be enjoyed on its own or paired with various Odia dishes like rice, dalma (a lentil and vegetable stew), or pakhal (fermented rice). It is a significant part of Odia cuisine and culture.




In short, these dishes can be a simple diet plan for people.

So, It is easy to make a within a limited time and healthy.

it helps them be more productive.

Moreover, the food’s simplicity also comes with flavourful and is a treat for your taste buds.


Source of article



Frequently Asked Questions About the food of Odisha

Category: Food of Odisha
Odia food is not only healthy but in terms of taste, it is also good. people around India and the world like the food of Odisha.
Category: Food of Odisha

Pakhala Bhata, Dala Khechudi, Dalma, Santula, Pitha, Chhena Poda, Rasabali, Chaula Bara, Chaatu Rai, Pilaf, Aloo Potala Rasa, Kadali Manja Rai, Besara, Mahura, Ouu Khatta, Machha Jhola, Khatta, Kora Khai, Mudhi Mansa, Chhena Jhili, Gajja, Kanika, Macha Besara, Saga Besara, Mati Handi Mansa, Chatu Besara, Khichdi, Chungdi Malai, Khatta, Chakuli pitha, Sijha Manda, Poda Pitha, Enduri Pitha, Muga Dalma, Sajana Phula rai, Jahni rai, Ambila, Kanji, Janhi aloo posto, Attakali, Ghi anna, Chinchada, Maansa Kasha, Chingudi Chadchali and Machha tukutuku are the various vegetarian and non vegetarian famous food of Odisha.

Category: Food of Odisha

Chhena Poda – One of the famous and traditional sweets of Odisha.

Category: Food of Odisha

Chenna Poda is one of the famous sweets of Orissa.



You might also enjoy: