ODISHA – Poshan Maah – 28 Days, 28 States

Odisha is a beautiful state on the eastern coast which has exotic cultures, architectural brilliance, and stunning natural landscapes. It is known as ‘The Soul Of India’. It is aptly called ‘The Goa of Eastern India.’ Little do people know that Odisha is equally rich when it comes to Odisha cuisine. Odisha is like a classic gourmet central for every foodie. The simple yet distinctive style of Odisha food has its own identity.
The Odiya cuisine uses a combination of locally sourced vegetables, cereals, pulses, dairy products, and seafood as well as uses less spices and oil compared with the cuisines from other Indian states. Despite that, the recipes and cuisine is loaded with great taste, flavours, and aroma.

Here are some handpicked dishes from Odisha’s cuisine:

CHUNGDI MALAI
This delicious Odisha food has a creamy gravy cooked with prawns and coconut milk. The taste of this creamy gravy is enhanced by adding light local spices. This is a super delicious food is garnished with sprinkled coriander on top and goes best with steaming hot basmati rice. It is an absolutely delightful, mouth-watering, and flavoursome dish.

KANIKA:
Kanika is a traditional sweet pulao cooked with aromatic basmati rice, cashew, raisins, and ghee. This is an age-old dish and the fine texture, fragrance, and supreme taste can give biryani and fried rice a run for their money. It is offered as one of the 56 items in Lord Jagannath’s ‘Chappan Bhog.’ When prepared in the household, Kanika is usually served with chicken and mutton gravy items.

DAHI PAKHALA:
This is a very famous and simple recipe from Odisha. It is healthy and comforting, as it cools the body from within on a hot summer day. This is prepared even in Bengal and Kerala with small variations. Dahi Pakhala is offered to Lord Jagannath in Odisha during the summer season. It prevents sunstroke and urinary problems that are caused due to heat.

DALAM
Dalam is an iconic dish from the cuisine of Odisha, cooked with roasted moong dal and a generous amount of vegetables like pumpkin, yam, papaya, etc. This dish is not only famous amongst local people but also for tourists. This appetizing dish is cooked without any onion or garlic and best enjoyed with piping hot rice.

RASABALI:
Rasabali is a flavoursome dessert prepared with deep-fried compressed reddish-brown patties of chhena that are soaked in condensed and sweetened milk. Cardamom flavour is added to chhena which enhances the taste manifold.  This delicacy traces its origin from Kendrapara district in Odisha and is served in Lord Jagannath temple as a part of chappana bhog.

KHICEDE:
Khichdi, as we call it in other states is an easy yet a wholesome meal. Odisha khicede is one of the most important dishes, being offered as the main bhog to Lord Jagannath at the Puri Temple. The perfect combination of rice and lentils cooked together in ghee gives a unique and relishing flavour to it. This comforting meal not just offers great taste but rich in nutrients too.

GUPCHUP:
Known as Panipuri in Western India, Puchka in Bengal, Golgappa in the north, and Gupchup in Odisha. This quick snack, which has almost become a staple across the nation, needs no introduction. This extremely popular street food comprises of small and crisp puris made from the dough of suji, maida and atta served together with chana masala and khatta Jal jeera. Probably one food which is loved by every age group and enjoyed at any time of the day.

CHHENA PODA: 
This is a traditional food of Odisha. The one sweet that Odisha is famous for – Chhena Poda, also known to be Lord Jagannath’s favourite sweet and is often offered to him at the Puri Temple. The lingering taste of burnt home-made cottage cheese and semolina combined with sugar syrup is simply delicious. This rare dessert is baked for several hours until it becomes red and the caramelised sugar brings out the distinct flavour of Chhena Poda. Being sold in almost every nook and corner, this dish is simple, easy, and absolutely delicious.

Odisha food not only allures the locals but attracts the tourists, especially culinary enthusiasts, and food lovers. It has a simple yet unique cooking style that has its own identity and this makes it a major culinary tourism destination in east India.