ODISHA FOODS
Odisha reflects the heritage, culture, and traditions through its tourist destinations, religious and cultural centers, people, customs, rituals and last but not the least food. Traditional recipes of mouth-watering Odisha food not only allure the locals but attracts the tourists, especially culinary enthusiasts, and food lovers. From non-vegetarian curries, lentils to wholesome vegetarian dishes and finger-licking desserts; everything is sumptuous, super tasty and compels everyone to drool over.
Pakhaḷa is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Torani. It is popular in the state Odisha.
It is a preparation that is consumed during summer, although many people eat it throughout the year, especially for lunch. It is popular among the public as it provides a refreshing food source during the hot climate and replenishes the nutrients in the body. A traditional Odia dish, it is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves. It is popularly served with dry roasted vegetables—such as potato, brinjal, badi and saga bhaja or fried fish.
2. Chena Poda
Chhena poda is a cheese dessert from the Indian state of Odisha. Chhena poda literally means Baked Cheese in Odia.[1] It is made of well-kneaded homemade fresh cheese chhena, sugar, semolina, and is baked for several hours until it browns.[2] Chhena poda is known as one of the Indian dessert whose flavor is predominantly derived from the caramelization of sugar Chhenapoda originated in the Odia village of Dasapalla in the first half of the twentieth century. The owner of a confectionery, Sudarsan Sahu decided to add sugar and seasonings to leftover chhena one night, and left it in the Indian Chulha that was still warm from earlier use. The next day, he was pleasantly surprised to find out what a scrumptious dessert he had created.
3. Dahi Bara
Dahibara Aludum is a variant of Dahi vada and originated from Cuttack of the state Odisha. It is a type of chaat (snack) from Cuttack and is popular throughout India. The dish is prepared by soaking vadas (fried flour balls) in light dahi water which is tempered with mustard seeds and curry leaves. Then adding Aludum (potato curry) and Ghugni (pea curry) to it. It is said that it was first made and sold at Bidanasi, the vendors who were selling near Barabati Fort. The item for widely spread around Cuttack and whole state of Odisha. The dish is now popular throughout India. It also got an award at National street food Festival held at New Delhi in the year 2020.[
4.Muri Mansha
Mudhi Mansa is a famous food in north Odisha. it particularly comes from Baripada, a small town in the Mayurbhanj district.People have an emotional attachment to this meal and take pride in their “Mudhi Mansa.” It must be served with puffed rice (mudhi) and mutton gravy combined with onions, green chilies, and fresh coriander.There are many legends surrounding the history of Baripada’s ‘Mudhi Mansa.’ Some say it was a gift from the Mughals, while others say the Mayurbhanj ruler discovered it.
5.Rasabali
Rasabali is a sweet dish from Odisha, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara.[1] It is one of the Chapana bhoga of Jagannath temple.Kendrapara's Rasabali got GI tag on 3 October 2023.It consists of deep fried flattened reddish brown patties of chhena (farmer cheese) that are soaked in thickened, sweetened milk (rabri). Flattening the chhena into palm-sized patties is done in order to allow them to absorb the milk more readily. The thickened milk is also usually lightly seasoned with crushed cardamoms.
6. Bara Ghuguni
Bara Ghuguni, for the unversed, are two separate dishes which are brought together to form an authentic Odia-style breakfast. Bara is a circular, deep-fried bite made from lentil batter. It is similar to the South Indian vada in preparation and shape. While the vada is usually paired with sambhar, a tangy condiment, Bara is clubbed with a delicious dried peas curry. Spicy and hot, the yellow peas curry is spruced up with tomatoes, onions and coriander leaves. Ghuguni is quite similar to the matar served in matar kulcha.
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