Odia cuisine is the cuisine of the

Indian state India is a federal union comprising 28 states and 8 union territories, with a total of 36 entities. The states and union territories are further subdivided into districts and smaller administrative divisions. History Pre-indep ...

Odisha Odisha (English: , ), formerly Orissa ( the official name until 2011), is an Indian state located in Eastern India. It is the 8th largest state by area, and the 11th largest by population. The state has the third largest population of Sc ...

. Compared to other regional

Indian cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herb ...

s, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful.

Rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly '' Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and ''Porteresia'', both wild and domestica ...

is the

staple food A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard Diet (nutrition), diet for a given person or group of people, supplying a large fraction of ...

of this region. Mustard oil is used in some dishes as the cooking medium, but

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned fro ...

(made of cow's milk) is preferred in temples. In old times food was traditionally served on copper plates or disposable plates made of

sal Sal, SAL, or S.A.L. may refer to: Personal name * Sal (name), a list of people and fictional characters with the given name or nickname Places * Sal, Cape Verde, an island and municipality * Sal, Iran, a village in East Azerbaijan Province * Ca ...

leaves. Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in

Bengal Bengal ( ; bn, বাংলা/বঙ্গ, translit=Bānglā/Bôngô, ) is a geopolitical, cultural and historical region in South Asia, specifically in the eastern part of the Indian subcontinent at the apex of the Bay of Bengal, predom ...

and they took many Odia dishes with them. Yoghurt is used in dishes. Many sweets of the region are based on ''chhena'' (cheese).

Ingredients and seasoning

Rice is a major crop of Odisha along with wheat. Lentils such as pigeon peas and moong beans are another major ingredients. Indigenous vegetables used in Odia cuisine are

pumpkin A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus '' Cucurbita'' that has culinary and cultural significance but no agreed upon botanical or scientific meaning. The term ''pumpkin'' is sometimes u ...

gourd Gourds include the fruits of some flowering plant species in the family Cucurbitaceae, particularly '' Cucurbita'' and '' Lagenaria''. The term refers to a number of species and subspecies, many with hard shells, and some without. One of the e ...

, plantains,

jackfruit The jackfruit (''Artocarpus heterophyllus''), also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family ( Moraceae). Its origin is in the region between the Western Ghats of southern India, all of Bangladesh, ...

, and

papaya The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus '' Carica'' of the family Caricaceae. It was first domesticated in Mesoamerica, within modern-day southern Mexico and ...

. Vegetables such as potatoes, cauliflowers, and cabbages are also used alongside local vegetables. '' Pancha phutana'' is a blend of five spices that is widely used in Odia cuisine. It contains mustard,

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

fenugreek, aniseed and kalonji(onion seeds).

Garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northe ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the oni ...

and

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of ...

are used in most of the food.

Turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

and

jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, an ...

are used regularly.

Local variation

The food in the region around

Puri Puri () is a coastal city and a municipality in the state of Odisha in eastern India. It is the district headquarters of Puri district and is situated on the Bay of Bengal, south of the state capital of Bhubaneswar. It is also known as ''S ...

Cuttack Cuttack (, or officially Kataka ) in Odia is the former capital and the second largest city in the Indian state of Odisha. It is the headquarters of the Cuttack district. The name of the city is an anglicised form of ''Kataka'' which literall ...

is greatly influenced by the Jagannath Temple. On the other hand, kalonji and mustard paste are used mostly in every part of the state. In the region closer to Andhra Pradesh, curry tree leaves and

tamarind Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae. ...

are used more. The Brahmapur region has influences of South Indian cuisine.

Temple food

Temples in the region make offerings to the presiding deities. The '' prasada'' of the Jagannath Temple is well known and is specifically called '' Maha Prasad'' meaning greatest of all prasadas. It consists of 56 recipes, so it is called . It is based on the legend that

Krishna Krishna (; sa, कृष्ण ) is a major deity in Hinduism. He is worshipped as the eighth avatar of Vishnu and also as the Supreme god in his own right. He is the god of protection, compassion, tenderness, and love; and is on ...

missed his eight meals for seven days while trying to save a village from a storm holding up the Govardhan hill as a shelter.

Fish and seafood

Fish and other

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus a ...

are eaten mainly in coastal areas. Several curries are prepared from crab,

prawn Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature ...

and

lobster Lobsters are a family (Nephropidae, synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, ...

with spices. Freshwater fish is available from rivers and

irrigation canal An acequia () or séquia () is a community-operated watercourse used in Spain and former Spanish colonies in the Americas for irrigation. Particularly in Spain, the Andes, northern Mexico, and the modern-day American Southwest particul ...

List of dishes

Rice dishes and rotis

* '' Pakhala'' is a rice dish made by adding water with curd to cooked rice. It may then be allowed to ferment overnight. This is called ''basi pakhala'' and dahi pakhala. The unfermented version of this is called ''saja pakhala''. It is served with green chillies,

yoghurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

, badi etc. It is primarily eaten in summer. * '' Khechidi'' is a rice dish cooked with

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest pro ...

s. It is the Odia version of '' khichdi''. * ''

Palau Palau,, officially the Republic of Palau and historically ''Belau'', ''Palaos'' or ''Pelew'', is an island country and microstate in the western Pacific. The nation has approximately 340 islands and connects the western chain of the Ca ...

'' is a rice dish made from meat, vegetables and

raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the d ...

s. It is the Odia version of ''

pilaf Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some techn ...

''. * '' Kanika'' is a sweet rice dish, garnished with raisins and nuts. * ''Ghee rice'' is fried with

and

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, brea ...

Dal

* ''Dalma'': A dish made from dal and vegetables. It is generally made from toor dal and contains chopped vegetables like green papaya, plantain, eggplant, pumpkin, gourd, etc. It is garnished with turmeric, mustard seeds, and

panch phutana Panch phoron, Panch Phodan or Pancha Phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used especially in the cuisine of Eastern India and Northeastern India, especially in the cuisine of Bhojpur, ...

. There are several variations of this dish. * ''Dali'': A dish made from one of the Dals like tur,

horse gram ''Macrotyloma uniflorum'' (horsegram, also known as horse gram, kulthi bean, gahat, hurali, or Madras gram) is a legume native to tropical southern Asia, known for its distinct taste and texture, widely used legume in many cuisines. It is also kn ...

chana, masur, mung or a combination of these.

Curries

* ''

Santula Santula () is a vegetable dish from the state of Odisha in eastern India. It can be either fried (''bhaja santula'') or boiled (''sijha santula''). Ingredients include potatoes, brinjal, papaya, pumpkin and tomato, which are first boiled to ...

'': A dish of finely chopped vegetables which are sauteed with garlic, green chilies, mustard and spices. It has several variations. * '' Ghuguni'' : A popular dish made from overnight soaked peas, potato with some moulds of horse gram powder to thicken the curry. It's a popular curry in street food mostly eaten with bara in undivided districts of

and

. * ''Chhatu rai'': A dish made from

mushroom A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is ...

s and mustard. * ''Alu potala rasa'': Curry made from

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Un ...

and pointed gourds. * ''Kadali manja rai'': A curry made from banana plant stem and mustard seeds. ''Manja'' refers to the stem which can be used in ''dalma''. * ''Mohura:'' * ''Besara'': Assorted vegetables in mustard paste tempered with pancha phutan

Khattas and chutneys

''Khatta'' refers to a type of sour

side dish A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sau ...

usually served with Odia thalis. * '' Dahi baigana'': A sour dish made from

and

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...

s. * ''Dahi bhendi'': A sour dish made from

and ladies fingers. * ''Khajuri khata'': A sweet-and-sour dish made from

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , ...

and dates. * ''Amba khatta'': A ''khatta'' made from raw mangoes. * '' Ou khatta'': Elephant apple ''khatta'' * ''Tomato khata'': A sweet-and-sour dish made from tomato and

* ''Dhania-patra chutney'': A

made from

coriander Coriander (;

leaves.

Shaag (salad greens)

In Odia cuisine, sāga is one of the most important leafy vegetables. It is popular all over the state. A list of the plants that are used as sāga is as below. Odias typically eat many cooked green leaves. They are prepared by adding "pancha phutan", with or without onion/garlic, and are best enjoyed with pakhala. *Kalama sāga (କଳମ ଶାଗ)

Ipomoea aquatica ''Ipomoea aquatica'', widely known as water spinach, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is widely cultivate ...

(Water Spinach) *Kosalā/Khadā sāga (କୋସଳା ଶାଗ/ଖଡା ଶାଗ): prepared from

amaranth ''Amaranthus'' is a cosmopolitan genus of annual or short-lived perennial plants collectively known as amaranths. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Catkin-like cymes of densely ...

leaves. *Bajji sāga (ବଜ୍ଜୀ ଶାଗ): Prepared from

Amaranthus dubius ''Amaranthus dubius'', the red spinach, Chinese spinach, (), spleen amaranth, hon-toi-moi, yin choy, hsien tsai, or Arai keerai () is a plant species. It belongs to the economically important family Amaranthaceae. This plant is native to South ...

leaves. *Leutiā sāga (ଲେଉଟିଆ ଶାଗ) Amaranthus viridis leaves and tender stems. *Pālanga sāga (ପାଳଙ୍ଗ ଶାଗ)

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed eith ...

*Poi sāga (ପୋଈ ଶାଗ): prepared from

basella The genus ''Basella'' is the type genus of the plant family Basellaceae. ''Basella'' contains five known species.drumstick tree ''Moringa oleifera'' is a fast-growing, drought-resistant tree of the family Moringaceae, native to the Indian subcontinent. Common names include moringa, drumstick tree (from the long, slender, triangular seed-pods), horseradish tree (from th ...

. Cooked with lentils or alone with fried onions. *Sunusuniā sāga (ସୁନୁସୁନିଆ ଶାଗ) Marsilea polycarpa leaves. *Pitāgama sāga (ପିତାଗମା ଶାଗ) *Pidanga sāga (ପିଡଙ୍ଗ ଶାଗ) *Kakhāru sāga (କଖାରୁ ଶାଗ): Prepared from leaves of the

plant. *Madarangā sāga (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of Alternanthera sessilis. *Sorisa saga (ଶୋରିସ ଶାଗ) : Mustard greens * Methi sāga (ମେଥୀ ଶାଗ): prepared from methi or Fenugreek leaves and besara (mustard paste) cooked with vegetable. *Matara sāga (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga. One of the most popular is lali koshala saaga made from green leaves with red stems. Other that are eaten are , , , , and . Some items are as follows: * Saaga Bhaja * Saaga Muga * Saaga Badi * Saaga Rai * Saru patra tarkari

Pithas (sweet cakes)

Pithas and sweets are types of traditional Odia dishes. * Podo pitha * Enduri Pitha * Arisa Pitha * Kakara Pitha * Manda Pitha * Chakuli Pitha * Dudura Pitha (Mostly prepared in Sambalpur and offered to Maa Samalei)

Egg, chicken and mutton

Anda tarkari Anda or ANDA may refer to: Places China * Anda, Heilongjiang, a city in Heilongjiang, China *Anda railway station, a railway station in Anda, China Iran *Anda, Iran, a village in Fars Province, Iran Norway *Anda, Norway, an island in Øksnes mu ...

: An egg curry prepared with onion and tomato paste * Chicken tarkari: A chicken curry * Chicken kasa * Saru Patra Poda Chicken * Mangsaw tarkari * Mangsaw kasa * Mangsaw besara * Baunsaw Poda Mangsaw : Mutton or Chicken roasted inside bamboo. * Patra Poda Mangsaw : Mutton or Chicken wrapped in leaves then roasted . * Mati Handi Mangsaw : Mutton or Chicken cooked in earthen utensils.

Fish and other sea food

* ''lauda'': A fish curry prepared with mustard paste. * ''Machha Mahura'': A curry prepared with lauda and lassan. * Machha Jhola * goton ka Jhola * Dahi gotte * Machha chhencheda : Fish mashed with a vegetable curry prepared in a ghee rich gravy. * Chunna Machha Jhola: A fish curry, similar to Machha Jhola, but prepared with small smelt fish. * Chunna Machha Tarkari: Small fried smelt fishes * Chingudi Malai Tarkari: A

curry *

Kankada Jhola Kankada is a village development committee in the Raksirang Rural Municipality of Makwanpur District in the Bagmati Province of southern Nepal. At the time of the 1991 Nepal census The 1991 Nepal census was a widespread national census conduc ...

: Crab curry * Chingudi chadchadi * * Mullet curry (ଖଅଙ୍ଗା ମାଛ ତରକାରୀ ) * Milkfish Curry ( ସେବା ଖଙ୍ଗା ମାଛ ତରକାରୀ ) * smoked oil sardine (dryfish) with garlic- କୋକଲି ଶୁଖୁଆ ସେକା /ପୋଡା Smoked Dry sardine after cleaning mix with garlic,green chilly, salt using moter & pistel or mixture grinder. Dry White bait fish (ଚାଉଳି ଶୁଖୁଆ ), dry shrimp (ଚିଙ୍ଗୁଡ଼ି ଶୁଖୁଆ, ତାଂପେଡା ) etc. also prepared like this Flake/powdered. * seer fish (କଣି ମାଛ )/ mackerel (କାନାଗୁର୍ତ୍ଆ, ମରୁଆ) curry, chilly * Bitter dry fish fry (ପିତା ଶୁଖୁଆ ଭଜା )- small freshwater nutrient fish dried in sun ray in hygienic manner and eaten fried or smocked. * ପୋହଳା ମାଛ ତରକାରୀ (minor /small carp fish curry). Fried small carp in onion or mustard based gravy. * Mola fry/ chips/ boild grind. ମହୁରାଳୀ ମାଛ ଭଜା / ଛଣା / ଚକଟା. Very nutriuos. After Cleaning wash, boil in less water, add salt and turmeric. Mix with mustard oil, green chilly, garlic, onion and grind.

Fritters and fries

* Alloo piaji: A savory snack, similar to pakora or fritters, made with potatoes and onions, long-sliced, mixed and dipped in a batter of gram-flour, and then deep-fried * Bhendi baigana bhaja: okra (ladies' fingers) and

, sliced and deep-fried * Badi Chura: A coarse crushed mixture of sun-dried lentil dumplings (''Badi''), onion, garlic, green chillies and mustard oil * Pampad : flat savory snack like deep-friend or roasted appetizer, which looks very similar to a roti, usually eaten during lunch time * Phula badi: Bigger and inflated versions of the normal ''Badi -'' a sun-dried lentil dumpling * Sajana Chhuin Bhaja: Drumsticks sliced into 3 to 3 inch long pieces and deep/shallow fried in oil * Desi Kankada bhaja(ଦେଶୀ କାଙ୍କଡ଼ ଭଜା )- A vegetable found in hilly area and fried with oil, onion, dried chilli flake, cumin powder * country potato fry(ଦେଶି ଆଳୁ/ଖମ୍ବ ଆଳୁ ଭଜା )- first slice into small pieces and half boil it with turmeric and salt. Then fry using oil in high flame. Add fried and powdered mustard, cumin red chilli to taste. * Banana fry(କଞ୍ଚା କଦଳୀ ଭଜା )- As country potato fry * Bamboo stem(ବାଉଁଶ କରଡି ) recipe - usually done by people of hilli area/ Tribal people in dried form (ହେଂଡୁଅ)for flavour or raw as curry, fry, chips. * ନଡ଼ିଆ ବରା coconut vada *ପିଠଉ ଦିଆ ଭଜା (Fry with rice and urad dal mix batter)- different Vegetable/ vegetables slice with rice batter (added cumin, salt, dalcchini, ginger, garlic, onion, green chilli paste) For example- jack fruit pithau fry, Brinjal pithau fry, Gourd pithau fry, Kaddu/kakharu flower pithou fry Etc.

Snacks

* '' Ghugni'': A spicy dish made from peas, can be served with ''

poori Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or ''bha ...

s''. * Gupchup * Chaat * Dahibara Aludam *

Chanachura Bombay mix is an Indian snack mix (namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leave ...

or Baramaza * Piaji * Bara * Gulgula * Chuda (Poha) Bhaja * Chuda (Poha) Dahi as breakfast * Mudhi (Mur mura) as breakfast or evening snacks * Khai * Chauhla bhaja * Checha Piaji * Kachodi chaat * Suji Bara * Pakudi *

Aloo chop Aloo Chop ( bn, আলুর চপ, or, ଆଳୁ ଚପ) a snack originating from the Indian subcontinent made out of boiled potatoes and various spices. It is available widely in the Indian states of Odisha and West Bengal, and in Bangla ...

* Baigani * Dantikili * Singada ( samosa)

Desserts and sweets

* Kheeri: Kheeri is the Odia word for kheer, predominantly made of rice. * Chhena Poda: A sweet made from soft cheese dipped in sugar syrup and baked. It may contain dry fruits. * Chhena Gaja * Malpua * Kora * Khira sagara * Khirsapani * Chhena kheeri *

Suji kheeri Suji may refer to: Food * Suji, a Japanese dish made from tendons; see tendon as food * The South Asian name for semolina, a food ingredient People * Su-ji, a Korean given name (and a list of people with various English spellings of the name) * ...

* Chhena Jhili *

Rasagola Rasgulla, also known as rasagola, rosogola or rosogolla, is a syrupy dessert popular in the Bengal region of the Indian subcontinent. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light sugar syrup made of s ...

* Rasabali *

Rasmalai Ras malai, rasamalai, or rossomalai is a dessert originating from the eastern regions of the Indian subcontinent. The dessert is called ''rossomalai'' in Bengali, ''ras malai'' in Hindi, and ''rasa malei'' in Odia. It is popular in India, Bangl ...

Sarsatia
* Aadasi * Attakali * Khaja * Magaj Ladu * Gajja : a light savory snack * Rabidi : a sweet curd like dish * Mudki: A famous savory snack which resembles a jalebi but the only difference being that jalebi are on the sweet palette where as mudki are light and more savoury * Chenna Mudki

Drinks

There are many traditional alcoholic and non-alcoholic drinks which are unique to Odisha. Some are made during specific festivals or as an offering to gods and others are made all year. The drinks which have a thick consistency are usually called ''paṇa'' and the ones with have a watery consistency are usually known as '' sarbat''. Many of the ethnic tribes of

have their own indigenous drinks made from forest produce. Any drink that contains alcohol is usually called ''madya''

Alcoholic

* ''Aamba mada'' -

mango A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in Sout ...

-based alcoholic beverage * ''Aakhu mada'' - sugarcane-based alcoholic beverage * ''Amrutabhanda mada'' -

-based alcoholic beverage * ''Anlaa mada'' -

Indian gooseberry ''Phyllanthus emblica'', also known as emblic, emblic myrobalan, myrobalan, Indian gooseberry, Malacca tree, or amla, from the Sanskrit आमलकी (āmalakī), is a deciduous tree of the family Phyllanthaceae. Its native range is tropical a ...

-based alcoholic beverage * ''Dimiri tadi'' - juice of Indian fig-based alcoholic beverage * ''Dimiri mada'' - pulp of Indian fig-based alcoholic beverage * ''Handia'' - traditional rice beer popular among the tribes of Odisha * ''Kadali mada'' -

banana A banana is an elongated, edible fruit – botanically a berry (botany), berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa (genus), Musa''. In some countries, Cooking banana, bananas used for ...

-based alcoholic beverage * ''Guda mada'' -

-based alcoholic beverage * ''Pijuli mada'' -

guava Guava () is a common tropical fruit cultivated in many tropical and subtropical regions. The common guava '' Psidium guajava'' (lemon guava, apple guava) is a small tree in the myrtle family (Myrtaceae), native to Mexico, Central America, ...

-based alcoholic beverage * ''Jamukoli mada'' -

Malabar plum Malabar plum is a common name for trees of tropical Asia in the family Myrtaceae and may refer to: *''Syzygium cumini'' *''Syzygium jambos ''Syzygium jambos'' is a species of rose apple originating in Southeast Asia and occurring widely else ...

-based alcoholic beverage * ''Jana mada'' -

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn ( North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. ...

-based alcoholic beverage * ''Tala mada'' -

palm Palm most commonly refers to: * Palm of the hand, the central region of the front of the hand * Palm plants, of family Arecaceae ** List of Arecaceae genera * Several other plants known as "palm" Palm or Palms may also refer to: Music * Palm (b ...

-based alcoholic beverage * ''Kumuda mada'' - squash-based alcoholic beverage * ''Landa'' -

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly '' Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and ''Porteresia'', both wild and domestica ...

-based alcoholic beverage * ''Mahulu mada'' or ''mahuli'' - mahua flower-based alcoholic beverage * ''Panasa mada'' -

-based alcoholic beverage * ''Pendum'' -

-based alcoholic beverage consumed by the Bonda tribe * ''Rasi'' - a type of rice beer related to handia; popular among the tribes of Odisha * ''Sagur'' - alcoholic beverage made from different fruit nuts, mahua flowers or fruits using the process of distillation known as ''sagur'' by the Bonda tribe * ''Salapi'' -

-based alcoholic beverage * ''Sapung'' - sago palm-based alcoholic beverage consumed by the Bonda tribe * ''Sindi mada'' -

date palm ''Phoenix dactylifera'', commonly known as date or date palm, is a flowering plant species in the palm family, Arecaceae, cultivated for its edible sweet fruit called dates. The species is widely cultivated across northern Africa, the Middle Ea ...

-based alcoholic beverage * ''Tamati mada'' -

-based alcoholic beverage * ''Tetel mada'' -

-based alcoholic beverage

Cannabis-based

* ''Bhangaw sarbat'' or - beverage containing a paste of

Non-alcoholic

* ''Adhara paṇa'' - a

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulati ...

and chhena-based drink offered to the

trinity The Christian doctrine of the Trinity (, from 'threefold') is the central dogma concerning the nature of God in most Christian churches, which defines one God existing in three coequal, coeternal, consubstantial divine persons: God the ...

at the end of '' Ratha Yatra'' * '' Amba paṇa'' - a mango-based summer drink * ''Bela paṇa'' - a drink made from wood or stone apple during '' Pana Sankranti'' festival * ''Dahi pudina sarbat'' - a summer drink made using

curd Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lem ...

and mint leaves * ''Ghola dahi'' - buttermilk with spices * ''Landa bagula dahi sarbat'' - a drink made from

and sweet basil seeds * ''

Lemonade Lemonade is a sweetened lemon-flavored beverage. There are varieties of lemonade found throughout the world. In North America and South Asia, cloudy still lemonade is the most common variety. There it is traditionally a homemade drink using le ...

'' - summer drink made from water, lemon, sugar and salt * ''Khajuri misri'' - summer drinks made from

'' misri'',

lemon The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culin ...

and sweet basil seeds * ''Mandia peja'' - a millet-based summer drink * J''hara Paṇa'' - a summer drink made from arrowroot and

in southern Odisha * '' Tanka toraṇi'' - a rice-water based drink prepared in Jagannath Temple

References

External links

Traditional recipes

Traditional recipes in Hindi
{{cuisines Indian cuisine by state or union territory Culture of Odisha