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-indepen ...

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 ...

. 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, he ...

s, Odia cuisine uses less

oil An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) & lipophilic (mixes with other oils). Oils are usually flammable and surface active. Most oils are unsaturated ...

and is less

spicy Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a l ...

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 domesticat ...

is the staple food of this region.

Mustard oil Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and extracting the resulting vola ...

is used in some dishes as the cooking medium, but ghee (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 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,

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 ear ...

plantain Plantain may refer to: Plants and fruits * Cooking banana, banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking ** True plantains, a group of cultivars of the genus ''Musa'' * ''Plantaginaceae'', a family of flowerin ...

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. 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 Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, seeds of the mustard p ...

, cumin, fenugreek,

aniseed Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and t ...

and kalonji(onion seeds). Garlic,

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 onio ...

and ginger 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 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 '' ...

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 literally ...

is greatly influenced by the Jagannath Temple. On the other hand, kalonji and

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 South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.Th ...

Temple food

Temples in the region make offerings to the presiding deities. The ''

prasada 200px, Prasad thaal offered to Swaminarayan temple in Ahmedabad ">Shri Swaminarayan Mandir, Ahmedabad">Swaminarayan temple in Ahmedabad Prasada (, Sanskrit: प्रसाद, ), Prasadam or Prasad is a religious offering in Hinduism. Most o ...

'' of the

Jagannath Temple The Jagannath Temple is an important Hindu temple dedicated to Jagannath, a form of Vishnu - one of the trinity of supreme divinity in Hinduism. Puri is in the state of Odisha, on the eastern coast of India. The present temple was rebuilt f ...

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 one ...

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 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 with spices.

Freshwater fish Freshwater fish are those that spend some or all of their lives in fresh water, such as rivers and lakes, with a salinity of less than 1.05%. These environments differ from marine conditions in many ways, especially the difference in levels of ...

is available from rivers and

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

List of dishes

Rice dishes and rotis

* ''

Pakhala Pakhaḷa ( ''Pakhāḷa,'' ) is an Cuisine of Odisha, Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi ( ''ṭorāṇi''). It is popular in the state of Odisha a ...

'' 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 bact ...

, 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 ''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils ('' dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in ...

''. * ''

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 ...

'' 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 ...

s. It is the Odia version of '' pilaf''. * '' Kanika'' is a sweet rice dish, garnished with raisins and

nut Nut often refers to: * Nut (fruit), fruit composed of a hard shell and a seed, or a collective noun for dry and edible fruits or seeds * Nut (hardware), fastener used with a bolt Nut or Nuts may also refer to: Arts, entertainment, and media Co ...

s. * ''Ghee rice'' is fried with ghee and cinnamon

Dal

* ''Dalma'': A dish made from

dal In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...

and vegetables. It is generally made from

toor dal Toor may refer to: * toor (Unix) a secondary root account * Pigeon pea, or toor dal * A branch of the Tomar/Tanwar Dynasty People with the surname * Cecil J. Toor (1895–1969), American football coach * Devinder Toor (born 1967/1968), Canadian ...

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 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 togeth ...

'': 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

. * ''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 Unit ...

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 sa ...

usually served with Odia

thali Thali (meaning "plate"), Bhojanam (meaning "full meal") or Chakluk is a round platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a selection of various d ...

s. * ''

Dahi baigana Dahi baigana is an Odia dish prepared from dahi (yogurt) and eggplant especially during festivals. This dish can be prepared without using onion and garlic when they are not allowed in some auspicious festivals. Ingredients Apart from eggpla ...

'': A sour dish made from

and eggplants. * ''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 Date or dates may refer to: *Date (fruit), the fruit of the date palm (''Phoenix dactylifera'') Social activity *Dating, a form of courtship involving social activity, with the aim of assessing a potential partner **Group dating * Play date, a ...

. * ''Amba khatta'': A ''khatta'' made from raw

mangoes 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 South ...

. * ''

Ou khatta ''Ou Khatta'' () is a sweet and sour chutney or marmalade made of ''ou'' (elephant apple; ''Dillenia indica'') in jaggery, in the Indian state of Odisha, mostly in post-wet season, monsoon season. Sometimes ''ou'' is added to ''dal'' or ''dalma ...

'': Elephant apple ''khatta'' * ''Tomato khata'': A sweet-and-sour dish made from tomato and jaggery * ''Dhania-patra chutney'': A

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 sa ...

made from 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 leaves. *Bajji sāga (ବଜ୍ଜୀ ଶାଗ): Prepared from Amaranthus dubius leaves. *Leutiā sāga (ଲେଉଟିଆ ଶାଗ)

Amaranthus viridis ''Amaranthus viridis'' is a cosmopolitan species in the botanical family Amaranthaceae and is commonly known as slender amaranth or green amaranth. Description ''Amaranthus viridis'' is an annual herb with an upright, light green stem that grows ...

leaves and tender stems. *Pālanga sāga (ପାଳଙ୍ଗ ଶାଗ) spinach *Poi sāga (ପୋଈ ଶାଗ): prepared from basella leaves and tender stems. *Bāramāsi/Sajanā sāga (ବାରମାସି/ ସଜନା ଶାଗ): prepared from leaves of the

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 ''Marsilea'' is a genus of approximately 65 species of aquatic ferns of the family Marsileaceae. The name honours Italian naturalist Luigi Ferdinando Marsili (1656–1730). These small plants are of unusual appearance and do not resemble common ...

polycarpa leaves. *Pitāgama sāga (ପିତାଗମା ଶାଗ) *Pidanga sāga (ପିଡଙ୍ଗ ଶାଗ) *Kakhāru sāga (କଖାରୁ ଶାଗ): Prepared from leaves of the pumpkin plant. *Madarangā sāga (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of

Alternanthera sessilis ''Alternanthera sessilis'' is a flowering plant known by several common names, including sissoo spinach, Brazilian spinach, sessile joyweed and dwarf copperleaf. It is cultivated as a vegetable worldwide. Distribution The plant occurs throughout ...

. *Sorisa saga (ଶୋରିସ ଶାଗ) :

Mustard greens ''Brassica juncea'', commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars can be divided into four major subgroups ...

Methi Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ...

sāga (ମେଥୀ ଶାଗ): prepared from

methi Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ...

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 Poda pitha (Odia: ପୋଡ଼ ପିଠା) is slow-cooked pitha. It is made by slowly baking fermented rice, black gram, grated coconut and jaggery overnight. Its crust is slightly burnt, while the inside is soft and white. ''Poda pitha'' is ge ...

* Enduri Pitha * Arisa Pitha * Kakara Pitha * Manda Pitha *

Chakuli Pitha Chakuli pitha ( or, ଚକୁଳି ପିଠା) is a flat Odia rice-based fermented cake traditionally popular in the regions of Odisha in India. It is prepared and served during festivals. Preparation The dish is prepared using rice flour, ...

* 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 mun ...

: An egg curry prepared with onion and tomato paste *

Chicken tarkari The chicken (''Gallus gallus domesticus'') is a domestication, domesticated junglefowl species, with attributes of wild species such as the grey junglefowl, grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster ...

: A chicken curry *

Chicken kasa The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...

Saru Patra Poda Chicken The South African Rugby Union (SARU) is the governing body for rugby union in South Africa and is affiliated to World Rugby. It was established in 1992 as the South African Rugby Football Union, from the merger of the South African Rugby Board ...

* Mangsaw tarkari * Mangsaw kasa * Mangsaw besara * Baunsaw Poda Mangsaw : Mutton or Chicken roasted inside bamboo. *

Patra Poda Mangsaw Patra may refer to: * Patra (singer) (born 1972), female reggae artist * Patra Sherani, town and union council of Dera Bugti District in Balochistan, Pakistan * Patra TV, television station in Patras, Greece * Patras, port city in western Greec ...

: Mutton or Chicken wrapped in leaves then roasted . *

Mati Handi Mangsaw Mati may refer to: Geography *Mati, Davao Oriental, Philippines, a city **Roman Catholic Diocese of Mati **Mati Protected Landscape, a protected area in Davao Oriental, Philippines **Mati Airport, Davao Oriental, Philippines *Mati, a barangay in ...

: 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 Dahi may refer to: * Dahi (curd), a traditional yogurt of the Indian subcontinent * Ed Dahi, an Arab village in Israel * Ad Dahi District, Yemen People with the name * Dahi Al Naemi (born 1978), Qatari footballer * Dahi Handi or Govinda Sport ...

* 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 (Nepal), 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 it had a population of 6137 ...

: 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 Alloo is a surname. Notable people with the surname include: *Albert Alloo (1893–1955), New Zealand cricketer *Arthur Alloo (1892–1950), New Zealand cricketer *Cecil Alloo (1895–1989), New Zealand cricketer, brother of Albert and Arthur *Yve ...

: A savory snack, similar to

pakora Pakora () is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram ...

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 or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with su ...

okra Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with su ...

(ladies' fingers) and eggplant, sliced and deep-fried *

Badi Chura Badi may refer to: People *Badi II, (1645–1681) ruler of the Kingdom of Sennar * Badi III, (1692–1716) ruler of the Kingdom of Sennar *Badi IV, (1724–1762) ruler of the Kingdom of Sennar * Badí‘ (Mírzá Áqá Buzurg-i-Nishapuri), (1852� ...

: 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 Ghugni ( bn, ঘুগ্নি, or, ଘୁଗ୍ନି) or ghuguni ( as, ঘুগুনি, or, ଘୁଗୁନି) is a curry made of peas or chickpeas. Different variations of the dish use different types of peas or chickpaes, such as blac ...

'': A spicy dish made from peas, can be served with '' pooris''. * Gupchup *

Chaat Chaat, or chāt (IAST: ''cāṭ)'' () is a family of savoury snacks that originated in North India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in North India, Pakistan, Nepal and B ...

Dahibara Aludam 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 ...

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 leaves. Th ...

Baramaza 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 leaves. Th ...

* 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 * Baigani * Dantikili * Singada (

samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Sam ...

)

Desserts and sweets

Kheeri Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur w ...

: Kheeri is the Odia word for

kheer Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur w ...

, predominantly made of rice. * Chhena Poda: A sweet made from

soft cheese There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most comm ...

dipped in sugar syrup and baked. It may contain dry fruits. * Chhena Gaja *

Malpua Malpua, or sometimes shortened to pua, is an Indian sweet served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal and Bangladesh. History Barley was the most prolific grain eaten by the ''arya'' of ...

* Kora *

Khira sagara Khira sagara ( or, କ୍ଷୀର ସାଗର) is an Odia sweet dish that literally translates to ''ocean of milk'' in the Odia language. The sweet has depiction in the Hindu mythological scripture about Lakshmi serving Vishnu and Madhusudana w ...

* 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) * Ma ...

Chhena Jhili Chhena jhili () is a popular dessert from cuisine of Odisha, India. Its birthplace is Nimapada in Puri district. It is prepared in fried cheese and sugar syrup Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, su ...

* Rasagola *

Rasabali Rasabali (, IAST: rasābaḷi) is a sweet dish from Odisha, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Jagannath temple. It consists of deep fried flattene ...

* Rasmalai
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-based alcoholic beverage * ''Aakhu mada'' - sugarcane-based alcoholic beverage * ''Amrutabhanda mada'' - papaya-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-based alcoholic beverage * ''Guda mada'' - jaggery-based alcoholic beverage * ''Pijuli mada'' - guava-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'' {{Short pages monitor