Bhubaneswar, Sept 18: Odisha, a state rich in cultural heritage and culinary diversity, offers an array of delectable dishes that vary from district to district. Each region boasts unique flavors and traditional recipes that reflect its history and local ingredients. Here’s a journey through the famous dishes of 30 districts in Odisha:
1)Dahibara Aloodum (Cuttack): Among Odisha’s most beloved street foods, Dahibara Aloodum stands out right after Gupchup. This flavorful dish combines spicy lentil fritters with tangy yogurt and a zesty aloo curry.
2)Chaula Bara (Bolangir): These crunchy vadas are enjoyed with a topping of onions and fried chilies, adding a delightful crunch and spice to each bite.
3)Bara (Dhenkanal): Known for its exceptional taste, the Bara from Dhenkanal is a classic traditional snack served across Odisha. Its rich flavor and texture make it a favorite choice for tiffin.
4)Badi (Keonjhar): Renowned for their crispiness and distinctive taste, these badis from Keonjhar are made from black gram, offering a unique culinary experience.
5)Rasabali (Kendrapara): A sacred offering to Lord Baladevjew, Rasabali is believed to have originated from Kendrapara's Baladevjew Temple. This sweet treat is cherished for its unique preparation and flavor.
6)Chenna Poda (Nayagarh): Chenna Poda is Odisha’s quintessential cheese dessert, renowned for its rich, caramelized flavor and melt-in-your-mouth texture.
7)Mudhi-Mansa (Baripada): Baripada, a town in Mayurbhanj district, is famous for its Mudhi (puffed rice) and Mansa (mutton) combination, a dish that has won the hearts of many with its distinctive taste.
8)Chhena Jhili (Nimapada): Nimapada, a town in Puri district, is celebrated for its Chhena Jhili, a popular dessert known for its sweet and chewy goodness.
9)Achaar & Papad (Berhampur): Berhampur is well-known for its traditional Achaar (pickles) and Papad, which are popular accompaniments in Odia cuisine. These distinct styles of pickles and papads are enjoyed throughout the region.
10)Khaja (Puri): A cherished sweet of Puri, Khaja is an integral part of the Chappana Bhogas offered to Lord Jagannath. Prepared daily in the temple, this sweet is served as a delectable prasad.
11)Rasgolla (Salepur): Rasgolla, a beloved Indian dessert from Salepur, consists of soft, spongy chhena balls soaked in a sweet, cardamom-flavored syrup. It’s a favorite treat enjoyed nationwide.
12)Kora Khai (Khurda): Kora Khai, a traditional offering made from puffed rice, jaggery, coconut, and spices, is a significant part of the Lingaraj Temple rituals in Bhubaneswar. This sweet prasad holds a special place in the worship of Lord Shiva.
13)Gajja (Balasore): Gajja, a deep-fried sweet from Balasore, Odisha, is made from flour and soaked in sugar syrup. With a crunchy exterior and a soft, sweet interior, it’s a festive favorite with a regional twist.
14)Palua Ladu (Bhadrak): Palua Ladu from Bhadrak is a unique sweet made from palua flour, derived from tropical plant roots. This soft, mildly sweet treat melts in your mouth, making it a cherished delicacy in Bhadrak, Odisha.
15)Dahi Pakhala:- Dahi Pakhala, a variation of the traditional Pakhala Bhata (fermented rice), is a refreshing and staple dish in Odisha, particularly in Angul. This dish is made by mixing cooked rice with water and fermented overnight to develop a tangy flavor, and the next day, it is served with curd (dahi), creating a cooling and nourishing meal.
16)Karadi Besara:- Karadi Besara is a traditional dish from Boudh known for its unique preparation of bamboo shoots (karadi) cooked in a mustard-based curry (besara). Bamboo shoots are a seasonal ingredient in many parts of Odisha, and this dish showcases the region’s love for earthy, rustic flavors.
17) Rasabara:- Rasabara, a traditional sweet delicacy from Bargarh is a type of dessert made from deep-fried lentil dumplings soaked in sugar syrup. It is similar to other sweets like Rasgulla, but Rasabara has its own regional twist, making it a special treat in Bargarh and surrounding areas.
18) Alu Potala Rasa:- Alu Potala Rasa is a traditional curry from the Gajapati district of Odisha, known for its combination of potatoes (alu) and pointed gourd (potala, also known as parwal). This dish is cooked in a rich and flavorful gravy, typically made with a base of onions, tomatoes, and spices. It is a beloved household dish in Gajapati, enjoyed for its hearty and comforting taste.
19) Chakuli Pitha:- Chakuli Pitha is a traditional rice pancake from the Jharsuguda district of Odisha, known for its savory flavor and soft texture. It is a popular breakfast dish and is also enjoyed as a snack or during festivals and special occasions.
20)Chingudi Kassa:- Chingudi Kassa from Jajpur is a local variant of the traditional Chingudi Kassa, renowned for its distinctive taste and preparation style. Jajpur, a district in Odisha, is known for its rich culinary heritage, and their version of Chingudi Kassa often features regional spices and cooking techniques.
21)Kankada Kassa:- Kankada Kassa from Jagatsinghpur is a traditional Odia dish made with crab (kankada) cooked in a spicy, flavorful gravy (kassa). Jagatsinghpur, a district in Odisha, is known for its coastal cuisine, and their version of Kankada Kassa highlights the region's rich culinary traditions.
22)Hendua Patal Ghanta:- Hendua Patal Ghanta is a traditional dish from Kalahandi, a district in Odisha known for its unique culinary heritage. In this dish, the elephant apple and tendli are typically cooked together with the spices to create a savory and tangy dish. The cooking process involves sautéing the spices and then simmering the vegetables until they are tender and well-infused with the flavors.
23) Jharaatakali:- Jharaatakali is a traditional dish from Kandhamal. The dish typically involves cooking the vegetables with a mixture of black pepper and tamarind, along with other spices like turmeric, cumin, and coriander. The black pepper provides a spicy kick, while the tamarind adds a tangy contrast.
24)Karadi Bhaja:- Karadi Bhaja is a traditional dish from Koraput. This dish features wild mushrooms and is celebrated for its earthy, robust flavors. Karadi Bhaja is usually served as a side dish with steamed rice or chapati. Its earthy flavor pairs well with a variety of main dishes.
25)Sukhua:- Sukhua is a traditional dish from Malkangiri. The dried fish is typically rehydrated by soaking it in water before cooking. It is then cooked with a mixture of spices such as turmeric, chili powder, cumin, and coriander. Some recipes may also include ingredients like garlic, ginger, and onions. It’s a great example of how local ingredients and methods shape the food culture in this region of Odisha.
26) Alu Bilati Khata:- Alu Bilati Khata is a traditional dish from Nabarangpur. Alu Bilati Khata is commonly served with steamed rice or chapati. Its tangy and mildly spiced flavor makes it a versatile accompaniment to a variety of main dishes.
27) Chana Kasa:-Chana Kasa from Nuapada and is a dish made with chickpeas (chana) cooked in a spicy, flavorful gravy. The chickpeas are simmered with a blend of spices, including turmeric, cumin, coriander, and sometimes a touch of tamarind for tanginess.
28)Chhatu Rai:- Chhatu Rai from Rayagada involves cooking black gram with a blend of spices, which typically includes turmeric, cumin, coriander, and sometimes a bit of chili powder for heat.
29) Sarasatia:- Sarsatia is a mildly sweet delicacy that was made by a lot of local homes in Sambalpur until a few decades ago that's made from the resin of Ganjer tree twigs.
30)Chakapitha:- Chakapitha is a traditional sweet from the Sonepur district in Odisha. It’s made from rice flour and jaggery, and it’s often enjoyed during festivals and special occasions. The combination of rice flour and jaggery gives it a unique flavor and texture that sets it apart from other sweets.
