Bhubaneswar, June 15: At the heart of Odisha’s vibrant Raja Parba celebrations this year lies a soulful revival, one that stirs both memory and appetite. The Subhadra Shakti Food Festival, currently underway at the Vikash Mela, IDCO Exhibition Ground in Bhubaneswar, is not just a gastronomic event. It is a celebration of Odisha’s rich culinary heritage, lovingly brought back to life by the state’s Self Help Group (SHG) women.
Spanning from 11th to 18th June 2025, the festival brings together 26 carefully curated SHG-run stalls, each offering a taste of tradition, from long-forgotten dishes to rustic flavours that once defined Odia kitchens. With sales already crossing ₹10 lakh by June 14, the response from the public has been overwhelming. As the festival heads into its final stretch, the numbers are set to soar further, proving that Odisha’s “forgotten foods” are experiencing a powerful comeback.
The Food Festival was inaugurated by Chief Minister Mohan Charan Majhi in presence of Deputy Chief Minister Pravati Parida, marking the event as a key highlight of this year’s Raja Parba celebrations. Since then, dignitaries, visitors, and families from across the city have been thronging the venue to enjoy the nostalgic offerings.
From the tangy and iconic Dahibara Aloodum to the sweet comfort of Chenapoda, Khaja, Rasabali and Malpua, the festival has become a journey through Odisha’s cultural palate. Live pitha counters serve warm Chakuli, Dosa, and Kheer Mohana, with chutneys and curries prepared the traditional way. Forgotten favourites like Pakhala, Biri Chakuli, Sija Pitha, and Pitha sit proudly beside Mudhi Mutton, Chaul Bara, Patrapoda and the ever-popular Macha Ambila.
What sets this food festival apart is its commitment to authenticity and cultural revival. Many of these dishes were once staples in Odia homes, passed down through generations, cooked over wood fires, and served during village feasts or festivals. Over time, they faded from urban menus, replaced by fast food and mass-produced flavours. But here, under the festive tents of Vikash Mela, they are returning, not just as dishes, but as stories.
Odia culture has always revolved around food, not just as sustenance, but as an expression of identity, celebration, and hospitality. Festivals like Raja are incomplete without a generous serving of pithas, chaats, and sweets made with local produce. The Food Festival is a reminder that in every bite lies history and in every recipe, a legacy.
In keeping with the state’s vision for empowering rural women, the Subhadra Shakti Food Festival has also become a powerful economic platform. The SHG members managing the stalls are not just home cooks, they are entrepreneurs, cultural ambassadors, and emerging leaders. With each plate they serve, they are claiming space in the food economy, showcasing not only culinary talent but also enterprise.
Special focus has been given to nutritious and climate-smart ingredients like millets, jackfruit, turmeric and ginger, which feature prominently across snacks and bakery items.
Millet-based cookies, fusion bakes, and health drinks are drawing attention from health-conscious visitors and children alike. Meanwhile, traditional snacks like Magaji Ladoo, Piyaji, Sarsatia, and Pakodi Karadi sit side-by-side with Bakery Fusion, Ice Creams, and Cold Beverages, offering a range of options for every palate.
With four more days of business ahead, the SHGs are seeing steady footfall and rising profits. Many of them are on track to earn incomes that will contribute directly to their progression toward becoming Lakhpati Didis, women earning ₹1 lakh or more annually under the Government of India’s flagship initiative, effectively turning tradition into livelihood.
The Subhadra Shakti Food Festival is more than just a celebration of food. It is a powerful intersection of culture, commerce and empowerment, where forgotten recipes are bringing new income, where old traditions are paving the way for new futures and where women are not just crafting dishes, they are creating a bright and Viksit future.
