Traditional Food Of Odisha: The Hidden Gem Of East Indian Cuisine

Odia cuisine has a long history, dating back to a time when the area was well-known for its unique customs and culture. The food has changed over time and been impacted by the different monarchs who have governed the area. Here is a list of dishes you should try if you're ever visiting Odisha and want to sample the local cuisine.

The traditional food of the Indian state of Odisha, which is situated on the country’s eastern coast, is known as Odia cuisine. With influences from the nearby states of West Bengal, Andhra Pradesh, and Chhattisgarh, the food is a fusion of several cultures. Odia cuisine has a long history, dating back to a time when the area was well-known for its unique customs and culture. Temples and monasteries were built in the area during the Eastern Ganga dynasty’s 11th–15th century era. As a result, vegetarianism spread and became a staple of Odia cuisine. Additionally, commodities like paneer (cottage cheese) and ghee (clarified butter) were employed in the cuisine to create desserts and sweets. Non-vegetarian foods were a major influence on the cuisine during the Mughal and British eras. The Mughals brought with them the use of spices such as saffron, cardamom, and cloves, which are now used extensively in Odia cuisine. The British introduced tea, which is now a popular beverage in the region. Here are 8 traditional Odiya dishes you should definitely check out:

Dalma

Dalma is a popular vegetarian dish from the eastern Indian state of Odisha. It is a lentil-based vegetable stew that is usually served with steamed rice. The cooked dalma has a thick consistency and is usually garnished with chopped coriander leaves and served hot with steamed rice. It has a mild and comforting flavour that is both nutritious and delicious. The lentils provide a creamy texture to the dish, while the vegetables add a sweet and earthy flavour.  Dalma is a hearty and satisfying dish that is perfect for a comforting meal.

Pakhala Bhata

This is a refreshing and traditional dish that holds a special place in Odia cuisine, especially during the hot summer months. It is fermented rice, made by soaking cooked rice in water and allowing it to ferment overnight. The result is a mildly sour and tangy dish that is often enjoyed with various accompaniments such as fried vegetables, roasted potatoes, or badi chura (fried lentil dumplings crushed with spices). In Odisha, March 20th is celebrated as Pakhala Dibasa (Pakhala Day) to honour this iconic dish.

Maccha Ghanta

The dish is made by cooking fish with a blend of spices, onions, garlic, and tomatoes. It often includes a variety of vegetables such as potatoes, eggplant, and spinach, adding depth and nutrition to the curry. Macha Ghanta is commonly prepared with freshwater fish such as Rohu or Catla, which are abundant in the region’s rivers and lakes. The dish is traditionally served during festivals and special occasions, particularly during Durga Puja, where it is offered as part of the bhog (food offering) to the goddess. 

Dahi Baigana

Dahi baigana is a popular vegetarian dish from the Indian state of Odisha. It is made with fried eggplant (baigana) and yoghurt (dahi) and is flavoured with a variety of spices. Dahi baigana has a unique and refreshing taste that is slightly tangy and creamy. The yoghurt adds a cool and refreshing flavour to the dish, while the eggplant provides a rich and meaty texture. The spices give the dish a mild heat and a depth of flavour that makes it irresistible. Dahi baigana is a healthy and nutritious dish that is rich in protein, calcium, and vitamins. It is a popular comfort food in Odisha and is usually served with steamed rice and lentil soup.

Chakuli Ghugni

Chakuli ghugni is a popular street food from the Indian state of Odisha. It is a combination of two dishes – chakuli pitha and ghugni, which are individually popular dishes in the state. Chakuli Pitha is a thin, crispy pancake made from a batter of rice and lentils, while ghugni is a curry made from yellow peas, onions, tomatoes, and spices. To make chakuli ghugni, the chakuli pitha is topped with ghugni, along with chopped onions, green chillies, and coriander leaves. The chakuli pitha provides a crunchy texture to the dish, while the ghugni adds a savoury and spicy flavour. The toppings of onions and green chillies add freshness and a bit of heat to the dish. It is a filling and flavorful snack that is popular in Odisha and can be found in street food stalls and food festivals.

Chhena Poda

Chhena poda, literally translating to ‘roasted cheese’ in Odia, showcases the versatility of chena. It is crafted from fresh chhena, sugar, and cardamom, intricately blended to create a luscious batter. The mixture is then caramelised to perfection, often in a traditional clay oven. Until it forms a caramelised crust, imparting unique flavour and texture. The outer layers achieve a delightful golden-brown hue with a soft and aromatic interior.  

Pitha

Pitha is a rice delicacy that is an integral part of Odia cuisine, especially during festivals and special occasions. Pithas come in various forms, each with its unique flavours, textures, and cooking methods. There are a variety of pitha, namely Enduri Pith, which are steamed rice cakes filled with a sweet coconut and jaggery mixture, Kakara Pitha, which are deep-fried sweet dumplings and Manda Pitha,  steamed or fried rice flour dumplings filled with a sweet mixture of coconut and jaggery.  

Khaja

Offered as a prasad to Lord Jagannath, khaja holds religious importance and is renowned for its delicate layers of crispiness. The delicacy is crafted from the flavourful combination of maida, ghee, sugar, and sometimes cardamom. The dough is kneaded to perfection, rolled thin, layered, and then deep-fried until golden brown and crispy. Once fried, the Khaja is immersed in a fragrant sugar syrup, infusing it with sweetness and moisture while maintaining its distinct crunchiness. What sets Odisha’s khaja apart is the blend of crispness and tenderness that provides a melt-in-the-mouth experience.