Compared to other regional Indian cuisines, Odia Food uses less oil and is less spicy, but very flavourful. Rice is the staple food of this region. Mustard oil is used in several dishes as the cooking medium, but ghee is preferred in temples. In old times food was traditionally served on 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 and they took several dishes with them
SOME SPECIAL FOODS ARE
PURI JAGANNATH AVADA
It is a traditional cultural & spiritual food.
PAKHAL BHATA
The most common odia food. It is a delicious mixture of rice curd water salt onion
DALMA
It is the mixture of dal, potato & different vegetables.It is one main course in odia food
RASAGOLA
Odia item is incomplete with rasagola.It is made up of cheese & sweet.
It is made up of fish & black mustard.
OTHER DISHES ARE
SAGA BHAJA
BADI CHURA
DAHI BAIGANA
KAKARA PITHA
DAHIBARA ALUDAM
