Odia cuisine

Odia cuisine refers to the cooking of the Odia people native to the eastern Indian state of Odisha. Known for its rich variety and flavor, Odia cuisine offers a range of dishes from mild to very spicy. The cuisine is characterized by the use of rice, fish, and local vegetables, with a distinct emphasis on the use of mustard oil and panch phoron (a blend of five spices).

History

The history of Odia cuisine can be traced back to the era of Kalinga, an ancient kingdom that influenced the culinary culture of Odisha. The cuisine has also been influenced by the food habits of the Jagannath Temple in Puri, with many dishes being part of the temple's Mahaprasad.

Ingredients

The staple food of Odisha is rice, which is served with a variety of lentils, curries, and fermented products. Fish and other seafood such as crab and shrimp are popular, due to Odisha's long coastline. Vegetables like pumpkin, papaya, and plantain are commonly used in Odia dishes. Spices such as mustard seeds, cumin, fenugreek, and fennel seeds are used extensively in Odia cuisine.

Popular Dishes

Some of the popular dishes in Odia cuisine include:

• Dalma: A dish made from lentils and vegetables, cooked together with minimal spices.
• Pakhala: A fermented rice dish, often served with fish fry or roasted vegetables.
• Chhena Poda: A dessert made from baked ricotta cheese, sugar, cashews, and raisins.

Festive Foods

During festivals, special dishes are prepared. For instance, during the festival of Raja Parba, a traditional cake called Poda Pitha made from rice, jaggery, coconut, and spices is prepared.

See Also

• Indian cuisine
• Bengali cuisine
• Cuisine of Jharkhand

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