Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful.[1][2] Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples.[2] In old times food was traditionally served on copper plates or disposable plates made of sal leaves.[3]

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 many Odia dishes with them.[4][5]

Yoghurt is used in dishes. Many sweets of the region are based on chhena (cheese).[6]

Ingredients and seasoning

Rice is a major crop of Odisha along with wheat.[7] Lentils such as pigeon peas and moong beans are another major ingredients.

Indigenous vegetables used in Odia cuisine are pumpkin, gourd , plantains, jackfruit, and papaya. Vegetables such as potatoes, cauliflowers, and cabbages are also used alongside local vegetables.

Pancha phutana is a blend of five spices that is widely used in Odia cuisine. It contains mustard, cumin, fenugreek, aniseed and kalonji(onion seeds). Garlic, onion and ginger are used in most of the food. Turmeric and jaggery are used regularly.[2]

Local variation

The food in the region around Puri-Cuttack is greatly influenced by the Jagannath Temple. On the other hand, kalonji and mustard paste are used mostly in every part of the state. In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more. The Brahmapur region has influences of South Indian cuisine.[8]

Temple food

Abadha, the afternoon meal of the Jagannath Temple served on a plantain leaf.
Abadha, the afternoon meal of the Jagannath Temple served on a plantain leaf.

Temples in the region make offerings to the presiding deities. The prasada of the Jagannath Temple is well known and is specifically called Maha Prasad meaning greatest of all prasadas. It consists of 56 recipes, so it is called chhapan bhoga. It is based on the legend that Krishna missed his eight meals for seven days while trying to save a village from a storm holding up the Govardhan hill as a shelter.[6]

Fish and seafood

Fish and other seafood are eaten mainly in coastal areas. Several curries are prepared from crab, prawn and lobster with spices.[2][9] Freshwater fish is available from rivers and irrigation canals.[4]

List of dishes

Rice dishes and rotis

See also: Roti

Pakhala served with wads of lemon, yoghurt and a slice of tomato.
Pakhala served with wads of lemon, yoghurt and a slice of tomato.




Khattas and chutneys

Dhania-Patra Chutney
Dhania-Patra Chutney
Dahi Baigana

Khatta refers to a type of sour side dish or chutney usually served with Odia thalis.[21]

Shaag (salad greens)

See also: Saag

In Odia cuisine, sāga is one of the most important leafy vegetables. It is popular all over the state. A list of the plants that are used as sāga is as below. Odias typically eat many cooked green leaves. They are prepared by adding "pancha phutan", with or without onion/garlic, and are best enjoyed with pakhala.

One of the most popular is lali koshala saaga made from green leaves with red stems. Other saagas that are eaten are pita gahama, khada, poi, koshala, and sajana. Some items are as follows:

Pithas (sweet cakes)

Kakara Pitha
Kakara Pitha

Pithas and sweets are types of traditional Odia dishes.[27][28]

Egg, chicken and mutton

Fish and other sea food

Ilishi maachha tarkari
Ilishi maachha tarkari

Smoked Dry sardine after cleaning mix with garlic,green chilly, salt using moter & pistel or mixture grinder. Dry White bait fish (ଚାଉଳି ଶୁଖୁଆ ), dry shrimp (ଚିଙ୍ଗୁଡ଼ି ଶୁଖୁଆ, ତାଂପେଡା ) etc. also prepared like this Flake/powdered.

Fritters and fries

For example- jack fruit pithau fry, Brinjal pithau fry, Gourd pithau fry, Kaddu/kakharu flower pithou fry Etc.


Dahibara Aludam

Desserts and sweets

Chenna Poda
Chenna Poda


Bela Pana
Bela Pana

There are many traditional alcoholic and non-alcoholic drinks which are unique to Odisha. Some are made during specific festivals or as an offering to gods and others are made all year. The drinks which have a thick consistency are usually called paṇa and the ones with have a watery consistency are usually known as sarbat.[39][40][41] Many of the ethnic tribes[42] of Odisha have their own indigenous drinks made from forest produce. Any drink that contains alcohol is usually called madya[43][44]





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  2. ^ a b c d e "From the land of Jagannath". The Hindu. 28 July 2004. Archived from the original on 11 September 2014. Retrieved 11 September 2014.
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  9. ^ "Inside Delhi". The Hindu. 11 January 2011. Retrieved 11 September 2014. While savouring Chingudi malai curry (prawns with rich Oriya spices) and kukuda jhola (chicken cooked with spices and egg), the friend soaked in the atmosphere and was transported back to the sight and smell of his native place.
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  13. ^ a b "Women vie for kitchen queen title — Contestants cook up mouth-watering dishes at cookery contest". The Telegraph (India). 9 August 2010. Retrieved 11 September 2014. Oriya dishes like khiri, khichdi, kasha mansa were also prepared by the contestants.
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  39. ^ "Pana Pani Katha : Tales of Summer Drink". Medium. 14 April 2018.
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  42. ^ List of Scheduled Tribes in Odisha
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  44. ^ "Intoxicating Beverages of The Bonda Highlanders". www.etribaltribune.com.
  45. ^ "The popular adivasi food and drink". www.downtoearth.org.in.
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  47. ^ a b "Beating The Heat: A Sneak Peek Into Exotic Drinks Of Odisha". outlookindia.com.

Further reading