The state of Odisha is so diverse and vibrant that each of its district exhibits an unique tradition, culture and even a distinctive food speciality.
Odia dishes are rich and varied and made from local ingredients. The cuisine of Odisha has a distinctive cooking style and the same is followed in the preparation of the dishes.
Such is their appetizing taste, that these delicacies should have rightly found a place in India’s desirable food map. But perhaps, it has remained concealed since years & decades, limiting the scrumptious flavor of the food items to just within their hometowns or Odisha alike.
So here are some special dishes of some of Odisha’s famous districts are listed below.
Dahibara Aloodum, Cuttack:
This is the most popular street food of Cuttack district of Odisha. This legendary street food needs no introduction but for those who haven’t had it yet, it’s a must try. Dahibara when combined with a little hot & spicy aloodum and ghuguni gives such a heavenly taste. Moreover, when garnished with finely chopped onions and coriander leaves, it renders an unforgettable savour.
Rasabali is originated from Kendrapara Odisha. Rasabali is offered to Lord Baladevjew, and originated in the Baladevjew Temple of Kendrapara District of Odisha. It is served as one of the Chapana bhoga of Lord Jagannath at Puri Jagannath Temple.
Rasabali happens to be the most famous sweet dish found in this province of Odisha. Soaked in thick flavoured milk and garnished with cardamoms on top, this authentic reddish-brown toothsome dish.
Typically served as a traditional tiffin in various parts of Odisha, the Bara of Dhenkanal is said to be the most tastiest and relishing.
Crispy from outside and tenderly soft from within, Bara is prepared from black-gram dal or urad dal along with rice. This cuisine lures many for its luscious taste and aroma.
Chenna Poda, Nayagarh:
Chena Podais the quintessential cheese dessert from the state of Orissa, India. The literal meaning of Chena poda is burnt cheese; Chena is cottage cheese and Poda means burnt.Though available at many places, but originated in the Nayagarh District of Odisha in the first half of the twentieth century. .
The enduring taste of burnt cottage cheese equaling with the sweet sugar syrup that’s added to it, makes the taste of Chhena Poda kind of hard to forget. And to add onto the flavour, dry fruits like cashew nut and raisins are mixed during its preparation.
Mudhi is a staple food of people of Odisha. Especially Mudhi is eaten in breakfast or during hi tea as evening snax. It is made by heating rice in a sand-filled oven. Muri is to rice as popcorn is to corn. The processing involved makes rice less perishable.
Baripada, a small town of Mayurbhanj district, gained enormous popularity for its mudhi (puffed rice) and mansa (mutton) combination. You have to try it to believe it, that Mudhi tastes utterly delectable with its mutton gravy counterpart. Not only do the denizens have it with this gravy, instead they prefer having it with anything and everything starting from tea to a list of endless things.