5 mouthwatering cuisines that represent Eastern Odisha magnificently

Nestled along India’s eastern coastline, the picturesque state of Odisha beckons with a treasure trove of culinary delights waiting to be explored. Beyond its famous temples and scenic landscapes, Odisha’s cuisine stands as a testament to its rich heritage and diverse cultural influences. This culinary journey will take you through seven exquisite dishes that encapsulate the essence of Odisha’s gastronomic tapestry.

Odisha’s cuisine is a harmonious blend of coastal simplicity and intricate flavours. From the comforting embrace of Dalma and the refreshing coolness of Pakhala to the delectable allure of Chhena Poda and the fiery zest of Machha Besara, each dish tells a story rooted in tradition and innovation.

As we delve into the heart of Odisha’s culinary heritage, we will unravel the secrets behind these iconic dishes, savouring the flavours that have been passed down through generations. Join us on this epicurean adventure as we uncover the hidden gems of Odisha’s culinary world, where every bite is a celebration of culture, history, and the love of food.

Dalma

Dalma is a quintessential Odia dish that epitomises simplicity and nutrition. It’s a hearty lentil stew made with pigeon peas, vegetables like pumpkin, raw banana, and drumsticks, and flavoured with mild spices like cumin and ginger. What sets Dalma apart is the use of grated coconut and a special spice blend called “panch phoron” that imparts a unique flavour. It’s often served with steamed rice and a dollop of ghee, making it a comforting and wholesome meal.

Kanika

Kanika is a fragrant and flavorful Indian rice dish originating from the state of Odisha. It’s made by cooking aromatic Basmati rice with ghee, spices like cloves and cardamom, and sometimes saffron, which gives it a distinctive yellow color. Sweetened with sugar, it’s often garnished with cashews and raisins, lending a delightful balance of sweet and savory notes. Kanika is a popular dessert during festivals and special occasions, enjoyed for its rich taste and cultural significance in Odia cuisine.

Chhena Poda

Odisha’s desert landscape is incomplete without Chhena Poda, a delectable cheesecake that’s baked to perfection. It’s made from fresh chhena (paneer), sugar, and cardamom, resulting in a caramelised top and a soft, spongy interior. The name “Chhena Poda” translates to “roasted cheese,” and the dish lives up to its name with its sweet, slightly smoky flavour.

Machha Besara

Odisha’s coastal location makes seafood a prominent part of its cuisine. Machha Besara is a classic Odia fish curry that’s known for its bold and tangy flavours. The fish is cooked in a mustard paste, turmeric, and tamarind-based gravy, giving it a distinct sharpness. It’s a must-try for seafood enthusiasts and is often accompanied by steamed rice.

Santula

Santula is a traditional Odia vegetable dish from Eastern India. It consists of assorted seasonal vegetables like pumpkin, drumsticks, and potatoes, sautéed in a tempering of mustard seeds, curry leaves, and spices. The vegetables are lightly steamed, preserving their natural flavors and textures. Santula is known for its simplicity and healthiness, as it minimizes the use of oil and retains the nutritional value of the vegetables. It’s often served with steamed rice and a mild, aromatic spice blend, making it a wholesome and delicious part of Odia cuisine.