Dali: A dish made from one of the Dals like tur, Kolatha(horse gram) dali chana, masur, mung or a combination of these.There are several variations of this dish. It is garnished with turmeric, mustard seeds, and panch phutana. It is generally made from toor dal and contains chopped vegetables like green papaya, unripe banana, eggplant, pumpkin, gourd, etc. Dalma: A dish made from dal and vegetables.The Brahmapur region has influences of South Indian cuisine and the Telugu people living there have invented new Odia dishes. In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more. On the other hand, kalonji and mustard paste are used mostly in the region bordering Bengal and curries tend to be sweeter. The food in the region around Puri- Cuttack is greatly influenced by the Jagannath Temple. Turmeric and red chillies are used regularly Local variation Temple food preparation doesn't allow the use of garlic or onion. Garlic, onion and ginger are used in most of the food. It contains mustard, cumin, fenugreek, aniseed and kalonji(onion seeds). Pancha phutana is a blend of five spices that is widely used in Odia cuisine. The curries are garnished with dried raw mango ( ambula). Vegetables such as chilies, potatoes, cauliflowers, and cabbages are also used alongside local vegetables. Indigenous vegetables used in Odia cuisine are Pumpkin, Gourd, plantains, jackfruit, and papaya. Lentils such as pigeon peas and moong beans are another major ingredients.
Rice is a major crop of Odisha along with wheat, bhumin is the best. Many sweets of the region are based on chhena (cheese). During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them. Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. In old times food was traditionally served on copper plates or disposable plates made of sal leaves. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples. Rice and Wheat is the staple food of this region. Ĭompared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful. Odisha borders both north Indian states and south Indian states but consequently it is more similar to the cuisines of North India. It has developed over time with local culture and agriculture and hence has its distinct items and practices. Odia Cuisine is the cuisine of the state of Odisha.
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