Ama Randhana
Food is an important and integral part of various traditions and has cultural significance in the life of the people of Orissa. Orissa cuisine is an amalgamation of affluent usage of spices and local ingredients. The food pattern has a striking resemblance with that of some of its neighboring states like West Bengal and Bihar due to the proximity and similar geographical conditions, but certainly also has a few unique features of its own. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine.
History says, during the Bengal Renaissance, in the 17th and 18th Century, the Oriya cooks used to be employed in the kitchen of the Zamindars of West Bengal. So that some dishes which are now popular as Bengali dishes are basically from the kitchen of Orissa and were later introduced and included in the food list of West Bengal. The kitchen of famous Jagannath temple in Puri is considered to be the largest in the world, engaging a thousand chefs working around seven hundred fifty two chulas (wood burning clay hearths) to feed more than ten thousand people.
As would be expected in a State whose fields shimmer with a hundred different shades of green, Orissa produces a great variety of vegetables, most of which are put to excellent use in the local cuisine. Oriya cuisine is popular for the variety of spices used with natural vegetables and Food grains. The subtle flavors of these spices elevate mere nourishment into a divine experience. 'Pancha-phutana' is a combination of five important spices like mustard, cumin, fennel, fenugreek and black cumin which is extensively used in the Oriya cuisine especially as a seasoning agent for the preparation of vegetable dishes and dals.
The people of Orissa are neither strictly non-vegetarians nor essentially vegetarians except some orthodox families. Non-vegetarian items are generally not preferred on religious occasions.
In the days of yore, the art of cooking was handed down from mother to daughter. As there were no written rules, each family developed styles of cooking best suited to their tastes. In today's world with the advent of cookbooks, cooking has become an adventure (a tasty one at that) with an increased awareness and appreciation of dishes from different parts of the world.
Paddy being the principal crop of Orissa, Rice is naturally the staple food of the people. Wheat, though not grown in plenty, has the privilege of being the second. Side dishes are prepared from a variety of pulses and vegetables like Brinjal, pumpkin, gourd, colocasia, cauliflower, cabbage, tomato, papaya, beans, lady’s finger etc and a number of leaf vegetables and roots.
A traditional Oriya meal, generally spicy, consists of Rice, Dal, vegetable curry, vegetable fry, leaf vegetable, khata (sour dish), chutney, pickle etc. There is also a plate of salad with onion, cucumber, tomato, ginger, lemon or curd. On ceremonial occasions, the number and variety of items increase.
Oriya people also like to consume Pakhal, which is basically cooked rice soaked in water, overnight. One of the typical dishes of Orissa is Dalma which is a mix of Dal and vegetables. When this is served with rice, many of the items are deleted from the menu. Dalma is considered as an energy booster and popular due to its ample nutritional value. Among people of Orissa, another famous food is Besara which is cooked with assorted vegetables and stirred and fried in Panch Phutana, spices and oil. Among other delicious dishes Bhendi Bhaja, Aalu palak saag , Kadali Bhaja, Dahi Baingan are notable.
Oriya meal is not served by courses. All the dishes are served at a time after which only eating starts. While the main dish is served on a large plate (Thali), other dishes are placed around it in small bowls and plates. Sometimes, especially on festive occasions, the meal is served on banana leaf.
Another special preparation of the state is the food offered to the gods in the temples which are not only strictly vegetarian but also without onion and garlic. Even some of the vegetables like potato, tomato etc also not allowed. Traditional vegetarian cuisine can be enjoyed at kitchens of Lingaraj and Ananta Basudev temples.
Talking of the Cuisine in Orissa, we must mention the fish and seafood which are specialties here. Crabs, prawns and lobsters cooked in curd or coconut milk with little oil are the special dishes of Oriya Cuisine. What is rich and plentiful is the diverse selection of seafood, with crabs and lobsters steeped in the ever present ingredients of - Orissan cuisine- curd (yoghurt) and coconut milk. The curd here is rich and creamy and gives the succulent flesh an additional flavour. It is not only the seafood which is traditionally cooked in curd and coconut milk but also yams, brinjals and pumpkins are liberally used in curd with mustard seeds giving the whole preparation that extra zing.
Non vegetarian dishes include Macchojhola, Chicken masala, Chilli Chicken, Mutton curry. Orissa is a place where sea foods like prawns, lobsters, fish and crab are found in abundance. Not only the locales, but the tourists also relish the preparation of sea food like Prawn malai, Machha curry, and Crab kalia and Chilli fish.. Among other delicious dishes Chhencheda, Chingri Malai, Crab Kalia, Dahi Machha , Soriso Macha are notable.
It is for you to decide whether the taste is same as at all place else or way better. But what sets the Non-veg. of Orissa apart and miles ahead is the variety of seafood. Dishes made of prawns, crabs and fishes are the most famous among the locales as well as outsiders. A considerable number take chicken although in many domestic kitchens, especially in rural areas, it is not entertained. But a significant proportion of people relish fish and other sea food delicacies like prawns, crabs and lobsters as these are found in plenty in the vast coastline of the state
Orissa cuisine involves extensive usage of coconut even in desserts. People of Orissa include dessert in their regular meal. Some of the desserts which are famous in Bengal and all over India are the invention of Orissa. History says that the well admired Kheeri or Kheer (rice pudding) preferred all over India was originated in Orissa before two thousand years. Orissa cuisine offers a variety of desserts like Rasgulla, Rasmalai, Khirmohan, Rasabali, Chhena Gaja, Chhenna Poda, Kalakand are just fabulous, once tasted- then it's just irresistible. Chhenapodapitha, the caramelised custard-like dessert is popular not only with the locals but also with the tourists.
Chhena Kheeri which is made with cubes of ricotta cheese, Jalebi made with kneaded ricotta cheese which is called Chhena Jalebi, , Khaja(shaped dough fried and drizzled with sugar syrup).The taste of Kheersagar ,a dessert made with cheese dumplings in condensed milk ,is also praised among the inhabitants. The Meetha Dahi (sweet yoghurt) and Malpua(sweetened deep fried batter of a mixture of bananas and flour) are preferred as tasty local desserts. Most of the sweet dishes here are milk preparation with various ingredients like chhenna (cottage cheese), coconut, rice, and wheat flour.
Among the Popular Delicacies of Orissa you can opt for the different kinds of pithas (Cakes) prepared from rice powder and gram dal. The various pithas made in Orissa are like Peda,Chitau, Manda, Arisa, Kakara , Podapitha, Chakuli pitha and Enduri Pitha.. The sweet ones, Chhenapoda pitha are delicious. These dishes are also considered as festival specials as they are made in huge quantity during all the major festivals. The preparation of a good pitha requires skill and expertise and these are delicious to eat and extremely popular dish of this region. Tea is a common beverage of modern times while coffee is also popular. Green coconut water and sugar cane juice are refreshing cold drinks. Ripe mangoes, jack fruits, watermelons, bananas etc are among regular local fruits.
One of the traditional and Popular Delicacies of Orissa is the Mahaprasad (Avada)- the holy food served to Lord Jagannath as bhog. This is mostly available at the Anand Bazar near the Jagannath Temple.
The specialty of 'mahaprasad' preparation lies in its massive cooking by unique steaming process in earthen pots, kept on above the other. There is an elaborate menu for different occasions. After offering the food to the lord, it made available for sale in the Anand Bazar, the food market, in the premises of the temple.
The kitchen of the temple is believed to be the largest in the world where about four hundred Supakars(cooks) work on two hundred hearths to feed about ten thousand mouths every day. Such arrangement is also available in temples like Lingaraj & Anantavasudev at Bhubaneswar and many other places.
56 sacred items of Jagannath Temple, Puri
- Ukhuda ( Sugar coated pup rice)
- Nadia kora (Coconut ladu)
- Khua (condensed milk)
- Dahi (Yoghurt)
- Pachila kadali (Ripe Banana)
- Kanika (Flavoured Rice)
- Tata Khechudi (Dry Khechudi)
- Mendha Mundia (A kind of cake)
- Bada Kanti (Fried Cake)
- Matha Puli (A kind of Pan cake)
- Hamsa Keli (Sweet cake)
- Jhili ( Thin pan cake like Dosa)
- Enduri ( Idli)
- Adapachedi (Ginger Paste)
- Saga Bhaja (Fried leafy vegetables)
- Kadali Bhaja (Fried Plantain)
- Maric Ladu (Chilli Ladu)
- San Pitha ( Small size Cake)
- Bara (Donalds)
- Arisha (Sweet fried cake made of rice flour)
- Bundia (Sweet granules made of gram flour)
- Pakhal (Water rice)
- Khiri (Milk Rice)
- Kadamba (A kind of sweet)
- Pat Manohar (Name of a sweet)
- Takuaa (Sweets shaped like tongue)
- Bhaga Pitha (A kind of cake )
- Gotai (A kind of salty cake)
- Dalma (Dal with vegetables)
- Bada Kakara (Large Fried sweet cake)
- Luni Khuruma (Salty Biscuits)
- Amalu ( Malpua, Sweet Puri)
- Suar Pitha (Poda Pitha, Baked Cake)
- Biri Buha (Black gram cake )
- Jhadai Nadaa (Small ball shaped cakes)
- Khasta Puri (Strong fried cakes)
- Kadali Bara (Fried Plantain)
- Sana Arisha (Small fried cakes)
- Sakar (Chatni)
- Podo Pitha (Panned Cake)
- Kanji (Sour Rice)
- Dahi Pakhal (Curd rice )
- Bada Arisha (Large size Fried cake)
- Tipuri (Three stage fillings)
- Sakara (Sugar candy)
- Suji Khir (Milk with samolina)
- Muga Sijha (Boiled green gram)
- Manohar (A kind of sweet)
- Magaja Ladu (A kind of sweet)
- Pana (Sweet Drink)
- Anna (Rice)
- Ghia Anna (Ghee rice)
- Dali (Sweet Dal)
- Besar (Mixed veg. curry)
- Mahur (Veg. curry with mustard seeds)
- Saga (Leafy vegetables)
