Jump to content
 







Main menu
   


Navigation  



Main page
Contents
Current events
Random article
About Wikipedia
Contact us
Donate
 




Contribute  



Help
Learn to edit
Community portal
Recent changes
Upload file
 








Search  

































Create account

Log in
 









Create account
 Log in
 




Pages for logged out editors learn more  



Contributions
Talk
 



















Contents

   



(Top)
 


1 Ingredients and seasoning  





2 Local variation  





3 Temple food  





4 Fish and seafood  





5 List of dishes  



5.1  Rice dishes and rotis  





5.2  Dal  





5.3  Curries  





5.4  Khattas and chutneys  





5.5  Shaag (salad greens)  





5.6  Pithas (sweet cakes)  





5.7  Egg, chicken and mutton  





5.8  Fish and other sea food  





5.9  Fritters and fries  





5.10  Snacks  





5.11  Desserts and sweets  





5.12  Drinks  



5.12.1  Alcoholic  





5.12.2  Cannabis-based  





5.12.3  Non-alcoholic  









6 References  





7 Further reading  





8 External links  














Cuisine of Odisha






العربية

ि
Italiano
Jawa

ି
اردو
 

Edit links
 









Article
Talk
 

















Read
Edit
View history
 








Tools
   


Actions  



Read
Edit
View history
 




General  



What links here
Related changes
Upload file
Special pages
Permanent link
Page information
Cite this page
Get shortened URL
Download QR code
Wikidata item
 




Print/export  



Download as PDF
Printable version
 




In other projects  



Wikimedia Commons
 
















Appearance
   

 






From Wikipedia, the free encyclopedia
 

(Redirected from Chhencheda)

Odia cuisine is the cuisine of the Indian stateofOdisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, while nonetheless remaining flavourful.[1] 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. Odia foods traditionally served either on brass, bronze metal plates, banana leaf or disposable plates made of sal leaves.[2]

Traditional Odia Lunch Thali

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.[3][4]

Yoghurt is used in dishes. Many sweets of the region are based on chhena (cheese).[5]

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

Ingredients and seasoning[edit]

Rice is a major crop of Odisha along with wheat.[6] 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.[7]

Local variation[edit]

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[edit]

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.[5]

Fish and seafood[edit]

Fish and other seafood are eaten mainly in coastal areas. Several curries are prepared from crab, prawn and lobster with spices.[7][9] Freshwater fish is available from rivers and irrigation canals.[3]

List of dishes[edit]

Rice dishes and rotis[edit]

Pakhala Platter

Dal[edit]

Dalma

Curries[edit]

Khattas and chutneys[edit]

Dhania-Patra Chutney
Dahi Baigana

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

Shaag (salad greens)[edit]

A list of the plants that are used as sāga is as below. They are prepared by adding pancha phutan, with or without onion/garlic, and are best enjoyed with pakhala.

Pithas (sweet cakes)[edit]

Kakara Pitha

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

Egg, chicken and mutton[edit]

Fish and other sea food[edit]

Hilsa Fish Curry
Ilishi maachha tarkari

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

Fritters and fries[edit]

Snacks[edit]

Dahibara Aludam

Desserts and sweets[edit]

Chenna Poda
Rasagola

Drinks[edit]

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 Hindu gods, and others are made all year. The drinks which have a thick consistency are usually called paṇan and the ones with have a watery consistency are usually known as sarbat.[39][40][41] Many of the ethnic tribes[42]ofOdisha have their own indigenous drinks made from forest produce. Any drink that contains alcohol is usually called madya[43][44]

Alcoholic[edit]

Cannabis-based[edit]

Non-alcoholic[edit]

References[edit]

  1. ^ "The coastal edge". The Telegraph (India). 27 March 2010. Archived from the original on 5 April 2011. Retrieved 11 September 2014.
  • ^ "Not a stereotyped holiday". The Hindu. 10 March 2002. Archived from the original on 22 September 2002. Retrieved 11 September 2014.
  • ^ a b c d e f Charmaine O' Brien (15 December 2013). "Orissa". The Penguin Food Guide to India. Penguin Books Limited. p. 188. ISBN 978-93-5118-575-8. Retrieved 9 December 2014.
  • ^ Utsa Ray (30 November 2014). Culinary Culture in Colonial India. Cambridge University Press. p. 126. ISBN 978-1-107-04281-0.
  • ^ a b Rocky Singh; Mayur Sharma (25 July 2014). Highway on my Plate-II: the Indian guide to roadside eating. Random House India. p. 370. ISBN 978-81-8400-642-1.
  • ^ "Agriculture & Irrigation - Odisha - States and Union Territories - Know India: National Portal of India". Archived from the original on 22 February 2020. Retrieved 2 December 2019.
  • ^ a b c "From the land of Jagannath". The Hindu. 28 July 2004. Archived from the original on 11 September 2014. Retrieved 11 September 2014.
  • ^ "New cookery show on TV soon". The Hindu. 23 December 2010.
  • ^ "Inside Delhi". The Hindu. 11 January 2011. Archived from the original on 27 October 2021. 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.
  • ^ "Pakhala, a hot favourite in Odisha's summer menu". Zee News. 11 April 2010. Archived from the original on 26 October 2021. Retrieved 9 December 2014.
  • ^ a b c d e f g "Oriya cuisine spices up syllabus". The Telegraph (India). 23 February 2011. Archived from the original on 24 April 2011. Retrieved 11 September 2014.
  • ^ a b c d e f g h "Yummy fare at Odia food fest". The Hindu. 26 February 2010. Archived from the original on 28 October 2021. Retrieved 11 September 2014.
  • ^ a b "Women vie for kitchen queen title — Contestants cook up mouth-watering dishes at cookery contest". The Telegraph (India). 9 August 2010. Archived from the original on 31 December 2010. Retrieved 11 September 2014. Oriya dishes like khiri, khichdi, kasha mansa were also prepared by the contestants.
  • ^ "Khechidi". Oriya Kitchen. Archived from the original on 26 October 2021. Retrieved 9 December 2014.
  • ^ a b "Potpouri". No. The Telegraph (India). 29 July 2011. Archived from the original on 25 October 2014. Retrieved 11 September 2014.
  • ^ "Palau (pulao)". Oriya Kitchen. Archived from the original on 26 October 2021. Retrieved 9 December 2014.
  • ^ "Kanika". Destination Orissa. Archived from the original on 23 October 2021. Retrieved 9 December 2014.
  • ^ a b "Rahul savours 'dalma' and 'khir'". The Hindu. 14 May 2008. Archived from the original on 27 October 2021. Retrieved 11 September 2014.
  • ^ Bijoylaxmi Hota; Kabita Pattanaik (2007). Healthy Oriya Cuisine. Rupa & Company. p. 29. ISBN 978-81-291-1118-0.
  • ^ "Kadali Manja Rai". eOdisha. 25 September 2013. Archived from the original on 26 October 2021. Retrieved 9 December 2014.
  • ^ a b c d "Tasty treat of tangy khatta & spicy tadka". The Telegraph (India). 12 August 2010. Archived from the original on 9 December 2014. Retrieved 11 September 2014. The Odia thali consists of tangy khatta and proceeds further with traditional dishes such as the green and healthy spinach item saga badi.
  • ^ "कच्‍चे आम की रसीली चटनी: अंबा खट्टा". Boldshy (in Hindi). 15 June 2013. Archived from the original on 26 October 2021. Retrieved 9 December 2014.
  • ^ "Recipe: Tomato-khajuri khatta". The Times of India. 1 October 2012. Archived from the original on 6 August 2020. Retrieved 9 December 2014.
  • ^ a b "It's time to pamper your tastebuds". The Telegraph (India). 16 June 2011. Archived from the original on 9 December 2014. Retrieved 11 September 2014.
  • ^ "Coriander Chutney". FullOdisha. Archived from the original on 8 March 2018. Retrieved 9 December 2014.
  • ^ Lokesh Dash. "Recipes Methi Saga Recipes". OrissaSpider.com. Archived from the original on 15 September 2012. Retrieved 17 February 2018.
  • ^ "Poda pithas take the cake". The Telegraph (India). 16 June 2011. Archived from the original on 9 December 2014. Retrieved 11 September 2014.
  • ^ "Traditional 'pitha' undergoes a sea change". The Hindu. 14 April 2008. Archived from the original on 26 October 2021. Retrieved 11 September 2014.
  • ^ "Machha Besara (A spicy dish of Rohu fish)". Five Tastes. Archived from the original on 21 December 2014. Retrieved 9 December 2014.
  • ^ "Machha Mahura (Fish with Mixed Vegetable Curry)". Bewarchi. Archived from the original on 22 November 2016.
  • ^ "Traditional Odia Recipe - Kokali Sukhua". odiarecipes.com. Archived from the original on 8 January 2017. Retrieved 11 September 2016.
  • ^ a b c d "Good response to Odiya food festival". The Hindu. 2 April 2012. Archived from the original on 23 October 2021. Retrieved 11 September 2014.
  • ^ "Badi chura". Odia Recipes. Archived from the original on 8 January 2017. Retrieved 11 September 2016.
  • ^ "Matar Ghugni aur Murmure". Mamta's Kitchen. Archived from the original on 9 December 2014. Retrieved 9 December 2014.
  • ^ "Youths from Bihar and UP rule the 'golgappa' market". The Hindu. 13 November 2009. Retrieved 11 September 2014.
  • ^ "A cook-off in the lord's name". The Telegraph (India). 19 July 2013. Archived from the original on 22 July 2013. Retrieved 11 September 2014.
  • ^ "Several good reasons to loiter". The Hindu. Archived from the original on 26 October 2021. Retrieved 11 September 2014. Mouth-watering malpua, rasagulla, rasamalei, gulab jamun and other Oriya sweetmeats are served here.
  • ^ "Attakali". Odia Recipes. Archived from the original on 8 January 2017. Retrieved 11 September 2016.
  • ^ "Pana Pani Katha : Tales of Summer Drink". Medium. 14 April 2018. Archived from the original on 29 October 2021. Retrieved 15 October 2019.
  • ^ a b c "Beat the heat in Odisha with these traditional summer drinks | Sambad English". 6 February 2018. Archived from the original on 29 October 2021. Retrieved 15 October 2019.
  • ^ "10 most popular Drink and Beverage in odisha". 4 September 2019. Archived from the original on 24 January 2021. Retrieved 15 October 2019.
  • ^ List of Scheduled Tribes in Odisha
  • ^ "Indigenous Alcoholic Beverages Of Rayagada District, Odisha, India".
  • ^ "Intoxicating Beverages of The Bonda Highlanders". www.etribaltribune.com. Archived from the original on 28 October 2021. Retrieved 15 October 2019.
  • ^ "The popular adivasi food and drink". www.downtoearth.org.in. Archived from the original on 15 October 2019. Retrieved 15 October 2019.
  • ^ "Raise a toast to beer the heat - Demand soars as tipplers get high on alcoholic drink". www.telegraphindia.com. Archived from the original on 16 April 2022. Retrieved 5 February 2022.
  • ^ a b "Beating The Heat: A Sneak Peek Into Exotic Drinks Of Odisha". outlookindia.com. 14 February 2022. Archived from the original on 15 October 2019. Retrieved 15 October 2019.
  • Further reading[edit]

    External links[edit]


    Retrieved from "https://en.wikipedia.org/w/index.php?title=Cuisine_of_Odisha&oldid=1229273264#Fish_and_other_sea_food"

    Categories: 
    Indian cuisine by state or union territory
    Culture of Odisha
    Hidden categories: 
    CS1 Hindi-language sources (hi)
    Articles with short description
    Short description is different from Wikidata
    Articles lacking in-text citations from February 2023
    All articles lacking in-text citations
    Use dmy dates from February 2023
    Use Indian English from February 2023
    All Wikipedia articles written in Indian English
    All articles with unsourced statements
    Articles with unsourced statements from February 2023
    Commons category link is on Wikidata
     



    This page was last edited on 15 June 2024, at 21:38 (UTC).

    Text is available under the Creative Commons Attribution-ShareAlike License 4.0; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.



    Privacy policy

    About Wikipedia

    Disclaimers

    Contact Wikipedia

    Code of Conduct

    Developers

    Statistics

    Cookie statement

    Mobile view



    Wikimedia Foundation
    Powered by MediaWiki