Whenever the cuisine of India is discussed, Punjabi cuisine is often bestowed with the pan Indian cuisine status. However, thanks to a few travel and lifestyle channels and other food blogs, Bengali, “South Indian”, Gujarati, Awadhi and other famous cuisines have also come out and won the hearts (or should we say, stomachs) of gastronomes from across the world.
But, in this listicle, we’d like to go a bit further and wander around the unknown yet tasty terrain of Oriya cuisine which is a tasty concoction of Bengali and Andhra cuisine albeit with a twist of their own. Here you go—
If you understand that only Bengalis can relate to fish, then you’re supremely mistaking. Oriyas too are fond of their fishes and know their fishes as nicely as the Bengalis do.
Maccha ghanta is generally prepared with Rohu fish’s head portion and rice. This along with some special spices and potatoes-onion combo produces this lip smacking recipe!
If you love fish and are always looking to experiment with cuisines from different lands, let this be your next try! It is also quite simple to make for someone who can cook fish in Indian style!
If you love sea food and have a liking for hot spices, you’re definitely going to love this one. This dish is solely prepared with crabs along with a concoction of delectable spices fried with onions.
Since Orissa lies along the eastern coastal plains of India, you’ll always find fresh sea-food stocked up at the bazaars and restaurants, with which they can, without putting on heaps on veggies and other stuff, stir up some wonderful dishes!
Yes, you’re right—this dish in many respects resembles the famous Bengali dish, Chingri Maach’er Malai Curry. However, the preparation, of course, differs slightly. Needless to say, this dish is a creamy prawn curry where the “creamy” part comes not from any ‘fresh cream’ but from coconut milk!
ell, let us tell you a secret, if you still don’t know: coconut milk work wonders with seafood—so much well that you don’t need much spices too to make the dish delectable.
After venturing on the “fishy” terrain, let us come back to our good old dal! Muga dalma is prepared with roasted moong dal sans any onion or garlic tadka. Only the dal with certain common spices produces this lip smacking soup. However, if you want to traditionally Oriya, add a cup of veggies like pumpkin, raddish, papaya, yam, plantain and arum. This works wonders and, of course, it’s very good for your health too!
Like the Bengalis, the Oriyas too have a stern sweet tooth. Hence, they stir up some of the most innovative and delicious desserts. And, when talking about desserts, can anyone start this platter without talking about Poda Pitha—Lord Jagannath’s favorite sweet! It is a oven baked dessert that is prepared with rice, jaggery, coconut and black gram with a hint of cardamom—need we say anything more?
Yet another lip smacking dish from the Oriya kitchen that is prepared with rice, coconut and milk. This dish visually resembles a pancake but its Indian twist is simply world apart! Have it with jaggery, if you’re a traditionalist in matters related to food, or if you’re a liberal, you may try savoring it with nutella sauce as well—ah! It’s heavenly!
Well, it’s the Oriya version of the pan Indian favorite dish, Khichidi. Well, if you’re wondering the importance of putting this simple dish in here, then let us grab this opportunity to tell you that in Odisha Khicede is one of the most important dishes because it is served as the main bhog to Lord Jagannath. It is prepared sans any hot spices but the taste is simply beyond words to explain! A must try dish, if you happen to be in and around Puri or the east Odisha.