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. Oriya food is spicy and has less calorific
value as it is cooked with little or no oil. Curd and
coconut milk find great use in the diet of the people.
People are also very much fond of sweets and many of
the recipes are popular all over the country. 'Pancha-phutana'
a magic mix of cumin, mustard, fennel, fenugreek and
kala zeera is used for tempering vegetables and dals.
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.
Small cakes, or 'pithas'
which are both sweet and savoury are extremely popular
in Orissa. Chhenapodapitha, the caramelised custard-like
dessert is popular not only with the locals but also
with the tourists.
must is the tasting of the 'Mahaprasad' or the sacred
food offered as 'Bhog' to Lord Jagannath. Available
at the Anand Bazar of the Jagannath Temple, your hotel
can help you procure it quite easily. The temple kitchen
is believed to be the largest kitchen in the world.
Created on a cooking facility which is highly efficient
despite its age, 400 'supkars' (cooks) work around 200
hearths daily to feed over 10,000 people.