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Odia cuisine is the cuisine of the Indian state of Odisha. 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.
^"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.
^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.
^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.
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