Traditional Odia Cuisine: A Culinary Journey

On a warm afternoon in Puri, the scent of mustard oil and simmering Dalma fills the air as a bowl of Pakhala Bhata cools nearby, a timeless picture of Odisha cuisine. Simple yet soulful, Odia food reflects the state’s heritage, devotion, and love for balance. From the temple kitchens serving traditional Odia food to the lively streets selling Dahibara Aludam, every dish tells a story of culture and community. Whether it’s sweet Chhena Poda, festive Odia pitha, or fragrant Kanika, each flavour carries the warmth of home and the spirit of Odisha on every plate.

What Makes Odisha Cuisine Unique

The heart of Odia cuisine lies in its balance, between spice and subtlety, between ritual and everyday life. While Odia food shares similarities with its eastern neighbours like Bengal and Andhra Pradesh, it stands out for its refined use of mustard oil, curd, and coconut. Many food of Odisha dishes are cooked slowly to preserve nutrients and taste, making them healthy, light, and easy to digest.

From Odia vegetarian dishes served during temple rituals to Odia non veg dishes enjoyed along the coast, Odisha cuisine covers a wide spectrum of flavours. You’ll find both devotion and delight in every meal.

1. Pakhala Bhata (ପଖାଳ ଭାତ)

Pakhala Bhata is perhaps the most recognizable symbol of traditional Odia food. It’s made by soaking cooked rice in water and allowing it to slightly ferment overnight. Often served chilled, it’s accompanied by fried or mashed sides such as Badi Chura, Aloo Bharta, or fried fish. This cooling dish keeps the body hydrated during Odisha’s hot summers. It’s so beloved that Odisha celebrates “Pakhala Dibasa” every March 20th.

2. Dalma (ଦାଳମା)

A wholesome, mildly spiced stew made with lentils (usually arhar dal) and an assortment of vegetables like raw banana, pumpkin, papaya, and brinjal. Dalma is the heart of Odia vegetarian dishes, known for being both nutritious and balanced. Cooked in minimal oil with roasted cumin and ghee, it reflects the essence of Odia healthy food, simple yet flavorful.

3. Chhena Poda (ଛେନା ପୋଡା)

Literally meaning “roasted cheese,” Chhena Poda is a signature dessert in Odia sweets. It’s made from fresh chhena (cottage cheese), sugar, semolina, and cardamom, baked until caramelized and golden brown. The result is a smoky, sweet, and rich flavour unique to Odisha cuisine. It’s said to have been invented accidentally by a confectioner in Nayagarh.

4. Odia Pitha (ପିଠା)

Pitha refers to a wide family of traditional Odia rice cakes or pancakes, typically made during festivals. Varieties include Arisa Pitha (crispy rice jaggery cake), Kakara Pitha (stuffed semolina cake), Enduri Pitha (steamed turmeric leaf rice cake), and Chitau Pitha. Odia pitha showcases the creativity of Odia homemade food recipes, blending rice, jaggery, and coconut into comforting treats.

5. Kanika (କନିକା)

Kanika is a fragrant, mildly sweet rice dish cooked with ghee, raisins, and cardamom. Traditionally part of the Chhapan Bhoga (56 offerings) of the Jagannath Temple, it’s an important item in Odia festival food. Kanika is often paired with Dalma or Khata (sweet-sour chutney) in temple feasts and special occasions.

6. Dahibara Aludam (ଦହିବରା ଆଳୁଦମ)

A beloved item of Odisha street food, Dahibara Aludam hails from Cuttack. It consists of soft lentil dumplings soaked in spiced curd, topped with tangy potato curry and a sprinkle of onions, coriander, and sev. The combination of cool yogurt and spicy curry makes it one of the most addictive Odia dishes. Every lane in Cuttack has its own secret recipe!

7. Khata (ଖଟା)

Khata, literally meaning “sour,” is a sweet-tangy side dish made from raw mango, tomato, or elephant apple (ou). A drizzle of jaggery and mustard seeds gives it the perfect balance. Served alongside Dalma or rice, it adds brightness to a plate of Odisha food.

8. Besara (ବେସରା)

A lesser-known gem of Odia cuisine, Besara is a mustard-based curry made with vegetables like pumpkin, banana, or drumstick. The pungency of mustard paste gives it a flavour profile similar to Bengali dishes, yet milder and more delicate. It represents the coastal identity of Odia vegetarian dishes.

9. Machha Besara (ମାଛ ବେସରା)

For seafood lovers, Machha Besara (fish cooked in mustard gravy) is an essential Odia non veg dish. Fresh river fish like Rohu or Hilsa are marinated and simmered in a tangy mustard and curd sauce. It’s often paired with steamed rice and a side of Kanika for a wholesome Odia lunch.

10. Chingudi Jhola (ଚିଙ୍ଗୁଡି ଝୋଳ)

A favourite among coastal households, Chingudi Jhola is a spicy prawn curry rich in mustard, garlic, and tomato. It’s one of the most aromatic Odia seafood dishes, highlighting the region’s access to the Bay of Bengal. Served with rice, it’s a must-try for those exploring the non-vegetarian side of Odisha cuisine.

11. Santula (ସନ୍ତୁଳା)

Santula is a light vegetable curry, boiled rather than fried, seasoned only with panch phoron (five spices) and salt. It’s an epitome of Odia healthy food, often recommended for its digestive benefits. Many Odias eat it daily as part of a simple, home-cooked meal.

12. Rasabali (ରସବଳୀ)

Another temple delicacy from Baladevjew Temple, Rasabali is made of fried chhena patties soaked in thickened milk. Its subtle sweetness and saffron aroma make it one of the most divine Odia sweets in Odisha cuisine.

13. Khechudi (ଖେଚୁଡି)

Similar to khichdi but with a regional twist, Khechudi is a sacred offering (bhog) in the Jagannath Temple. Cooked with rice, moong dal, and ghee, it’s mildly spiced and served with Dalma or Khata. It’s a comfort food that embodies the purity of traditional Odia food.

14. Ghuguni (ଘୁଗୁନି)

Ghuguni is a thick curry made from yellow peas, seasoned with onions, garlic, and garam masala. It’s commonly served as Odia breakfast or as a topping for Odia street food like Dahibara or Bara. This protein-rich dish is simple, hearty, and loved across the state.

15. Amba Chutney (ଆମ୍ବ ଚଟ୍ଣୀ)

A sweet mango chutney often made during summer, Amba Chutney pairs perfectly with Odia pitha or rice dishes. With jaggery, mustard seeds, and chili, it captures the playful sweet-spicy essence of Odisha food.

Every dish in Odisha cuisine, whether it’s the cooling Pakhala Bhata, the festive Odia Pitha, or the street-side Dahibara Aludam, reflects Odisha’s cultural rhythm. From Odia vegetarian dishes like Dalma and Santula to Odia seafood dishes like Chingudi Jhola, this cuisine celebrates simplicity and soulfulness.

Odia food isn’t just eaten, it’s experienced. It’s an emotion served on a plate, reminding every Odia of home, warmth, and togetherness.