‘A look at varied Indian cuisine- the best on planet earth, Part-5 , Odiya vegetarian meal’ – presented by K J S Chatrath

Having had the privilege of staying in Odisha for over three and a half decades, and having visited and tasted the food of quite a few foreign countries the world over, I have no hesitation in saying that Odiya cuisine is one of the best in the world.

                       A vegetarian Odiya meal. (Photo source: Mayfair Restaurant, Bhubaneswar)


I would list out the following as the main characteristics of Odiya cooking:

1.     The food is generally cooked in mustard oil and the original look and taste of the vegetables is maintained

2.     There is very little use of onions and tomatoes- quite unlike the Punjabi cooking.

3.     A spice mixture called Pancha-phutana is used as the main seasoning in most of the dishes.

4.     Spices are freshly ground. 

5.    A typical lentil delicacy Dalma cooked with varieties of vegetables is a meal found common in every household.

6.     A soft cheese, Chenna is used widely in the desserts made in Odisha. Chenna-Poda is one such very famous Odia sweet dish. Be it Rasgolla, Rasmalai, Payas-kheer or Meetha Dahi, milk is predominant in almost all sweet dishes of Odisha. 

 

 DISCLAIMER:

This is a not for profit blog and no infringement of copyright laws is intended. If some of the published images violate any copyrights, please contact us by email  chatrath@gmail.com and those will be removed immediately with apologies.

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