“Food is the thread that connects generations, preserves memories and keeps our cultural roots alive.”
Food, stories and the heritage we carry
I have always believed that food is much more than what we cook and eat. It is memory, culture, identity and a connection to the people and places we come from. Every dish has a story, every ingredient carries a history, and every kitchen holds traditions that deserve to be remembered.
I am Alka Jena, founder of CulinaryXpress, food writer, culinary researcher, food stylist and photographer, with a deep and abiding interest in documenting the food heritage of Odisha.
My journey with food writing began with a simple desire: to record the flavours, recipes and traditions that make Odia cuisine distinctive, and to share them with people who may know very little about this remarkable culinary tradition. Over the years, that interest has grown into a sustained exploration of Odisha’s food culture, its regional diversity, temple kitchens, traditional ingredients, festival foods and the stories passed down through generations.
My connection with Odia food
Odia cuisine is at the heart of my work. It is a cuisine shaped by geography, seasons, agriculture, rivers, forests, rituals and everyday life. From the food prepared in the kitchens of the Jagannath Temple to the humble dishes cooked in Odia homes, I find endless stories worth exploring.
I am particularly interested in the relationship between temple food and home cooking, the traditions surrounding Mahaprasad, the many forms of Besara and Mahura, indigenous food practices, forgotten ingredients and the knowledge that has travelled from one generation to another.
I believe these traditions should be documented with care, authenticity and respect. They are not simply recipes to be recreated; they are part of a larger cultural inheritance.
The journey behind The Orissan
One of the most meaningful milestones in this journey has been The Orissan, a culinary coffee-table book published by Penguin Random House, co-authored with Sandip Das and Pallavi Das.
The book brings together the food, history, culture and culinary traditions of Odisha. For me, it represents years of curiosity, research, conversations and a desire to give Odia cuisine the recognition and visibility it deserves.
It is also a tribute to the people, kitchens and traditions that have kept this food culture alive.
Beyond Odisha
While Odisha remains my central focus, my interest in food extends across India’s regional cuisines. I enjoy discovering how food connects people to their landscape, history and everyday lives. Travel, conversations, local ingredients and the experience of eating in different places continue to shape the way I look at food and tell its stories.
My work has been featured in publications including Travel + Leisure and The Hindu, and I have had opportunities to share my perspectives on Odisha’s culinary heritage through interviews and conversations across different platforms.
Why CulinaryXpress?
CulinaryXpress is my space to document, explore and share the many dimensions of food. It brings together recipes, culinary research, food history, photography, travel and personal stories.
I hope it becomes a useful resource for anyone who wishes to understand Odia cuisine more deeply, discover India’s regional food traditions or simply appreciate the stories behind the food on their plate.
For those who grew up with these flavours, I hope it brings back memories. For those discovering them for the first time, I hope it opens a window into a culinary world waiting to be explored.
Because preserving food heritage begins with remembering its stories, sharing its knowledge and keeping its traditions alive.
Welcome to CulinaryXpress.
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