odiacuisine

The millennium city of Cuttack is famous for various reasons – silver filigree work, Historical Barabati fort, Famous Barabati stadium among others. Besides this, Cuttack is famous for one more thing and that is the ‘Dahibara-aloodum’.The name itself conjures up thousands of memories and for anyone who’s everbeen to Cuttack or hails from the same, needs no intro to this legendary street food – Dahi Bara Aloo Dum and Guguni, mostly known as “Dahi Bara Aloo Dum”. “Aloo dum Dahi bara”, A wholesome meal in itself is said to be the staple food of Cutkis, a name synonymous with the…

“Yaa Kundendu tushaara haara-dhavalaa, Yaa shubhra-vastra’avritaa Yaa veena-vara-danda-manditakara, Yaa shweta padma’asana Yaa brahma’achyuta shankara prabhritibhir, Devai-sadaa vandita Saa Maam Paatu Saraswati Bhagavatee Nihshesha jaadya’apahaa”

“AA KA MA BOI, PANA GUA THOI PANA GUA TORA, MASAKA DHARAMA MORA” Known to be the holiest month according to Hindu calendar, Kartik Purnima is celebrated across the world irrespective of religious inclinations. During this month all the pious Hindus refrain themselves from eating fish, meat and egg. All of them take pre-dawn bath and visit temples as a matter of routine habit.

Compared to other region ,Odia cuisine used relatively less oil and is less spicy but of great taste. Odia cooks, particular from the Puri region, were much sought after due to their ability to cook food in accordance to the Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took several dishes with them. Dalma is one of the most common recipe in every Odia household, particularly the coastal Odisha. Being from the coastal district of Odisha, Dalma is my all time favorite dish. It is a vegetarian dish in which dal and lots…