Oriya Culture - Oriya Cuisine

Oriya Cuisine

Odisha has culinary tradition spanning centuries if not millennia. The kitchen of the famous Jagannath temple in Puri is reputed to be the largest in the world, with a thousand chefs, working around 752 wood-burning clay hearths called chulas, to feed over 10,000 people each day.

Rasagolla, one of the most popular desserts in India, is in fact an Oriya invention. It had been enjoyed in Odisha for centuries before being passed on to neighboring Bengal. The well-known rice pudding, kheeri (kheer) that is relished all over India, also originated in Puri .two thousand years ago.

In fact, some well-known recipes, usually credited to Bengal, are of Odishan origin. This is because during the Bengal renaissance, Brahmin cooks from Odisha, especially from Puri, were routinely employed in richer Bengali households. They were famed for their culinary skills and commonly referred to as Ude Thakurs (Oriya Brahmin-cooks). As a result, many Oriya delicacies got incorporated into the Bengali kitchen.

Pakhala, a dish made of rice, water, and yoghurt, that is fermented overnight, is very popular in summer, particularly in the rural areas. Oriyas are very fond of sweets and no Oriya repast is considered complete without some dessert at the end. A typical meal in Odisha consists of a main course and dessert. Typically breads are served as the main course for breakfast, whereas rice is eaten with lentils (dals) during lunch and dinner. The main course also includes one or more curries, vegetables and pickles. Given the fondness for sweet foods, the dessert course may include generous portions of more than a single item. Oriya desserts are made from a variety of ingredients, with milk, chhenna (a form of ricotta cheese), coconut, rice, and wheat flour being the most common.