Cuisine of Odisha
Open-knowledge reference entry
The cuisine of Odisha is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, while nonetheless remaining flavorful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples. Odia foods are traditionally served either on brass or bronze metal plates, banana leaves, or disposable plates made of sal leaves.
Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with the Hindu scriptures.
Yoghurt is used in many Odia dishes. Many sweets of the region are based on chhena (cheese).
Ingredients and seasoning
Rice is a major crop of Odisha. Lentils such as pigeon peas and moong beans are other major ingredients.
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