FOOD FIT FOR THE GODS

From rice and dal to delectable sweetmeats that make you see stars, Odisha’s culinary diversity is a journey you must make

Magnificent mountains, pristine beaches and untouched forests - the beauty of Odisha is an amalgamation of experiences galore. Rightfully called ‘India’s Best Kept Secret’, the state has much to offer beyond the Golden Triangle of Bhubaneswar, Puri, and Konark. As much as the state is loved for its culture, no trip to Odisha would be complete without indulging oneself in the myriad dishes that make the Odia cuisine one of the most vibrant in the country.

And many of those find the roots of their origin in temples. The epicenter of socio-cultural activities, many of the recipes that have found their place in the Odia cuisine originated in the temples, amid festival din and celebrations. Indigenous cereals and vegetables would be cooked using traditional methods in earthen pots, simmering on the heat of wood charcoal. Although underappreciated, the state is a powerhouse of culinary delights; the flavors are devilishly simple yet delicious, and most of the fare is cooked with little to no oil, finding favor amid those who enjoy a good hearty meal with little fanfare.

Finding favor with the lord