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| Aloor Potoler Rasa and Luchi ~Indian State Odisha |
Oriya Cuisine is rich and varied, while relying heavily on local ingredients. The flavours are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Food pattern is largely the same as that seen in the neighbouring states of Bihar and West Bengal due to the proximity and similar geographical conditions.
Rice is the major food
crops and the staple food for the people of Orissa. Vegetables are integral
part of the meal in the state. Fish and other seafood
such as crab and shrimp are very popular. Chicken and mutton are also consumed,
but somewhat occasionally. Only 6% of the population of Odisha is vegetarian, and this is reflected in
its cuisine.
The oil base used is
mostly mustard oil, but in festivals ghee is
used. Panch phutana, a mix of cumin,
mustard, fennel, fenugreek and kalonji (nigella) is widely used for tempering
vegetables and dals, while garam masala (curry powder) and haldi (turmeric) are commonly used for
non-vegetarian curries. Pakhala, a dish made of rice, water, and yogurt, that is
fermented overnight, is very popular in summer, particularly in the rural
areas. Oriyas are very fond of sweets and no repast is considered complete
without some dessert at the end.
Festivals and fasts witness a cuisine without
onion and garlic, whereas other days witness an aroma of garlic and onion paste
in curries. One can find restaurants serving food without onion and garlic in
major places like Puri and other coastal area,
which is run by Brahmin owners.
