Tucked away in the heart of the eastern coast of India, Odisha is a state where tradition simmers gently in clay pots and stories are stirred into every ladleful of curry. While much of the world knows Odisha for its majestic temples and iconic Pakhala Bhata, the true essence of its culinary identity lies beyond the spotlight. In the quiet kitchens of its tribal hamlets, coastal villages, and ancient inland towns, are age old recipes that carry centuries of culinary wisdom. Odisha is a land where food is not merely a nourishment but a sacred connection to ancestry, festivals and the rhythms of nature.
Diversity in Odia cuisine
Odisha’s cuisine is a mosaic shaped by geography, history, and deeply rooted cultural rituals. Influenced by both the bounty of the Bay of Bengal and the earthy produce of its forests and plains, Odisha food balances subtle spices with soulful depth. Yet, many of the authentic Odia food remain hidden in plain sight, overshadowed by the more mainstream Indian fare or generalized under the broader East Indian labels. The lesser known foods of Orissa tell tales of forgotten traditions, seasonal ingenuity, and the intimate relationship between food and faith. Here’s for you to discover the unsung heroes of Odisha cuisine that continue to be loved in the local households. From tribal preparations that rely on foraged greens to wild tubers to elaborate temple style offerings with complex layers of flavours, each dish from the traditional Odisha cuisine is a delicious revelation awaiting to be savoured.
Let your taste buds travel through the heartlands of Odisha with these lesser known traditional Odia dishes
1. Dalma
Quite similar to South India’s sambhar, minus the tamarind, dalma is an everyday staple in the Odia food culture. A dish that is prepared from arhar dal along with all kinds of seasonal vegetables like raw banana, potatoes, pumpkin, brinjals, tomatoes, yam, papaya and a lot more, this Odisha food is wholesome and delicious at its best. Slow cooked in a big wok, and packed with flavours, dalma is usually paired with rice and tempered with panch phutana, making up for not just a delicious regional delicacy of the region, but also an extremely healthy dish.
2. Chakuli pitha with mutton tarkari
Chakuli pitha is a soft rice-lentil pancake with a slightly fermented zing, which is majorly consumed as a breakfast staple across Odisha. However, in the tribal belts and rural kitchens of the region, chakuli pitha is generally paired not with chutneys, but with a rather bold, red coloured mutton curry that is rich, and bursting with flavours from mustard oil, garlic and hand pounded spices. This authentic Odia food is an earthy duo that forms an important part of village feasts and Sunday indulgences.
3. Mandia jau
Hailing from the tribal heartlands of southern Odisha comes mandia jau, which is a drinkable porridge prepared from finger millet, water, and sometimes buttermilk. A dish which was once the farmer’s hydrating breakfast, this food of Orissa has naturally cooling effects, and makes for an iron rich concoction with a mild sourness and deep earthiness. Packed with nutrients and rustic charm, this dish is Odisha’s ancient answer to modern day superfoods.
4. Santula
A traditional part of the Odisha cuisine, santula is the stealth health hero of the Odia kitchens. Prepared from a medley of vegetables such as raw papaya, pumpkin, brinjal and potatoes, and lightly tempered with ghee, green chilies, and paanch phutana, this dish is gentle on your palette as well as on the stomach. A Odisha food that is often recommended for the sick, this dish is now being rediscovered for its clean, Ayurvedic vibe.
5. Kakharu phula bhaja
A monsoon delicacy, kakharu phula bhaja is a tribute to Odisha’s zero waste cooking ethos. Prepared from the delicate yellow flowers of pumpkin blossoms which are dipped in a rice flour batter and spiced with cumin and garlic and then fried until golden and crisp, this Odisha food is light, floral and absolutely unforgettable. Paired alongside hot rice and dal, these are fritters which are truly delicious.
6. Badi chura
A dish that offers you the ultimate explosion of flavours, badi chura are sun dried lentil dumplings that are crushed and mixed with garlic, green chilies, and raw mustard oil. A dish that although sounds simple, is actually highly addictive. Served alongside rice, dal and even pakhala, this no-cook food of Orissa delivers heat, depth, and umami flavours.
7. Chhatu besara
Odisha’s forest fringes have long harvested wild mushrooms, which are known as chhatu in the local dialect. These mushrooms are generally stir fried or turned into curries. In chhatu besara, the mushrooms are cooked alongside potatoes and simmered in a thick mustard paste that is infused with flavours of garlic and turmeric. Pungent, creamy and utterly aromatic, this dish is a part of Odisha’s jungle cuisine that has been reimagined for the spice lovers.
The aroma of tempering mustard oil, the crunch of kakharu phula bhaja, and the warmth of chakuli pitha with mutton tarkari are all examples of how soulful Odia cuisine is. Beyond the well-known titles, each dish has a backstory that tells about Odia festivals and kindred love. Food is always about heart and honesty on a platter, whether it's earthy mandia jau or modest badi chura. These flavours are not just recipes but memories that have been passed down through Odia kitchens. So which one will you be trying first?