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Odia cuisine 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 flavourful. [1] 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.
To promote the cuisine in modern era, Pakhala Dibasa was declared on 20 March 2011 by popular initiative to be celebrated by Odias worldwide. [12] Thus 20 March is celebrated every year as Pakhala Dibas (Pakhala Day) by Odias across the regions [ 13 ] [ 14 ] [ 15 ] where people eat and promote the cuisine.
The dish is prepared using rice flour, black gram, refined edible oil (preferably ghee or mustard oil), and salt. [5] [6]Rice flour and black gram are mixed with warm water and salt to create the batter.
Odia cuisine is the cuisine native to the Indian state of Odisha. Pages in category "Odia cuisine" The following 56 pages are in this category, out of 56 total.
Pattachitra is a traditional painting of Odisha, India. [4] These paintings are based on Hindu mythology and specially inspired by Jagannath and Vaishnava sect. [5] All colours used in the Paintings are natural and paintings are made fully old traditional way by Chitrakaras that is Odiya Painter.
The Best Traditional Hanukkah Foods Because Hanukkah celebrates the miracle of a small amount of lamp oil keeping the Second Temple’s Menorah alight for eight days, foods fried in oil are ...
Enḍuri Piṭhā (Odia- ଏଣ୍ଡୁରି ପିଠା), also known as Haḷadi Patra Piṭhā (Odia- ହଳଦି ପତ୍ର ପିଠା), is a variety of pitha made in the Indian state of Odisha mostly in the northern, eastern and central region. [1]
6. Loose Meat Sandwich. Region: Iowa. A loose meat sandwich is like a burger, but without the form. The ground beef is cooked loose and not pattied, then piled onto a bun and topped with burger ...