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Odia foods are traditionally served either on brass or bronze metal plates, banana leaves, or disposable plates made of sal leaves. [2] Traditional Odia Lunch Thali. Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. [3] [4] Yoghurt is used in Odia dishes.
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.
It is presumed that Pakhaḷa is first introduced in Odisha. A special day, 20th March, is celebrated in Odisha as Påkhāḷå Dibasa (Odia: ପଖାଳ ଦିବସ) every year. All Odia people celebrate this day. The Pakhaḷa is eaten in the eastern part of the Indian subcontinent (including Nepal and some parts of Myanmar).
Long ago, two merchants from Odisha named Tapassu and Bhallika devised this dish and offered it to the Buddha himself as a token of respect from their land. Ever since - for some 2,000 years - this ancient pitha has been a delicacy forming part of Odisha’s cultural heritage.
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.
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]
Korakhai is a traditional Odia food, mainly served as a prasad in temples. It is a common food in the state of Odisha.Pilgrims offers Korakhai as a form of prasad to lord Lingaraj. [1] It is also a form of caramelized Lia. Khai is also known by the name of Leeaa in western Odisha.
Chhena gaja (Odia: ଛେନା ଗଜା) is a sweet dish from Balasore,Odisha,India. [1] Unlike some other popular chhena-based Odia desserts, such as rasagola, which have spread throughout India, the chhena gaja remains largely popular within the state itself.