Top Odia Food one should never miss from Ordering Online – Exploring the best of Odia Cuisine

As a mindful eater who values Indian cuisine, the cuisine of Odisha is a must-try. Odia cuisine easily integrates into your daily dietary needs, aligning with your healthy eating habits without deviating significantly from the home-cooked foods you’ve enjoyed since childhood.

Conveniently, anyone can now order Odisha’s delectable comfort foods through Rasabali Gourmet’s website (www.rasabali.in) or rasabali mobile app.

Best of Odia Cuisine Delivered Online – Rasabali’s Khana by the Kilo

Discover the delights of Odia cuisine – a must-try list of the best Odia dishes that will have you coming back for more with their distinguished recipes in short:

• Kanika Bhoga – Odia Sweet Pulav:

  Kanika, also referred to as Mithi Pulav, is a traditional prasad bhog (offering) from the Chhapan Bhog delicacies presented to Lord Jagannath in Puri, Odisha. This delectable dish is prepared using aged rice, pure cow ghee, and jaggery, which is then infused with the captivating aroma of dry nuts and aromatic spices like cinnamon, bay leaves, and cardamom.

• Ada Hengu Khechudi:

  Ada hengu khichdi is a sacred offering (chhapan bhog mahaprasad) served before Lord Jagannath at the Puri Temple in Odisha. This divine prasad is simply prepared by boiling a blend of aromatic aged rice and whole green moong, flavored with grated ginger and asafetida (hing), and sweetened with jaggery

• Garam Bhata:

  Garam Bhata, also known as Bhat in various regions of India, is a classic and staple carbohydrate that most of us are accustomed to having as part of our main meals. In the state of Odisha, Garam Bhata is widely consumed in the form of Usuna Bhata. Usuna Bhata is a parboiled rice made by using a sun-drying technique on parboiled paddy. This rice is gluten-free and relatively lower in carbohydrates compared to its counterpart, Arua/Arwa Rice, which is made solely from raw paddy.

• Kataki Dum Biryani:

  A simple homestyle biryani from the city of Cuttack in Odisha, known for its unique flavor and preparation method. Kataki Dum Biryani is made using the “Dum” or slow cooking technique, and can be prepared in either the Kachhi or Pakki style, with your choice of vegetables, chickpeas, raw jackfruit, or your favorite meat. Unlike other biryani variations, Kataki Biryani is served with potato cubes, which adds a nostalgic touch to the dish.

• Pakhala Bhata:

  Pakhala is one of the most renowned dishes across the state of Odisha and beyond. Pakhala is traditionally a fusion dish originating from Odisha, India, created by mixing rice with water, a slice of lime, and a spoonful of either tempered or fresh yogurt. This unique combination makes it an excellent natural immunity booster and keeps you hydrated throughout the day. This water-based rice dish pairs well with simple side dishes, such as a vegetable dry bhaji (called bhaja in Odisha) and a bowl of amaranth leaves (called saga). For seafood enthusiasts, Pakhala bhata (water rice) complements a pan-fried freshwater fish perfectly.

• Dalma:

  Dalma is a highly nutritious main course dish from the Indian state of Odisha, made with lentils and widely consumed across the region. The traditional recipe of Dalma is enriched with a variety of green vegetables, providing the essential daily dietary nutrients along with the recommended amount of protein from the lentils. The dish can be prepared using either split moong dal or arhal dal, known as muga dali Dalma or Harada Dali Dalma respectively. Dalma appeals to the tastes of all who appreciate the goodness of homemade food, as it is made by boiling the chosen dal with green vegetables, and then tempering the dish with a small amount of either cow ghee or mustard oil, and roasted cumin powder.

• Santula:

  Santula is one of the finest vegetarian dishes that the state of Odisha has ever presented to the people of India and beyond. Santula is renowned as a simple boiled broth, which contains an abundance of fresh, seasonal vegetables and is flavored with a tempering of chopped ginger, garlic, and curry leaves, with minimal use of mustard oil. It is widely regarded as one of the best dishes for maintaining a mindful and healthy dietary regimen.

• Butta Chana Aloo Tarkari:

  Butta Chana Aloo Tarkari is a timeless classic vegetarian dish that is cherished during various rituals and celebrations in Odisha and certain parts of India. Whether it’s Ganesh Chaturthi, Basant Panchami, or a simple Santoshi Mata Vrat, the festive spirit remains incomplete without a bowl of this wholesome butta aloo tarkari, served alongside your preferred puri or arua arna. This traditional dish is prepared by boiling chana dal together with permitted green vegetables, including cubed potatoes, and then tempering the mixture in aromatic cow ghee or mustard oil, seasoned with roasted cumin powder.

• Odia Ghanta Tarkari:

  Across India, Odia Ghanta tarkari is known as a mixed vegetable curry. Ghanta, an Odia comfort dish, is made from seasonal vegetables and soaked chickpeas slowly cooked in pure ghee with limited spices. This delightful dish is a favorite among foodies, as it is packed with the nutrition needed to fuel an active, healthy lifestyle.

• Panasa Katha (Kathal) Tarkari:

  The dish known as Panasa Katha Tarkari is also commonly referred to as Kathal Sabji across India. It is a seasonal vegetable preparation that is widely enjoyed during the summer months in the state of Odisha. The key ingredient in this dish is the baby raw jackfruit, which is locally known as Katha in Odisha. These baby jackfruits are first parboiled and then slow-cooked with a carefully selected blend of aromatic spices, creating a refreshing and flavorful experience for the palate. Eagerly anticipated each summer, this dish is a much-loved delicacy. In addition to the baby jackfruit, Odisha is also known for the popularity of the baby seeds of the raw jackfruit, called Panasa Manji. These seeds are often consumed in the form of a medium-thick gravy or as a dry sabji, known as Panasa Manji Bhaja. This gravy-based preparation is rich in antioxidants and fibers, providing essential nutrients as part of one’s daily diet.

• Aloo Besan Tarkari:

  An alternative to the beloved gatta sabji found across India, aloo besan tarkari is known as Pakudi Tarkari in the state of Odisha. Pakudi is a round, deep-fried snack made from Bengal Gram Flour (Besan). The pakudi are simmered in the aloo tarkari (potato curry) for a few minutes, allowing the flavors to meld and creating a delightful and simplified dining experience.

• Phula Kobi Aloo Jhola:

  Phula kobi, widely known as phool gobi or curly flower, has long been a staple in Odia cuisine. The phula kobi tarkari (jhola) is prepared by slowly cooking the pan-fried curly flower florets in a light, aromatic tarkari made with simple spices and potato cubes. As a winter delicacy in Odisha, the curly flower takes center stage, allowing Odias to savor this delightful vegetable dish.

• Ghughuni (Mattar Aloo Tarkari):

  Ghughuni, the quintessential gravy or tarkari or jhola dish of Odisha, is a versatile delicacy. Also known as Mattar Tarkari, it is made from boiled white peas and cubes of potatoes slowly cooked with secret spices from the streets of Odisha. Enjoyed from morning snacks to dinner, Ghughuni pairs perfectly with your favorite staple, providing a daily dose of pulse protein. This flavorful dish complements a variety of traditional Indian snacks, such as Chakuli Pitha, Chila, Roti, Paratha, or simply a bowl of rice

• Aloo Badi Baigana Tarkari:

  Aloo Badi Baigana Tarkari is a highly nutritious vegetable dish that requires minimal oil. As the name suggests, this tarkari (curry) is made by slowly simmering boiled vegetables like drumsticks and eggplants, along with rice badi (lentil dumplings), in a flavorful yellow mustard gravy known as besara. This dish is an excellent addition to a balanced daily diet, helping to support overall wellness.

• Anda Jhola:

  Anada Jhola, also known as egg curry or anda tarkari, is a comforting, protein-rich gravy dish that non-vegetarian food lovers enjoy. Unlike egg curries from other parts of India, Odisha’s version is made by gently simmering pan-fried boiled eggs with cubes of potatoes. The spice levels remain mild, and the aroma of this classic Odia delicacy provides a soothing, feel-good experience.

• Kukuda (Chicken) Aloo Jhola:

  Kukuda Jhola is a popular Odia non-vegetarian gravy dish, typically referring to a chicken gravy. Tender pieces of broiler or desi chicken are simmered in a minimal spice blend, featuring a fresh masala of ginger, garlic, and onion paste. Towards the end of cooking, a dash of cinnamon-infused water is added, imparting a unique, hard-to-forget aroma. Kukuda Aloo Jhola, which comes with potato cubes, provides an optimal balance of non-vegetarian protein and starch for a complete, traditional dining experience.

• Mangsha (Mutton) Aloo Jhola:

  Mangsha Jhola is a signature Odia non-vegetarian gravy dish, also known as Mutton Gravy or Mutton Rogan Josh across India. This aromatic dish is made by slow-cooking tender mutton pieces, along with a small portion of goat liver and fats, to create an authentic taste that is highly revered in the eastern state of Odisha. Mangsha Jhola is a must-try for true mutton lovers. For the perfect wholesome flavor, be sure to savor the potato cubes that are simmered in the rich, flavorful gravy.

• Machha (Fish) Aloo Jhola:

  Machha Jhola, also known as fish curry, is a delectable regional specialty that delights seafood enthusiasts visiting Odisha. The signature element is the use of a yellow mustard-based gravy, called besara jhola, which sets this protein-rich tarkari (curry) apart. Freshwater fish like rohu or parshe (pohala), rich in omega-3, are commonly used to prepare this Odishan culinary treasure.

• Chingudi (Prawn) Aloo Jhola:

  Chingudi (prawn) jhola is a popular seafood dish in Odisha. Similar to machha jhola, it features medium-sized, pan-fried tiger prawns simmered in a medium-thick yellow mustard gravy known as besara jhola. This savory dish is a must-try for any seafood lover looking to enjoy both delicious flavor and health benefits.

• Chuna Machha Bhaja:

  Chuna means “tiny” in Odia, as the name suggests. Chuna Machha Bhaja is a simple pan-fried dish made by tossing tiny freshwater fish in a mild seasoning of turmeric, red chili, chopped onion, and yellow mustard paste (besara). This dish is best enjoyed with a bowl of Pakhala or any other staple, providing a boost of dietary protein and omega-3

• Aloo Bharta (Aloo Chatani):

  Aloo Bharta or Aloo Chokha is a widely enjoyed dish across India. In Odisha, it is considered one of the best comfort foods, often served with rice and dal. The Odishan version, known as Aloo Chatani or Aloo Chatni, is made by mashing potatoes and mixing them with salt, chopped onions, mustard oil, and green chilies. This is the Kachha (Kancha) Aloo Chatani variation. Another popular preparation is the tempered Aloo Chatani, known as phuta aloo chatani where the mashed potatoes are sautéed with panchphoron (a blend of five spices), chopped onions, and a pinch of turmeric.

• Manja Rai:

  Manja rai is a traditional Odia dish that is nutritious and delicious. Made from sautéed green banana stems and a flavorful yellow mustard paste called besara or rai, this high-fiber, vitamin, and potassium-rich meal supports a healthy, balanced lifestyle

• Kadali Bhaja:

  Kadali Bhaja is a simple Odia dish made from flat-cut raw banana slices. The slices are crisply pan-fried with minimal oil, turmeric powder, ginger-garlic paste, and roasted cumin powder.

• Kakharu Phula Bhaja:

  Kakharu Phula (Pumpkin Flower Fritters) Bhaja is a traditional Odia dish. It’s made by dipping pumpkin flowers in Bengal gram flour (Besan) or rice flour, then pan-frying them to create a crispy, golden texture. While this Odia delicacy is available year-round in Odisha, the taste is at its best during the spring season, from late March to early June. The pumpkin flowers being nutrient-rich makes the fritters a healthy traditional treat for anyone and everyone

Courtesy: Rasabali Prustha