Rice is the staple food of the people of Orissa. A typical meal in Orissa consists of a main course and dessert.
Typically breads are served as the main course for breakfast, whereas rice is eaten with lentils (dals) during lunch and dinner. The main course also includes one or more curries, vegetables and pickles. The prevalence of a sweet tooth is evident in an array of sweet preparations, and no meal is considered complete without some dessert. The desserts are made from a variety of ingredients, with milk, chenna (a form of cottage cheese), coconut, rice, and wheat flour being the most common.
Majority of the people of Orissa, a coastal state in India, are non-vegetarian and fish forms an integral part of their traditional cuisine. The flavors are usually subtle, quite unlike the fiery curries typically associated with Indian cuisine. 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 yoghurt, that is fermented overnight, is very popular in summer, particularly in the rural areas.
Unique to the Raghurajpur village, Gotipua Apart from producing fine handicrafts, Raghurajpur is also the home to a living tradition of performing arts, known as Gotipua, the earlier form of Odissi. Guru Kelucharan Mohapatra, a maestro of Odissi dance, was born in this village and had his early trainings in Gotipua tradition here. The dance is performed by boys, aged 14 years or younger. At an early age, between 4-6 years, the boys start their training in a residential Gurukul.
is derived from the classical dance Odissi, and is performed by boys who start their training at a residential Gurukul at an early age. Lilting grace and acrobatic poses are the hallmarks of this fascinating dance form that is inspired by Indian epics and ancient scriptures.