The city of the Taj Mahal, one of the...
Nestled on the banks River Haorah...
Declared as India's first UNESCO World...
Built by Mughal emperor Akbar in 1565...
Mughal emperor Akbar built his capital...
Inaugurated in 2013, the Agartala -...
Pahala Rasagulla is the Odia version of the famed rasagulla that is made by frying cottage cheese dumplings and soaking them in a sugar syrup. This melt-in-the-mouth sponge sweet is mostly served on festive occasions.
A sweet pancake, it is made by deep frying the batter of wheat flour, and then soaking it in sugar syrup. It is garnished with almonds and pistachios.
Kora-khaii is served as temple food or prasad in Bhubaneswar, and is made by combining khai or fried paddy, jaggery or sugar, coconut and cardamoms. It is a crunchy and sweet snack.
Ghanta tarkari is a popular seasonal vegetable curry, made using mild spices. It is best served with rice.
Dumplings of cottage cheese (either plain or flavoured with saffron and cardamom) are soaked in sweetened, reduced milk and topped with pistachio nuts or almonds.
This sweet treat is made with cottage cheese that is kneaded, moulded into pretzel-like shapes, deep-fried, and finally soaked in sugar syrup before being served.
Maccha ghanta is an Odia dish that is usually prepared on auspicious occasions. Fish and Bengal gram are cooked together to prepare a curry, which is flavoured with onion, eggplant and potatoes. The spices used include cardamom, cinnamon, bay leaves and garam masala.
A popular breakfast item in the region, chuda consists of puffed or flattened rice, which is either cooked with spices, soaked in milk or eaten with yoghurt.
Bhendi bhaja is made by making slits in pieces of ladyfinger and stuffing them with ginger, garlic and spices. These are then fried and enjoyed with rice.
Dalma is an Odia-style lentil preparation with brinjals, raw papaya, colocasia stems, drumsticks, beans, raw bananas, shredded coconut and mild spices. It is served with rice.
As a means of preserving leftover rice, it is sprinkled with lime juice and stored in water. After some time, it ferments. The resultant mix is then served with yoghurt and relished during summers.
To prepare dahi baingana, slices of brinjal are first roasted and then cooked with a spiced curry of yoghurt and water.
Crab is widely eaten in Bhubaneswar, and this dish is a crab curry made with potatoes, onions, ginger and various spices.
Chingudi kossa is made with crispy prawns, tossed with onion, green chillies and mild spices.
A popular sweet from this region, chhenapoda is essentially fresh cottage cheese or chhena, combined with sugar and raisins, and served in cake-like pieces.