Write an essay about Odisha Food and Cuisine.
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The cuisine of Odisha, popularly known as the Odia Cuisine, is a melange of varied items and practices. As Odisha is bordered by both North Indian and South Indian states, food of Odisha is majorly influenced by the food of North India, Bengal and Assam. Rice is the staple food of Odisha with mustard oil used as a cooking medium in many households. Yoghurt forms a major part of many dishes of Odisha while many sweets are based on chhena (a form of cheese). Odia cuisine is less oily and spice but a burst of flavours. Aptly called 'the Goa of Eastern India', Odisha is like a quintessential gourmet central for every foodie.
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Odisha Food and Cuisine
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Write an essay about Odisha Food and Cuisine.
Odisha is a state in eastern India. It is also known as Orissa. The state is mainly known for its natural beauty and history. Odisha has an area of 73,912 square kilometers, and its population is 80 million. Odissa’s food culture differs from other parts of India due to the different climatic conditions the state has to offer. The food culture in Odisha has evolved over several centuries and is based on the availability of ingredients, spices and cooking techniques. Apart from their local cuisines, Odissa’s residents also eat Indian and international dishes too.
Apart from their local cuisines, the different communities in Odisha have their own distinct food cultures. The Bihari community prefers traditional dishes such as chapla, bonda and rajgira jhara (potato curry). When it comes to eating habits, most Biharis prefer to have meals with family or friends at home. However, they will also have “meete ki roti”— an all-you-can-eat meal at a restaurant or dhaba (a roadside eatery). The Oriya community has a lot of variants when it comes to their food habits— ranging from vegetarianism to non- vegetarianism depending on the region they hail from. They usually eat thalis (an elaborate meal), along with rice as staple food as part of their diet. Their traditional dishes include modak (a type of sweet), lagi halu (fried) and kadhi (fermented curd). Their favourite beverages include buttermilk, lemonade and cardamom tea during the summer months.
Traditional dishes such as bhindi matar uthappam are still very popular in modern times among people of most ethnic groups in Odisha. Bhindi uthappam is made up of gram flour served with vegetables such as brinjal curry and sappari makkuval(lentil curry with potatoes). Another traditional dish that’s still popular today is kheer made up of jaggery cooked with rice puddings such as besan khichri or methi paneer khichuri. Due to heavy rains that occur during the monsoon season, seafood forms a major part of the local food culture in coastal Odisha— especially crabs, prawns and fish mawas/mavas(dried/preserved fish).
The food habits in Odisha are influenced by its unique geography— which includes mountains, hills, jungles and beaches— as well as by its diverse population consisting of different ethnic groups such as Oriya, Bihari etc.. Apart from enjoying local cuisine at home or at restaurants, visitors to the state can also sample various delicacies there too! As George Washington wrote to his wife Martha while visiting Mount Vernon in 1783: “The country affords excellent vegetables; new crop potatoes; peas; beans; cucumbers; tomatoes…. Indeed there are few things which we do not possess…”
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