Orissa has a rich cultural and architectural heritage. It is also the state with a rich culinary heritage; a fact not so well known. The kitchen of Puri Jagannath temple is one of the biggest in the world where hundreds of skilled cooks work to produce thirty six varieties of offering for the deity every day and this is fed to over 10000 devotees.

Cuisine of Orissa is simple and delicious. Bu the pattern of food is same as that seen in the neighbouring states due to the proximity and similar geographical conditions. Rice is the major food crops and the staple food for the people of Orissa. Vegetables which are grown in plenty too form and integral part of the meal in the state. A large number of people practice vegetarianism because of their deep religious nature.

It is believed that the famous Rasagolla and other similar sweets which are commonly referred to as Bengali sweets actually originated in this kitchen and later were introduced in Bengal by the Orissa cooks who were employed by rich Bengalis. Kheer or Payasam which is one of the most common desserts enjoyed all over India is originally from Orissa where it is called Keeri. The main crop in Orissa is rice and as such it is the staple food in the state. A variety of locally grown fresh vegetables and sea food from the long coast line is used to prepare delicious dishes.

But a significant proportion of people relish fish and other sea food delicacies like prawns, crabs and lobsters as these are found in plenty in the vast coastline of the state. Oriya food is spicy and has less calorific value as it is cooked with little or no oil. Curd and coconut milk find great use in the diet of the people. People are also very much fond of sweets and many of the recipes are popular all over the country. 'Pancha-phutana' a magic mix of cumin, mustard, fennel, fenugreek and kala zeera is used for tempering vegetables and dals.

What is rich and plentiful is the diverse selection of seafood, with crabs and lobsters steeped in the ever present ingredients of - Orissan cuisine- curd (yoghurt) and coconut milk. The curd here is rich and creamy and gives the succulent flesh an additional flavour. It is not only the seafood which is traditionally cooked in curd and coconut milk but also yams, brinjals and pumpkins are liberally used in curd with mustard seeds giving the whole preparation that extra zing.

Small cakes, or 'pithas' which are both sweet and savoury are extremely popular in Orissa. Chhenapodapitha, the caramelised custard-like dessert is popular not only with the locals but also with the tourists.

Another traditional must is the tasting of the 'Mahaprasad' or the sacred food offered as 'Bhog' to Lord Jagannath. Available at the Anand Bazar of the Jagannath Temple, your hotel can help you procure it quite easily. The temple kitchen is believed to be the largest kitchen in the world. Created on a cooking facility which is highly efficient despite its age, 400 'supkars' (cooks) work around 200 hearths daily to feed over 10,000 people.

As in its neighboring states it is common to season most vegetable and lentil dishes with "Panch Phutana" a mix of cumin, mustard, fenugreek, fennel and black cumin. Garam masala , consisting of aromatic spices like cardamom, cloves and cinnamon is used mainly in non vegetarian dishes. Orissa cooking is light on oil and not too spicy.

As in the other coastal regions of India, coconut is used in most dishes. Sweets and desserts are very popular in the state and it is not unusual to have more than one dessert after a meal.

Delicacies made of prawns, crabs, fish, chicken and eggs prepared by experts are widely available at the eating joints and the specialized restaurants. The most popular is fish of both salt water and fresh water. ¤ The Orissan Delight

Rice is the major food crop and the staple diet of the people of Orissa. Vegetables grown in plenty are essential of the meal and form a large part of Orissan diet. 'Pancha-phutana' a mixture of cumin, mustard, fennel, fenugreek and black cumin is used for seasoning vegetables and dals. Besides rice and vegetables the people of Orissa also relish fish and other sea food delicacies like prawns, crabs and lobsters as they are available in abundance in the unending coastline of the state.

The Oriya delicacies are calorie free due to its less consumption of oil but at the same time the preparations are quite spicy and tasty. Curd and coconut milk find great use in the diet of the people. The curd here is rich and creamy and gives an additional flavor to the preparations.It is not only the seafood which is traditionally cooked in curd and coconut milk but also brinjals and pumpkins are largely cooked in curd with mustard seeds giving the whole preparation that extra zing.

People of Orissa are also very much fond of sweets and many of Orrian sweet dishes are quite popular all over the country. Milk preparations like Rasgulla, Rasmalai, Khirmohan, Rasabali, Kalakand are just fabulous, once tasted- then it's just irresistible. Chhenapodapitha, the caramelised custard-like dessert is popular not only with the locals but also with the tourists.

Pithas made out of powdered grams, like chakuli, kakara, monda are served as local snacks - a traditional preparation that requires great expertise. These pithas of are delicious preparations much loved by the locals as well as tourists. 'Mahaprasad'- The Food Of Lord JagannathAnother traditional delicacy .

'Mahaprasad' or the sacred food offered as 'Bhog' to Lord Jagannath.

This rich food is available at the Anand Bazar of the Jagannath Temple. The specialty of 'mahaprasad' preparation lies in its massive cooking that takes place in the temple kitchen that is believed to be the biggest kitchen in the world. Nearly 400 highly efficient cooks work around 200 fireplaces daily to feed over 10,000 people.

Taking Essential Care

Most eating joints in Orissa like hotels and restaurants are specializes in multi-cuisine, and takes special care in preparing delicacies out of fish and other sea creatures. The fish and prawn on the Orissa coastal lines are totally free from toxic substances like mercury and lead etc. Take a trip to Orissa and enjoy its most delicious preparations really unique to the region