Odia Cuisine is the cuisine of the state of Odisha. It has developed over time with the influence of its very local culture of Vaishnavite Hinduism and Jainism and hence, has its distinct items and practices more precisely it's less spicy and somewhat sweet with the perfect balance of flavor.
Cooks in Odisha, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them.
Like Dalma and Aloo Dum many Odia Food now has varieties of Spices in Making.
Dalma: A dish made from dal and contains chopped vegetables like green papaya, unripe banana, eggplant, pumpkin, gourd, etc. It is garnished with turmeric, mustard seeds, and panch phutana. Dalma is mostly served with boiled rice along with other Odis Food like Kaanika, Dahi Baigan, Khata, Aloodum , Saaga bhaja etc.
The 10 best Spices Famous in Odia Cooking (Odisha, India)
- Dalma Masala
- Aloo Dum Masala
- Fish Masala
- Haldi Powder (Turmeric)
- Egg Curry Masala
- Chicken Masala
- Biriyani Masala
- Panch Phutan
- Garam Masala
- Paneer Masala