What Is Odisha’s Famous Food? 20 Must-Try Dishes

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Key Highlights

• Odisha’s famous food is known for its simple cooking style and balanced flavours
• Rice forms the staple of most meals, paired with lentils and vegetables
• Traditional dishes like Dalma, Pakhala Bhata, and Chhena Poda define the cuisine
• Mustard oil and panch phoron are key ingredients that shape Odia flavours
• Cooking techniques focus on boiling, steaming, and light tempering
• Both vegetarian dishes and seafood play an important role in local cuisine
• Food habits emphasise fresh, seasonal, and easy-to-digest meals

Odisha’s food is often understated, yet it holds one of the most distinctive culinary identities in India. Rooted in tradition and shaped by local ingredients, Odia cuisine focuses on balance, subtle flavours, and thoughtful preparation rather than heavy spices or complex techniques.

For many, exploring Odisha’s famous food can be confusing, as its dishes are not as widely recognised outside the region. From temple-inspired meals to everyday staples, the cuisine offers a wide range of preparations that reflect both cultural heritage and practical, home-style cooking.

This guide brings together 20 traditional Odia dishes that define the region’s food culture, along with insights into its staple ingredients, food habits, and unique cooking style. Whether you’re discovering it for the first time or looking to understand it better, this overview covers everything you need to know.

What Is Odisha’s Famous Food and What Defines Its Traditional Cuisine?

Odisha’s famous food includes traditional dishes like Dalma, Pakhala Bhata, and Chhena Poda, known for their balanced flavours and simple preparation. The cuisine is defined by rice-based meals, seasonal ingredients, and minimal use of spices that preserve natural taste.

Odia cooking focuses on basic techniques such as boiling, steaming, and light tempering, making meals easy to digest and suitable for everyday consumption. Ingredients like mustard oil and panch phoron are used in moderation to enhance flavour without overpowering the dish.

This approach reflects a food culture that values simplicity, balance, and consistency across both daily meals and traditional preparations.

Which Key Ingredients Shape Odisha Special Food?

Certain ingredients define the flavour profile of Odisha’s cuisine by adding depth without overpowering the dish.

• Mustard seeds and paste: Provide a sharp, pungent flavour, commonly used in curries
• Panch Phoron: A five-spice blend used for tempering
• Coconut: Adds mild sweetness and creaminess to dishes
• Green chillies: Used for fresh, balanced heat
• Rice: The staple base across meals

Which 20 Traditional Odia Dishes Define Odisha’s Famous Food Culture?

Odisha’s cuisine is best experienced through its traditional dishes, each reflecting the region’s simple cooking style and balanced flavours. These recipes are rooted in everyday cooking as well as cultural practices, offering a mix of comfort food, festive dishes, and local specialities.

From wholesome lentil-based meals to refreshing rice preparations and rich desserts, these dishes highlight the diversity of Odisha’s food culture. If you’re looking to understand what truly defines Odia cuisine, these 20 dishes offer a complete starting point.

1. Dalma: The Wholesome Lentil and Vegetable Stew

Light, nutritious, and deeply comforting, Dalma is one of Odisha’s most traditional dishes, known for its balanced flavours and simple preparation. Made with lentils and a mix of seasonal vegetables, it is lightly spiced to retain the natural taste of each ingredient without relying on heavy masalas.

If you’re looking for a wholesome, everyday dish that is both filling and easy to digest, Dalma is an excellent choice.

Key Ingredients:

• Lentils (toor dal or moong dal)
• Raw banana
• Pumpkin
• Papaya
• Potatoes
• Cumin seeds
• Dried red chillies
• Turmeric
• Grated coconut

Recipe:

• Wash and cook lentils until soft.
• Add chopped vegetables and turmeric, then cook until tender.
• Lightly mash the mixture to combine flavours.
• Prepare a tempering with cumin seeds and dried red chillies.
• Add tempering to the dal and mix well.
• Garnish with grated coconut and serve hot with rice.

If you’re looking for a wholesome lentil dish, Dalma is a great choice, much like a simple dal tadka.

2. Pakhala Bhata: Odisha’s Iconic Fermented Rice Dish

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Refreshing, cooling, and deeply rooted in Odia food culture, Pakhala Bhata is a traditional dish made by soaking cooked rice in water and allowing it to ferment slightly. Known for its light and hydrating qualities, it is especially popular during hot weather and is often considered a comfort food across households.

These will help to beat the heat while staying light on the stomach. Pakhala Bhata is an ideal choice.

Key Ingredients:

• Cooked rice
• Water
• Curd (optional)
• Salt
• Mustard seeds
• Curry leaves
• Green chillies

Recipe:

• Soak cooked rice in water and leave it for a few hours or overnight for light fermentation.
• Add salt and a little curd if desired for enhanced flavour.
• Prepare a tempering with mustard seeds, curry leaves, and green chillies.
• Mix the tempering into the rice.
• Serve chilled with fried vegetables or mashed side dishes.

3. Kanika: Sweet Aromatic Rice Delight

Fragrant, mildly sweet, and rich in flavour, Kanika is a traditional Odia rice dish often prepared during festivals and temple offerings. Cooked with ghee, whole spices, and dry fruits, it delivers a delicate balance of sweetness and aroma without being overly heavy.

For a festive rice dish that combines subtle sweetness with a rich, comforting texture, Kanika is a perfect choice.

Key Ingredients:

• Basmati rice
• Ghee
• Sugar or jaggery
• Raisins
• Cashews
• Cloves
• Cardamom
• Bay leaves

Recipe:

• Wash and soak the rice for a few minutes.
• Heat the ghee, then add whole spices such as cloves, cardamom, and bay leaves.
• Add the rice and sauté lightly.
• Mix sugar or jaggery with water and cook until the rice is tender.
• Add fried cashews and raisins.
• Serve warm as a festive or temple-style dish.

4. Chhena Poda: The Burnt Cheesecake of Odisha

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Rich, caramelised, and packed with flavour, Chhena Poda is a classic Odia dessert made by baking fresh cottage cheese with sugar and nuts. Its signature burnt edges give it a slightly smoky taste, while the inside remains soft and moist.

For a traditional dessert with a unique baked texture and deep caramel flavour, Chhena Poda is a must-try.

Key Ingredients:

• Fresh chhena (cottage cheese)
• Sugar or jaggery
• Semolina
• Cardamom powder
• Cashews
• Raisins

Recipe:

• Crumble fresh chhena and mix it with sugar or jaggery.
• Add semolina, cardamom powder, and chopped dry fruits.
• Mix well to form a thick, batter-like consistency.
• Transfer the mixture into a greased baking dish.
• Bake until the top turns golden brown with slightly burnt edges.
• Cool slightly before slicing and serving.

5. Rasabali: Flattened Cheese Dessert from Puri

Soft, rich, and indulgent, Rasabali is a traditional Odia dessert made from flattened chhena patties that are deep-fried and soaked in thickened, sweetened milk. Originating from Puri, this dish is known for its creamy texture and mildly caramelised flavour.

If you’re looking for a classic milk-based dessert that combines softness with a rich, syrupy finish, Rasabali is an excellent choice.

Key Ingredients:

• Fresh chhena (cottage cheese)
• Sugar
• Milk
• Cardamom powder
• Semolina
• Ghee

Recipe:

• Knead chhena with semolina to form a smooth dough.
• Shape into small flattened discs.
• Deep-fry the discs until golden brown.
• Prepare thickened milk by boiling and reducing milk with sugar and cardamom.
• Soak the fried discs in the sweetened milk.
• Serve chilled or at room temperature.

If you’re looking for a classic milk-based dessert with a rich, syrupy finish, Rasabali is an excellent choice, similar to sweets like gulab jamun.

6. Macha Ghanta: Spicy Fish Curry with Vegetables

Rich, flavourful, and deeply satisfying, Macha Ghanta is a traditional Odia fish curry made with fish head, vegetables, and aromatic spices. The dish is cooked in mustard oil, which gives it a distinct pungent flavour, while the combination of spices creates a balanced and hearty taste.

For a traditional seafood dish that combines bold flavours with a wholesome texture, Macha Ghanta is an excellent choice.

Key Ingredients:

• Fish head
• Potatoes
• Onions
• Garlic
• Mustard oil
• Turmeric
• Cumin
• Green chillies

Recipe:

• Clean and fry the fish head until golden.
• Heat mustard oil and sauté onions, garlic, and spices.
• Add chopped vegetables and cook until slightly tender.
• Add the fried fish head and mix well.
• Pour water and cook until the gravy thickens.
• Serve hot with steamed rice.

If you’re looking for a traditional seafood dish with bold flavours, Macha Ghanta is an excellent choice, similar to dishes like caldinho de peixe.

7. Santula: Light and Healthy Mixed Vegetable Curry

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Simple, light, and nourishing, Santula is a traditional Odia vegetable dish made with a mix of seasonal vegetables and minimal spices. It is typically cooked using basic techniques like boiling or light sautéing, allowing the natural flavours of the ingredients to stand out.

For a healthy, easy-to-digest dish that fits well into everyday meals, Santula is an excellent choice.

Key Ingredients:

• Potatoes
• Raw papaya
• Pumpkin
• Brinjal
• Tomatoes
• Turmeric
• Mustard seeds
• Green chillies

Recipe:

• Chop all vegetables into small pieces.
• Boil or lightly cook the vegetables with turmeric and salt.
• Heat oil and prepare a tempering with mustard seeds and green chillies.
• Add the cooked vegetables and mix gently.
• Cook briefly to combine flavours without overcooking.
• Serve hot as a light side dish with rice.

8. Dahi Vada: Aloo Dum: Tangy Snack Combo

Flavourful, tangy, and satisfying, Dahi Vada – Aloo Dum is a popular Odia street food combination that brings together soft lentil dumplings soaked in curd and a spicy potato curry. The contrast of cool, creamy dahi vada with the warm, mildly spiced aloo dum creates a balanced and enjoyable taste.

If you wanted a snack that combines refreshing and spicy elements in one plate, Dahi Vada – Aloo Dum is a great choice.

Key Ingredients:

• Urad dal
• Curd
• Potatoes
• Onions
• Mustard oil
• Cumin
• Red chilli powder
• Tamarind pulp

Recipe:

• Soak and grind urad dal into a smooth batter.
• Fry small portions to make soft vadas.
• Soak the vadas in water, then squeeze and place them in curd.
• Prepare aloo dum by cooking potatoes with spices and tamarind.
• Serve vadas topped with curd alongside the aloo dum.

9. Besara: Mustard-Based Mixed Vegetable Curry

Bold, tangy, and full of flavour, Besara is a traditional Odia curry made with mixed vegetables cooked in a mustard-based gravy. The use of mustard paste gives the dish its distinctive pungent taste, while the combination of vegetables adds depth and balance.

For a vegetable dish with a strong, tangy flavour and a unique regional touch, Besara is an excellent choice.

Key Ingredients:

• Mixed vegetables (raw banana, pumpkin, potatoes)
• Mustard seeds
• Green chillies
• Turmeric
• Mustard oil

Recipe:

• Soak and grind mustard seeds with green chillies to form a paste.
• Heat mustard oil and lightly sauté vegetables.
• Add turmeric and salt, then cook until the vegetables soften.
• Mix in the mustard paste and cook on low heat.
• Add a little water if needed and simmer briefly.
• Serve hot with rice.

10. Chakuli Pitha: Savoury Rice Pancakes

Soft, light, and mildly tangy, Chakuli Pitha is a traditional Odia pancake made from fermented rice and lentil batter. Similar in texture to a dosa, it is cooked on a flat pan and served as a simple yet satisfying meal or snack.

If you’re looking for a light, easy-to-make dish that works well for breakfast or a quick meal, Chakuli Pitha is a great option.

Key Ingredients:

• Rice
• Urad dal
• Salt
• Oil

Recipe:

• Soak rice and urad dal separately, then grind them into a smooth batter.
• Allow the batter to ferment for several hours.
• Heat a flat pan and lightly grease it.
• Pour a ladle of batter and spread gently.
• Cook on both sides until lightly golden.
• Serve hot with chutney or curry.

If you’re looking for a light breakfast dish, Chakuli Pitha is a great option, similar to a simple plain dosa.

11. Gupchup: Odisha’s Beloved Street Food

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Crispy, tangy, and bursting with flavour, Gupchup is a popular Odia street food made of hollow puris filled with spiced potatoes, chutneys, and flavoured water. Known for its refreshing and spicy taste, it is a favourite snack enjoyed across the state.

If you’re like a quick, flavour-packed street food that combines crunch with tangy and spicy notes, Gupchup is an ideal choice.

Key Ingredients:

• Puri shells
• Boiled potatoes
• Tamarind water
• Green chutney
• Onions, chaat masala
• Coriander leaves

Recipe:

• Prepare spiced potato filling by mixing boiled potatoes with spices and chopped onions.
• Fill each puri with the potato mixture.
• Add tamarind water or flavoured spicy water.
• Top with chutney and coriander.
• Serve immediately for the best taste and texture.

12. Chungdi Malai: Creamy Prawn Curry

Creamy, mildly spiced, and rich in flavour, Chungdi Malai is a traditional Odia prawn curry prepared with coconut milk and aromatic spices. The tender prawns absorb the smooth gravy, creating a balanced dish that is flavourful without being overly heavy or spicy.

If you’re looking for a seafood dish with a creamy texture and subtle flavour, Chungdi Malai is a great choice.

Key Ingredients:

• Prawns
• Coconut milk
• Onions
• Ginger
• Garlic
• Turmeric
• Mustard oil
• Green chillies

Recipe:

• Clean and marinate prawns with turmeric and salt.
• Heat mustard oil and sauté onions, ginger, and garlic.
• Add spices and cook briefly.
• Add prawns and cook for a few minutes.
• Pour in coconut milk and simmer until the gravy thickens.
• Serve hot with rice.

13. Chaatu Rai: Mushroom Curry in Mustard Gravy

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Tangy, bold, and full of flavour, Chaatu Rai is a traditional Odia mushroom curry cooked in a mustard-based gravy. The pungent mustard paste gives the dish its distinct taste, while the mushrooms absorb the flavours, creating a balanced and satisfying preparation.

For a vegetarian dish with a strong, tangy flavour and a unique regional touch, Chaatu Rai is an excellent choice.

Key Ingredients:

• Mushrooms
• Mustard seeds
• Tomatoes
• Turmeric
• Green chillies
• Mustard oil
• Black lentils (optional)

Recipe:

• Clean and chop the mushrooms.
• Soak and grind mustard seeds with green chillies to form a paste.
• Heat mustard oil and sauté tomatoes with turmeric.
• Add mushrooms and cook until they soften.
• Mix in the mustard paste and cook on low heat.
• Add a little water if needed and simmer briefly.
• Serve hot with rice.

14. Chhena Jhili: Syrupy Cottage Cheese Fritters

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Soft, juicy, and mildly sweet, Chhena Jhili is a traditional Odia dessert made from cottage cheese dough that is shaped, fried, and soaked in sugar syrup. Known for its smooth texture and light sweetness, it is a popular sweet enjoyed across the region.

If you wanted to try a classic dessert with a soft bite and syrupy finish, Chhena Jhili is a great choice.

Key Ingredients:

• Fresh chhena (cottage cheese)
• Sugar
• Semolina
• Cardamom powder
• Oil or ghee

Recipe:

• Knead chhena with semolina to form a smooth dough.
• Shape into small oval or cylindrical pieces.
• Deep-fry until golden brown.
• Prepare sugar syrup with cardamom.
• Soak the fried pieces in the warm syrup.
• Serve after allowing them to absorb the syrup.

If you’re looking for a soft, syrupy dessert, Chhena Jhili is a great choice, similar to sweets like jalebi.

15. Pilaf (Pulao): Fragrant Rice Preparation

Aromatic, light, and flavourful, Pulao is a simple rice dish prepared with whole spices and vegetables, commonly served as part of everyday meals or special occasions in Odisha. The use of mild spices ensures that the dish remains balanced without overpowering the natural taste of the ingredients.

If you’re looking for a versatile rice dish that pairs well with a variety of curries and sides, Pulao is a reliable choice.

Key Ingredients:

• Basmati rice
• Vegetables
• Ghee or oil
• Cloves
• Cardamom
• Bay leaves
• Cumin seeds

Recipe:

• Wash and soak the rice for a few minutes.
• Heat ghee or oil and add whole spices.
• Add vegetables and sauté lightly.
• Add rice and mix gently.
• Pour water and cook until the rice is soft and fluffy.
• Serve hot as a side or main dish.

16. Chaula Bara: Crispy Rice Fritters

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Crispy on the outside and soft on the inside, Chaula Bara is a popular Odia snack made from soaked and ground rice batter, deep-fried into golden fritters. Known for its light texture and mild flavour, it is commonly enjoyed as a tea-time snack or street food.

If you’re looking for a simple, crunchy snack that is both satisfying and easy to prepare, Chaula Bara is a great choice.

Key Ingredients:

• Rice
• Urad dal (optional)
• Green chillies
• Ginger
• Salt
• Oil

Recipe:

• Soak rice (and urad dal if using) for a few hours.
• Grind into a slightly coarse batter with green chillies and ginger.
• Add salt and mix well.
• Heat oil in a pan for deep frying.
• Drop small portions of batter into hot oil.
• Fry until golden brown and crisp.
• Serve hot with chutney or as a snack.

17. Aloo Potala Rasa: Potato and Pointed Gourd Curry

Light, mildly spiced, and comforting, Aloo Potala Rasa is a traditional Odia curry made with potatoes and pointed gourd cooked in a simple, flavourful gravy. The dish highlights subtle spices and natural flavours, making it a staple in everyday meals.

For a homestyle vegetable curry that is easy to digest and pairs well with rice, Aloo Potala Rasa, a special dish, is a great choice.

Key Ingredients:

• Potatoes
• Pointed gourd (potala)
• Tomatoes
• Turmeric
• Cumin
• Ginger
• Mustard oil
• Green chillies

Recipe:

• Peel and chop potatoes and pointed gourd into pieces.
• Heat mustard oil and sauté cumin and ginger.
• Add tomatoes, turmeric, and spices, and cook until soft.
• Add vegetables and mix well.
• Pour water and cook until vegetables are tender.
• Simmer until the gravy thickens slightly.
• Serve hot with steamed rice.

18. Kadali Manja Rai: Banana Stem Mustard Curry

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Earthy, mildly tangy, and nutritious, Kadali Manja Rai is a traditional Odia dish made with banana stem cooked in a mustard-based gravy. The fibrous texture of the banana stem, combined with the sharp flavour of mustard, creates a distinctive and balanced preparation.

For a unique vegetable dish that is both healthy and rooted in traditional Odia cooking, Kadali Manja Rai is an excellent choice.

Key Ingredients:

• Banana stem (kadali manja)
• Mustard seeds
• Green chillies
• Turmeric
• Mustard oil
• Garlic (optional)

Recipe:

• Clean and finely chop the banana stem, removing fibres.
• Soak and grind mustard seeds with green chillies to form a paste.
• Heat mustard oil and lightly sauté the banana stem.
• Add turmeric and salt, then cook until slightly tender.
• Mix in the mustard paste and cook on low heat.
• Add a little water if needed and simmer briefly.
• Serve hot with rice.

19. Mudhi Mansa: Mutton Curry with Puffed Rice

Hearty, flavourful, and deeply satisfying, Mudhi Mansa is a popular Odia dish that pairs spicy mutton curry with puffed rice. The rich, aromatic gravy of the mutton contrasts perfectly with the light, crunchy texture of mudhi, creating a unique and balanced combination.

If you’re looking for a traditional non-vegetarian dish with bold flavours and a distinctive serving style, Mudhi Mansa is an excellent choice.

Key Ingredients:

• Mutton
• Puffed rice (mudhi)
• Onions
• Garlic
• Ginger
• Turmeric
• Garam masala
• Mustard oil
• Green chillies

Recipe:

• Marinate mutton with turmeric, salt, and spices.
• Heat mustard oil and sauté onions, ginger, and garlic.
• Add marinated mutton and cook until browned.
• Add spices and water, then cook until the mutton is tender.
• Simmer to thicken the gravy.
• Serve hot mutton curry with puffed rice.

If you’re looking for a bold, flavourful dish with a crunchy pairing, Mudhi Mansa is an excellent choice, much like snacks made with puffed rice such as bhel puri.

20. Gaja: Crispy Sugar-Coated Sweet

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Crispy, lightly flaky, and coated with sugar, Gaja is a traditional Odia sweet made by deep-frying flour dough and dipping it in sugar syrup. Known for its crunchy texture and mild sweetness, it is often prepared during festivals and special occasions.

If you’re looking for a simple, crunchy dessert with a light sugar coating, Gaja is a great choice

Key Ingredients:

• Maida (refined flour)
• Sugar
• Ghee or oil
• Cardamom powder
• Water

Recipe:

• Prepare a firm dough using maida, ghee, and water.
• Roll and cut the dough into small rectangular pieces.
• Deep-fry until golden and crisp.
• Prepare sugar syrup with cardamom.
• Dip the fried pieces in the syrup and coat evenly.
• Allow them to cool before serving.

Together, these dishes reflect the depth and variety of Odisha’s cuisine, making it easy to explore and appreciate its traditional flavours.

Conclusion

Odisha’s cuisine stands out for its simplicity, balance, and strong connection to tradition. From everyday rice-based meals to unique dishes like Dalma, sweet pulao, Pakhala Bhata, and Chhena Poda, each preparation reflects a thoughtful approach to cooking that prioritises natural flavour over heavy seasoning, especially during the summer season.

Exploring Odisha’s famous food offers a deeper understanding of its culture and lifestyle. Whether you start with its staple food meals or try its signature dishes, this cuisine provides a wholesome and distinctive culinary experience that is both accessible and rewarding to discover.

Frequently Asked Questions

Which Odisha dishes should you try first as a beginner?

Beginners should try Dalma, Pakhala Bhata, and Chhena Poda, as these dishes represent Odisha’s staple meals, traditional flavours, and unique desserts, offering a balanced introduction to the region’s cuisine.

What is the main food of Odisha?

The main food of Odisha is rice, usually served with lentils, vegetables, and light curries. This combination forms a balanced, everyday meal that is simple, nutritious, and easy to digest.

What are the food habits of Odisha?

Food habits in Odisha focus on simple, freshly prepared meals based on rice, lentils, and vegetables. Meals are light, seasonal, and designed to be balanced and easy to digest.

Which sweet dishes is Odisha best known for?

Odisha is best known for sweets like Chhena Poda, Rasabali, and Chhena Jhili, made from cottage cheese, particularly those hailing from the Kendrapara district, as well as those offered in the Lord Jagannath temple. These desserts are valued for their soft texture, mild sweetness, and traditional preparation methods.

What are the unique features of the food habits of Odisha compared to other regions?

Food habits in Odisha focus on simple, freshly cooked meals with minimal spices and oil. Compared to other regions, the cuisine emphasises rice-based diets, including hot steamed rice, seasonal ingredients, and light, easy-to-digest preparations influenced by traditional and temple-style cooking.

Are there any popular vegetarian dishes in Odisha’s best cuisines?

Yes, Odisha offers many popular vegetarian dishes such as Dalma, Santula, and Besara, with Dalma being an iconic dish of the region that provides a unique twist on traditional culinary practices. These dishes focus on lentils, vegetables, and mild spices, making them simple, nutritious, and suitable for everyday meals.

What cuisines of Odisha are most popular across regions?

The cuisines of Odisha vary by region, with coastal areas featuring seafood dishes and inland regions focusing on vegetarian meals, lentils, and seasonal vegetables prepared with mild spices.

What is considered the famous cuisine of Odisha?

The famous cuisine of Odisha includes dishes like Dalma, Pakhala Bhata, and Chhena Poda, known for their simple preparation, balanced flavours, and strong cultural and traditional roots.

How does the local cuisine of Odisha differ from that of other regions?

The local cuisine of Odisha is known for its minimal use of spices, reliance on fresh ingredients, and traditional cooking methods that highlight natural flavours rather than heavy seasoning.

Which is the best cuisine of Odisha to try first?

The best cuisine of Odisha to try first includes Dalma, Pakhala Bhata, and Chhena Poda, as they offer a balanced introduction to the region’s staple flavours and cooking style.