Odia recipes
ଓଡ଼ିଆ ରୋଷେଇ
Home-style recipes for the dishes of Odisha — temple food, everyday dals and curries, festival pithas and the chhena sweets — each with ingredients, a step-by-step method and its story.
Everyday meals
Main course
Chingudi Malai
ଚିଙ୍ଗୁଡ଼ି ମାଲାଇ
Chingudi malai is a creamy curry of prawns in coconut milk with whole spices, cooked in coastal Odia homes. Background, its Bengali cousin chingri malai curry, and a recipe.
Side dish
Dahi Baigana
ଦହି ବାଇଗଣ
Dahi baigana is a cooling Odia side dish of fried brinjal folded into tempered yoghurt, often made for festivals without onion or garlic. Background and a step-by-step recipe.
Main course
Dalma
ଡାଲମା
Discover Dalma, the iconic Odia lentil and vegetable stew. Learn the authentic recipe, its role in Jagannath Temple Mahaprasad, nutritional benefits, and why Dalma is the soul of Odia cuisine.
Main course
Ghanta Tarkari
Ghanta is a thick Odia curry of many vegetables and legumes in mustard paste, cooked across Odisha the day after Dutibahana Osha. Background and recipe.
Main course
Kanika
Kanika is a fragrant sweet rice cooked in ghee with whole spices, cashews and raisins, and is part of the Mahaprasad of the Jagannath Temple in Puri. Background and a home recipe.
Main course
Khechudi
ଖେଚୁଡ଼ି
Khechudi is the Odia khichdi — rice and moong dal cooked with ghee, ginger, black pepper and coconut — and one of the dishes of the Jagannath Mahaprasad. Background and recipe.
Main course
Machha Besara (Odia Mustard Fish Curry)
ମାଛ ବେସର
Machha besara is the classic Odia fish curry, usually made with rohu, cooked in a sharp sauce of ground mustard, garlic and chilli.
Main course
Pakhala Bhata
ପଖାଳ ଭାତ
Discover Pakhala Bhata, Odisha's beloved summer dish of fermented rice in water, served with fried fish, vegetables, and celebrated on Pakhala Dibasa.
Side dish
Santula
ସନ୍ତୁଳା
Santula is a light Odia mixed-vegetable dish, boiled or lightly sauteed with a panch phutana tempering and very little oil or spice.
Sweets & pithas
Dessert
Arisa Pitha
ଆରିସା ପିଠା
Arisa pitha is a fried Odia cake of fresh rice flour and jaggery coated in sesame, made in the month of Margasira for Manabasa Gurubara. Traditions and a step-by-step recipe.
Dessert
Chhena Jhilli
ଛେନା ଝିଲି
Chhena Jhilli is a fried chhena sweet soaked in sugar syrup, associated with Nimapara on the way to Konark, Odisha. Learn its making, history and how it differs from Rasagola.
Dessert
Chhena Poda
ଛେନାପୋଡ଼
Learn about Chhena Poda, the iconic baked cheese dessert from Odisha with a caramelized crust, and discover its origin story and how it's made.
Dessert
Manda Pitha
ମଣ୍ଡା ପିଠା
Manda pitha is a steamed rice-flour dumpling filled with coconut and jaggery, made for Odia festivals such as Manabasa Gurubara, Durga Puja and Kumar Purnima. History and recipe.
Dessert
Rasabali
ରସାବଳି
Discover Rasabali, the incredibly delicious traditional Odia sweet from Kendrapara. Learn how these deep-fried chhena patties soaked in thickened, sweetened milk are made and offered at the Baladevjew Temple.