Cuisine of Odisha

A samosa () () is a fried Indian pastry with a savoury filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can include cheese such as paneer, meat or even fish. Its name originates from the Middle Persian word sambosag () (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions containing traditional Indian flavours or even chocolate are also made. Samosas are popular snacks in South As

food

Kheer, khir, payesh, fenni or payasam is a pudding or porridge (specifically rice pudding) popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli (sevai), sago or tapioca (sabudana).

The ilish (Tenualosa ilisha) (), also known as the ilishi, hilsa, pulasa, hilsa herring or hilsa shad, is a species of fish related to the herring, in the family Clupeidae. It is a very popular and sought-after food in the Bengal region and area, and is the national fish of Bangladesh and state fish of the Indian state of West Bengal.

Rasgulla (literally "syrup-filled ball") is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough cooked in light sugar syrup until the syrup permeates the dumplings.

Indian snack

Saag, also spelled sag, saagh, saga, shaak or shak, is a leafy vegetable dish from the Indian subcontinent. It is eaten with bread, such as roti or naan, or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.

Khaja or khajuri () or pheni is an Indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup.

Sattu or Satui (Hindi: सत्तू ; Bhojpuri: सतुआ/सातु; Nepali: सातु) is a type of flour, mainly used in Nepal, India and Tibet. Satui is made up of dry-roasted and ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Satui is used in vegetarian cuisine as it can be a source of protein.

Chhena () ଛେନ୍ନା in Odia or chhana () ছানা in Bengali, is a kind of acid-set cheese originating in the Indian subcontinent that is made from water buffalo or cow milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining out the whey.

Pitha (; also called pithe) are a variety of food similar to pancakes, dumplings or fritters, originating from India and Bangladesh. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent). Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions (similar to mithai).

potato dish

South Asian dish, that originated in Punjab, bearing a resemblance to baba ghanoush

thumb|Pakhala with lemon and assorted side-dishes. thumb|This is typical summer-time Odia cuisine. Dahi Pakala also known as pakhala along with assorted side dishes. This lunch is often preferred to beat the summer heat in East India|Eastern India. thumb|Dahi (curd)|Dahi pakhala ([[yogurt pakhala) with assorted side-dishes.]] thumb|right|Pakhaḷa with yogurt, lemon, fresh cilantro, sautéed mustard and cumin seeds.

Rasabali (, IAST: rasābaḷi) is a sweet dish from Odisha, India. It consists of deep fried flattened reddish brown patties of chhena (farmer cheese) that are soaked in thickened, sweetened milk (rabri). Flattening the chhena into palm-sized patties is done in order to allow them to absorb the milk more readily. The thickened milk is also usually lightly seasoned with crushed cardamom pods.

Luchi is a flatbread that is deep-fried, popular in Bengali cuisine. It is made of maida flour, water, and ghee. It is similar to puri, which is made with atta rather than maida. Luchi is eaten with dishes such as aloo dum or dal. Originating from a dish called , luchi was first attested in 1660. It is commonly eaten during festivals. Variations of luchi include kachori and , and local variations exist across Bengal.

Ghugni (Bengali: ঘুগনি, Bhojpuri: 𑂐𑂳𑂐𑂳𑂢𑂲) or Guguni (Odia: ଗୁଗୁନି) is a dish made of peas or chickpeas in Nepal, Bangladesh, and Odisha, West Bengal, Jharkhand, Bihar, and Uttar Pradesh in India. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri, but can also be served as the main course for lunch or dinner. It can be made either with or without the use of onion and garlic.

South Asian curry dish that is prepared from mutton

fish curry in Bengali cuisine

Jhalmuri (, , , , ) is a popular street snack in the Bengali, Bihari, Bhojpuri, Odia, Assamese and Tripuri cuisine of the Indian subcontinent, made of puffed rice and an assortment of Indian spices, vegetables, Bombay mix (chanachur) and mustard oil. It is popular in Bangladesh and in the neighbouring Indian states of Bihar, West Bengal, Tripura, eastern Uttar Pradesh, Odisha. It became popular in London when a British chef named Angus Denoon tried this snack in Kolkata and started selling it on the streets of London. The popularity of Jhalmuri has also reached other western cities like New Yo

Indian Food

Yogurt and eggplant dish

cheese dessert of Odisha

rice-based fermented alcoholic beverage from India

Dried mango preparation from Odisha, India

Indian dessert

drink made from bael (Aegle marmelos) fruit pulp

Khira mohan () is a creamish dessert best known in Odisha. It is made from chhena and sugar syrup. The descendant of khira mohana probably was Odia rasgulla. Food historians from Odisha suggest that the khira mohana was invented in Odisha to offer the goddess Lakshmi at Jagannath Temple, Puri.

steamed food of Odisha

Odia food

Indian sweet

cake associated with Odisha, India

traditional Indian sweet

Indian cheese dish

Street food of Odisha

rice dish