Industrialist Harsh Goenka recently praised Odisha's underrated cuisine after trying homemade favourites like Dahi Bara Aloo ...

Harsh Goenka recently praised Odishas traditional food after enjoying a homemade Odia meal, saying the cuisine “deserves a much bigger place” in conversations around Indian food. In a post on X, ...

Odisha Day, also known as Utkal Divas or Utakala Dibasha is celebrated on April 1 every year. Here are some classic Odia ...

Santula is a wholesome Odia vegetable dish, known for its subtle flavours. Unlike heavily-spiced curries, Santula relies on the natural taste of fresh vegetables enhanced only by minimal spices.

The industrialist revealed that he sampled several home-cooked dishes, including Dahi Bara Aloo Dum, Drumstick-Brinjal Besara ...

For an Odia food rookie, Bengal is a constant reminder on the surface of the tongue. Go deeper into the flavours of Odisha and its subtleties and nuances emerge in a manner that is uniquely Odia. For ...

From fermented rice dishes to temple food in cooked earthen pots, Odisha’s cuisine has always presented its uniqueness on the ...

Also known as the Goa of Eastern India, Odisha is a land of distinct flavours. Rice is the staple food here, similar to that of North India, Bengal, and Assam. The use of mustard oil and ghee adds to ...

1. Soak rice and urad dal separately in water for 6–8 hours. 2. Soak flattened rice in water for 5 minutes, if using. 3. Strain and grind dal until smooth. 4. Add strained flattened rice if using and ...

BHUBANESWAR: The long-drawn catfight over ownership of Rasagola/Rasogolla between Odisha and Bengal has hopefully found its closure following the grant of GI tag to ‘Odisha Rasagola’. The ‘Banglar ...

Oriya cuisine is full of spices, vegetables and food grains. The subtle flavours of various spices elevate mere nourishment into a divine experience. Seawoods Nerul resident Kamala Satpathy is a ...