When discussions begin about Indian food, the focus often falls on buttery Punjabi dishes, fiery South Indian staples or iconic Bengali sweets and seafood. However, industrialist Harsh Goenka feels that one regional cuisine continues to be overlooked – the traditional food of Odisha.
In a post on X, Goenka praised the simplicity and depth of Odia cuisine, saying it deserves a much bigger place in conversations about Indian food culture.
“Conversation about Indian cuisine often revolves around Punjabi, South Indian or Bengali food. Odiya cuisine deserves a much bigger place on this table. What impressed me most was its restraint. No overloading with cream, butter or chillies. Just balance, mustard, fermentation, texture and freshness,” he wrote.
What makes Odia cuisine stand out?
Goenka’s remarks resonated with many food lovers as they highlighted the understated nature of Odia cooking. Unlike cuisines known for heavy sauces or intense spice levels, Odia food focuses on pure flavors, seasonal ingredients and nutritional balance.
The industrialist revealed that he sampled several home-cooked dishes, including Dahi Bara Aloo Dum, Drumstick-Brinjal Besara, Chhena Tarkari, Chakuli Pitha and Aloo Patra Besara – all considered comforting staples in many Odia households.
These dishes reflect the essence of Odisha’s culinary traditions, where simple ingredients are elevated through techniques such as fermentation, steaming and slow cooking with mustard-based preparations.
A significant influence on Odia cuisine is the culture surrounding the Jagannath Temple and the sacred kitchen dedicated to Lord Jagannath, which is considered one of the largest temple kitchens in the world.
How social media users reacted:
Many social media users who responded to Goenka’s post reminisced about their experience eating temple food at Puri and praised its simplicity and taste.
One user commented, “Odia food is absolutely amazing, tasty, healthy and nutritious. Try Dalma, Ghanta, Besar, popularly served in Jagannath temple, and many more.”
Another wrote: “I have been to Odisha so many times. When you eat Abhada at Puri Jagannath Temple, you forget every other meal. Eating prasad there is divine.”
Many believe that Odia cuisine remains underrated
Several users have suggested that Odisha’s cuisine has not received the recognition it deserves, mainly because it has never been aggressively marketed like some other regional Indian cuisines.
One social media user argued that restaurant menus across the country should go beyond the broad categories of “North Indian” and “South Indian” and include an “East Indian” section to showcase the food traditions of Odisha and neighboring eastern states.
Goenka’s post has since sparked renewed interest in Odia cuisine, with many users encouraging others to explore its subtle yet deeply satisfying flavors.
