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+====== Odisha cuisine ======
+==== Chhena Poda ====
+Literally "burnt cheese," this is Odisha’s beloved cheesecake made from fresh chhena (curdled milk), semolina, sugar, and cardamom, baked until it caramelizes. It’s also Lord Jagannath’s favorite dessert! [([[https://cookpad.com/eng/recipes/24625836|Cookpad]])]
+==== Dalma ====
+A soul-warming stew of split lentils and vegetables (like raw banana, pumpkin, papaya), tempered with panch phoron (five spices) and sometimes coconut. Offered as bhog in temples. [([[https://www.lowsimmer.com/home/2018/12/3/dalma-lentil-vegetable-stew|Low Simmer]])]
+==== Pakhala Bhata ====
+Odisha’s iconic summer meal: fermented rice soaked in water, served cold with yogurt, green chilies, and fried or mashed vegetables. Cool, probiotic, and deeply traditional. [([[https://roundglassliving.com/food/recipes/pakhala|Roudglass Living]])]
+==== Kanika ====
+A sweet aromatic rice dish prepared with ghee, sugar, raisins, and cardamom. Served in temples as part of Mahaprasad, often as an alternative to pulao. [([[https://cookspan.com/rice/kanika-sweet-rice-odisha/1268/|Cook's Pan]])]
+==== Chhatu Besara ====
+A tangy curry of mushrooms in a mustard-poppy seed paste — earthy, pungent, and uniquely Odia. [([[https://www.bruitemagazine.com/chhatu-besara-mushroom-in-mustard-gravy-sasmita-sahoo/|Bruite Magazine]])]
+==== Rasabali ====
+Deep-fried chhena patties soaked in thickened sweetened milk. It originated from Kendrapara and is a staple sweet in Odia festivals. [([[https://www.firsttimercook.com/rasabali/|First Time Cook]])]
+==== Santula ====
+A mildly spiced vegetable medley, boiled and sautéed with very little oil, turmeric, and green chilies. Light and highly digestible. [([[https://cookpad.com/eng/recipes/14651789|Cookpad]])]
+==== Khai & Jaggery Bhoga ====
+Roasted paddy (khai) mixed with grated coconut and jaggery — a sacred and crunchy snack, often served during temple rituals and festivals. [([[https://odiafoods.in/foodblogs/kora-khai-recipe-from-debasish-bhattacharya/|Odia Foods]])]
+==== Ambila ====
+A sweet-sour vegetable stew made with raw mango or tamarind, jaggery, and mustard seeds. A balance of flavors rarely found elsewhere. [([[https://www.slurrp.com/article/ambila-explore-this-sour-odia-delicacy-this-monsoon-1720795558249|Slurrp]])]
+==== Besara ====
+A signature mustard-based curry, often made with vegetables like pumpkin, potato, or banana stem, and spiced with a blend of mustard seed paste, garlic, and chili. [([[https://www.pepperonpizza.com/traditional-odia-vegetable-besara-in-mustard-paste/|Pepper on Pizza]])]
+==== Chungdi Malai ====
+A rich and creamy prawn curry cooked in coconut milk, flavored with cinnamon, cloves, and cardamom — delicate yet luxurious. [([[https://www.bonappetit.com/recipe/chungdi-malai-coconut-shrimp-curry|Bon Appetit]])]
+==== Dahi Baigana ====
+A yogurt-based curry made with fried eggplant slices, tempered with mustard seeds and curry leaves. Cooling and perfect with rice. [([[https://mayuris-jikoni.com/2024/08/18/dahi-baingan/|Mayuri's Jikoni]])]
+==== Mudhi Mansa ====
+A Baripada specialty: spicy goat meat curry served with puffed rice (mudhi). Unusual and delicious — crunchy and meaty at once. [([[https://www.newindianexpress.com/lifestyle/food/2019/Aug/24/mudhi-mansa-the-classic-breakfast-of-warriors-2023711.html|New Indian Express]])]
+==== Handi Mutton ====
+Traditionally cooked in a clay pot sealed with dough, this mutton curry is slow-cooked with whole spices for hours. Deeply flavorful and rustic. [([[https://anniesgourmet.net/recipe/mutton-curry/|Annie's Gourmet]])]
+==== Poda Pitha ====
+A fermented rice and urad dal cake, mildly sweet with coconut and jaggery, baked on low flame or in charcoal. Served especially during Raja Parba, a festival celebrating womanhood and Earth’s fertility. [([[https://cookwithrenu.com/savoury-luni-poda-pitha/|Cook With Renu]])]
+{{tag>food culture geography}}

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