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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Pahadi - Bhojpuri – Benarasi – Bihari

South India Kerala – Tamil – Andhra – Karnataka - Konkani - Mangalorean

East India Bengali – Oriya

North-East India Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani – Parsi

Other Overseas – Historical – Jain (Satvika) – Anglo-Indian – Sindhi - Chettinad – Fast food

Ingredients and types of food

Main dishes – Sweets and desserts – Drinks – Snacks – Spices – Condiments

See also:

Indian chefs Cookbook: Cuisine of India

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Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. The cuisine is rich and varied, while relying heavily on local ingredients. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular. Pancha-phutana, a mix of cumin, mustard, fennel, fenugreek and kala zeera is widely used for tempering vegetables and dals, while garam masala (curry powder) and haladi (turmeric) are commonly used for non-vegetarian curries. Oriyas are very fond of sweets and no Oriya repast is considered complete without some dessert at the end.

Orissa has a culinary tradition spanning centuries if not millenia. Rasagolla, one of the most popular desserts in India, is in fact an Oriya invention. It had been enjoyed in Orissa for centuries before being passed on to neighboring Bengal. The well-known rice pudding, kheeri (kheer) that is relished all over India, also originated in Puri two thousand years ago.

A typical meal in Orissa consists of a main course and dessert. Typically breads are served as the main course for breakfast and dinner, whereas rice is eaten with lentils (dals) during lunch. The main course also includes one or more curries, vegetables and pickles. Given the fondness for sweet foods, the dessert course may include generous portions of more than a single item. Oriya desserts are made from a variety of ingedients, with milk, chhenna (a form of ricotta cheese), coconut, rice, and wheat flour being the most common.

• Channa Dali - Channa dal with coconuts, raisins, dry fruits, mild spices
• Dalma - Mixed lentils with various vegetables
• Khechedi - Rice and lentils with vegetables and occasionally potato
• Luchi - Unleavened flour bread deep fried in oil
• Mitha Bhata - Mildly sweetened rice with assorted spices
• Moong Dali - Mung bean dal cooked with coconuts and mild spices
• Parata - Layered wheat bread rolled out in triangular or round shape and tawa-fried
• Polao - Rice in clarified butter with raisins, nuts, vegetables, whole spices
• Puri - Unleavened whole wheat flour bread deep fried in oil
• Pakhala - Rice fermented in water with yoghurt and seasonings.

The famous Jagannath temple in Puri, Orissa: home of the original rasagolla and the kheer. Its kitchen is reputed to be the largest in the world, with several hundred chefs working around 752 wood-burning clay hearths to feed over 10,000 people each day.

• Alu Bhaja - Potato slices fried in oil with whole spices
• Alu Dum - Spicy potato curry
• Alu Mattar - Diced potatoes and peas curry
• Alu Phoolkobi Bhaja - Diced potato and cauliflower florets sauteed in oil and spices
• Alu Potala Rasa - Curried potatoes and gourd
• Besara - Assorted vegetables stir fried in panch phutana, mild pastes and oil
• Charchari - Sauteed mixed vegetables, diced potatoes and shrimp in a spicy mustard sauce
• Chhencheda - Lightly spiced fish head and mixed vegetables
• Chungdi Malai - Freshwater prawn cooked in coconut milk and spices
• Crab Kalia - A spicy crab curry
• Dahi Baingana - Deep fried eggplant slices in a spiced yoghurt sauce
• Dahi Maachha - fried fish in a mildly spiced yoghurt sauce
• Ghanto/Ghanta - Vegetable medley and spice powders sauteed in oil
• Ghuguni - Boiled Peas and spices cooked in oil and then lightly curried
• Kankara Jhola - Crab meat and potatoes in a rich gravy with panch phutana
• Khatta - Literally meaning "sour" in Oriya, a sweet and sour marmalade served as a side
• Posto - Poppyseed paste cooked with assorted vegetables and/or potato
• Soriso Maacha - Pan fried fish in a mustard gravy
• Saaga - Fried green leafy vegetables sometimes with lentil balls (bori)
• Santula - Lightly spiced assortment of steamed vegetables
• Tomato chutney - A very sweet chutney made of tomatoes, dates and sugar.

Purba: Feasts from the East by Laxmi Parida is a popular Oriya recipe book that is available through Barnes & Noble and Amazon.com.

• Chhenna Poda - Baked sweetened ricotta cheese
• Kalakand - Shaped sweets made from condensed milk
• Khaja - Shaped dough fried and drizzled with sugar syrup
• Kheeri - Rice cooked in sweetened condensed milk
• Laddoo - Sweet balls made from lentils and dry fruits
• Lassi - Sweet chilled yoghurt drink, occasionally flavored in rose water
• Malpua - Sweetened deep fried batter of a mixture of bananas and flour
• Pitha - Coconut, lentil, jaggery, condensed dairy products in crepes
• Rassabali - Flattened disks of ricotta cheese soaked in sweetened condensed milk
• Rasagolla - Sweet dumplings in syrup

• Oriya Nari
• Oriya kitchen on the web
• Oriya cuisine
• Subtle Flavors of Oriya Cuisine
• From the land of Jagannath