what to eat in orissa

What to Eat in Orissa

Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton.
51. Khira sagara
Khira sagara is an Oriya sweet dish that literally translates to Oceans of Milk in the Oriya language.
52. Laddu
addu or Laddoo is a ballshaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.
53. Lassi
Lassi is a popular, traditional, yogurtbased drink from India and Pakistan. Lassi is a blend of yogurt, water, spices and sometimes, fruit. Traditional lassi is a savory drink, sometimes flavored with ground and roasted cumin. Sweet lassi, however, contains sugar or fruits, instead of spices.
54. Malapua
Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many nonvegetarian Maithil homes during Holi.
55. Manda Pitha
Manda Pitha is a steamed Pitha which is prepared in all parts of Orissa during festivals falling on Monsoon and Post Monsoon seasons like Manabasa guruvar, Durga Puja, Kumar Purnima, Gamha Purnima etc.
56. Mitha Dahi
Mitha Dahi or Mishti doi is a fermented sweet dahi or sweet yogurt. This type of yogurt is common in the states of West Bengal and Odisha in India, and in Bangladesh.It is made with milk and sugar, while also using yogurt and curd. Mitha Dahi is a popular dessert in the states of West Bengal, Odisha and Bangladesh. It is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either guda/gura (brown sugar) or khajuri guda/gura (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container for making Mitha Dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of elaichi (cardamom) for fragrance. Baked yogurt is a similar preparation in the west.
57. Pitha
Pitha is a type of cake, dimsum or bread common in Bangladesh and India, especially the eastern states of Assam, Odisha, West Bengal, Bihar, Jharkhand, and the northeastern region. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ol (a local root vegetable).
58. Ras malai
Ras Malai or Rosh malai is a dessert eaten in Pakistan, India and Bangladesh. The name Ras Malai comes from two parts in Urdu: Ras meaning juice/juicy and Malai, meaning cream. It has been described as a rich cheesecake without a crust.
59. Rasabali
Rasabali is a sweet dish from Orissa, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Jagannath temple.
60. Rasgulla
Rasgulla is a cheesebased, syrupy dessert popular in the Indian subcontinent, particularly in the Indian states of Odisha and West Bengal. The dish originated in Odisha centuries ago, while a whitish spongy variant (Bengali Rasgulla) became popular in Bengal in the 19th century. Rasgulla is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.