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.
21. Chhencheda
Chhencheda is an Oriya nonvegetarian dish made with crushed fish heads along with vegetables. The main ingredients are fish (generally Rohu or Tilapia) head and vegetables like eggplant, potatoes, tomatoes, zucchini (called Janhi in Oriya), onions, etc.
22. Chingudi Jhola
Chingudi Jhola or Chungudi Jhola is a spicy gravy based prawn curry with different flavours of spices. It is mostly eaten by people of the coastal regions and the areas of River basins of Orissa.
23. Dahi baigana
Dahi baigana is an Oriya food prepared from curd and eggplant especially during festvals. This dish can be prepared even without using onion and garlic when they are not allowed in some auspicious festivals.
24. Dahi machha
Dahi Machha is a traditional Oriya delicacy made of fish in a spicy yogurt based sauce. It is eaten usually served with rice as an accompaniment. Dahi Machha Jhola is liberally seasoned with turmeric, onions, garlic, mustard and garam masala. The use of turmeric imparts a yellow colour to the sauce base. Before being served, chopped fresh cilantro may be sprinkled on top for added flavour as well as enhanced appearance.
25. Ghugni
Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Orissa). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with kurmura (puffed rice), and at times with hot onion pakoda/bhajiya.
26. Khata
A khatak is a traditional ceremonial scarf, that originated from Tibetan culture and spread to other Tibetan Buddhist countries such as Mongolia, Bhutan, Nepal, and some parts of Russia and India. Khataks have many usages, such as for birth, wedding, funeral, and other ceremonies, symbolizing purity and compassion. It is usually made of silk. Tibetan khatak are usually white symbolising the pure heart of the giver, though it is quite common to find yellow gold khatak as well. Tibetan and Bhutanese khataks feature symbols of eight lucky auspicious signs meaning to bring good luck and fortune. There are also special, multicolored khataks. Mongolian khataks are usually blue, symbolizing the sky.
27. Machher Jhol
Machher Jhol or Machha Jhola is a traditional Bengali and Oriya spicy fish stew. It is in the form of a very spicy stew that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal.
28. Maachha Bihana
Maachha Bihana means the roe of a fish made into dumpling by some spice paste and fried to make spicy curry.
29. Kanji
Kanji are the adopted logographic Chinese characters (hanzi) that are used in the modern Japanese writing system along with hiragana and katakana. The Japanese term kanji for the Chinese characters literally means Han characters and is written using the same characters as the Chinese word hanzi
30. Ouu khatta
Ouu Khatta or Ou Tenga is a sweet and sour Chutney made of elephant apple (ouu) Dillenia indica in jaggery in the Indian state of Odisha and Assam mostly in post monsoon season. Sometimes ouu added to dal or dalma. It is rich in vitamin C.