what to eat in orissa

Dillenia indica (Elephant apple, Chulta/Chalta or Ouu) is a species of Dillenia native to southeastern Asia, from India, Bangladesh and Sri Lanka east to southwestern China (Yunnan) and Vietnam, and south through Thailand to Malaysia and Indonesia.

Patua Vegetables or small fish wrapped in banana leaves along with mustard oil ginger garlic paste and smoked in earthen vessels

Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). The tiny kidneyshaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used, whole or ground, as an ingredient in many foods, and they are pressed to yield poppyseed oil.

Saag or sag is a leafbased (spinach, mustard leaf, basella, etc.) dish eaten in South Asia with bread such as roti or naan, or rice (in Odisha and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala.

Santula is a vegetable dish from the state of Orissa in eastern India. It can be either fried (Bhaja Santula) or boiled (Sijha Santula). Ingredients include potatoes, brinjal, pumpkin, and ladyfingers, which are first boiled together, then fried in oil with diced onion, garlic, and green chillies.

Bela pana is a drink made from Bael (Aegle marmelos) fruit pulp,in the month of Chaitra and Boishakh,in Orissa.

Ariselu and Arsa in Uttarakhand is a South Indian sweet dish from Andhra Pradesh and Odisha. Arisa or Arisalu is a Telugu word which means rice. It is also called kajaya in Kannada. A similar sweet in Tamil Nadu called adhirasam is prepared for pujas.

Chakuli Pitha is a flat Oriya ricebased fried cake traditionally made in the state of Orissa. It is prepared using rice flour (arua chaula), black gram (biri dali), refined edible oil (rifine tela) most favorable will be ghee or mustard oil, and salt (luna). It traces its origin during early 4th century BC when Buddha had tasted the Chakra apoopa from two merchants coming from Kalinga Kingdom to Magadha.

Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.

Chandrakanti is a deepfried dessert made from green gram and rice flour.