Sajana Saga Bhaja is one of the odia Saga bhaja, that one can enjoy throughout the year. It is prepared with drumstick leaves simply or with some selected vegetables.
Dry Mango Pickle (Ambula Achara) is a popular tangy and sour pickle in the eastern state of India, Odisha, and is widely enjoyed throughout the year. It is often served as a condiment with rice, dal, and some other Odia side dishes.
Janta roti, an Indian flatbread prepared using precooked wheat flour is very soft and has a melt in the mouth texture.
The Parwal Raita aka Dahi Potala is a delicious accompaniment made using curd and pointed gourd (parwal / potala).
Chhena Jhili, a signature Odia sweet dish is from Nimapada in the Puri district of Odisha. This is prepared by deep-frying small chhena shapes first and then soaked in cardamom flavored sugar syrup.
Chhena Tarakari is a chhena (cottage cheese) based popular side dish from odia cuisine. Any special celebration or during festival this is a common affair in the menu. The takari can be prepared with or without onion-garlic. I have come up with without onion-garlic version
Jeera Lanka Gunda is one of the staple spice powders in Odia households. Starting from Dalma, any Chaat, Dahi bara -ghuguni-aloo dum to any satvik side dish preparation; this is the best ever seasoning.
Tanka Torani – a much popular rice-based refreshing drink from the holy land of Jaganath puri, Odisha.
Spongy, light brown color and milder in sweet soft cottage cheese balls dunked in cardamom flavored thin sugar syrup.
The color here is by the touch of caramelized sugar.
Chhena Khai is a part of MahaPrasad at Jagannatha Temple, Puri. Small cubes of homemade chhena are cooked in flavored sugar syrup till well coated.