4. DAHIBARA AND ALOO DUM

In the market of 'Dahibara and aloo dum', Cuttack holds a monopoly and they are pretty serious about how you eat it. Starting from a daily wage labourer to 'Babus' of Odisha everybody prefers to have this dish from a roadside vendor. No restaurant till date has mastered the art of 'Dahibara Aloo dum'. This is the speciality of the dish which unites people irrespective of their choices, lifestyles, origin, and culture.

The yin and yang of this delicacy are Dahibara which is Vada soaked in a thin consistency of curd with spices/buttermilk and AlooDum which is Odia version of Dum Aloo, a thick gravy of slow-cooked potatoes. The combination of these two delicacies happens just before they are served for consumption. The authentic method of serving is by making a bowl out of the khalli patra (Bahunia Vahlii leaf), placing a few DahiBaras in the bowl, and then adding dollops the thick AlooDum gravy. There is also the Guguni (white peas curry) that is added by the spoonfuls. However, it is the underdog of the story and finally, it is garnished with coriander, chopped onions, and bhujia sev.

The exact origins are not known however it is believed to have been developed around the Bidanasi area and the Barabati Fort of Cuttack. There are a couple of legends that surround the origin of DahiBara AlooDum. One such story is about a tiffin centre in Cuttack that used to sell Puri and AlooDum to the travellers coming from Howrah towards Cuttack.In the absence of Puri, the shop keeper alternatively serves DahiBara with AlooDum giving birth to the first iteration of the delicacy we know and celebrate. Ishwar Behara, one of the living legends of this delicacy, who is now in his 70s, states that he learnt his craft of making DahiBara AlooDum from his erstwhile gurus in Bidanasi area. He states that the collective memory of the origin of this delicacy dates at least over a century. Likewise, another 80 something legend Raghu is known to have learnt his craft from his forefathers. There is also a theory that the trader’s community of Cuttack comprising mostly of Marwaris, Punjabis and Gujrati have both Dahi Vadas and Dum Aloo as a part of their cuisines and another legend has it that a Cuttacki accidentally mixed both giving birth to the legendary DahiBara AlooDum. Both these claims are debatable as I was not able to find recorded history of the origin of DahiBara AlooDum. The cultural influence of the various regions of Odisha has played a pivotal role in developing the taste of Dahibara AlooDum over many decades. For instance, the distinctive taste of Dahibara AlooDum in Cuttack can never be replicated outside the realms of the city however, the recipe has travelled throughout that State of Odisha (and beyond) and has evolved to appeal to the taste buds of the region it now resides in.

This delicacy is an almost perfect meal, it has carbohydrates in the form of potatoes, the vadas are made from lentils which are a rich source of proteins and the curd/yogurt is a source of lactobacillus probiotics. There are spices used like cinnamon, pepper, etc which contribute towards its health benefits. Lastly, the Dahi paani of the Dahibara is a source of hydration for the people of Odisha during the hot summer months. The twang of the Dahibara and spice of the Aloodum are a few contributing factors for Odisha's insatiable appetite for this delicacy. Like me, every one of us would know someone who could have DahiBara AlooDum for all 3 meals a day. It is probably this attribute of can-be-eaten anytime gives the DahiBara AlooDum its legendary cult following.

#tasteofodisha

#odolicious

#musttryinodisha

 

3. MUDHI MANSA

From the kitchens of Ashoka to the bylanes of Baripada, the making of one of ancient India’s most prolific breakfast – which even Raja Man Singh fell crazy with.

Puffed rice or ‘Mudhi’ is one among the most likable food in Odisha and full North-east of India. Surprisingly, both at home and within the street food items, this item has not so far found any replacement and continues to remain king among all dish items.

The Baripada Mudhi, is in its natural form, free from additives, and prepared through hygienic and indigenous ways. ‘Mudhi Mansa’ (puffed rice mixed with mutton gravy) enjoys high popularity as an exquisite food item in the tiny township of Baripada.

For most denizens, the history of Mudhi Mansa is a rather short one. The birth of this instantly addictive delicacy was in 1969 when an enterprising gentleman Kartik Chandra Behera chanced upon the idea of scoring on a traditional favourite from the House of Mayurbhanj. But the young, food-loving entrepreneur wasn’t just going to take the recipe that launched a thousand and one versions across the erstwhile state of Mayurbhanj (which included parts of Bengal as well) verbatim, he did it in his own way. 

First, he changed the way mutton was made – from the thin gravy at home he went for a richer, thicker gravy, then he decided to give the leg portion a ditch for the more delicious chest part and liver (which many believe is part of the magical flavours of his mutton) taken from a 15-kilo lamb, and then added his own creation, a chutney to complete the trio: a fascinatingly light curd-based relish made with local sweet chili pickle, finely chopped madras onion, cucumber and of course rock salt and more chili powder to taste (the exact proportion of this is still a family’s closely guarded secret, much like the mutton recipe).

One of the key reasons for the great tasting mutton is the lamb itself, which is a traditional breed of castrated goat (Khasi) that was the preferred eat of Emperor Ashoka court as well. They are prized because of their less gamey, sweet meat. The reason, most of these lambs are bred on sal leaves which ensures the meat is naturally tender and delicious and needs very little to make it soft and delicious. And two is the Mudhi made of Mugeishala rice, easily the finest exports of Baripada, the birthplace of high quality puffed rice.

#tasteofodisha

#odolicious

#musttryinodisha

2. MAACHA PATRA PODA & DAHI MACHA BESARA

Odisha may be a coastal state and fish is one among the most staples there. It has a 485-km-long coastline and thousands of traditional fishermen eke out a living by venturing into the ocean for fishing in the country made and engine boats. After agriculture, fishing is that the second-largest source of livelihood within the area. An area where most of the people’s livelihood depends on the fishes around them, they need to master the art of cooking fishes. There are various items like Fish Curry in Mustard Sauce (Machha Besara), Prawn Curry (Chingudi Jhola), Crab Curry (Kannada Jhola) during which people of Odisha brags their culinary skills but I might wish to mention my two whenever favorite dishes. 

MAACHA PATRA PODA ( Meaning Fish cooked in Banana Leaves)  In Odia, Maacha means fish Patra literally means Leaf & Poda means burnt. this is often made by coating the fish pieces with a spicy mustard and herb masala paste then placing them on banana leaves smeared with mustard oil. Then the entire thing is tied into packets which are then placed over hot coal. Some amount of hot coal is additionally kept on top of the banana leaves wrapped around pieces of fish to make a packet. It gets perfectly cooked within 25 minutes on hot coal and yields perfectly steamed soft succulent flesh and an excellent fresh coal-roasted masala giving out an incredibly earthy aroma and flavor thereto which goes to stay to your palette and culinary memory for an extended long time.

People of Odisha are pleased with their culture and have preserved their tradition during this little bundle of joy.

DAHI MACHA BESARA (Fish in curd and mustard gravy)- Dahi machha besara may be a traditional Odia delicacy that any Odia would be proud to be related to. Living in Coastal areas they need the advantage of access to tons of fresh riverine fish and Rohi or Bhakura fish tops the list. Unlike the ocean water salty fish, water fish like Rohi has this natural sweetness thereto. Dahi machha besara is liberally seasoned with turmeric, garlic, green chilies, mustard, and therefore the use of turmeric imparts a yellow color to the sauce base. Before being served, slit green chili and raw mustard oil are sprinkled on top for added flavor also as an enhanced appearance. A notable aspect of this dish is that the raw fish has got to be marinated in salt and turmeric at the start. The cooking is completed with whipped curd, which brings a few pleasant blends of the slightly sour taste. Combined with the pungent taste of mustard paste, the dish promises a singular flavor and knowledge. It is eaten usually served with rice as an accompaniment. This mustard gravy alongside the right blend of yogurt is tough to resist and therefore the mere mention or sight of this dish is enough to stay one salivating. Dahi Maccha Besara is a must-have for all ocean food lovers.

#tasteofodisha

#odolicious

#musttryinodisha

1. CHENNA PODA

Odisha, the most underrated state in India which has the most underrated culture, tradition, and food items. Often ignored just like the seven sisters states, this land has much knowledge to impart. This blog is devoted to all or any Odias who wholeheartedly embrace their own tradition, their own people, food culture and are proud of it.

To start my blog I would like to first mention one among the human’s greatest accidental creation- Chhena poda.

Chhena poda literally translates to roasted cheese in English. It is also said that Chhena poda is that the favorite sweet of Lord Jagannath (the presiding deity of Puri Jagannath temple in Odisha). Chhena poda is additionally made during festivals like Diwali or Durga puja.

The history of Chhena poda is fascinating. It originated within the Odia town of Nayagarh within the half of the 20 th century. The owner of a confectionery, Sudarshana Sahoo decided to feature sugar and seasonings to leftover pot cheese one night and left it in an oven that was still warm from earlier use. the subsequent day, he was pleasantly surprised to seek out out what a scrumptious dessert he had created. Today, it's also made and is popular in many nations of India. Also, it's a really famous and popular dessert in coastal Odisha, India.

Making Chhena poda is extremely easy. you'll be surprised by the factor of simplicity and ease during this recipe. Unlike other baking recipes that involve 2 to 3 steps, this one may be a one-bowl recipe. Also while baking cakes things do fail, but you can't fail when making this delicious paneer cake. That's the hallmark of this recipe.

The Chenna poda authentically is formed of pot cheese, semolina, sugar, cardamom, ghee, cashews, and raisins mixed together alright then wrapped in Sal leaves and baked during charcoal or wood-fired oven for 2-3 hours which gives the burnt caramelized look to the crust though it divinely melts within the mouth texture inside.

The demand and sale of Chhena poda are large in Odisha with every sweet shop preparing its own flavor either from sugar or gud (jaggery). Its shape of a cake often attracts an enormous number of visitors to grab a bite and take it home because of the "Taste of Odisha".

#tasteofodisha

#odolicious

#musttryinodisha