The Jagannath temple has fostered Odisha's regional cooking styles and preserved local food traditions.
Ambila is a typical Odia mixed vegetable curry known for its sweet, tangy, delicately-spiced flavor. It's considered a comforting, satvik dish.
One of Odisha's oldest and most cherished sweets is Arisa Pitha.
Kanika is a fragrant, mildly sweet rice dish from Odisha, traditionally prepared as an offering or bhog to Jagannath Temple. It is especially popular during festivals, weddings and special occasions, and is often served alongside dal, vegetable curries and khatta.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
Chenna Poda translates to mean burnt cheese. That's precisely what this delightful sweet is.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
This sweet dish from Odisha is the perfect representation of the region's rich culinary heritage.
These crunchy, sugar-coated puri-like sweets are a significant part of the mahaprasad offered at the Jagannath temple in Odisha.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
The Raja Parba or Raja festival celebrates the enduring spirit of womanhood.
The partition of Bengal in 1905 split more than a province, it touched people's hearts and awakened India's fight for freedom.
A flavourful twist on traditional Indian kheer!
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Both West Bengal and Odisha are slugging it out for getting the GI tag for the delicious sweet
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Retracing the journey that brought coffee from Araku Valley in Andhra Pradesh to an upscale caf in the aristocratic district of Le Marais in Paris.
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