When we think of Indian cuisine, Odisha (formerly Orissa) often remains overshadowed by its more celebrated neighbours. Yet, Odisha’s culinary heritage is a rich tapestry woven from ancient rituals, temple traditions, and agrarian simplicity. While dishes like Dalma, Rasabali, and Chhena Poda have earned some recognition, many traditional Odia recipes have faded from memory, lost to time, migration, and modern lifestyles.
This post reveals some of these forgotten treasures — recipes that once graced temple kitchens, festive gatherings, and family meals in rural Odisha.
1. Pakhala Pituli (ପଖାଳ ପିଟୁଳି)
A now-rare dish once common in Odia homes, Pakhala Pituli is a fried pancake made from fermented rice water (the base of Pakhala), mixed with rice flour, spices, and seasonal greens like sajana saag (drumstick leaves). Traditionally eaten in summer, this dish was a cooling, probiotic-rich breakfast.
Why it's lost: With the rise of packaged breakfasts and changing habits, slow-fermented dishes like this have vanished from urban kitchens.
2. Chhunchi Patra Pitha (ଛୁଞ୍ଚିପତ୍ର ପିଠା)
This leaf-wrapped sweet is made from rice batter and a filling of coconut and jaggery. What makes it unique is Chhunchi patra (a specific forest leaf with a lemony aroma), which imparts a distinctive flavour during steaming.
Why it's lost: The unavailability of traditional leaves in urban areas and the fading tradition of foraging have contributed to its decline.
3. Sajana Chhuin Tarkari (ସଜନା ଛୁଇଁ ତରକାରୀ)
A vegetable curry made from the tender sticks of the drumstick tree, including bark, not just pods. This was once a staple in tribal belts of Odisha and had a unique bitter-umami taste, often paired with mandia pej (ragi gruel).
Why it's lost: Modern palates shy away from bitterness, and knowledge of using lesser-known tree parts has diminished.
4. Khatta Chakata (ଖଟା ଚକଟା)
An offering in many village temples, this tangy chutney-like dish is made from mashed ripe bananas, sour tamarind pulp, jaggery, black salt, and roasted cumin. It was often served during religious feasts and fasting days.
Why it's lost: With the fading of localized temple traditions, many such bhoga (offering) dishes have not passed on to the next generation.
5. Pani Santula (ପାଣି ସନ୍ତୁଳା)
Unlike its better-known cousin Santula, this version is a watery stew of wild greens, tubers, and legumes. Simmered with minimal spices, it was a monsoon staple — easy to digest and believed to balance the body’s energies.
Why it's lost: Its minimalistic, medicinal profile doesn't match the rich flavours today’s palates demand.
Why These Recipes Disappeared
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Urban migration and nuclear families.
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Lack of documentation or culinary literature.
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Commercialisation of festive foods.
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Changing dietary preferences and fast food culture.
Urban migration and nuclear families.
Lack of documentation or culinary literature.
Commercialisation of festive foods.
Changing dietary preferences and fast food culture.
Let's Preserve Odisha’s Culinary Heritage
✨ Here’s how you can help:
✅ Talk to your elders and collect oral recipes.
✅ Recreate and share lost recipes online.
✅ Encourage local farming and traditional ingredients.
✅ Support Odia food creators and village food blogs.
"ଖାଦ୍ୟ ହେଉଛି କେବଳ ଉତ୍ପନ୍ନ ନୁହେଁ – ଏହା ହେଉଛି ଆମ ସଂସ୍କୃତି ଓ ଅସ୍ତିତ୍ୱ।"
(Food is not just produce — it is our culture and existence.)
Neerja Bhatnagar
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