Cuisine of Odisha

Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples.

Indigenous vegetables used in Odia cuisine are pumpkin, gourd, plantains, jackfruit, and papaya.

In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more.

It is based on the legend that Krishna missed his eight meals for seven days, while trying to save a village from a storm holding up the Govardhan hill, as a shelter.

[3] Khatta refers to a type of sour side dish or chutney usually served with Odia thalis.

[27][28] Smoked Dry sardine after cleaning mix with garlic, green chilly, salt using mortar and pestle or mixture grinder.

[39][40][41] Many of the ethnic tribes[42] of Odisha have their own indigenous drinks made from forest produce.