As home to the ancient Jagannath Temple at Puri, which cooks for and feeds an average of over 10,000 people each day, the recently renamed Odisha boasts a rich culinary heritage whose dishes are often wrongly attributed to West Bengal. Did you know, for instance, that the gud (jaggery) rosogolla originated in Odisha? Odiya cooks then took their talents to West Bengal, where they were employed in the homes of rich Brahmins. According to many historians, this sweet has been offered to the Goddess Lakshmi at Puri for several centuries, predating the Nobin Das story.
We glimpsed the complexities of Odiya cuisine as we traveled through the state. Although we only spent a few days in Odisha, visiting Puri, Konark, Bhubaneswar, and Chilika Lake, the few dishes we sampled made an impression for their distinctly different flavors. This cuisine is neither heavy nor oily, and its flavors are a subtle meld rather than a loud, joyous cacophony.