The Puri Rath Yatra, commemorating Lord Jagannath, his brother Lord Balabhadra, and sister Subhadra’s grand journey in chariots, commences on July 7. Much like other festivals, it promises a rich cultural experience, including an array of traditional dishes. Here’s a curated selection of must-try culinary delights available during this celebration in Puri.
Rasabali, a delectable sweet dish from Odisha's culinary heritage, holds a special place in the Chappan Bhog offered to Lord Jagannath at Puri's famous temple. Made from local chhena, it is deep-fried before being infused with the flavors of cardamom and milk. This sweet dish is widely available in local sweet shops and is served as Mahaprasad at Jagannath Puri.
Dalma, a popular dish from the city, is made from lentils and vegetables, cooked without any oil. Its popularity soared when it was added to the President’s food menu following a special request from former President A.P.J Abdul Kalam. Even a restaurant is named after this traditional preparation.
If you are vegetarian, then you should definitely try this dish out! Santula, a vegetable curry, pairs perfectly with rice or Indian bread. It features a variety of vegetables such as potatoes, cauliflower, beans, carrots, and sometimes even broad beans, depending on local availability. This healthy dish is easy to prepare, known for its use of "pancha phutana," a blend of five spices—cumin, mustard, fenugreek, aniseeds, and nigella (kalonji)—in equal parts. This spice mixture adds a distinctive flavor that enhances the natural goodness of the vegetables, making santula a flavorful and nutritious food dish.
Poda Pitha is a famous ‘pitha’ recipe originating from Odisha, also popularly known as the favoured pancake of Lord Jagannath. Among Odisha's oldest sweets, it is made of rice, jaggery, coconut, and lentils, with other regional variations. In temples, Poda Pitha often features rice flour and is baked to perfection. At Mausi Maa temple, priests prepare the dough using wheat flour, chena, jaggery, cloves, black pepper, and black cardamoms. The dough is steamed for seven to eight hours, then sliced, fried in pure ghee, and offered to deities on their chariots, later distributed among devotees.
A twist in the Indian Khichdi, Khicede is a famous Odia dish served at the Puri Temple as a part of the maha bhog made to Lord Jagannath. This dish is prepared from a mix of rice and lentils cooked in pure ghee, such that it is equal parts delicious and healthy. To add flavour to the food, coconut, sugar, and cinnamon, are added to this dish. This dish is served alongside papad and curd to complete a meal for a person.
These traditional dishes of Puri carry a distinct Odia twist. From savory treats to sweets, Puri's local food scene promises an unforgettable gastronomic journey. Whether you're exploring its bustling streets or tasting a meal at a local eatery, the city's offerings leave a lasting impression.
