The Odisha cuisine is a lot about seafood because only 6 percent of the population is vegetarian. Fish, crabs and shrimp preparations are among the favourite food dishes. The general tendency is to use mild flavours with just a touch of spices. The consumption of chicken and mutton is occasional. While the use of mustard oil is common, ghee is preferred during festivals. The use of pastes of garlic and onion is common in curries. Panch phutana, made of cumin, mustard, fennel, fenugreek and kalonji, tempers vegetables and dals, while garam masala and turmeric are used for non-vegetarian curries. Pakhala, prepared from fermented rice, water, and yogurt, is popular in the summer. Sweets are a must for festivals.
2 Likes