Archive for the ‘Oriya Recipes’ Category

Badi: Providing Employment to Many in Odisha

For most Odias no summer meal is complete without two dishes. The first is Pakhala and the second badi chura.  Thanks to the efforts of the state government the Pakhala has now got due recognition and March 20th of each year is now celebrated as Pakhala Diwas. Similar efforts by the government and now badi are reckoned as a crunchy side dish and available across multiple outlets not only in odisha but also out of the state.

Traditionally the badis have been made in every household of the state. These are dried and preserved food items that are consumed as crunchy side items with rice or water rice ( pakhala). Made from split black gram paste that is put to dry in sun as dumplings, badi has been a favorite item of housewives in odia houses from ages.

Though not much is known about its origin, it is widely believed that the crispy crunchy dumpling marked its beginning in the districts of Keonjhar amongst the tribal populace.  Even today it is offered as Prasad to the deities in many temples in Keonjhar. Ten varieties of the badis, for example, are offered to the deity in the Baldev Jew temple in Keonjhar district on the occasion of Makar Sankranti.

It baffles imagination when one considers the fact that coming from the temples the badi has found its way to the dining habits of people of odisha. And what is more interesting is the fact that changing time the badi has dawned new roles. The dumplings are now available in different varieties and unlike common practice, are treated with spices and items like pumpkin, almonds, and cauliflowers to make it more appealing to the taste buds.

And also as it makes it way out of traditional odia homes to be sold in shops and outlets, badi  has become the source of income for many families . It is estimated that today, around 850 families in Orissa’s Keonjhar District alone earn their livelihood from Badi making.  The entire process has taken commercial proportion and bigger players in the market are turning on to mechanized production of badis to meet demands. What is heartening is the fact that now badis are in demand not only in other states of India but in countries like USA and China.

Various government agencies like ORMAS have helped a lot to market these commodities but as a popular odia dish, it also needs to be recognized just like the “pakhala”!


Now a Diploma Course in Traditional Oriya Recipe

Pakhala - Orissa Food

Pakhala - Orissa Food

Orissa is a foodie’s paradise. The sheer variety and savor of Oriya delicacies is mind blowing. Delicacies are ingrained in the oriya religious, social and cultural application. The interesting thing about oriya food is that most of them have evolved independently out of the various religious rituals of Lord Jagannath. Fascinatingly, the Jagannath culture prides in beingthe perpetrator to many mouth watering dishes like the Kheeri & Rasagolla which are savored by most people of Orissa. Traditionally the Lord Jagannath has been served with the 56 sacred items (56 Bhogas) that contain indigenous oriya delicacy like Pakhala, Pithas ,Besaras and the Dalma. These centuries old food items have over the years made their way to the kitchens of Oriya people and form the major part of oriya recipes today..

Mansha Jhola or Mutton Curry - Oriya Food

Mansha Jhola or Mutton Curry - Oriya Food

In a befitting tribute to the culinary sense of Oriya people, a Delhi-based Hotel Management Institute has launched a six-month course on traditional cuisine of Orissa. The Bhartee Institute of International Hotel Management (LBIIHM) has launched the diploma course from this year. “For the first time an academic orientation is being provided to train students in Oriya food and beverages,” institute director-cum-chief executive officer Kamal Kumar, who belongs to Orissa, told IANS.“The first batch will have a strength of 15 students and the classes will comprise of both theory and practical components where students will be trained in Oryia Snacks, main course, sweets and beverages,” he said.

Describing Oriya cuisine as very healthy and delicious, Kumar said that he is trying to build a group of Oriya-cuisine ambassadors.“Moreover, it will be a very good launch-pad for the students to become Oriya-food entrepreneurs” he said. LBIIHM has tied up with the Orissa food stall at Dilli Haat for on-the-job training.

Efforts like such are laudable and will go a long way in promoting the Orissa Culture.