Bhubaneswar: Delegates attending the Pravasi Bharatiya Divas event 2025 were treated to a culinary showcase of Odisha’s rich gastronomic heritage with a spread of authentic dishes representing all regions of the state.
From traditional Odia staples like santula and dalma to unique regional preparations such as poi ghanta, manja rai and chhatu patra poda, to kukuda-alu jhola and chingudi kasa, handi mutton and signature Odia desserts like rasagolla and chenapoda, the event highlighted Odisha’s vibrant food culture. Besides, special focus was given to millet-based dishes.
While appreciating Odia food, celebrated chef Sanjeev Kapoor said, “The food, like Odisha, is unique and you won’t find it anywhere else. People of Odisha should feel proud that they have such a great legacy of cuisine in their state. I would love to promote Odia food in any possible way. My favourite is chhenapoda.”
About attending the event, Kapoor said, “The whole world has come together to develop Odisha and when the whole world joins hands, nobody can stop it. The golden days of Odisha are back.”
Around 150 persons, including chefs, were engaged in preparing 40,000 meals during the three-day event, including a special menu for President Droupadi Murmu and Prime Minister Narendra Modi, who attended the event.
“Our aim was to present the essence of Odisha’s food culture to the world. Every dish tells a story of tradition, sustainability and health. For instance, dishes like ragi manda and millet khichdi not only reflect Odisha’s agricultural roots but also promote healthy living,” said chief chef Mridul Mandal.
The massive culinary operation involved meticulous planning to ensure quality and authenticity. “We sourced ingredients directly from different districts of the state to preserve the originality of flavours and used traditional methods of cooking like challah and stone grinder to get the authentic taste,” added Mandal.
Among the traditional Odia foods included kanika, saga-muga, janhi posta, gota potala, manja rai, alu-chhuin besara, kadali-manja millet soup, panasa katha tarkari, chhena badi tarkari, while sweet dishes included chena gaja, chaula khiri, malpua-rabidi and baked rasagola, among others.
“We loved the simple yet tasty food of Odisha. I have never tasted some of these items ever. There is so little spice and oil, but the flavours are distinct. We love this state, which is indeed a best-kept secret of India,” said Falguni Patel, a resident of Uganda.