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Most hotels and restaurants in Orissa have a good selection of multi-cuisine
on their menus including some house specialities. The fish and prawn
catch of Orissa coast are totally free from toxic substances like
mercury and lead etc.
The rich and verdant land brings forth vegetables that are lush
and fruits that brim over with beneficial properties and are therefore
form a large part of Orissan diet. Rice drawn from the emerald paddy
fields in sun-drenched valleys finds its way to the table - sweet
smelling and delicious. With the religious leanings of the state,
meat consumption is relatively low, though most hotels and restaurants
have it on their menus.
What is rich and plentiful is the diverse selection of seafood,
with crabs and lobsters steeped in the ever present ingredients
of - Orissan cuisine- curd (yoghurt) and coconut milk. The curd
here is rich and creamy and gives the succulent flesh an additional
flavour.
It is not only the seafood which is traditionally cooked in curd
and coconut milk but also yams, brinjals and pumpkins are liberally
used in curd with mustard seeds giving the whole preparation that
extra zing.
Small cakes, or 'pithas' which are both sweet and savoury areextremely
popular in Orissa. Chhenapodapitha, the caramelised custard-like
dessert is popular not only with the locals but also with the tourists.
Another traditional must is the tasting of the 'Mahaprasad' or the
sacred food offered as 'Bhog' to Lord Jagannath. Available at the
Anand Bazar of the Jagannath Temple, your hotel can help you procure
it quite easily. The temple kitchen is believed to be the largest
kitchen in the world. Created on a cooking facility which is highly
efficient despite its age, 400 'supkars' (cooks) work around 200
hearths daily to feed over 10,000 people.
