Odisha culture and Odia food are untouched and remained immune to external invaders due to its kings. When Bengal, Hyderabad or Karnataka remained under occupation of invaders, Odisha remained independent . Gajapati kings fought against Bengal sultans, Hyderabad empire, Jaunpur islamic rulers to save its borders and at one point, it extended from hoogly in Bengal to todays karnataka and some parts of Tamilnadu. Its food culture remained unadulterated because no outsiders could conquer and rule this state. You would rarely find Biriyani in odisha, but in southern states Biriyani is a staple . Being a coastal state, fish is heavily consumed. Odia people prefer Mutton over lamb . Use of spice, oil, ghee is less when you compare with states like Karnataka or Bengal etc. Vegetables and sweets are also consumed heavily . In short, odisha food is relatively less influenced than other states.
Thank you very much for those information. I love Odisha cuisine, there are so many dishes (hidden gems) which are known very little outside Odisha. By the way, ghee is less consumed in Karnataka also. Adding excess ghee in idly and dosa is a very recent trend introduced by some new age eateries.🙂
'Pazhya Soru' is the name for this in tamil nadu. This has been the staple beeakfast for the farmers in tamil nadu for thousands of years ! Obviously here in this video, all other items shown except pakala are the marketing and promotional trick of the hotel. If any one eats the full platter , he should reserve a bed in the nearest hospital !
In all states where rice is a staple, this fermented rice is part of their cuisine for centuries. Similar to Tamizhagam, in Orissa also it was served in Puri Jagannath temple for 1000 years. I’ve mentioned about the Pazhaya soru, Kerala’s Pazhamkanji etc., in the video as they are called by different names but the same dish. By the way, all those additional dishes are not part of the thali, we have paid separately to taste those Odiyan delicacies and were shared by 4 people. Only the sides in small bowls are part of the thali.
Every Region in India has its own Food culture . Its the Diversity we have . Pakhala > Its not only from Orissa its There in Coastal Karnataka since generation . I am from Mangalore and I raised by eating Fermented Rice . Red / Brown/ Boiled rice cooked as Ganji In the evening and consumed next morning as Breakfast . Same if Consumed fresh is called As Ganji . Simplest , Economic, healthy lifestyle . There are enough vedios in youtube regarding this .
I love Odia cuisine and the varieties it offers. As told in the video, Odia cuisine has so many hidden culinary gems that are not known outside of Odisha. Slowly it is getting popular in metros like Delhi, Mumbai and Bangalore. However, it should get its place in the Indian culinary scene like other Indian cuisines. Very soon, will plan a trip to Odisha.
@foodNfoodonly Fermented Ganji is not available anywhere . One has to prepare it at their own . Nowadays Todays generation Dont eat this . If this added with Curds and Eaten with Pickle then Day is full Jigalala .
Thank you brother showing this Restaurant.❤
My pleasure 😊
Wow😊
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Odisha culture and Odia food are untouched and remained immune to external invaders due to its kings. When Bengal, Hyderabad or Karnataka remained under occupation of invaders, Odisha remained independent . Gajapati kings fought against Bengal sultans, Hyderabad empire, Jaunpur islamic rulers to save its borders and at one point, it extended from hoogly in Bengal to todays karnataka and some parts of Tamilnadu. Its food culture remained unadulterated because no outsiders could conquer and rule this state. You would rarely find Biriyani in odisha, but in southern states Biriyani is a staple . Being a coastal state, fish is heavily consumed. Odia people prefer Mutton over lamb . Use of spice, oil, ghee is less when you compare with states like Karnataka or Bengal etc. Vegetables and sweets are also consumed heavily . In short, odisha food is relatively less influenced than other states.
Thank you very much for those information. I love Odisha cuisine, there are so many dishes (hidden gems) which are known very little outside Odisha. By the way, ghee is less consumed in Karnataka also. Adding excess ghee in idly and dosa is a very recent trend introduced by some new age eateries.🙂
@@foodNfoodonly yeah. I also thought so. Use of generous ghee and butter in dosa in Bengaluru or Davangere seems a recent phenomena.
'Pazhya Soru' is the name for this in tamil nadu. This has been the staple beeakfast for the farmers in tamil nadu for thousands of years !
Obviously here in this video, all other items shown except pakala are the marketing and promotional trick of the hotel. If any one eats the full platter , he should reserve a bed in the nearest hospital !
In all states where rice is a staple, this fermented rice is part of their cuisine for centuries. Similar to Tamizhagam, in Orissa also it was served in Puri Jagannath temple for 1000 years. I’ve mentioned about the Pazhaya soru, Kerala’s Pazhamkanji etc., in the video as they are called by different names but the same dish.
By the way, all those additional dishes are not part of the thali, we have paid separately to taste those Odiyan delicacies and were shared by 4 people. Only the sides in small bowls are part of the thali.
As a kannadiga what's your opinion on Odia food
Every Region in India has its own Food culture . Its the Diversity we have .
Pakhala > Its not only from Orissa its There in Coastal Karnataka since generation .
I am from Mangalore and I raised by eating Fermented Rice . Red / Brown/ Boiled rice cooked as Ganji In the evening and consumed next morning as Breakfast .
Same if Consumed fresh is called As Ganji .
Simplest , Economic, healthy lifestyle .
There are enough vedios in youtube regarding this .
Nice to hear from you please visit odisha once
I love Odia cuisine and the varieties it offers. As told in the video, Odia cuisine has so many hidden culinary gems that are not known outside of Odisha. Slowly it is getting popular in metros like Delhi, Mumbai and Bangalore. However, it should get its place in the Indian culinary scene like other Indian cuisines. Very soon, will plan a trip to Odisha.
Thanks Ravi. I've always had fresh Ganji, will try fermented Ganji in my next visit to Udupi.
@foodNfoodonly Fermented Ganji is not available anywhere . One has to prepare it at their own . Nowadays Todays generation Dont eat this .
If this added with Curds and Eaten with Pickle then Day is full Jigalala .