From the cooling comfort of Pakhala and Dalma to the caramelised sweetness of Chhena Poda and the street-food favourite Dahibara Aloodum, the cuisine of Odisha has steadily earned admirers across the country.
Now, noted industrialist Harsh Vardhan Goenka has added his voice to that growing chorus, praising the state’s food traditions and calling for greater national recognition of Odia cuisine.
Goenka highlights Odisha’s overlooked culinary richness
Sharing his thoughts on social media, Harsh Vardhan Goenka said conversations around Indian food often focus heavily on Punjabi, South Indian or Bengali cuisine, while Odia food remains relatively underappreciated despite its distinctive identity.
He noted that what stood out most to him was the restraint and balance in Odia cooking — where freshness, mustard, fermentation, and natural texture take precedence over heavy use of cream, butter, or excessive spice.
His comments have resonated strongly with food lovers who believe the cuisine of Odisha remains one of India’s most underrated culinary traditions.
Native dishes that won his praise
Among the dishes he highlighted were Dahibara Aloodum, Chakuli Pitha, Aloo Patra Besara, Chhena Tarkari, and drumstick-brinjal Besara preparations.
Dahibara Aloodum remains especially iconic in Cuttack, where it is widely regarded as one of the city’s signature street foods.
Chakuli Pitha, often loosely compared to dosa, is a soft fermented rice-and-lentil pancake, while Besara dishes are known for their unmistakable mustard-based flavour profile — a hallmark of traditional Odia home cooking.
Simplicity that leaves a lasting impression
The praise from Harsh Vardhan Goenka once again shines a spotlight on the food culture of Odisha, where culinary identity is deeply rooted in seasonal ingredients, home-style preparation, and balance rather than extravagance.
At a time when regional cuisines are increasingly finding national and global audiences, Goenka’s appreciation has renewed attention on a food tradition that many believe deserves a much bigger place at India’s culinary table.
