The name itself conjures up thousands of memories and for anyone who’s everbeen to Cuttack or hails from the same, needs no intro to this legendary street food – Dahi Bara Aloo Dum and Guguni, mostly known as “Dahi Bara Aloo Dum”. But for the uninitiated, this lip-smacking street food is the combination of Dahi Vada topped with aloo dum and guguni (yellow peas curry), served generously garnished with cut onions, coriander leaves and sev. The savory tartness of the dahi vada perfectly complements the spicy aloo dum and guguni and all of it wonderfully comes together with the crunchiness of the onions and the sev. It’s truly a wonder how all three distinctly different dishes with strong flavor character of their own can meld together in this unique, indescribable way. But despite its iconic status within the state, it’s a pity that outside Odisha hardly many people know about it. In my past one year of blogging, I must admit that I have never shared anything as authentic and true to Cutt
On the auspicious occasion of Ratha Jatra, I could not help but recollect all the fond melodies and memories associated to this grand festival. I found myself looking for ways to feel closer to home. Warm memories of the occasion swept over me, with the drum beats and jhanja kirtana being so distinct that I could actually feel the reverberation of those beats. For a short introduction, Ratha Jatra is the grandest chariot festival that takes place annually in the mystical coastal city of Puri in Odisha. The three deities- Lord Jagganath, Lord Balabhadra and Subhadra are decked up in their finest adornments as they travel out ceremoniously in their newly built chariots to visit their beloved aunt at Gundicha Mandira about 2 km from their abode at the Sri Mandira. I scoured the internet for any live broadcast of the grand event and was lucky enough to find one. Utter joy swept over me as I saw the three grand chariots with the deities on their way to their beloved aunt’s home. It brought
Five years ago, I wouldn't have ever imagined myself preparing a traditional Odia thali - that's mostly because I have always been the venturous kinds, finding myself playing with new ingredients and untried stuff.Tried and tested recipes were for "traditional" people.Or so I thought - until this whole idea of preparing a thali was seeded with the Indian Thali Mela, which gives a unique platform for food bloggers all over India to represent their own states. That's when I decided that I want to represent Odisha. The aroma and the taste of each morsel of a traditional dish evokes such strong emotions that can only be experienced.My very own time-machine you see. I have been wanting to prepare this Thali for quite sometime now, particularly since its been very busy at work lately. So last Sunday was one of the few Sundays I got some time for myself after a long time. Feeling well rested and armed with a strong desire to make it happen..I took upon myself to make a traditional Odia "Arua"
As we sinked into our homey seats at the popular Mediterranean restaurant last weekend, it took us almost no time to agree upon falafel as appetizer. Just about then, it struck that irrespective of different tastes and disposition towards food almost everyone loves falafel. It’s undoubtedly the perfect starter which doubles up even as an entrée as a delish Falafel wrap. For those very few of you who might want an introduction, falafel refers to Middle eastern seasoned fritters made with chick peas and/or Fava beans. One bite into the crispy goodness and I had that Aha! moment wherein it actually dawned upon me as to how very similar it is to our chana dal fritters or “Piaji” as it is known in Odia. The mere mention of “piaji” almost instantly transports me to the rainy, stormy evenings that turned fragrant with these fresh out of the oil, crisp, spicy and completely wholesome fritters accompanied with puffed rice and onions marinated with lemon juice and green chilies. It wasn’t the fi