BHUBANESWAR: All communities have their secret recipes that are gradually getting lost into oblivion. Only a handful of people make an effort to save these recipes. Odisha too has its own recipe preservers who are not only cooking these delicacies, but also sharing information about these delicacies on various social media platforms.
Orissa Post talked to some preservers who are living outside the state as well as abroad who are keen on preserving these timeless grandma’s recipes.
Binita Mangaraj, a resident of Mumbai, is a great follower of Lord Jagganath’s culture, food habits and rituals.
She said, “There are many recipes which are losing their glory as nobody is trying them out anymore. One such dish is Chudda Kadamba. It’s the signature dish of Chandanpur, a small town near Puri. Legend has it that a poor devotee used to make this dish and offer it to Lord Jagannath secretly. One day he was caught by the priest and taken before the king. The king ordered him to make the ladoos before him. The king was so impressed that he permitted the devotee to make his offerings to the Lord every day.”
Chandanpur is also famous for Chudda Kadamba which is served with Dalma. Nowadays, many variations have creeped in and the ladoo is being served with Rabri, Chenna and Banana.
Barnali Rath is a famous costume designer living in New Delhi. She is famous for her ‘Torani Kanji’ which she often makes and serves to her British neighbours who find it very delicious.
She said, “It’s an age old dish which is losing its glory as modern homemakers are more into restaurant and fast food. It was very popular in Odisha for many generations. It is more prevalent in western and southern parts of Odisha. It has medicinal value as it helps one to stay hydrated even during the hot summer days.”
Shradhanjali Mishra Panda living in Hunslow, UK prepares a interesting delicacy named Palua Jhara.
She said, “Arrowroot is a starch obtained from (rootstock) tropical plants, traditionally from Maranta Arundinacea. It is very helpful for patients having minor stomach problems and loose motions.”
Shewta Sagarika, a lawyer living in Maryland, US, is a food enthusiast who loves to cook and also likes food photography.
She said, “I think that Atta Chakuli is a famous Odia cuisine that is losing its sheen. I do conduct workshops on lost recipes where people learn from my experience.”
King Naik of Sambalpur is another preserver of lost recipes. He prepares a dish named Saru Patara Poda Chicken.
These preservers are not only cooking these dishes, but also constantly sharing them through social sites like Foodfindo, Odisha Cuisine and Culinary.
Rohit Srivastav, a foodie, said, “These lost recipes are making a huge comeback through these amazing cooks who are leaving no stone unturned to make them popular.”
Jolly Bisoi, a cook, said, “I salute these amazing food preservers who are still holding tight to the golden old days of Odia cuisine and making it popular globally.”
CHAITALI SHOME, OP
