Why Harsh Goenka thinks Odia cuisine is India’s most underrated food. Viral praise for Odisha's traditional dishes is making internet crave dahi bara & chakuli pitha

Indian cuisine is celebrated across the world for its diversity, bold flavours and rich culinary heritage. Yet, despite the country’s vast regional food traditions, some cuisines continue to remain underappreciated. Industrialist Harsh Goenka recently sparked fresh conversations online after praising Odisha’s traditional food and calling for Odia cuisine to receive the recognition it deserves.

Sharing his thoughts on social media platform X, formerly known as Twitter, Goenka highlighted the subtle beauty and balance of Odia food after enjoying a homemade spread of authentic dishes. His post quickly resonated with food lovers across India, many of whom agreed that Odisha’s culinary traditions deserve far greater attention in mainstream food conversations.

Harsh Goenka Highlights The Simplicity And Balance Of Odia Cuisine

In his viral post, Harsh Goenka pointed out that discussions around Indian food often focus heavily on Punjabi, South Indian or Bengali cuisine, while Odisha’s rich culinary culture is frequently overlooked.


He wrote, “Indian cuisine conversations often revolve around Punjabi, South Indian or Bengali food. Odiya cuisine deserves a much bigger place on that table.”


Goenka also praised the understated elegance of the cuisine, adding, “What struck me most was its restraint. No overload of cream, butter or chillies. Just balance, mustard, fermentation, texture and freshness.”

His comments drew attention to what many food experts consider the defining characteristic of Odia cuisine, simplicity rooted in technique and fresh ingredients rather than excessive spices or richness.

The Homemade Odia Dishes That Impressed Harsh Goenka

The businessman revealed that he was served several homemade Odia delicacies, each reflecting the region’s traditional cooking methods and flavours.

The dishes included:

• Dahi Bara Aloo Dum
• Drumstick-Brinjal Besara
• Chhena Tarkari
• Chakuli Pitha
• Aloo Patra Besara

These dishes are regarded as comfort food staples in many Odia households and showcase the cuisine’s reliance on mustard, vegetables, lentils, rice and fermented preparations.

Dahi Bara Aloo Dum

One of Odisha’s most loved street foods, Dahi Bara Aloo Dum combines soft lentil dumplings soaked in yoghurt with spicy potato curry. The dish is especially popular in cities such as Cuttack and Bhubaneswar.

Chakuli Pitha

Chakuli Pitha is a fermented rice and lentil pancake that resembles dosa but has its own distinct texture and flavour. It is often eaten for breakfast and served with vegetable curries or chutneys.

Besara Dishes

Besara preparations, such as Drumstick-Brinjal Besara and Aloo Patra Besara, are cooked using mustard paste, a key ingredient in Odia cuisine. These dishes are known for their earthy flavour and nutritional value.

Why Odia Cuisine Stands Out

Unlike several Indian regional cuisines known for heavy gravies or intense heat, Odia food focuses on balance, seasonal produce and minimalism. Traditional cooking methods such as steaming, fermentation and slow cooking play a central role.

Food historians often describe Odisha’s cuisine as deeply connected to temple traditions, agriculture and Ayurveda-inspired eating habits. Many dishes are vegetarian and designed to be nourishing without being overly rich.

Mustard, curry leaves, vegetables, lentils and rice form the backbone of daily meals, while seafood also has an important place in coastal areas of the state.

Jagannath Temple’s Influence On Odisha’s Food Culture

A major part of Odisha’s culinary identity is linked to the sacred kitchen of Jagannath Temple, which is considered one of the largest temple kitchens in the world.

The temple’s Mahaprasad, also known as Abhada, holds immense cultural and spiritual significance. Prepared using traditional clay pots and wood-fired stoves, the food served at the temple has inspired generations of Odia cooking.

Following Goenka’s post, many social media users shared memories of eating temple food in Puri.

One user commented, “Odia dishes are absolutely amazing, tasty, healthy and nutritious. Try Dalma, Ghanta, Besar, popularly served in the Jagannath temple, and many more.”

Another wrote, “Been to Odisha so many times. If you eat Abhada at the Puri Jagannath temple, you will forget every other food. Eating prasad there is divine.”

Social Media Users Celebrate Odisha’s Traditional Food

The online response to Harsh Goenka’s remarks reflected a growing appreciation for regional Indian cuisines beyond the usual favourites.

Many users praised Odisha’s food for being healthier and less oily compared to richer restaurant-style dishes. Others highlighted iconic preparations such as Dalma, Pakhala Bhata, Ghanta and various types of Pitha as examples of the cuisine’s diversity.

One user wrote, “True, the simple and healthy cuisine of Odisha is much better than creamy, spicy, oily dishes.”

The conversation also sparked interest among people unfamiliar with Odia food, with several users saying they now wanted to explore the cuisine for themselves.