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- Q3954967 subject Q8435054.
- Q3954967 subject Q8544913.
- Q3954967 abstract "Compared to other regional Indian cuisines, Odia cuisine uses relatively less oil and is less spicy but of great taste. Rice is the staple food of this region. Mustard oil is used in several dishes as the cooking medium, but ghee is preferred in temples. In old times Food was traditionally served on disposable plates made of sal leaves.Odia cooks, particular from the Puri region, were much sought after due to their ability to cook food in accordance to the Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took several dishes with them. Yoghurt is also used in various dishes. Many sweets of the region are based on Chhena (cheese). The period saw a heavy demand of the Brahmin cooks, leading many Odia cooks to fake their castes.".
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- Q3954967 wikiPageWikiLink Q8435054.
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- Q3954967 type Thing.
- Q3954967 comment "Compared to other regional Indian cuisines, Odia cuisine uses relatively less oil and is less spicy but of great taste. Rice is the staple food of this region. Mustard oil is used in several dishes as the cooking medium, but ghee is preferred in temples. In old times Food was traditionally served on disposable plates made of sal leaves.Odia cooks, particular from the Puri region, were much sought after due to their ability to cook food in accordance to the Hindu scriptures.".
- Q3954967 label "Cuisine of Odisha".
- Q3954967 seeAlso Q1139389.
- Q3954967 seeAlso Q2204450.
- Q3954967 seeAlso Q2748359.