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Cuisine of Odisha
Compared to other regional Indian cuisines, Odia cuisine used 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.〔 Food is 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.
==Ingredients and seasoning==
The ingredients used in Odia cuisine typical to the region are plantains, jackfruit, and papaya. The curries are also garnished with dried raw mango (''ambula'') and tamarind. Coconut is also used in several dishes. ''Panch phutana'' is a blend of five spices which is widely used in Odia cuisine. It contains mustard, cumin, fenugreek, aniseed and kalonji. Garlic and onion are also used, but is avoided in temple regions. Turmeric and red chillies are also commonly used.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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