• Pakhala is a traditional Odia dish from Odisha, India, made from cooked rice soaked in water and sometimes fermented, which can be served fresh or after overnight fermentation for a tangy flavor. It is a hydrating, cooling, and digestible staple, especially popular during summer, and is served with accompaniments like fried vegetables, pickles, and fish. March 20th is celebrated annually as Pakhala Dibasa (Pakhala Day) to promote this culturally significant dish 

The sweet which melts the gods. Known in ancient Odisha as Kheera Mohana, it is one of Lord Jagannath’s favourite sweet. During the ritual Niladri Bije – When the Lord returns to the temple after the Chariot Festival, he woos his consort Goddess Lakshmi with a bowl of Rasagulla. The dish is made from Cottage Cheese which are rolled into round shape by hand and boiled in sugar syrup 

Dalma is essentially dal (lentil) cooked with an assortment of vegetables and spices. Apart from being a part of the main course, people relish the dish with a variety of dishes like Dalma with Pitha (local pancake), Dalma with Vada (fried lentil cake). The high protein and healthy dish is the most essential component of any Odia meal