Odisha, a state rich in culture and culinary heritage, boasts a vibrant food tradition that dates back centuries. However, with rapid urbanization, changing food habits, and the influence of fast food, several traditional Odia dishes are on the brink of extinction.
This article highlights the top 5 Odisha foods that are about to extinct, shedding light on their cultural significance and the urgent need for preservation:
1. Pakhala With Sajana Pithau – A Forgotten Summer Staple in Rural Odisha
Pakhala Bhata, the fermented rice dish synonymous with Odia summers, still holds its place in households. However, its regional companion—Sajana Pithau, a paste-based preparation made from drumstick and mustard—is slowly disappearing. Once a staple in tribal and rural communities, this side dish involves elaborate grinding and tempering processes, now deemed inconvenient by many modern kitchens.
Cultural note: This dish used to be a vital part of the Odia summer diet, believed to cool the body and aid digestion.
2. Chhunchi Patra Pitha – A Bamboo-Steamed Delicacy Rarely Made Today
The Chhunchi Patra Pitha is a delicate, cylindrical rice cake steamed inside a rolled-up banana or turmeric leaf. This pitha (rice cake) was once made in the tribal belts of Koraput and Kandhamal during festivals and rituals.
Revival potential: With the rising interest in organic and steamed foods, this dish could appeal to health-conscious foodies—if reintroduced smartly.
3. Khai Pitha – A Ritualistic Sweet Lost to Industrial Sweets
Khai Pitha is made from khai (puffed rice), jaggery, and grated coconut, usually prepared during Manabasa Gurubar and Lakshmi Puja. Its religious and cultural importance once made it a household essential during festivals.
Cultural insight: This pitha was believed to please Goddess Lakshmi and bring prosperity. Its disappearance also signals a decline in ritual-specific foods in Odisha.
4. Biri Kakara – A Savory-Sweet Fusion Snack Losing Relevance
Biri Kakara, made from black gram (urad dal), rice flour, jaggery, and cardamom, is a crispy, deep-fried treat from coastal Odisha. It represents a fine blend of savory and sweet textures—rare in modern snacks.
Why it matters: It was once a symbol of hospitality and festive joy, offered to guests during Kartika and Margasira months.
5. Arua Kanika With Ghia and Rasadali – A Temple Offering That’s Fading Away
Arua Kanika, a fragrant rice preparation with desi ghee and jaggery, often paired with Rasadali (a thick, sweetened milk dessert with chhena) was a regular offering in temples and homes during special occasions. Now, it’s rare even in Puri’s temple corridor except during major festivals.
Heritage value: This combination reflects the deep connection between food and spirituality in Odia culture.
These top 5 nearly extinct Odisha foods are not just recipes—they are edible history. Losing them would mean erasing centuries of indigenous knowledge, culinary art, and ritual significance. Preservation through documentation, culinary festivals, cooking classes, and digital storytelling can help revive interest and appreciation. Let these ancient dishes not just survive, but thrive in modern Odia kitchens.