Harsh Goenka, Vikas Khanna and Ranveer Brar Highlight Rising Global Attention on Odia Cuisine

Indian cuisine has long been celebrated for its diversity, yet only a handful of regional food traditions usually dominate mainstream conversations. While dishes like Punjabi parathas, Hyderabadi biryani, South Indian dosa and Bengali fish preparations enjoy global fame, many equally rich culinary traditions remain underrepresented. One such cuisine now gaining renewed attention is that of Odisha.

Recently, industrialist Harsh Goenka brought Odia cuisine into the spotlight through a social media post, appreciating its understated yet deeply satisfying flavour profile. His comments have added to a growing wave of recognition for the state’s food culture, which is increasingly being praised for its simplicity, nutrition and traditional cooking methods.

Odia food is often described as subtle rather than overpowering. Instead of relying on heavy cream, excessive spices or oil, it focuses on natural ingredients, mustard-based gravies, fermentation techniques and seasonal produce. This approach creates meals that are both comforting and light on the stomach.

Goenka’s appreciation highlighted this very essence — food that is balanced, earthy and rooted in tradition. Dishes such as lentil-based preparations, lightly spiced vegetables, fermented rice dishes and mustard-infused curries reflect the culinary philosophy of Odisha.

Among the dishes mentioned in recent discussions are popular items like Dahi Bara Aloo Dum, a street-style combination of lentil dumplings topped with spiced potato curry, and Chakuli Pitha, a fermented rice-lentil pancake often eaten at breakfast.

Other staples include Dalma, a wholesome mix of lentils and vegetables, Santula, a light vegetable dish, and seafood preparations like Macha Besara and Chingudi Jhola, which showcase coastal influences.

Desserts such as Chhena Poda, a baked caramelised cottage cheese delicacy, and Rasabali, chhena dumplings soaked in thickened milk, further highlight the richness of Odia culinary traditions.

The growing recognition is not limited to social media conversations. Renowned chef Vikas Khanna has previously described Odia cuisine as highly underrated, praising its fermentation techniques and traditional dishes like pakhala. His restaurant showcases regional Indian flavours, with Odia dishes receiving strong international response.

Similarly, chef Ranveer Brar has also been associated with promoting Odisha’s food heritage, further strengthening its visibility in mainstream culinary discussions.

Food experts believe the rising interest in regional and traditional diets has helped Odisha’s cuisine find a wider audience. With increasing focus on healthy eating, gut-friendly fermented foods and minimal-oil cooking, Odia dishes naturally align with modern dietary preferences.

What makes this cuisine stand out is its philosophy — it does not aim to impress with richness or complexity, but instead relies on comfort, authenticity and balance.

As more chefs, influencers and public figures highlight its value, Odia cuisine is slowly moving from being underrated to being recognised as one of India’s most thoughtful and health-oriented food traditions.