Intro

Orissa, or now as it is called Odisha, is home to some of the most elaborate food preparations. Not that you have any less of it in rest of the country, but Odisha outdoes others in terms of variety and niche offerings. Even the most simplest of Odia fares can be mind bogglingly complex in its preparation. This is not so because the ingredients list runs to miles or that you have to keep measuring the temperature of your broil with a thermometer. With Odia cuisines, it is all about timing. The rest of the parameters like quantity, heat, quality of ingredients do play their usual role, but it is the schedule at which you introduce the spices, oils and the key ingredients that define the outcome of your labours. As such, it could be quite a challenge to master these intricate concoctions. This blog is a feeble attempt towards making Odia cooking easily comprehensible by a fellow sufferer who has tried and tried and is still trying to get that perfect taste out of the dishes from his motherland. Hope this log of my travails will help you towards better cooking!!

Cheerios and Happy Cooking!!!!!!