Bhubaneswar is the capital city of Orissa in eastern India and is famous for its temples and is thus popularly called as ‘Temple City of India.’ The Bhubaneswar has many things to offer to the visitors in terms of history, culture, and food & cuisine. Most of the dishes in Bhubaneswar comprise of rice as it is the main crop of this region. Most of the people of this area are non-vegetarian and dishes made from fish, crabs, lambs and chicken are popular. Here people love to have sweets too. So u can get a variety of Sweets here. The cooking style of cuisine in Orissa is very distinctive. A typical meal in Bhubaneswar includes chapattis, Dal, Bhaji, and desserts.

Pahala Rasagolla: Between Bhubaneswar and Cuttack, there is a small place known as Pahala. Almost fifty sweet shops on each side of the road for nearly hundred meters – this place is the rasgula district of Odisha. The rasgulas here are very light, melt in mouth but don’t last a day. Unlike the Bengali counterfeit which is spongy, the odia version has the goal of melting in your mouth. You get them in different sizes

Mati Handi Mutton: It is known as mother of all dals. Dalma is a very popular Odia dish which is also served to Lord Jagannath as prasada. Whatever be the occasion, you are sure to find this dish on the menu. This fuss free recipe is cooked by mixing vegetable with lentils which makes it nutritious and wholesome. The spicy seasoning gives the dish a unique taste and color which is hard to resist. Dalma is mostly eaten with steam rice.

Dalma: It is known as mother of all dals. Dalma is a very popular Odia dish which is also served to Lord Jagannath as prasada. Whatever be the occasion, you are sure to find this dish on the menu. This fuss free recipe is cooked by mixing vegetable with lentils which makes it nutritious and wholesome. The spicy seasoning gives the dish a unique taste and color which is hard to resist. Dalma is mostly eaten with steam rice.

Hilsa Fish Curry: Maccher Kalia is a traditional fish dish that is cooked with Murrel fish along with green mango. It is, usually, served with boiled and spicy potato. No special occasions in Bengal and Orissa are complete without Maccher Kalia.
Hilsa fish cooked in home-style Odia gravy. We loved both the dishes. The food felt completely natural, unlike other restaurants where you just get some artificial, repetitive and predictable taste. If you want to taste some Odia delicacies, this place is perfect.

Allu Chaat: Age old traditional delicacies like singada (samosa), alu chop (alu bonda), pakodas, dahi bada, alu dum, paani puri, gugguni (white peas curry) and aloo chaat still are the staple breakfast and snack options for the quintessential Odia.
The menu is simple—aloo chat. A mix of white peas curry, potato, dahi bada, tamarind chutney, tomato chutney, curd, bhujia, mixture and paapdi garnished with onions and coriander leaves. This delightful dish attracts visitors every evening and the place is crowded with people from all strata and ages.

Yogurt Lassi: Tucked away in a rustic background, one will have to delve in the alleyway to reach this shop. The curd and & rabdi used are prepared in the shop itself and its good quality is maintained till date. Hand beaten ice-crushes & mishri water which is amalgamated will defy all known principles of taste and fusion.
There goes this saying that if you haven’t tasted Lingaraj Lassi then you have actually committed a sin. The gorgeous rabdi added to the frothy, churned dahi gives a divine texture to the lassi making it almost right to glug in. Cherries, dry fruits & grated coconut tastefully scattered over brings in a twist of complexity with every sip you take!

Street Food Zones: The locals of Bhubaneswar love their food. Very similar to Bengali food, the Odia cuisine also uses plenty of mustard oil, goes easy on spice, and features plenty of fish and meat. There’s also a big street food culture, with vendors dotting the roads every evening, selling local and international like local, indian, italian, spanish, and many more. Find out what the most delicious street foods in Bhubaneswar as we do a culinary roundup of the city.

Chicken Pakora & Soup: Juicy chunks of chicken deliciously marinated and covered with a coating of cornflour deep fired and served with freshly cut onions and with spicy pudina chutney. The tenderness of the meat makes your heart melt and makes the taste buds go to trance This item is more enjoyed during the monsoon season.
Chicken pakora is a crisp fried appetizer made with chicken, gram flour, ginger garlic, spice powders & herbs. These addictively delicious & crunchy chicken bites are not only flavor packed but are also tender & juicy.

Malpua: It is popular in Bangladesh, Odisha, West Bengal and Maharashtra and Nepal where it is served during festivals along with other sweets. Amalu (Malpua) is one of the Chapana Bhoga of Lord Jagannath and is included in the Sanja Dhupa (evening prayer). Other variations of Malpua use pineapples or mangoes instead of bananas. Bengali, Maithili and Odia malpua is traditionally made only with thickened milk and a little flour (sometimes rice flour instead of wheat flour). You will get this everywhere in Bhubaneswar sweet shops.