Odisha has a rich culinary tradition that has evolved over centuries. The Shri Jagannath Temple in Puri boasts the world's largest kitchen, where around 1,000 chefs prepare meals using 752 wood-burning clay hearths, known as chulas, to serve more than 10,000 people daily. This unique temple kitchen follows age-old cooking techniques and rituals, making it an essential part of Odisha’s cultural and spiritual heritage. The cuisine of Odisha is known for its balance of flavors, simplicity, and emphasis on locally available ingredients, with temple food playing a significant role in shaping its culinary identity.
The syrupy dessert Pahala Rasagola, originating from the state, is renowned globally for its soft texture and rich flavor. Another signature sweet dish is Chhenapoda, a caramelized cottage cheese delicacy that traces its origins to Nayagarh. Among Odisha’s staple foods, Dalma, a nutritious combination of lentils and seasonal vegetables, holds a special place and is best enjoyed with a drizzle of ghee.
The long-standing debate over the origins of the famous Rasagola between Odisha and West Bengal was settled when the "Odisha Rasagola" was granted a Geographical Indication (GI) tag on July 29, 2019, recognizing its historical significance and unique preparation method.