By Shanti Samal
Published by Cuttack Students Store
This is a suitable book in the hands of the readers who are in search of the recipe of holistic Odia foods. The recipes in the book avoid use of onion and garlic, as is the practice in the temples and maths of Odisha. The food items chosen to be covered, find common appearance on the dining table of the traditional Odia homes. So this book serves as one that could be frequently browsed through in the kitchen, instead of placing it as a decorative piece in the bookshelf. It could be of immense use specially in the vegetarian homes.
By Prasanna Kumari Devi
Published by Agraduta
This book serves as a reliable reference manual for traditional cuisine of Odisha in Odia language. The author has made sincere endeavors to cover recipe of as many Odia foods as possible. For example, in the chapter on 'Saaga' (leafy vegetables) recipe of 22 types of saaga including Kakharu saaga, Sajana saaga and Kalara patra are presented. The foreword: 'Our Food Culture' contributed by the eminent author Mahapatra Nilamani Sahoo is an added attraction of the book.
By Bijoylaxmi Hota & Kabita Pattanayak
Published by Rupa & Co
This recipe book seeks to present the Odishan style of cooking in a crisp manner. A laudable effort has been made by the authors to capture the essence of Odia cuisine and show how it contributes positively to one's health as well. A few non-Odia recipes also appear to have crept into the book in the process of covering assorted foods of Odisha. We suggest that the authors should think of modifying the lay-out of the book in subsequent editions.
By Laxmi Parida
Published by iUniverse
Here we have an authentic cook book covering almost all aspects of Oriya cuisine. The author has presented the culinary art of Odisha with such a cordial approach that her narrative with a personal touch makes the recipes quite enjoyable to go through. One can sense a thorough research on Oriya kitchen as one browses through the book. The only thing we wonder is why the author excluded the word 'Orissa' or 'Oriya' from the title of the book. However it finds mention as a footnote on the cover.
By Sujata Patnaik & Ranjta Patnaik
Allied Publishers Pvt. Ltd.
It's a compilation of the recipes of 85 typical foods of Odisha, which include both vegetarian and non-vegetarian food items, and even pickles and chutneys. The ingredients and method of preparation of all these items are meticulously covered in the book. It may encourage the readers to try their hands at various traditional Odia recipes at their homes. Some interesting recipes which find mention in the book are Kanji (vegetables in fermented rice water), Chuna Machha Patrapoda (small fish baked in leaves) and Bitter Rice (rice with Neem leaves).
Compiled by Iti Samanta
This book which is in three parts, contains the recipes of different kind of cuisines published in the Odia magazine 'Kadambini' over a period. The recipes have been described in a presentable manner. However the recipes selected do not confine to the Odia foods only. Rather it covers a variety of items. Besides the recipes, some housekeepi ng tips are also included in the book. It's a decent cook book in the Odia language.
By Usha Rani Tripathy
Bhubaneswar Amadeus Press
This book marks a commendable effort by the 70-year-old writer Usha Rani Tripathy. It contains over 60 non-vegetarian recipes apart from over 65 vegetarian dishes. In the beginning of the book, the compositions of condiments needed for the recipes are described. It is a standard book available on Odia cuisine. It would serve well to create interest in the traditional foods of Odisha among all.
By Kuntala Kumari Deb
Sri Radha Raman Pustakalay
This book which is titled 'Bibidha Randhana Sikshya O Sahaja Paka Pranali' is written by Smt Kuntala Kumari Deb and it is considered to be the first ever cook book to be published in Odia language. It was published in the year 1960 and was priced at two rupees only. In it there is a vivid description of the recipes of many of the authentic foods of Odisha. Of course this book may now not be available in the market. A few years back a controversy erupted as regards who was the first ever writer of Odia cook books. Smt. Shanti Samal received an award for being the first ever writer of such backs. But later it was pointed out that Smt. Kuntala Kumari Deb had done it much earlier to that.
ଏ କଥା ସତ ଯେ ଆମର ଭୋଜନ ସଂସ୍କୃତିରେ ମହା ଭାରତୀୟ ଭୋଜନ-ସଂସ୍କୃତି ଓ ଆନ୍ତର୍ଜାତିକ ଭୋଜନ-ସଂସ୍କୃତି ମିଶି ଗଲାଣି। ଏହା କିଛି ଖରାପ କଥା ନୁହେଁ। ବରଂ ଭଲ।
କିନ୍ତୁ ଦୁଃଖ ର କଥା ହେଲା ଆଧୁନିକ ଶିକ୍ଷିତ ଓଡ଼ିଆ ଓଡ଼ିଆଣି ମାନେ ସେମାନଙ୍କ ପାରମ୍ପରିକ ଖାଦ୍ୟ ସଂସ୍କୃତିକୁ କ୍ରମଶଃ ଭୁଲି ଗଲେଣି। ସେମାନଙ୍କ ରନ୍ଧନ ଶାଳାରେ ଆଉ କାକରା, ଚିତଉ, ମଣ୍ଡା, ପୋଡପିଠା, ପ୍ରସ୍ତୁତ ହେଉ ନାହିଁ କି ଶାକର, ଆମ୍ବିଳ, ବେସର, ମହୁର, ରାଇତା, ରନ୍ଧା ହେଉ ନାହିଁ। କାଞ୍ଜି ଆଉ କେହି ଖାଉ ନାହାନ୍ତି। ଅମାଲୁ, ମାଲପୁଆ କି ପଦାର୍ଥ ତାହା ଓଡ଼ିଆ ଓଡ଼ିଆଣି ମାନେ କହି ପାରିବେ ନାହିଁ। ବର୍ତ୍ତମାନ ଆଧୁନିକ ଓଡ଼ିଆ ଓଡ଼ିଆଣି ମାନେ ଆଧୁନିକ ରେସ୍ତୋରାଁରେ ଖାଇବାକୁ ଅଧିକ ପସନ୍ଦ କରୁଛନ୍ତି। ସେମାନେ ଦକ୍ଷିଣୀ ରେସ୍ତୋରାଁ ରେ ବରଂ ଇଡ଼ଲି ଦୋସା ଖାଇବେ କିନ୍ତୁ ଆମର ଏଣ୍ଡୁରି, ସରୁ ଚକୁଳି ତାଙ୍କୁ ଗନ୍ଧାଇବ। ଆମ ଓଡ଼ିଆ ହୋଟେଲ ରେସ୍ତୋରାଁରେ ବି ଆମର ପିଠା ପଣା ବା ତୁଣ ତରକାରୀ ଖାଇବାକୁ ମିଳିବ ନାହିଁ। ଫଳରେ ଆମ ଓଡ଼ିଆଙ୍କ ପାରମ୍ପରିକ ଭୋଜନ ସଂସ୍କୃତି ଲୋପ ପାଇ ଆସୁଛି।
ଏହା କିନ୍ତୁ ଆଦୌ ଭଲ ଲକ୍ଷଣ ନୁହେଁ। ଭାରତବର୍ଷର ବା ପୃଥିବୀର କେଉଁ ଜାତି ନିଜର ସାଂସ୍କୃତିକ ସ୍ୱତନ୍ତ୍ରତା ହରାଇ ନାହାନ୍ତି। ସଂସ୍କୃତିର ବିଭିନ୍ନ ବିଭାବ ଭଳି ଖାଦ୍ୟରେ ମଧ୍ୟ ଖୁବ ଉଦାର ଓ ଗ୍ରହଣ ଶୀଳ ହେବ ଉଚିତ। କିନ୍ତୁ ତା ବୋଲି ଆମେ ଆମର ସାଂସ୍କୃତିକ ସ୍ୱତନ୍ତ୍ରତା ହରାଇ ବସିବୁ କାହିଁକି? ଏହା ଘୋର ହୀନମନ୍ୟତା ଓ ଦୀନମନ୍ୟତା ମଧ୍ୟ। ଯେଉଁ ଜାତିର ସାଂସ୍କୃତିକ ସ୍ୱତନ୍ତ୍ରତା ନାହିଁ ସେହି ଜାତିର ଆତ୍ମ ପରିଚୟ ମଧ୍ୟ ନାହିଁ। ଆତ୍ମ ମର୍ଯ୍ୟାଦା କାହୁଁ ଆସିବ?
ମହାପାତ୍ର ନୀଳମଣି ସାହୁ
('ଓଡିଶୀ ରନ୍ଧନ କଳା')
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