What to Eat in Orissa
Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton.
1. Chuda
Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.
2. Dali
Dali is perhaps most wellknown for dishes historically cooked by the Bai, one of its ethnic minority groups, and should certainly not be missed by those stopping in the area. However, the city is a meltingpot for many different cultures, and offers visitors the chance to sample numerous foods from around Yunnan Province and other Chinese delicacies.
3. Buta Dali
Dal or pappu or paripu is a dried pulse (lentil, pea or various types of bean) which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka. The word dal is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in southern India, and with both rice and roti (wheatbased flat bread) throughout northern India and Pakistan as well as Bangladesh, East India, and Nepal where Dal Baht (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.
4. Dalma
Dalma is a vegetarian dish of the Oriya cuisine in Orissa, India. It is made of lentils and vegetables boiled together with salt and then fried with turmeric, ginger, garlic and brown sugar.
5. Khechedi
Rice and lentils with vegetables and occasionally potato. It is a general food at religious festivals.

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