May14,2025
Fermented rice soaked in water, served chilled with curd, fried veggies, and green chilies. A staple summer delight in every Odiya home.
Brinjal slices cooked in a spiced curd-based gravy—cooling, creamy, and packed with probiotics.
This caramelized cheese dessert is often refrigerated before serving in summer, making it a sweet, dense treat best enjoyed cold.
Lightly spiced and tangy, this mustard-infused fish curry pairs beautifully with steamed rice in hot weather.
Made with raw mango, mint, roasted cumin, and black salt—this summer drink is both energizing and refreshing.
A light curry made with bottle gourd leaves and mustard paste, perfect for a light and nutritious summer lunch.
A variant of pakhala where grated cucumber and curd are added to the rice, making it even cooler and more hydrating
A lentil and vegetable stew made with minimal spices—this version is lighter and often enjoyed with rice and a squeeze of lemon.
Traditional Odia summer coolers made with wood apple (bela), roasted gram flour (chhatua), yogurt, banana, and jaggery.
A temple-style fermented rice water drink spiced with curry leaves, green chili, and lemon—great for hydration and digestion.