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<keyword id="6357961" type="General" weightage="20" keywordseo="Odisha" source="Orion">Odisha</keyword>, located on the eastern coast of India, is not only known for its rich cultural heritage and ancient temples but also for its delectable cuisine. Influenced by its diverse geography and cultural heritage, Odisha's culinary landscape offers a tantalizing array of flavors and textures. From mouthwatering street snacks to elaborate seafood delicacies, here are some of the best foods to try when visiting Odisha. Pakhala Bhata A quintessential dish of Odisha, Pakhala Bhata is a traditional preparation of fermented rice soaked in water and seasoned with ingredients like mustard seeds, cumin, and curry leaves. It is often served with accompaniments like fried or boiled vegetables, fish fry, or pickles. Chhena Poda A sweet treat from the state, Chhena Poda is a delectable dessert made from fresh cottage cheese (chhena), sugar, and cardamom. The mixture is baked until it turns golden brown, resulting in a caramelized crust with a soft, creamy center. Machha Besara Odisha's coastal cuisine is incomplete without Machha Besara, a flavorful fish curry made with mustard paste, turmeric, garlic, and green chilies. The tangy and spicy gravy pairs perfectly with steamed rice, offering a delightful burst of flavors. Dahi Bara Aloo Dum A popular street food snack, Dahi Bara Aloo Dum consists of soft lentil dumplings (bara) soaked in seasoned yogurt (dahi) and served with spicy potato curry (aloo dum). Topped with tamarind chutney, roasted cumin powder, and chopped coriander, it is a perfect combination of sweet, tangy, and spicy flavors. Khaja A crispy, flaky dessert that melts in your mouth, Khaja is made from refined flour, ghee, and sugar syrup. It is often flavored with cardamom or saffron and garnished with chopped nuts. Khaja is a must-try sweet during festivals and special occasions in Odisha. Santula A simple yet flavorful vegetarian dish, Santula is made with a variety of seasonal vegetables like pumpkin, brinjal, and drumsticks cooked with mustard paste, panch phoron (five spices), and grated coconut. It is a staple part of the Odia thali and is known for its light and comforting taste. Biri Bara A crunchy and savory snack, Biri Bara is made from soaked and ground black gram lentils mixed with spices like ginger, garlic, and green chilies. The batter is shaped into small discs and deep-fried until golden brown, resulting in a crispy exterior and a soft, fluffy interior. Rasabali Another delightful dessert from Odisha, Rasabali features deep-fried flattened cottage cheese patties soaked in sweetened thickened milk flavored with cardamom and saffron. Garnished with chopped nuts, it is a rich and indulgent treat that satisfies the sweet tooth. Mutton Kassa A favorite among meat lovers, Mutton Kassa is a spicy and aromatic mutton curry cooked with onions, tomatoes, ginger-garlic paste, and a blend of ground spices. It is best enjoyed with steamed rice or roti, offering a burst of flavors with every bite. Ghugni Chaat A popular street food snack, Ghugni Chaat features dried yellow peas cooked with spices like cumin, coriander, and chili powder, and served topped with chopped onions, tomatoes, green chilies, and tangy tamarind chutney. It is a flavorful and satisfying snack enjoyed by people of all ages. Exploring the culinary delights of Odisha is not just about satisfying hunger; it's a journey of discovering the rich flavors, cultural diversity, and culinary traditions that make this state a gastronomic paradise. So, when you visit Odisha, be sure to indulge your taste buds in these mouthwatering dishes for a truly unforgettable culinary experience.

Exploring Odisha's culinary delights: A gastronomic journey through the land of temples

Fooodies.. Look what we found - A <keyword id="3280104" type="UNKNOWN" weightage="100" keywordseo="food-map-of-India">food map of India</keyword>! 
	 

	Out of the 29 states we have, each one has a different taste and cooking style, and this map sums it all up just perfectly. It's got pictures of all the <a href="http://www.businessinsider.in/10-best-restaurants-that-opened-in-2015-in-Delhi-third-one-is-my-favourite/articleshow/50287350.cms">authentic, must haves, local dishes</a> indigenous to each and every state inside the map while the names outside. 
	 
	<a href="http://www.businessinsider.in/What-its-like-to-visit-a-Starbucks-in-India/articleshow/51128121.cms">ALSO READ: What it's like to visit a Starbucks in India</a> 
	 
	Just a glance is enough to know what should go down your tummy whether you are in a Shikara<a href="http://www.businessinsider.in/searchresult.cms?query=kashmir"> in Kashmir </a>or on chilling on a beach in Kanyakumari. 
 

	So, anyone travelling to India or within India, keeping this food map handy is a MUST. Don't forget! Here's the full list: 
	<h3>
		Himachal Pradesh</h3>
	Sidu, Aktori, Dhaam (veg meal cooked by Boti Brahmins) 
	<h3>
		Jammu and Kashmir</h3>
	Gustaba Tamak Maz, Dum Aaloo Hak, Karam Ka Saag, Kamal Kakdi 
	<h3>
		Chandigarh</h3>
	Butter Chicken, Tandoori Chicken, Mutton Pulao
	<h3>
		Punjab</h3>
	Dal Makhani, Makke di roti, Sarson da saag, Channa Bhature, Amritsari Machchi, Kulcha
	<h3>
		Haryana</h3>
	Kachri ki sabzi, Cholia, Bajre ki khichdi
	<h3>
		Delhi</h3>
	Chaat, Paranthe, Nagauri Halwa, Chole Bhature
	<h3>
		Uttarakhand</h3>
	Aloo ke gutke, Kaapa, Jhangora ki kheer, Chainsoo
	<h3>
		Uttar Pradesh</h3>
	Bedmi Aloo Kachori, Biryani, Halwa, Benarasi chaat, Kebabs
	<h3>
		Bihar</h3>
	Litti, Sattu, Khaja, Tilkut, Anarasa, Khubi ka Lai
	<h3>
		Jharkhand</h3>
	Thekua, Pua, Pittha, Marua ka roti
	<h3>
		West Bengal</h3>
	Bhapa Illish, Rosogolla, Mishti doi
	<h3>
		Sikkim</h3>
	Momos, Thukpa, Gundruk, Phagshapa, Sael Roti
	<h3>
		Arunachal Pradesh</h3>
	Apong (local beer)
	<h3>
		Assam</h3>
	Masoor Tenga, Pitha
	<h3>
		Nagaland</h3>
	Momos, Rice beer, cherry wine
	<h3>
		Manipur</h3>
	Iromba, Kabok, Chakkouba
	<h3>
		Mizoram</h3>
	Zu (local tea)
	<h3>
		Meghalaya</h3>
	Jadoh, kyat (local beer)
	<h3>
		Tripura</h3>
	Chakhwi, Mwkhwi, Muitru
	<h3>
		Odisha</h3>
	Fish Orly, Kheermohan, Rasaboli, Chhenapodapitha
	<h3>
		Andhra Pradesh and Telangana</h3>
	Hyderabadi Biryani, Mirch ka salan, ghongura, korikoora
	<h5>
		Chhattisgarh</h5>
	Bafauri ( A sweet made with chana dal), Kusli (a sweet made with semolina and flour), Red Ant Chutney
	<h5>
		Pondicherry</h5>
	Kadugu Yerra, Vendakkai Patchaddy
	<h5>
		Tamil Nadu</h5>
	Dosai, Idli, Pongal, Chettinad Chicken
	<h5>
		Kerala</h5>
	Sadya meal, avail, Malabar parotha, irachi stew
	<h5>
		Karnataka</h5>
	Bisi Bele Bhaat, Kesari Bath, Mysore Pak, Dharwad Petha, Chiroti 
	<h3>
		Goa</h3>
	Vindaloo, Xacuti, Bibinca, Prawn Balchao 
	<h3>
		Maharashtra</h3>
	Shrikhand, Thalipeeth, Vada pao, modak
	<h5>
		Gujarat</h5>
	Thepla, Dhokla, Khandvi, Handvo, Panki
	<h5>
		Rajasthan</h5>
	Dal Bati Churma, Ker Sangari, Lal Maas, Gatte, Pyaaz ki kachori 
	 
	(Image courtesy: Fulldhamaal.com)

Eating through India: 26 culinary gems from each of India's states

<ul><li>Nutrition expert Dr. <keyword id="4449519" type="PERSON" weightage="20" keywordseo="nandita-iyer">Nandita Iyer</keyword> shares her views on what the term ‘<keyword id="1695225" type="PERSON" weightage="20" keywordseo="Superfood">superfood</keyword>’ actually means, and whether we need to indulge in the trend or not. </li><li>Any food that has a high proportion of one or more of these nutrients — such as vitamins, minerals or antioxidants — qualifies to be known as a superfood</li><li>"If you look at Indian superfoods, something like <keyword id="6400986" type="UNKNOWN" weightage="20" keywordseo="amla">amla</keyword> clearly tops the list because if blueberries are topping every international listicle on superfoods, amla has fifty times the antioxidant capacity of blueberries." - Dr. Nandita Iyer </li></ul> From <keyword id="55635" type="ORGANIZATION" weightage="20" keywordseo="Turmeric">turmeric</keyword> to <keyword id="6446946" type="UNKNOWN" weightage="20" keywordseo="ghee">ghee</keyword>, Indians often tend to undervalue their historic possessions, but the moment it starts making waves abroad, we are more than willing to embrace something that was available to us all along. And strangely enough, some also resort to splurging copious amounts of money on imported fruits, vegetables, seeds, oils and whatnot while ignoring the real gems our land provides us. Business Insider spoke to nutrition expert Dr. Nandita Iyer who, after her first book — The Everyday Healthy Vegetarian — is set to launch her next book Everyday Superfoods in March, this year. She shares her views on what the term ‘superfood’ actually means, and whether we need to indulge in the trend or not. <div type="Video" msid="81211869" hostid="261" title="Dr. Nandita Iyer weighs in on how Indian cuisine is and always has been packed with 'superfoods'" dataSource="BUSINESSINSIDER" thumbUrl="https://denmark.timesinternet.in/cmslite/api/app/images.jpg?msid=81211869"></div> In her book, she has a section on 'Superfood Compendium' in which she lists out 39 of the most potent superfoods grown in India. These include: <div type="image" title="Superfoods" msid="81242013" hostid="261"></div> <div type="image" title="Indian superfoods" msid="81241421" hostid="261"></div> Edited excerpts of the conversation with Dr. Nandita Iyer follow: What is your definition of a superfood? When I was researching my book Everyday Superfoods, the first question that came to my mind is, how did this word come into being? And what I discovered was quite funny. The first-ever recorded usage of this word was in a Jamaican newspaper, and it was actually a reference to a wine brand — they just got creative. And the second known instance was in 1949, where another Canadian newspaper was advertising a muffin using the word superfood. So I think that the whole thing of using this term for marketing is definitely not a new thing because even before the term started being used in its true sense of the word, it was actually being used by brands. The definition of a superfood is pretty simple — it is any food that is nutrient-dense. Any food that has a high proportion of one or more of these nutrients — such as vitamins, minerals or antioxidants — qualifies to be known as a superfood, which is the well-accepted definition in the scientific community. Some believe it is just a marketing gimmick. Would you say otherwise? A true superfood will definitely have health benefits that are good for general health and boosting immunity. But to loosely use this term for processed goods, packaged foods, is definitely, I would say, a marketing gimmick. In the pre-Covid times, I used to love walking around supermarkets and see what new products were there. And invariably, there would be a whole bunch of new products that called themselves superfood, which is pretty misleading. It is the worst possible way to mislead people who may not be aware of nutrition and who may not be having a scientific bent of mind, so they may believe what is written on the packet. It is just a way to jack up the price of any product — if a regular food item costs X, by calling it a superfood, you can easily charge 5X. Considering the environmental cost, what are your thoughts on imported food items like avocados, <keyword id="573117" type="PERSON" weightage="20" keywordseo="Quinoa">quinoa</keyword> etc. In my book Everyday Superfoods, I have a whole chapter on sustainability. Anything that gets the label of a superfood does benefit the farmers who are growing that particular superfood. However, it also leads to a whole bunch of other unpleasant side effects. Instead of focusing on what is local, instead of focusing on what is in season, everybody starts rushing towards buying that one thing because it is in trend, it is popular, and it is getting a lot of attention and likes on Instagram, and that is not a good way to eat at all. If a lot of farmers start growing turmeric alone because it is the next big thing it will lead to monocropping - where farmers, instead of growing a variety of foods, grow one kind of food in one place. And that means the soil gets depleted, so they are adding extra fertilisers, further polluting groundwater. So it is like a vicious cycle. When it comes to quinoa, I think it started getting popular in the 1980s in the US because it began getting imported from Central America etc. Then the United Nations (UN) declared 2013 "The International Year of Quinoa." That just led to prices going up, and every farmer in South America was growing quinoa, and they did not even want to eat it themselves because they said, 'I could sell it for so much more so why should I eat into my own earnings, right?' The locals themselves stopped eating their ancient grains, something they were so used to, and they started eating wheat and other grains. It just destroys the balance of things in nature. This is why the emphasis is on - what is local, what is in season, and what have your ancestors been eating? Michael Pollan is someone I really consider a guru, and he says, "Don't eat anything your great-great-grandmother wouldn't recognise as food." And did my great, great grandmother know about quinoa? That said, this is a complex issue. Quinoa is now well grown in Karnataka. That is why the prices have fallen from what used to be like Rs 1500 or kilo to now it is literally Rs 200 a kilo. The good thing is that the crop does not consume as much water as rice because it is a pseudo-grain and grows in slightly harsher conditions. So it is okay for me to buy quinoa, which is locally-grown and it has not travelled 10,000 miles to reach me. So there is no binary in this aspect, which is why this whole subject is so complex and so tough for people to decide what to eat, what not to eat. It takes a few extra seconds to see the back of the pack and see where it is grown because it will definitely be mentioned. <div type="image" title="Amla" msid="81241745" hostid="261"></div> Can you give us a bit of a primer on Indian superfoods? Since we talked about how it is not really a label that matters, the questions we need to ask are, is this a nutrient-dense food? Is this locally available? Is it readily available? Because anything you label as a superfood is usually costly, it is not available round the year and is often imported from far away. These will be very difficult to include in your daily diet, and like we already discussed, no superfood is a miracle pill that you eat once a year, and your life will be sorted. So, whatever it is, it needs to be consumed in a fairly regular way. It needs to be part of your lifestyle, and for that purpose, these can only be readily available and affordable foods. If you look at Indian superfoods, something like amla clearly tops the list because if blueberries are topping every international listicle on superfoods, amla has fifty times the antioxidant capacity of blueberries. And it is so cheap, local, and though it is seasonal, the beauty in Indian food and Indian cuisine is that there are at least five different ways in which amla is preserved - it is dried, it is made into a supari, it is preserved in honey, it is preserved as a sharbat, and of course, pickled. So while amla is available possibly for three months in a year, we can actually eat it round the year by just using our traditional preservation techniques. We do not need any factory or industry to be preserving it, these are all home-based preservation techniques. Fermented drinks like kombucha seem to be all the rage. What are the Indian alternatives to the same? So, we have our chaach, and there is a kaanji made in the North using mustard seeds and carrots fermented over two to three days. In the South, you have kanji, which is nothing but rice that is overcooked and soft and some buttermilk is added to that, and it is actually kept overnight to ferment. Sometimes it is also hard because when there was rice leftover the previous night and there was no refrigeration in the earlier days, so people would just add water to the rice and leave it outside on the counter. Next morning, it will be slightly fermented, and they will have it with some chopped onion or pickle. In Odisha, you have the pakhala bhata, which is again a similar thing where it is an overnight fermented rice gruel. This is a double dose of probiotics from fermenting the rice itself, and you are adding buttermilk, which is also a fermented drink. Do you believe that those who are not buying into this trend are destined for doom? I definitely think they are not doomed. But the superfoods I have mentioned in my book are so every day that invariably, people living in India are eating many of them in their standard diet. Like dark green leafy vegetables, tomatoes, lobia (black-eyed peas), green moong, these are all everyday ingredients but poor things — they do not come with this crown or this fancy label, but they are superfoods. Whether you buy into the trend or not, if you are eating Indian cuisine, you are already eating many of these things. We eat turmeric every single day, and black pepper is there in our masalas, plus our chai masala has so many ingredients. So Indian cuisine is so rich in superfoods by itself that even if someone is a non-believer in this trend, they are already eating it. I am sorry to disappoint them. However, it is definitely not true that they are doomed if they do not buy into the trend because, anything that we adapt, it has to be a gradual change in lifestyle itself, and that is what we need to believe and invest in it rather than just flipping from trend to trend because a trend is very temporary and a lifestyle is forever. In life, health and nutrition, there are absolutely no binaries. People want binary answers because it saves them from analysing their own life and health problems. They need to think for themselves and find out, 'Am I able to do this? Is this sustainable for me?' This is why I get quite frustrated when I see a YouTube video saying, 'drink this pink tea and you will lose 20 kilos'. Which is one of the reasons I wrote this book. It is not fancy, it is not clickbait, and it is not anything shocking. It is pretty much everyday knowledge, but definitely, that common knowledge and moderation seem to be somewhere lurking in the background. It is not convincing enough for people to follow a more moderate path. Also, our health is heavily dependent on our genetic lottery. I may abuse my health in every possible way, and I may still live to 100 with absolutely no problems. And someone who is so careful about their health does everything right and suffers a cardiac problem in their 40s. I am not saying follow the trend and go after every superfood you see, but try to take some baby steps towards a good lifestyle that you sustain for life. Not something you do because it is in the news today. SEE ALSO: <a href="https://www.businessinsider.in/finance/banks/news/ignore-low-cibil-score-for-street-vendor-loans-work-on-holidays-and-other-diktats-from-indian-government-to-banks-rushing-to-meet-march-target/articleshow/81223572.cms" data-type="tilCustomLink" target="_blank">EXCLUSIVE: Ignore low CIBIL score for street vendor loans, work on holidays, and other diktats from Indian government to banks rushing to meet March target</a> <a href="https://www.businessinsider.in/india/news/bharat-bandh-over-eight-crore-traders-across-india-shut-shop-in-protest-against-rising-fuel-prices-and-changes-in-gst-rules/articleshow/81223361.cms">Bharat Bandh – over eight crore traders across India shut shop in protest against rising fuel prices and changes in GST rules</a> <a href="https://www.businessinsider.in/finance/banks/news/rbi-wants-you-to-memorise-all-your-debit-and-credit-card-numbers/articleshow/81186570.cms">RBI wants you to memorise all your debit and credit card numbers — Amazon, Zomato, Netflix and others argue this will make online payments more tedious</a>

Whether we like it or not, Indians are already partaking in the superfood ‘trend’

<ul><li>From inventory to delivery, the home chef business is fraught with many issues and uncertainties. </li><li>Finding a reliable delivery vendor requires a lot of patience and multiple attempts before honing in on one.</li><li>No longer is it just the biriyani or butter chicken, the sheer variety available often puts the best restaurants to shame.</li></ul> Not so long ago, the only reason people ordered food was to take a break from boring old 'ghar ka khana' (homemade food). However, the pandemic brought with it a rekindling of love for the same items most of us wanted to get away from. That said, the past year has also seen an evolution of sorts of the kind of cuisines home chefs have embraced and have to offer. No longer is it just the biriyani or butter chicken, the sheer variety available often puts the best restaurants to shame. From homemade shepherd's pie to pork belly with tingmo to creatively decorated blueberry-vanilla in American buttercream cake, the offerings are beautifully varied. The business models are diverse — from <keyword id="2067878" type="PERSON" weightage="20" keywordseo="Home-cooks">home cooks</keyword> sharing their daily menus on their residential colony WhatsApp groups to operating entirely out of social media channels like Facebook and Instagram. Then there are those who are happy to get rid of the added burden of marketing, delivery etc., all together and prefer to outsource it to companies like <keyword id="8248012" type="UNKNOWN" weightage="20" keywordseo="Homefoodi">Homefoodi</keyword> or <keyword id="10926000" type="UNKNOWN" weightage="20" keywordseo="Conosh">Conosh</keyword>. "For me, the moment you put numbers into something you love, it takes the fun out of it. I am lucky enough to be able to concentrate on the fun part of cooking while my husband helps to bring some method to this madness by taking care of everything else, for now. But given how painful the business and backend side of it can be, I would definitely be more than happy to outsource that part of the operations," says Tarannum Sehgal, whose full-time role is in a Michelin Kitchen in South of France, but she started her venture T-Pop! In Delhi to bide her time while she waits for her restaurant to open in April. Conosh, a company co-owned by three friends Anshumala, Neha and Vaibhav, is basically a conduit between home chefs and foodies. Before the pandemic hit, the primary way they would do so was by setting up pop-up kitchens in the homes of chefs, but since that was no longer possible in 2020, they tweaked their offerings to include marketing and delivery services to home chefs as well as offering workshops with master chefs like <keyword id="1426431" type="PERSON" weightage="20" keywordseo="Gary-Mehigan">Gary Mehigan</keyword>, Sashi Chelia, <keyword id="973254" type="PERSON" weightage="20" keywordseo="Ranveer-Brar">Ranveer Brar</keyword>, and <keyword id="4829" type="PERSON" weightage="20" keywordseo="Kunal-Kapur">Kunal Kapur</keyword> to home chefs who were keen on sharpening their skills. Conosh now has over 800 chefs and has delivered to over 15,000 customers in Delhi-NCR and Bengaluru. While the idea of starting a home kitchen sounds ideal, the journey is far from easy. From inventory to delivery, the home chef business is fraught with many issues and uncertainties. Some of which were either exasperated or even solved during the pandemic. <div type="image" title="Double cooked pork belly" msid="81494745" hostid="261" caption="&amp;lt;p&amp;gt;Double cooked pork belly&amp;lt;/p&amp;gt;"></div> The kitchen-to-mouth conundrum Delivery is a key element most home chefs have trouble negotiating. And while there were a plethora of companies who started offering delivery services at competitive prices during the pandemic, finding a reliable vendor requires a lot of patience and multiple attempts before honing in on one. Nicole Juneja and her mum Kusuma Juneja started their venture, Mood, back in 2018. Initially, they operated purely on the takeaway model, but the pandemic forced them to change their stance and start delivering food. "While the lockdown helped us grow our business, in fact, it was our best year ever, a key challenge we faced was trying to figure out the logistics, which is primarily the deliveries. It's hard to find a reliable partner," says Juneja. <div type="image" title="Vanilla fairy cakes" msid="81494875" hostid="261" caption="&amp;lt;p&amp;gt;Vanilla fairy cakes&amp;lt;/p&amp;gt;"></div> Can't have your cake and eat it too Business Insider spoke to Anshumala, one of the co-founders of Conosh, who tells us that while the pandemic saw a surge in both home chefs and consumers, the one thing the consumers often gripe over is the price. "Diners particularly talk about the prices and they compare it to restaurant food. However, it cannot be directly compared to restaurant food for a variety of reasons. The first and the most obvious ones are obviously because these guys are working on a much smaller scale, and they're making everything fresh so they don't have the economies of scale like restaurant kitchens. Also, as an example, we have a home chef called Sumitra who specialises in Andhra Brahmin food in Bangalore and she travels to Vishakhapatnam to get some of her ingredients in order to maintain the authenticity of the food she offers. So, of course, the cost of her offering will be higher than a restaurant's." Recipe for growth — limit your orders "While the lockdown definitely helped us expand our business, increasing our scale makes you realise the limitations of a home kitchen. And you do have to set an upper limit for orders and things like that, just because there's only that much space and equipment," Juneja tells us. Along with that, there was the issue of little or no additional help in terms of staff, especially during the lockdown that made operations so much harder for home chefs. <div type="image" title="Christmas rum fruit cake" msid="81494895" hostid="261" caption="&amp;lt;p&amp;gt;Christmas rum fruit cake&amp;lt;/p&amp;gt;"></div> The not-so-palatable cost? Touching upon the point raised by Anshumala, the mere fact that home chefs operate on a smaller scale, their cost of ingredients is also much higher. Plus, what sets them apart is the fact that they use the best and most authentic ingredients that don't come cheap. "While the cost to deliver items may have reduced a notch, the material and packaging costs have also shot up, which, in turn, has led me to charge more. Plus, earlier, I used to go to wholesale markets to get the raw materials that I can no longer do thanks to the pandemic, which has impacted my costs," says Shweta Andrews, founder of Bakes Ahoy, a business specialising in artisanal and premium baked goods. Fill out a few forms before you do the filling In November 2020, the government made it mandatory for all home chefs who have a turnover of ₹12 lakh and above to have a Food Safety and Standards Authority of India (<keyword id="154680" type="COMPANY" weightage="20" keywordseo="FSSAI">FSSAI</keyword>) registration number. Failure to do so could result in a fine of ₹5 lakhs or face jail time. But while most imagined this would be a huge pain, it really isn't. All you have to do is log into the website, submit a few documents, and pay a nominal sum and within 2-4 weeks, the job is done. However, in June 2020, FSSAI launched a new cloud-based food safety compliance online platform called <a target="_blank" href="https://foscos.fssai.gov.in/" class="editor-rtfLink">Food Safety Compliance System (FoSCoS)</a>, which will eventually replace the current Food Licensing and Registration System (FLRS). "FoSCoS is conceptualised to provide one point stop for all engagement of an FBO [Food Business Operators] with the department for any regulatory compliance transaction," according to the government <a target="_blank" href="https://fssai.gov.in/upload/press_release/2020/06/5ed4be98c59aaPress_Release_FoSCoS_01_06_2020.pdf" class="editor-rtfLink">press release</a>. This system will be launched in a phased manner, and Delhi, Tamil Nadu, Gujarat, Goa, Delhi, Odisha, Manipur, Chandigarh, Puducherry and Ladakh are a part of the first phase. If you live in these states, it will be prudent to register with FoSCoS at a nominal fee of ₹100 per year even if your turnover is not as much under the 'Petty Food Business Operators' section. Feeling the heat With thousands joining the army of home chefs, the competition has multiplied, leading to everyone trying out new methods to woo clients -- from sending personalised notes to offering special Onam Sadya meal boxes with all the fixins' including a banana leaf and directions on how to arrange the food items. "Because the competition is so stiff, I continuously have to come up with new ideas and designs for cakes, which is a good thing because I learn more and improve my skills," however, Andrews adds, "now that there are thousands of home bakers in the market, I now have to put in money on Instagram and Facebook to promote myself."

Many home chef businesses are tasting success in India, but it's not a cakewalk

When the winter is right upon us and holidays are back with a bang, can festivals be far behind? It is <keyword id="24087" type="COMPANY" weightage="100" keywordseo="carnival">carnival</keyword> time across India – a time to celebrate and share all things good in true Yuletide spirit. So we bring you seven offbeat <keyword id="6385705" type="UNKNOWN" weightage="100" keywordseo="events">events</keyword> – a mix of modern concepts and traditional happenings that celebrate the varied and vibrant art and culture of the country. And then there will be Christmas <keyword id="192" type="UNKNOWN" weightage="100" keywordseo="Celebrations">celebrations</keyword> all over India. Let go of your toil &amp; care, and connect to retune your life. Happy holidays! 
 
Life at its exotic best – <keyword id="78069" type="UNKNOWN" weightage="100" keywordseo="Rann-Utsav">Rann Utsav</keyword> (<keyword id="6354766" type="COMPANY" weightage="100" keywordseo="Gujarat">Gujarat</keyword>) It’s a desert <keyword id="58" type="ENTERTAINMENT" weightage="100" keywordseo="Festival">festival</keyword> with a difference. The white salt marsh, spread across some 7,000 sq km in Gujarat, attracts thousands to the Great Rann every year, revealing the many-hued life and culture of <keyword id="6361801" type="COMPANY" weightage="100" keywordseo="Kutch">Kutch</keyword>. The journey from Bhuj will take you to the colourful Tent City at <keyword id="1967990" type="UNKNOWN" weightage="100" keywordseo="Dhordo-village">Dhordo village</keyword> and other exotic locations such as <keyword id="1967991" type="PERSON" weightage="100" keywordseo="Hodko">Hodko</keyword>, <keyword id="1967994" type="UNKNOWN" weightage="100" keywordseo="Bhirandiyara">Bhirandiyara</keyword>, <keyword id="144766" type="CITY" weightage="100" keywordseo="Khavda">Khavda</keyword>, <keyword id="476012" type="UNKNOWN" weightage="100" keywordseo="Kalo-Dungar">Kalo Dungar</keyword> (<keyword id="226408" type="COMPANY" weightage="100" keywordseo="Black-Hills">Black Hills</keyword>) and the <keyword id="656787" type="UNKNOWN" weightage="100" keywordseo="Mandvi-beach">Mandvi beach</keyword>. The great white saltpan in the distance looks mesmeric and nearby, you can catch the haunting tunes played by the locals on their jodia pava (twin-flutes). While you are here, <keyword id="76631" type="UNKNOWN" weightage="100" keywordseo="Folk-music">folk music</keyword>, dances, camel safaris and wildlife viewing will fill your days. A stay at the bhunga (egg-shaped mud huts), a taste of the Kutchi cuisine and the exquisite local art will enthral you further. In mid-January, Kutch celebrates the traditional <keyword id="4062388" type="UNKNOWN" weightage="100" keywordseo="Kite-festival">kite festival</keyword> <keyword id="90750" type="UNKNOWN" weightage="100" keywordseo="Uttarayan">Uttarayan</keyword> and you can watch the spectacular view as thousands of flying beauties dot the sky. 
When: Dec 15-March 18 
What it costs: Rs 7,900-22,500 plus taxes per person on twin sharing basis. 
Image: Rann-utsav.com 
 
 
 
Shake a leg at <keyword id="91958" type="UNKNOWN" weightage="100" keywordseo="Sunburn-festival">Sunburn Festival</keyword> (<keyword id="826" type="CITY" weightage="100" keywordseo="Goa">Goa</keyword>) If the <keyword id="24879" type="CITY" weightage="100" keywordseo="Sun">sun</keyword>, seas and <keyword id="6354530" type="CITY" weightage="100" keywordseo="music">music</keyword> allure you to distraction, it’s time to head for the coastal capital for a rocking experience. Sunburn is the coolest <keyword id="881528" type="UNKNOWN" weightage="100" keywordseo="electronic-dance-music-festival">electronic dance music festival</keyword> to invade the <keyword id="1834821" type="UNKNOWN" weightage="100" keywordseo="indian-beaches">Indian beaches</keyword>, now entering Season 7 with pomp and style. With custom stages in the making, numerous genres of music on offer and some world famous DJs &amp; <keyword id="49237" type="PERSON" weightage="100" keywordseo="Artistes">artistes</keyword> debuting, it is surely going to be an electrifying extravaganza that could be the party of parties in Goa. Get ready for some fun, frolic and froth even as the music captures your soul and you can’t stop dancing. 
When: Dec 27-29 
What it costs: Rs 9,250-15,500 per person. 
Image: Wikimedia Commons 
 
 
 
Super fun at <keyword id="1968003" type="UNKNOWN" weightage="100" keywordseo="Vh1-Supersonic">Vh1 Supersonic</keyword> (Goa) Another electrifying <keyword id="6356630" type="ORGANIZATION" weightage="100" keywordseo="EDM">EDM</keyword> (<keyword id="42249" type="COMPANY" weightage="100" keywordseo="electronic-dance-music">electronic dance music</keyword>) event that will be held in Goa this year. A super line-up of artistes and DJs from all over the globe will keep you spellbound with some rocking music while dancing gets even better when you are grooving on the <keyword id="8688" type="ORGANIZATION" weightage="100" keywordseo="SEA">sea</keyword> shore. And guess who is leading the super fest? None other than the electronic music promoter <keyword id="135873" type="PERSON" weightage="100" keywordseo="Nikhil-Chinapa">Nikhil Chinapa</keyword> who has left Sunburn and is now starting his own show. The <keyword id="1968004" type="UNKNOWN" weightage="100" keywordseo="Debut-edition">debut edition</keyword> this year is purely for <keyword id="6355317" type="ENTERTAINMENT" weightage="100" keywordseo="Dance">dance</keyword> music fans, but it could be a <keyword id="1968005" type="UNKNOWN" weightage="100" keywordseo="Multi-genre-festival">multi-genre festival</keyword> within the next year or two. So let’s wait and watch the magic happen. 
When: Dec 26-30 
What it costs: Keep a tab, the organisers will soon come up with the ticket pricing. 
Image: Gosupersonic.in 
 
 
 
Wellness fest at Zambhala (Goa) If you are seeking wellness and harmony this <keyword id="6389817" type="ORGANIZATION" weightage="100" keywordseo="new-year">New Year</keyword>, the <keyword id="1968009" type="UNKNOWN" weightage="100" keywordseo="Zambhala-Yoga">Zambhala Yoga</keyword>, <keyword id="1968008" type="ENTERTAINMENT" weightage="100" keywordseo="Music-and-Life-Spirit-Festival">Music and Life Spirit Festival</keyword> could be the <keyword id="1968010" type="UNKNOWN" weightage="100" keywordseo="Lifestyle-event">lifestyle event</keyword> for you. Debuting this December, it is going to be an annual festival that brings together <keyword id="1968011" type="UNKNOWN" weightage="100" keywordseo="Yoga-experts">yoga experts</keyword>, <keyword id="551676" type="UNKNOWN" weightage="100" keywordseo="spiritual-teachers">spiritual teachers</keyword>, <keyword id="25205" type="PERSON" weightage="100" keywordseo="doctors">doctors</keyword>, <keyword id="21324" type="UNKNOWN" weightage="100" keywordseo="Therapists">therapists</keyword>, <keyword id="145052" type="UNKNOWN" weightage="100" keywordseo="healers">healers</keyword>, <keyword id="6367711" type="UNKNOWN" weightage="100" keywordseo="Musicians">musicians</keyword> and <keyword id="1792" type="ORGANIZATION" weightage="100" keywordseo="artists">artists</keyword> from all over the globe. So that one may nurture the power of self and live with positive energy. The yoga part of the festival is especially interesting as it will focus on various methods of yoga and <keyword id="6388212" type="UNKNOWN" weightage="100" keywordseo="meditation">meditation</keyword> – all curated to ensure a better and <keyword id="1968013" type="UNKNOWN" weightage="100" keywordseo="Healthier-living">healthier living</keyword>. Then there will be talks and workshops on <keyword id="639756" type="UNKNOWN" weightage="100" keywordseo="life-skills">life skills</keyword> and <keyword id="1968014" type="UNKNOWN" weightage="100" keywordseo="Alternative-healing">alternative healing</keyword>. Overall, quite a new concept and could be worth joining. 
When: Dec 21-22 
What it costs: Rs 2,800 per person for participation; day passes available at venue for Rs 1,600 while kids under the age of 12 can attend for free. Event to be held at Bardo, Morjim, in North Goa. 
Image: Zambhala.in 
 
 
 
Melody, masti at <keyword id="1968016" type="UNKNOWN" weightage="100" keywordseo="Mt-Abu-Winter-Festival">Mt Abu Winter Festival</keyword> (<keyword id="6355588" type="ORGANIZATION" weightage="100" keywordseo="Rajasthan">Rajasthan</keyword>) Come December and this hill resort in the heart of Rajasthan pulsates with festive notes. A grand procession marks the beginning, diyas are set floating on the <keyword id="455501" type="UNKNOWN" weightage="100" keywordseo="Nakki-Lake">Nakki Lake</keyword> in the evenings and spectacular <keyword id="54214" type="UNKNOWN" weightage="100" keywordseo="Fireworks">fireworks</keyword> light up the night sky. <keyword id="29645" type="UNKNOWN" weightage="100" keywordseo="Performers">Performers</keyword> and <keyword id="6360759" type="COMPANY" weightage="100" keywordseo="artisans">artisans</keyword> from all over the state assemble here, bringing to life the rich culture and traditions of this princely state. Give in to the serene magic of music – the folk, the shehnai and the <keyword id="6401082" type="PERSON" weightage="100" keywordseo="Sufi">Sufi</keyword> strains. Or join the Rajasthani dancers with full zest. The thrilling <keyword id="1968020" type="UNKNOWN" weightage="100" keywordseo="Fire-dance">fire dance</keyword> of Bikaner, the graceful <keyword id="1968022" type="UNKNOWN" weightage="100" keywordseo="Ghoomer">Ghoomer</keyword> and <keyword id="1968023" type="UNKNOWN" weightage="100" keywordseo="Terahtali">Terahtali</keyword>, the lively <keyword id="1288524" type="UNKNOWN" weightage="100" keywordseo="Kalbelia">Kalbelia</keyword> and the fascinating <keyword id="1622221" type="UNKNOWN" weightage="100" keywordseo="Gair">Gair</keyword> of Mewar are sure to take your breath away. For the adventurous, there’s a long list of contests – rowing, horse races, tug-of-war, gilli danda, <keyword id="6799761" type="SPORT" weightage="100" keywordseo="Kite-flying">kite flying</keyword> and even 20-20 cricket. Shop for exquisite <keyword id="6502685" type="UNKNOWN" weightage="100" keywordseo="Handicraft">handicraft</keyword> and taste the delectable local food to make the most of this colourful carnival. 
When: Dec 29-31 
What it costs: A trip to <keyword id="434732" type="PERSON" weightage="100" keywordseo="Mt-Abu">Mt Abu</keyword> suits every budget and starts from Rs 7,000-8,000 per person on twin sharing basis. 
Image: Wikimedia Commons 
 
 
 
The beat of sun, surf &amp; ruins – <keyword id="1968024" type="UNKNOWN" weightage="100" keywordseo="Mamallapuram-Dance-Festival">Mamallapuram Dance Festival</keyword> (<keyword id="12864" type="COMPANY" weightage="100" keywordseo="Chennai">Chennai</keyword>) If you missed the Konark dance festival in Odisha earlier this month, travel south to the beach town of <keyword id="385028" type="CITY" weightage="100" keywordseo="Mamallapuram">Mamallapuram</keyword> (also known as <keyword id="73041" type="CITY" weightage="100" keywordseo="Mahabalipuram">Mahabalipuram</keyword>), around 60 km south of Chennai, and soak in the <keyword id="1968025" type="UNKNOWN" weightage="100" keywordseo="Open-air-dance-festival">open air dance festival</keyword>. One can never find a more majestic backdrop with the <keyword id="1968028" type="UNKNOWN" weightage="100" keywordseo="Monolithic-rock-sculptures">monolithic rock sculptures</keyword> and temples rising above the golden shore and the endless waves breaking nearby. This ancient port town of the Pallava dynasty hosts a month-long festival that brings to life classical and <keyword id="522230" type="UNKNOWN" weightage="100" keywordseo="folk-dances">folk dances</keyword> from all over India – <keyword id="14944" type="PERSON" weightage="100" keywordseo="Bharatanatyam">Bharatanatyam</keyword>, <keyword id="6386949" type="COMPANY" weightage="100" keywordseo="Kuchipudi">Kuchipudi</keyword>, <keyword id="255053" type="CITY" weightage="100" keywordseo="Kathakali">Kathakali</keyword>, <keyword id="1300412" type="UNKNOWN" weightage="100" keywordseo="mohini-attam">Mohini Attam</keyword>, <keyword id="6354459" type="ORGANIZATION" weightage="100" keywordseo="Odissi">Odissi</keyword>, <keyword id="210" type="PERSON" weightage="100" keywordseo="Kathak">Kathak</keyword> and more. The exact venue is close to <keyword id="1968030" type="UNKNOWN" weightage="100" keywordseo="Arjunas-Penance">Arjuna’s Penance</keyword>, a bass relief sculpted on the face of two gigantic adjacent rocks. While in Mamallapuram, you must visit Cholamadal artists’ village and shop for some exquisite handcrafted items. 
When: Dec 27-Jan 26 
What it costs: Most tour operators offer customised pricing, depending on itinerary and package; may cost around Rs 7,000 per person on twin sharing basis. 
Image: Tamilnadutourism.org 
 
 
 
A symphony of Indian traits – <keyword id="1968032" type="UNKNOWN" weightage="100" keywordseo="Cochin-Carnival">Cochin Carnival</keyword> (Kerala) This is one colourful carnival that calls for fun, feasting and revelry. It’s an age-old event and dates back to the colonial days when the Portuguese held <keyword id="9735" type="UNKNOWN" weightage="100" keywordseo="new-year-celebrations">New Year celebrations</keyword>. Now it offers loads of <keyword id="1783440" type="UNKNOWN" weightage="100" keywordseo="carnival-games">carnival games</keyword>, <keyword id="1968033" type="UNKNOWN" weightage="100" keywordseo="Beach-games">beach games</keyword>, races (how about some dirt biking), dancing and fireworks. Locals dress up in <keyword id="1968034" type="UNKNOWN" weightage="100" keywordseo="Fancy-costumes">fancy costumes</keyword> and the grand finale includes a huge procession on New Year’s Day – complete with drum beats, music and embellished elephants. But just like a full-blooded carnival, it has more to offer that attracts thousands of visitors from all over the globe. While the North and <keyword id="1968035" type="UNKNOWN" weightage="100" keywordseo="South-Indian-folk-dances">South Indian folk dances</keyword> set the stages on fire, a three-month-long <keyword id="1968037" type="UNKNOWN" weightage="100" keywordseo="International-exhibition-of-contemporary-art">international exhibition of contemporary art</keyword> (they call it <keyword id="1055137" type="UNKNOWN" weightage="100" keywordseo="Kochi-Muziris-Biennale">Kochi-Muziris Biennale</keyword>) was also held across the state in 2012-13. So it should be back next December to delight <keyword id="1643" type="UNKNOWN" weightage="100" keywordseo="Art-lovers">art lovers</keyword> and Aspinwall in <keyword id="6361494" type="UNKNOWN" weightage="100" keywordseo="Fort-Kochi">Fort Kochi</keyword> is expected to be the main venue for the second edition. 
When: Dec 25-Jan 1 at Fort Kochi. 
What it costs: A week’s vacation in Kerala may cost around Rs 16,000 per person on twin sharing basis (excluding airfare). 
Image: Keralatourism.org

You Searched For "Odisha Cuisine" and got 5 results

Exploring Odisha's culinary delights: A gastronomic journey through the land of temples

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Many home chef businesses are tasting success in India, but it's not a cakewalk

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Seven Indian Festivals You Must Not Miss This December

Sanghamitra Mandal

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