Short answer
Try dalma (a lentil-and-vegetable stew), pakhala bhata (fermented rice, especially in summer), Mahaprasad at Puri's Ananda Bazaar, and Puri khaja, a layered fried sweet — a reasonable spread of everyday, ceremonial and dessert Odia food.
Everyday staples
Dalma, a dal cooked with vegetables and a distinct panch phutana spice tempering, appears on most Odia thalis, alongside plain steamed rice and a rotating set of vegetable preparations.
Pakhala bhata
Fermented, water-soaked rice eaten especially in the hot months, usually with fried vegetables, curd and a green chilli or mango pickle on the side — a genuinely local dish rather than a tourist-facing one.
Mahaprasad at Ananda Bazaar
Food cooked in the Jagannath Temple's kitchens in Puri is sold to the public at Ananda Bazaar within the temple complex; it is considered sacred and is eaten by devotees regardless of caste or background.
Sweets
Chhena poda, a baked cheese dessert associated with Odisha, and Puri khaja, a crisp layered fried sweet sold widely in Puri's markets, are the two most commonly recommended Odia sweets for visitors.
Where to eat
Small local thali restaurants in Bhubaneswar and Puri generally serve more representative Odia food than hotel restaurants aimed at a broader Indian or international menu.
