Vikas Khanna, Ranveer Brar, and now Harsh Goenka wowed by Odia flavors

New Delhi/Bhubaneswar: Odia cuisine, long considered one of India’s most underrated culinary traditions, is finally stepping into the national spotlight. The latest high-profile acknowledgement comes from prominent industrialist Harsh Goenka, Chairman of RPG Enterprises.

Harsh Goenka on ‘Restraint and Freshness’

Goenka told his followers that Indian cuisine conversations usually revolve around rich Punjabi curries, spicy South Indian staples, or Bengal’s famous sweets. However, he argued that “Odia cuisine deserves a much bigger place on that table.”

What wowed him most was the “restraint” of the cuisine, noting that there is “no overload of cream, butter or chillies.” Instead, he praised its “balance, mustard, fermentation, texture and freshness.” He revealed he had thoroughly enjoyed homemade classics like Dahi Bara Aloo Dum (lentil dumplings in yoghurt with potato curry), Chakuli Pitha (fermented rice-lentil pancakes), Drumstick-Brinjal Besara (cooked in mustard paste), Chhena Tarkari (cottage cheese curry), and Aloo Patra Besara.

Vikas Khanna & Ranveer Brar: Long-Time Champions

Before Goenka, celebrity chefs like Vikas Khanna and Ranveer Brar have frequently advocated for the sophistication of Odia flavors.

Chef Vikas Khanna has often described Odia cuisine as highly underrated, praising its sophisticated frying techniques and unique fermentation methods. In a bold move that showcased his admiration, Chef Khanna proudly featured Odisha’s Dahi Bara Aloo Dum on the menu of his upscale New York restaurant, Bungalow. The dish, a quintessential Odia street food, completely sold out within hours, proving its global appeal. He has also been a vocal admirer of Pakhala Bhata (fermented rice), calling it an absolute necessity to combat summer heat.

Chef Ranveer Brar, who has often filmed in Odisha and explored its rich culinary heritage, has also been a champion of the state’s food, even serving as a culinary ambassador. He has Frequently praised the “honesty” of Odia cooking, championing staples like Dalma (lentils cooked with vegetables), the legendary Chhena Poda (burnt cottage cheese cheesecake), and the gut-friendly superfood Pakhala Bhata.

This increasing recognition from varied fields indicates that Odia cuisine is slowly but surely getting its long-overdue due, proving that true flavor does not need to be loud or heavy to be remembered.