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Jagannath Dham Puri is not only one of the holiest pilgrimage sites in the world, but also a unique center for the rich food culture of Odisha. The waves of the Bay of Bengal, the ringing of temple bells, the atmosphere of the Rath Yatra and the centuries-old food tradition – all combine to make a trip to Puri a unique experience. From vegetarian delights to popular street food – every dish here carries a touch of history, culture and devotion.

If you are planning to visit Puri before Ultorath, then you must try these 10 foods (10 Must Try Foods in Puri).

Mahaprasad
The kitchen of the Jagannath temple is known as the ‘world’s largest temple kitchen’. There, this bhog is cooked in a traditional manner in clay pots over a wood fire. This prasad, a combination of various dishes – rice, dal, curry, khichdi, sweets – is very sacred to the devotees.

Dalma, Besara and Vegetarian Ghanta
Dalma is a traditional Odisha dish made with lentils and various seasonal vegetables. It uses various vegetables including pumpkin, raw papaya, sajane stalks, potatoes. Roasted cumin and ghee enhance its taste. On the other hand, Besara is a mixed vegetable broth made with mustard paste. Again, Ghanta is made with panchmisali vegetables. It tastes like nectar when eaten with steaming hot rice and dal.

Pakhala Bhat
is a variation of Bengali Pantavat. It is made by boiling rice, served with water or sour curd. It is accompanied by fried chillies, fried potatoes, fried rice or fried fish. This dish keeps the stomach cool and is easy to digest.

Kanika is
a sweet pulao-like dish made with ghee, cashew nuts, raisins, whole garam masala and fragrant rice. It is served during festivals and special occasions.

Khaja, chena pora and rasavali
puri, how can you not eat khaja? Crispy, chewy and sugary, khaja ​​puri is one of the most popular sweets. This sweet is in high demand during the Rath Yatra. Again, chena pora is one of the famous sweets of Odisha. It is made by mixing chana, semolina, sugar and cardamom and baked slowly. As a result, a caramelized layer is formed on the outside. The taste of this exquisite sweet lingers in the mouth even after eating.

Rasabol is made by frying chickpeas and dipping them in thick milk. The aroma of cardamom and the thickness of the milk make this sweet unique. It has a light caramel-like taste when you put it in your mouth. It is worth every penny for a sweet lover!

It is a surprise to see such a stunning pairing of curd and potato dum
! However, this dish has a lot of fans in Odisha. Soft dal dum is prepared like curd and is soaked in sour curd. But it is served with spicy potato dum! This is basically street food, and if you visit Puri, you will often find it at a roadside stall. Even if the taste is unfamiliar to Bengali tongues, what is the harm in trying it?