Odisha Manaska: Panel explores Odia food’s distinct cultural identity

Bhubaneswar: All Things Odisha hosted the fifth edition of Odisha Manaska on Sunday last, at the Safe Odisha For Her head office in Saheed Nagar. Titled “Beyond the Plate: Exploring the Cultural, Socio-economic Dimensions of Odia Food,” the event brought together notable panelists to reflect on the role of food as a symbol of identity, cultural pride, and socio-economic expression.

The discussion featured insights from Sameet Panda, Right to Food Activist; Ritu Pattnaik, Food Critic, Researcher & Author; Sweta Biswal, Food Researcher & Author; Madhusmita Soren, Tribal Food Consultant & MasterChef India Season 8 Contestant.

Food: Identity, Culture, and Emotion:

The panel delved into how food shapes personal and collective identities. Ritu Pattnaik, who has penned a book documenting more than 250 traditional Odia cuisines, highlighted the interconnectedness of food and Odia society and culture. “Food is the identity of a community, a geography, and speaks volume about the cultural attributes and natural resources available there,” she explained with anecdotes from her personal life.

Madhusmita Soren spoke passionately about her tribal roots, sharing how her experiences of discrimination fuelled her drive to showcase Santhali cuisine. “Food connects me to my roots. Promoting tribal dishes is not just about taste—it’s about breaking stereotypes,” she asserted.

Sweta Biswal, author of Beyond Dalama, emphasized the importance of regional representation in Odia cuisine. “Dalma is often seen as the face of Odia food, but diverse and rich food culture of other parts of our state including Western Odisha deserves equal recognition,” she noted.

Food Politics and Accessibility:

Right to Food activist Sameet Panda brought attention to the socio-political dimensions of food, linking nutrition to systemic inequality. He noted the stark reality of malnutrition in Odisha, where more than 50% of women are anaemic. “While cuisine evolves from abundance, food remains a matter of sustenance and survival for many. Ensuring accessibility and nourishment is key to building a healthier society,” he said, adding that welfare measures like Public Distribution System (PDS) and Mid-Day Meal (MDM) are measures to ensure right to food for a large section of India’s population who otherwise would be starving to death.

Ritu Pattnaik echoed the need to preserve traditional Odia recipes, lamenting their gradual extinction due to modern food trends. “Authenticity must be maintained. Our food is not just about flavour; it’s about history, stories, and identity,” she emphasized.

Sameet also highlighted the lack of balanced nutrients make Odia platters that’s available to majority of people, unhealthy. “Abundance of carbohydrate and scarcity of protein and fat contributes to unhealthy individuals, who in turn can’t make a healthy society and contribute to state’s prosperity,” reasoned the activist who has worked extensively across the state and outside to ensure right to food for all.

Balancing Tradition with Modern Aspirations:

The panelists explored ways to make Odia food more aspirational by adopting right strategies for branding and marketing, and exploring its healthier aspects by selecting appropriate combinations to appeal to wider audiences. Sweta Biswal pointed to the need for better branding and marketing emphasizing on selective pairing of dishes to ensure right nutrient quotient. “Odia food can be positioned as healthy, wholesome, and unique. We need to identify perfect combinations of dishes that appeal both nutritionally and culturally,” she suggested.

Madhusmita Soren shared her experiences of promoting tribal food at events and festivals, receiving overwhelming responses. “We need to take our cuisine beyond Odisha, just as we embrace food from other regions. Awareness and authenticity are key,” she added, expressing her vision for a tribal food restaurant.

The Road Ahead:

The discussion concluded with calls for collaborative efforts to preserve and promote Odia food. From documenting recipes to conducting workshops in schools, colleges and communities, the panelists as well as participants emphasized passing culinary traditions to the next generation.

With its rich cultural and socio-political insights, the fifth edition of Odisha Manaska successfully brought food into focus as more than just sustenance. By addressing identity, accessibility, and promotion, the event highlighted Odia cuisine as a vibrant reflection of its people and traditions—past, present, and future.

The event, brimming with reflections, underscored the evolving narrative of Odia food, paving the way for its recognition on larger platforms.