Gondhoraj lebu, an important component in Bengali and Odia cuisine has rightly earned the title of the 'king of aroma' or 'king of fragrance'. This delightful native lime adds a fresh burst of flavour to any dish or drink with its distinctive aroma. This indigenous lime is grown extensively in West Bengal and Odisha... Continue Reading →
20 March is celebrated as Pakhala Dibasa around the world in honour of the humble pakhala, a beloved Odia dish. In fact, pakhala is an important naivedhya offered to Bhagawan Jagannath during the Sakala Dhupa, Madhyana Dhupa and Sandhya Dhupa, a tradition that has been followed since the 10th century as per locals. The priests say that Bhagawan... Continue Reading →
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