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Oriya cusine boasts of typically low calorie preparations which are easy to prepare and good to eat. The dominant spices are besara(mustard seeds ground with garlic), and pancha-phutana (mustard, cumin, fennel, fenugreek and black cumin ). The main course invariably incorporates rice, dal and various vegetable prepartions. The low oil and spice content invariably makes it a delight for the calorie consious and those suffering from high blood pressure and hyperacidity related disorders.
In this section you can find out Odia cooking books
Amisha O Niramisha written by Bishnupriya Devi published by Friends..
Bina Piajarasunare Niramisha Bhojana is written by Arati Nayak and published by Friend publisher&nbs..
Chinese Cooking written by Sudha Acharya published by Friends..
Dinaratira Khass Rosei Ama Paribara Pain is written by Sujata Das and published by Athena publicatio..
Niramisha Bhojana written by Jogamaya Pattnaik published by Friends..
Odishara Khadya Sanskruti written by Ganeswar Mishra published by Agraduta..
Odishi Randhanakala written by Prasanna Kumari Devi published by Agraduta..
Pitha Pasara written by Phullara Debu published by Friends..
Rosei written by Seema Padhy published by Paschima..
Samastanka Janiba Katha written by Jogamaya Pattnaik published by Friends..
Sambalpuri saris are a symbol of tradition,
culture and intricate technique. They have long been an ..
Swadhist Rosei was written by Seema Padhy and published by Paschima Publication..