Bhubaneswar, Dec. 14: At her age most are expected to stop work and live off pension. But, 70-year-old Usha Rani Tripathy has embarked on a journey to document the dying tradition of Odia cuisines.
Timeless Odia recipes that are gradually vanishing from everyday menu have been captured in her book My Odia Kitchen that was recently launched in Bhubaneswar.
"Odia food is very delicious, but these days fusion cuisine is replacing it. People nowadays are more interested in trying out other types of cuisine, but in the process our traditional recipes are losing its charm. It is very important to document them for the upcoming generations," said Usha Rani, a graduate from Utkal University.
The book has over 60 non-vegetarian recipes apart from over 65 vegetarian dishes. In the beginning of the book, she has listed the compositions of condiments needed for the recipes . Anecdotes on cleaning fish, meat and crabs are also provided.
Among the vegetarian dishes, there are around six recipes of dalma, traditional Odia version of dal, around 44 curries and fries, around five sweet and sour recipes and over 11 recipes of leafy vegetables or sago, which forms a core ingredient of an Odia meal.
The non-vegetarian recipes include a number of traditional Odia recipes involving chicken, mutton, fish and prawn that are popular in various parts of the state.
According to her, Odia cuisine scores over other cuisines in its nutritious cooking style. "The spices used in our cuisines are very subtle and there is minimal use of oil. So, the nutrient content remains intact," she added.
It took Usha Rani, a teacher, around two years to compile the book. In her search for rediscovering the Odia food, she has visited top hotels, along with trying recipes at roadside eateries. Her journey also includes trying temple food to the ones popular among the tribal populations.
"There is a pakoda recipe that I have found at a roadside joint. Their chicken pakodas are very popular. It is very easy to make and has a homely touch so I have added it in the book," she said.
In a number of recipes she has made synthesis with contemporary ingredient. "I have combined a traditional Odia fish recipe with noodles and also created a fish egg fry recipe using thyme, basil and other herbs," said the cooking expert.
The author had earlier written a book A Taste of Odisha, which has 250 recipes of Odia sweets and pithas.
Her interest in cooking came from her love to feed people. "We often had gatherings at our home and I served them myself. Over the years, I began to learn new Odia recipes and tried them at home," she said. She added that her two daughters and husband, former DGP A.B. Tripathy, has always encouraged her cooking endeavours.
