People enjoy different types of dishes at the Odia food festival in Paradip. Telegraph pictures

Paradip, Sept. 28: Residents of the port town of Paradip savoured traditional culinary delicacies at an Odia food fest here that attracted the young and old alike.

The township is known for its cosmopolitan character and the Odia food festival organised here was a special occasion for non-Odias to get a taste of traditional dishes.

Both the vegetarian and non-vegetarian dishes were much sought after by food lovers at the fair that concluded on Thursday.

Vegetarian dishes such as saago bhaja, saago badi nadiya, aloo kadali besara, aloo jani posto, chena mutter tarkari, gobhi mutter tarkari, bandha kobi masala, aloo kalara bhaja, dali chunka, poi chenchada, aloo sajana chuine besara, chatu tarkari, muga dali were big hits at the event.

Non-vegetarian items — mansa tarkari, macha besara, kankada kassa, macha bhaja, kukuda tarkari — were equally relished by all.

Ever since the fair began last week, there has been a constant crowd at the kiosks that showcased the cuisine with a special Odia touch.

“I found the dishes quite appetising and delicious. Chefs who prepared the dishes, particularly the vegetarian dishes, deserve praise,” said Dipti Prakash Pattnaik, a local resident.

“We are from Tamil Nadu. We are strict vegetarians. It was an occasion for us to get a taste of the local vegetarian food. We are quite surprised at the wide range of vegetarian dishes. This Odia food buffet had everything to offer for my family,” said R. Shailaza, a home-maker.

“We Bengalis are fond of fish curries. The macha besara prepared with mustard was tasty and delicious. The vegetarian dishes such as aloo sajana chuine besara and chatu tarkari were also mouth-watering,” said Shailesh Chatterrji, a business executive.

Chefs were specially trained for the cuisine, said the staff of Hotel Empires, which organised the food fair.

Sales manager M.M. Khan said the footfall of the event exceeded expectations.

“Soon, we will be offering festivals of cuisines from other regions of the country,” he said.