Who writes this

Odisha Basna is Odia home cooking, written in English, for the people who grew up eating it and now live somewhere it isn't sold.

REPLACE — two or three sentences about who you are and where you learned to cook this. Plain and specific: whose kitchen, which town, what you were making before you started writing it down.

How the recipes are written

Every recipe here has been cooked, not compiled. The tips come from the kitchen while the pot is on — which is why they say things like oil your hands before peeling saru rather than prepare the colocasia.

Where an ingredient isn't sold outside India, the recipe names what to buy instead and which shop tends to have it. Where nothing comes close, it says so. The full list is at what to buy instead.

Quantities scale, and so do the things that usually don't: pot size, whistle count, and how long the water takes to go. Onion and garlic are off by default, because that is how most homes make dalma, and the switch says why rather than treating it as a restriction.

Odia and English

Each recipe is written in English first. The Odia version lives at its own address rather than behind a toggle, and it is written rather than machine-translated — which is why not every recipe has one yet.

Corrections

REPLACE — how you want to be told when something is wrong, and your commitment on fixing it. The brief says: fix it the same day, reply naming the person, never delete the comment.

Photographs

Every photograph on this site is taken here. Nothing is borrowed from another site or generated.