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The Somewhat Biased Guide to Odia Food
In The Somewhat Biased Guide to Odia Food, cuisine isn't just eaten it's argued over, worshipped, and occasionally wept into. From gup chup showdowns and breakfast politics to temple feasts and tiffin traumas, this is a hilariously nostalgicode to the dishes that define Odisha -all unapologetically biased and generously spiced. Read it with your fingers. Preferably while licking ambula chutney off them.
134 pages, Paperback
Published October 9, 2025
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Displaying 1 - 30 of 32 reviews
May 1, 2026
🍛😋A lip-smacking food book right from the kitchens of Odisha (ଓଡ଼ିଶା), the state that serves as a gateway to eastern India. Rather than calling this work a cookbook, I call this a gesticulative accolade to Odia food. Not just the food recipes, this book carries repartee, reminiscence, legacy, and excellence. For those food lovers who conceptualize that Odia cuisine is all about dalma, chhena poda, pakhala bhata, and of course, rasagola, this book is a paradigmatic debunker. This feastful present comprises a handful of recipes curated in the Odia region, blending not just with the local ingredients but with the emotional Odisha patrimony.🍛😋
🌿 Navoch starts this book with a beautiful elucidation of the good old Kalinga era and the impactful journey of transforming the global pantry into a local kitchenette. From the aromatic fragrances of mustard oil, the panch phutana (traditional spice mix), temple kitchens, Berhampur nourishments, and so on, pave a delectable way towards savouring the viands of Utkala. As Navoch says, Odia food isn't flashy; it's all about rich saags, slow stir, marination, ferment, layering, and perfection. First mention to my Odia friends for familiarizing me with the Odia dish names, and special thanks to Navoch for this in-depth explication. I could now be intimately connected with both the eulogies. 🌿
📖❤️This book is offered to readers in an unpretentious tone, unlike the recipe books I have gone through; this was offered to readers as an informal conversation with Navoch. I felt his strong presence throughout the read; also, his love for Odisha and Odia food relish is crystal clear. Spread across twenty-one feastful partitions, Navoch bestows Odia food chronicles. He also settles the age-old Bengali-Odia debate on the famous rasagola claim; he exposes its unwanted mashup in the name of globalization. In parallel, he speaks about the legendary Chhena Poda, a campfire's love affair and the charming infatuation between Torani & Pakhala, an electrolyte strategy raised in humidity.📖❤️
🍲🙌 My favourite chunk in this delicious offering is 'внσgα вєуση∂ мαнαρяαѕα∂'; beloved temple food traditions, divine chhapan bhoga, and temple food strategies. Navoch teases his readers with ample Odisha temple offerings and their renowned food impeccability. '𝙁𝙖𝙨𝙩𝙞𝙣𝙜 𝙁𝙖𝙠𝙚𝙧𝙮' exposes the way fasting days are deliciously planned in Odisha households—a lullaby of faith and food. If you are looking for a foodie way of exploring the land of Kalinga, this book is the best fit. This book made me think about planning my next trip to this land and savour all the customary recipes.🍲🙌
🌿 Navoch starts this book with a beautiful elucidation of the good old Kalinga era and the impactful journey of transforming the global pantry into a local kitchenette. From the aromatic fragrances of mustard oil, the panch phutana (traditional spice mix), temple kitchens, Berhampur nourishments, and so on, pave a delectable way towards savouring the viands of Utkala. As Navoch says, Odia food isn't flashy; it's all about rich saags, slow stir, marination, ferment, layering, and perfection. First mention to my Odia friends for familiarizing me with the Odia dish names, and special thanks to Navoch for this in-depth explication. I could now be intimately connected with both the eulogies. 🌿
📖❤️This book is offered to readers in an unpretentious tone, unlike the recipe books I have gone through; this was offered to readers as an informal conversation with Navoch. I felt his strong presence throughout the read; also, his love for Odisha and Odia food relish is crystal clear. Spread across twenty-one feastful partitions, Navoch bestows Odia food chronicles. He also settles the age-old Bengali-Odia debate on the famous rasagola claim; he exposes its unwanted mashup in the name of globalization. In parallel, he speaks about the legendary Chhena Poda, a campfire's love affair and the charming infatuation between Torani & Pakhala, an electrolyte strategy raised in humidity.📖❤️
🍲🙌 My favourite chunk in this delicious offering is 'внσgα вєуση∂ мαнαρяαѕα∂'; beloved temple food traditions, divine chhapan bhoga, and temple food strategies. Navoch teases his readers with ample Odisha temple offerings and their renowned food impeccability. '𝙁𝙖𝙨𝙩𝙞𝙣𝙜 𝙁𝙖𝙠𝙚𝙧𝙮' exposes the way fasting days are deliciously planned in Odisha households—a lullaby of faith and food. If you are looking for a foodie way of exploring the land of Kalinga, this book is the best fit. This book made me think about planning my next trip to this land and savour all the customary recipes.🍲🙌
April 30, 2026
When I read The Somewhat Biased Guide to Odia Food, it felt very close to my heart. I was born in Puri, so this book gave me a different kind of connection right away. It did not feel like just another food book to me. It felt personal, familiar, and full of the kind of feeling that brings back old memories in a gentle way. From the very beginning, it felt less like reading a guide and more like reconnecting with a part of myself that has always stayed rooted in Odisha.
I love Odia dishes, and that made this book even more special for me. The way it talks about food feels warm and full of local flavor. It does not try to be overly formal or serious, and I liked that very much. Instead, it feels playful, affectionate, and proudly biased in the best possible way. That charm really worked for me because food here is not treated as just something we eat, but as identity, emotion, culture, and memory. The book carries that spirit beautifully.
For me, the strongest part of this book was the nostalgia. I have not visited Puri for many years, and because of that, I miss the food and the old days a lot. This book brought back that feeling in a very real way. It reminded me of the time I used to spend near Swargadwar, trying different dishes and enjoying those simple moments that stay in the heart forever. While reading, I could almost feel those familiar tastes and the joy of those carefree days again, which made the experience deeply emotional for me.
What I also really appreciated is that the book seems to understand that food is never just about recipes. It is about street-side memories, local debates, everyday rituals, and the emotional attachment we carry for certain places and flavors. That human touch made it feel lively and genuine. The humor and easy writing style made it enjoyable, and because it never felt dry or overly polished, it became even more relatable.
Overall, this book gave me a very warm and emotional experience. It made me think of home, food, and old memories all at once. I liked how it carried the taste of Odisha not just in words, but in feeling too.
I love Odia dishes, and that made this book even more special for me. The way it talks about food feels warm and full of local flavor. It does not try to be overly formal or serious, and I liked that very much. Instead, it feels playful, affectionate, and proudly biased in the best possible way. That charm really worked for me because food here is not treated as just something we eat, but as identity, emotion, culture, and memory. The book carries that spirit beautifully.
For me, the strongest part of this book was the nostalgia. I have not visited Puri for many years, and because of that, I miss the food and the old days a lot. This book brought back that feeling in a very real way. It reminded me of the time I used to spend near Swargadwar, trying different dishes and enjoying those simple moments that stay in the heart forever. While reading, I could almost feel those familiar tastes and the joy of those carefree days again, which made the experience deeply emotional for me.
What I also really appreciated is that the book seems to understand that food is never just about recipes. It is about street-side memories, local debates, everyday rituals, and the emotional attachment we carry for certain places and flavors. That human touch made it feel lively and genuine. The humor and easy writing style made it enjoyable, and because it never felt dry or overly polished, it became even more relatable.
Overall, this book gave me a very warm and emotional experience. It made me think of home, food, and old memories all at once. I liked how it carried the taste of Odisha not just in words, but in feeling too.
April 30, 2026
The Somewhat Biased Guide to Odia Food by Navoch Mohanayak is not the kind of food book that throws recipes at you and calls it a day. It’s more like a friend pulling you into their kitchen, handing you a plate, and telling you the stories behind every bite. The author doesn’t care about being neutral. He’s proudly biased, and that’s what makes this book so much fun. You’ll read about Pakhala not just as fermented rice, but as Odisha’s answer to summer heat and the perfect excuse for an afternoon nap. The writing is simple yet atmospheric. You can almost smell the mustard oil, hear the sizzle of bara in hot oil, and feel the calm of a temple courtyard where Mahaprasad is served. It’s food writing with soul.
The best part is how the book celebrates both the famous and the forgotten. Yes, you get Chhena Poda and Dalma, but you also meet Gup Chup, Aloo Chop, Mutton Jhola, and the many moods of pitha. The Rasagola vs Rosogolla chapter is a total winner. It’s witty, sharp, and gives you history without sounding like a textbook. You learn how a sweet became a cultural identity and why the Odisha Rasagola is soft, caramelized, and deep in flavor compared to its bouncy Bengali cousin. The author also talks about how accidents, rituals, and geography shaped Odia food. Mustard oil isn’t just an ingredient here, it’s a personality. Fish isn’t just protein, it’s tradition. Every chapter makes you realize that food is never just about taste, it’s about memory, pride, and belonging.
This book is perfect if you love eating, but it’s even better if you love understanding why people eat the way they do. It’s short enough to finish in one sitting but leaves a long aftertaste. The tone is funny, nostalgic, and fiercely local, yet anyone from anywhere can connect with it. You don’t need to be from Odisha to feel the warmth in these pages. By the time you close it, you’ll have a craving, a reading high, and a new respect for a cuisine that’s rich but often overlooked. Fair warning though: keep something to munch on nearby, because this book will make you hungry on every single page.
The best part is how the book celebrates both the famous and the forgotten. Yes, you get Chhena Poda and Dalma, but you also meet Gup Chup, Aloo Chop, Mutton Jhola, and the many moods of pitha. The Rasagola vs Rosogolla chapter is a total winner. It’s witty, sharp, and gives you history without sounding like a textbook. You learn how a sweet became a cultural identity and why the Odisha Rasagola is soft, caramelized, and deep in flavor compared to its bouncy Bengali cousin. The author also talks about how accidents, rituals, and geography shaped Odia food. Mustard oil isn’t just an ingredient here, it’s a personality. Fish isn’t just protein, it’s tradition. Every chapter makes you realize that food is never just about taste, it’s about memory, pride, and belonging.
This book is perfect if you love eating, but it’s even better if you love understanding why people eat the way they do. It’s short enough to finish in one sitting but leaves a long aftertaste. The tone is funny, nostalgic, and fiercely local, yet anyone from anywhere can connect with it. You don’t need to be from Odisha to feel the warmth in these pages. By the time you close it, you’ll have a craving, a reading high, and a new respect for a cuisine that’s rich but often overlooked. Fair warning though: keep something to munch on nearby, because this book will make you hungry on every single page.
April 25, 2026
Odia cuisine is a gratifying
amalgamation where simplicity meets flavours. Whether it's savoury or sweet, each dish is cooked with aromatic flavouring and love. The authentic platter of rice and dalma or pakhala bhata, a dish with fermented rice soaked in water often enjoyed with curd, pickles, badi chura, mashed potatoes or more, Baigan Bharta and Janhi Posta ( both are my favourites), the chhena poda- one of the best sweets in the world and the list goes on and on however one thing is certain you will never have a dull moment or any compromise with taste and flavour.
The author's humorous writing style gives you a riotous mirth while you become a gourmet explorer through and through. I had a time of my life reading this because honestly I had high expectations and I was not disappointed at all. And don't forget, there are some of the many best suggestions and recommendations to try out different foods from famous stalls and shops that will definitely make you crave the tongue tingling dishes.
Each festival has its own set of delicacies that invites the anticipation of special sweets and eatables such as Odia Manda Pitha, Arissa Pitha, Enduri Pitha and so on. The healthy culinary practices are widely enjoyed and delighted with zest.
"Fish in Odisha is not just food. It is habit, heritage and heartbeat."
"Odia tiffins are not just about food. They are about home. Nostalgia. Cullinary flexing. And a delicate game of sharing without surrender."
Traditional comfort foods carry the heart and soul of every odia. And this book "The Somewhat Biased Guide to Odia Food" is a perfect book for that. I'd highly recommend it!
amalgamation where simplicity meets flavours. Whether it's savoury or sweet, each dish is cooked with aromatic flavouring and love. The authentic platter of rice and dalma or pakhala bhata, a dish with fermented rice soaked in water often enjoyed with curd, pickles, badi chura, mashed potatoes or more, Baigan Bharta and Janhi Posta ( both are my favourites), the chhena poda- one of the best sweets in the world and the list goes on and on however one thing is certain you will never have a dull moment or any compromise with taste and flavour.
The author's humorous writing style gives you a riotous mirth while you become a gourmet explorer through and through. I had a time of my life reading this because honestly I had high expectations and I was not disappointed at all. And don't forget, there are some of the many best suggestions and recommendations to try out different foods from famous stalls and shops that will definitely make you crave the tongue tingling dishes.
Each festival has its own set of delicacies that invites the anticipation of special sweets and eatables such as Odia Manda Pitha, Arissa Pitha, Enduri Pitha and so on. The healthy culinary practices are widely enjoyed and delighted with zest.
"Fish in Odisha is not just food. It is habit, heritage and heartbeat."
"Odia tiffins are not just about food. They are about home. Nostalgia. Cullinary flexing. And a delicate game of sharing without surrender."
Traditional comfort foods carry the heart and soul of every odia. And this book "The Somewhat Biased Guide to Odia Food" is a perfect book for that. I'd highly recommend it!
April 26, 2026
This book should come with a disclaimer "If you are hungry, proceed with caution."
It is a guide to Odia food. Before reading this book I only knew about 2 odia dishes which are Pakhala and Chhena Poda.Now I know about so many more. This book has explained everything in details including how cuisines from different places were introduced and how some accidents in turned into discovery of new dishs. Trust me I was hungry the whole time I was reading this. I've been to Puri last year and if only I've read this book before I could have tried more dishes.
This book is written in such a fun way. The way it has described gup chup, Bara - Aloo chop, Chhena poda, Dalma, pitha and other mouthwatering foods had me craving some new dishes I had probably never heard of before. But just by reading I can tell they're delicious. It also explained the importance of fish in odia cuisines. Also I got to know they love Mustard oil in their cooking. It has also explained the Rasagola vs Rosogolla war in a very fun way.
And yes I learnt one more thing that Garam ghugni bara, chhena mudhi combo (my fav) belongs to Odisha.
If you love food and want to know more than just how to make it, this book is for you. The Somewhat Biased Guide to Odia Food talks about culture, memories, and how food is linked to people's lives and beliefs. It's an easy and fun read, but it also makes you think about how quickly we judge things we don't know much about. A great choice for people who like food and books that are easy to read but have a lot of meaning.
It is a guide to Odia food. Before reading this book I only knew about 2 odia dishes which are Pakhala and Chhena Poda.Now I know about so many more. This book has explained everything in details including how cuisines from different places were introduced and how some accidents in turned into discovery of new dishs. Trust me I was hungry the whole time I was reading this. I've been to Puri last year and if only I've read this book before I could have tried more dishes.
This book is written in such a fun way. The way it has described gup chup, Bara - Aloo chop, Chhena poda, Dalma, pitha and other mouthwatering foods had me craving some new dishes I had probably never heard of before. But just by reading I can tell they're delicious. It also explained the importance of fish in odia cuisines. Also I got to know they love Mustard oil in their cooking. It has also explained the Rasagola vs Rosogolla war in a very fun way.
And yes I learnt one more thing that Garam ghugni bara, chhena mudhi combo (my fav) belongs to Odisha.
If you love food and want to know more than just how to make it, this book is for you. The Somewhat Biased Guide to Odia Food talks about culture, memories, and how food is linked to people's lives and beliefs. It's an easy and fun read, but it also makes you think about how quickly we judge things we don't know much about. A great choice for people who like food and books that are easy to read but have a lot of meaning.
April 26, 2026
When I was a kid, I used to hate eating rice. But while working, one day, a friend introduced me to Odisha’s Pakhala and I loved it a lot! That was my first introduction to Odia food. The book takes us to a tour of odia cuisine with facts and a pinch of humour.
A paradise for any food lover, this book will make you hungry while diving into the state’s history. The history of Rasagola, Bada aloo chop, fish, dalma etc is beautifully written. The book made me hungry without any doubt! The descriptions, back stories, examples are all very helpful and worth experiencing. I have already googled and pinned places where I can eat the dishes in my city. Dahibara aludum, ghughni, Pitha just remembering these are making my mouth water.
The language is easy and the book is written in a way that will pique your curiosity! Odisha cuisine has recently gained popularity in social media a lot and it should be. It’s time we explore our own Indian cuisine instead of trying to copy western cuisine. We already have enough for every occasion and every season.
So if you are a foodie and are interested to explore more than the cliche food options, definitely pick this book and give it a try! It’ll make you hungry no doubt! Would definitely recommend it to anyone interested to read about Indian cuisines!
A paradise for any food lover, this book will make you hungry while diving into the state’s history. The history of Rasagola, Bada aloo chop, fish, dalma etc is beautifully written. The book made me hungry without any doubt! The descriptions, back stories, examples are all very helpful and worth experiencing. I have already googled and pinned places where I can eat the dishes in my city. Dahibara aludum, ghughni, Pitha just remembering these are making my mouth water.
The language is easy and the book is written in a way that will pique your curiosity! Odisha cuisine has recently gained popularity in social media a lot and it should be. It’s time we explore our own Indian cuisine instead of trying to copy western cuisine. We already have enough for every occasion and every season.
So if you are a foodie and are interested to explore more than the cliche food options, definitely pick this book and give it a try! It’ll make you hungry no doubt! Would definitely recommend it to anyone interested to read about Indian cuisines!
April 30, 2026
The Somewhat Biased Guide to Odia Food by Naboch Mohayanak is not a typical step-by-step cookbook, it is a fun and heartwarming book about the stories, feelings, and memories that Odia people have about their food.
I enjoy reading this book because I’m learning so much about the mouthwatering cuisines of Odisha. One of the funniest parts is when the author roasts fusion food. The book focuses on the why and how they eating. It covers everyday life in Odisha from breakfast debates to temple feasts. It explains how Odia food is deeply tied to identity and history.
The book explores various dishes, such as pakhala (fermented rice), which is a staple summer food. It also features Rohi Macha Jhola, a tasty fish curry, the author notes that Rohi (rohu) and Bhakura (catla) are treated as celebratory creatures rather than just fish. In the chapter on Rasagola, the author discusses the sweet war between Odisha and West Bengal. While the Bengali Rosogolla is spongy, airy, and snowy, the Odia Rasagola is soft, creamy, and subtly caramelised. Other highlights include Chhena Poda the "accidental cake" that burnt its way into people’s hearts, Dalma, Mutton Jhola, and my personal favourite, Pani Puri (also known as Gupchup).
Overall, this is a book for anyone who loves food and culture. It is a short read that will likely make you very hungry and nostalgic.
I enjoy reading this book because I’m learning so much about the mouthwatering cuisines of Odisha. One of the funniest parts is when the author roasts fusion food. The book focuses on the why and how they eating. It covers everyday life in Odisha from breakfast debates to temple feasts. It explains how Odia food is deeply tied to identity and history.
The book explores various dishes, such as pakhala (fermented rice), which is a staple summer food. It also features Rohi Macha Jhola, a tasty fish curry, the author notes that Rohi (rohu) and Bhakura (catla) are treated as celebratory creatures rather than just fish. In the chapter on Rasagola, the author discusses the sweet war between Odisha and West Bengal. While the Bengali Rosogolla is spongy, airy, and snowy, the Odia Rasagola is soft, creamy, and subtly caramelised. Other highlights include Chhena Poda the "accidental cake" that burnt its way into people’s hearts, Dalma, Mutton Jhola, and my personal favourite, Pani Puri (also known as Gupchup).
Overall, this is a book for anyone who loves food and culture. It is a short read that will likely make you very hungry and nostalgic.
April 30, 2026
The somewhat biased guide to Odia food is one of those books that quietly sneaks up on you. I picked it up expecting something fun and food centered…but by the end, it felt more like reading someone’s memories, emotions & love for home through the lens of food.
✨
What I genuinely loved was how simple yet elegant the writing felt. It’s easy to understand, super engaging & flows so naturally that you don’t even realize how quickly you’re turning pages. The humor never feels forced & the storytelling has this warm conversational charm that makes the whole reading experience feel comforting.
✨
And honestly… this book will make you hungry. 😭
Even I started craving some amazing delicious food while reading it .!!! especially the way the dishes, flavors & little food memories are described with so much affection and nostalgia.
✨
The best part is that the book doesn’t try too hard to be perfect or overly informative. Its somewhat chaotic, proudly biased & deeply personal tone is exactly what makes it stand out. It celebrates Odia food and culture in such a refreshing and heartfelt way that even people unfamiliar with the cuisine can connect with it.
✨
This book feels less like a guide and more like sitting with someone who passionately talks about their favorite meals, childhood memories &cultural pride over a plate of comfort food🍛
✨
What I genuinely loved was how simple yet elegant the writing felt. It’s easy to understand, super engaging & flows so naturally that you don’t even realize how quickly you’re turning pages. The humor never feels forced & the storytelling has this warm conversational charm that makes the whole reading experience feel comforting.
✨
And honestly… this book will make you hungry. 😭
Even I started craving some amazing delicious food while reading it .!!! especially the way the dishes, flavors & little food memories are described with so much affection and nostalgia.
✨
The best part is that the book doesn’t try too hard to be perfect or overly informative. Its somewhat chaotic, proudly biased & deeply personal tone is exactly what makes it stand out. It celebrates Odia food and culture in such a refreshing and heartfelt way that even people unfamiliar with the cuisine can connect with it.
✨
This book feels less like a guide and more like sitting with someone who passionately talks about their favorite meals, childhood memories &cultural pride over a plate of comfort food🍛
April 30, 2026
'The Somewhat Biased Guide to Odia Food' by Navoch Mohanayak is a celebration of Odia through the pages. The book invites the readers to taste the Odia dishes over stories, debates and jokes. Every chapter is a new dish, accompanied with something that we didn't know. It's fun, humorous, witty and amazingly personal!
In the chapter 'Swimming in flavour- The Fishy foundations of Odia cuisine' the author writes- "If Odia cuisine were a religion, wish would be its most worshiped deity. From coastal towns to riverbank villages, from City apartments to tribal hamlets, the unifying scent that rises around 11:00 a.m. every Sunday is unmistakable."
The book not only describes how to make the dishes or the ingredients needed, it also gives a sneak peek to an unknown story, or an interesting debate, or a fun fact. After reading about West Bengal's Rosogolla vs Odia Rasagola, I'm tempted to try their version.
"Odia tiffins are not just about food. They are about home. Nostalgia. Culinary flexing. And a delicate game of sharing without surrender."
From the famous Odia breakfast to dinner items, this book is an awesome collection of Odia cuisine that everyone should read. And I was really interested in reading every chapter because the titles were so catchy. If you like trying out different dishes, this is a must read for you.
In the chapter 'Swimming in flavour- The Fishy foundations of Odia cuisine' the author writes- "If Odia cuisine were a religion, wish would be its most worshiped deity. From coastal towns to riverbank villages, from City apartments to tribal hamlets, the unifying scent that rises around 11:00 a.m. every Sunday is unmistakable."
The book not only describes how to make the dishes or the ingredients needed, it also gives a sneak peek to an unknown story, or an interesting debate, or a fun fact. After reading about West Bengal's Rosogolla vs Odia Rasagola, I'm tempted to try their version.
"Odia tiffins are not just about food. They are about home. Nostalgia. Culinary flexing. And a delicate game of sharing without surrender."
From the famous Odia breakfast to dinner items, this book is an awesome collection of Odia cuisine that everyone should read. And I was really interested in reading every chapter because the titles were so catchy. If you like trying out different dishes, this is a must read for you.
May 11, 2026
The Somewhat Biased Guide to Odia Food by Navoch Mohanayak is not just a book about food but it’s a warm, witty, and deeply nostalgic love letter to Odisha and its culinary soul.
What makes this book stand out is its personality. Every chapter feels like sitting with a funny friend who passionately argues why Odia food deserves way more recognition. From pakhala and dalma to chhena poda and rasagola debates, the author mixes humour, memories, culture, and history in such an engaging way that even readers unfamiliar with Odia cuisine will feel hungry and curious.
What I really loved about this book:
- The writing feels conversational, funny, and incredibly relatable
- It celebrates regional food without trying to “modernise” or dilute it
- The nostalgia in the storytelling makes the dishes feel emotional, not just edible
- The chapter titles are hilarious and instantly pull you in
- You can feel the author’s genuine love for Odisha in every page
What stayed with me:
- Food is deeply connected to identity, memory, and home
- Simple dishes often carry the strongest emotions
- Regional cuisines deserve to be documented and celebrated proudly
This is the kind of book that makes you smile while reading and hungry immediately after. A delicious mix of humour, culture, and comfort especially for anyone who believes food tells stories better than people sometimes can.
What makes this book stand out is its personality. Every chapter feels like sitting with a funny friend who passionately argues why Odia food deserves way more recognition. From pakhala and dalma to chhena poda and rasagola debates, the author mixes humour, memories, culture, and history in such an engaging way that even readers unfamiliar with Odia cuisine will feel hungry and curious.
What I really loved about this book:
- The writing feels conversational, funny, and incredibly relatable
- It celebrates regional food without trying to “modernise” or dilute it
- The nostalgia in the storytelling makes the dishes feel emotional, not just edible
- The chapter titles are hilarious and instantly pull you in
- You can feel the author’s genuine love for Odisha in every page
What stayed with me:
- Food is deeply connected to identity, memory, and home
- Simple dishes often carry the strongest emotions
- Regional cuisines deserve to be documented and celebrated proudly
This is the kind of book that makes you smile while reading and hungry immediately after. A delicious mix of humour, culture, and comfort especially for anyone who believes food tells stories better than people sometimes can.
April 13, 2026
A wonderful nostalgic celebration of Odia cuisine, The Somewhat Biased Guide to Odia Food by Navoch Mohanayak captures emotion, memory and identity in addition to food. Every page feels like a lively discussion over a typical dinner because to the book's masterful blending of comedy, cultural insights and personal anecdotes. From gup chup arguments to temple feasts, Mohanayak transforms ordinary culinary incidents into tales that are both intensely intimate and broadly applicable.
The book's lighthearted examination of breakfast politics, in which ordinary meals turn become battlefields of nostalgia and choice is my favorite portion. It's entertaining yet incredibly real. Although there isn't a typical character in the book, the author's voice, witty, self-aware and lovingly biased feels like a character.
Few Memorable quotes from the book that i really like:
"I don't eat it. I worship it."
"Don't ask for hygiene. Ask for taste."
"Carry tissues, not judgment."
Regardless of whether you're an Odia or not, this book appeals to everyone thus I suggest it. It brings up memories of your own youth, makes you giggle and makes you want food.
A must-read for anyone who loves food, culture and storytelling.
The book's lighthearted examination of breakfast politics, in which ordinary meals turn become battlefields of nostalgia and choice is my favorite portion. It's entertaining yet incredibly real. Although there isn't a typical character in the book, the author's voice, witty, self-aware and lovingly biased feels like a character.
Few Memorable quotes from the book that i really like:
"I don't eat it. I worship it."
"Don't ask for hygiene. Ask for taste."
"Carry tissues, not judgment."
Regardless of whether you're an Odia or not, this book appeals to everyone thus I suggest it. It brings up memories of your own youth, makes you giggle and makes you want food.
A must-read for anyone who loves food, culture and storytelling.
April 21, 2026
If you’ve ever found yourself defending your favorite comfort food like it’s a matter of pride, this book will feel instantly familiar.
As someone who grew up Marwadi and now lives in Maharashtra, The Somewhat Biased Guide to Odia Food felt surprisingly relatable. It captures that same spirit of strong opinions, regional love, and playful debates that I’ve always associated with food back home.
What stood out to me is how warmly it introduces Odia cuisine without making it feel complicated. Even though my own roots are in Marwadi food: dal-baati, gatte, and all the familiar flavors, I could really appreciate how this book brings out the identity and uniqueness of Odisha’s dishes. Living in Maharashtra has already made me notice how food changes from place to place, and this book adds another beautiful layer to that understanding.
The illustrations make it even more engaging. They keep things light, fun, and easy to connect with. You don’t feel like you’re studying food, you feel like you’re experiencing it.
It’s not a recipe-heavy cookbook, but that’s what makes it special. It’s more about culture, emotion, and personality. Overall, it feels warm, cheerful, and full of character, like sitting at a table where everyone has something passionate to say about food.
As someone who grew up Marwadi and now lives in Maharashtra, The Somewhat Biased Guide to Odia Food felt surprisingly relatable. It captures that same spirit of strong opinions, regional love, and playful debates that I’ve always associated with food back home.
What stood out to me is how warmly it introduces Odia cuisine without making it feel complicated. Even though my own roots are in Marwadi food: dal-baati, gatte, and all the familiar flavors, I could really appreciate how this book brings out the identity and uniqueness of Odisha’s dishes. Living in Maharashtra has already made me notice how food changes from place to place, and this book adds another beautiful layer to that understanding.
The illustrations make it even more engaging. They keep things light, fun, and easy to connect with. You don’t feel like you’re studying food, you feel like you’re experiencing it.
It’s not a recipe-heavy cookbook, but that’s what makes it special. It’s more about culture, emotion, and personality. Overall, it feels warm, cheerful, and full of character, like sitting at a table where everyone has something passionate to say about food.
May 7, 2026
So about the book it's written in a very engaging manner that would not make you bored. The book consists of cultural history of food in Odisha. The way food changed with time, how it originated, countries that influenced it basically everything around food.
The deeper you dive into food, more you know about its history, culture and tradition. This can be a travel guide too as the author has written many food joints name and its location. If you're visiting then this book should be in your hands.
At random places the book also uses Odia language ( in English duh) which caught my eyes as I can understand very much of it. If you know any language of nearby states it would be really interesting to you.
There are many recipes that caught my eyes beside mustard marination in every dish. The bhajis, saag, fishes some points were really good to note and others were similar to the culture I lived. Anyone with roots in Bihar, Uttar Pradesh or West Bengal already knows many dishes. The use of poppy seeds, mustard oil, fishes, brinjal, leafy veggies are all a speciality of these states but the Odia touch was a must to know.
If you belong to Odisha then you should definitely read this, if not and you simple want to know about Odisha rich food culture then again you should read.
April 8, 2026
Genre: Humor / Food Writing / Cultural Non-fiction
Vibe: Nostalgic, witty, unapologetically desi
The Somewhat Biased Guide to Odia Food is not just about food, it’s about memory, identity & emotion served on a plate. Navoch Mohanayak turns everyday Odia dishes into stories where food isn’t just eaten, it’s argued over, celebrated & sometimes dramatically defended.
From gupchup rivalries & breakfast politics to temple feasts and tiffin nostalgia, the book feels like a love letter to Odisha’s culinary soul, which is messy, opinionated & deeply personal.
Tropes & Themes:
-Food as identity
-Nostalgia-driven storytelling
-“Biased but honest” narrator
-Culture through cuisine
-Comfort food = emotional anchor
What Readers Will Love:
-The humour is sharp, relatable & very “inside joke” energy
-A strong sense of place & culture
-Short, snackable chapters
-Makes you crave food AND memories at the same time
What truly stands out is how the author embraces bias not as a flaw, but as love in its most honest form.
This book feels like home: chaotic, comforting & full of flavour.
A deliciously nostalgic read you’ll keep going back to.
Vibe: Nostalgic, witty, unapologetically desi
The Somewhat Biased Guide to Odia Food is not just about food, it’s about memory, identity & emotion served on a plate. Navoch Mohanayak turns everyday Odia dishes into stories where food isn’t just eaten, it’s argued over, celebrated & sometimes dramatically defended.
From gupchup rivalries & breakfast politics to temple feasts and tiffin nostalgia, the book feels like a love letter to Odisha’s culinary soul, which is messy, opinionated & deeply personal.
Tropes & Themes:
-Food as identity
-Nostalgia-driven storytelling
-“Biased but honest” narrator
-Culture through cuisine
-Comfort food = emotional anchor
What Readers Will Love:
-The humour is sharp, relatable & very “inside joke” energy
-A strong sense of place & culture
-Short, snackable chapters
-Makes you crave food AND memories at the same time
What truly stands out is how the author embraces bias not as a flaw, but as love in its most honest form.
This book feels like home: chaotic, comforting & full of flavour.
A deliciously nostalgic read you’ll keep going back to.
April 19, 2026
I’ve always believed that the best secret ingredient isn’t a spice—it’s the history, the rituals, and the "uncles with opinions" that make a dish legendary. I just finished "The Somewhat Biased Guide to Odia Food" by Navoch Mohanayak, and it’s unlike any food book I’ve ever held.
This isn’t a dry manual of measurements; it’s a "cultural curry" of satire, memory, and a whole lot of mustard oil. Navoch takes us on a time-traveling journey from the seafaring kingdom of Kalinga to the divine "Ananda Bazaar" of the Jagannath Temple, explaining how Odia cuisine sailed, conquered, and then—like a true introvert—went home and seasoned everything with mustard.
It was born out of pure nostalgia and "an unreasonable amount of hunger." It’s a tribute to the food that feeds childhoods and a current, glorious refusal to diet!
My Foodie Feelings: As someone who finds peace in the kitchen, reading this felt like a warm hug. It reminded me that cooking isn't just about the final plate; it's about the "quiet trauma of using forks when fingers clearly do a better job." It made me want to go back to the basics—clay pots, slow cooking, and the art of balancing sweet, sour, and spicy.
This isn’t a dry manual of measurements; it’s a "cultural curry" of satire, memory, and a whole lot of mustard oil. Navoch takes us on a time-traveling journey from the seafaring kingdom of Kalinga to the divine "Ananda Bazaar" of the Jagannath Temple, explaining how Odia cuisine sailed, conquered, and then—like a true introvert—went home and seasoned everything with mustard.
It was born out of pure nostalgia and "an unreasonable amount of hunger." It’s a tribute to the food that feeds childhoods and a current, glorious refusal to diet!
My Foodie Feelings: As someone who finds peace in the kitchen, reading this felt like a warm hug. It reminded me that cooking isn't just about the final plate; it's about the "quiet trauma of using forks when fingers clearly do a better job." It made me want to go back to the basics—clay pots, slow cooking, and the art of balancing sweet, sour, and spicy.
April 28, 2026
The Somewhat Biased Guide to Odia Food is a delightful read for anyone who believes that food is the best way to understand a culture. The author does a fantastic job of taking us beyond the basic dishes everyone knows. I loved how the book dives into the details of street favorites like Gup Chup and Aloo Chop, making your mouth water with every page. The language is simple. One of the best parts of the book is the storytelling. It doesn’t just list ingredients, it tells you the why behind the food.
The author even tackles the fun rivalry over the origins of Rasagola in a way that is both educational and entertaining. It’s great to see a book celebrate the small details. I highly recommend this book because it’s a quick, fun read that actually has a lot of heart. It makes you realize how food is a bridge to understanding people’s lives and traditions. It’s perfect for individuals who want to explore more than just the tourist spots, or for anyone who just loves a good story about home cooked meals. By the time you finish, you’ll not only have a long list of new foods to try but also a deeper appreciation for the rich heritage of Odisha.
The author even tackles the fun rivalry over the origins of Rasagola in a way that is both educational and entertaining. It’s great to see a book celebrate the small details. I highly recommend this book because it’s a quick, fun read that actually has a lot of heart. It makes you realize how food is a bridge to understanding people’s lives and traditions. It’s perfect for individuals who want to explore more than just the tourist spots, or for anyone who just loves a good story about home cooked meals. By the time you finish, you’ll not only have a long list of new foods to try but also a deeper appreciation for the rich heritage of Odisha.
April 28, 2026
If you believe that the best way to understand a culture is through its kitchen, then The Somewhat Biased Guide to Odia Food is an absolute must-read. Moving far beyond the basic tourist staples, this book serves as a vibrant roadmap to the heart of Odisha.
What sets this guide apart is the storytelling. It doesn’t just list ingredients; it explains the "why" and "how" behind every bite. From the mouth-watering descriptions of street favorites like Gup Chup and Aloo Chop to the legendary (and entertaining) rivalry over the origins of the Rasagola, the author breathes life into every page. The writing is simple and accessible, yet it carries a deep sense of pride and heritage.
It’s a quick, fun read that makes you want to book a flight to Bhubaneswar immediately. Whether you’re a foodie looking for your next obsession or someone who loves learning about regional Indian traditions, this book offers a beautiful appreciation for home-cooked meals and the people who make them. By the time you finish, you’ll have a long list of new foods to try and a much deeper respect for the rich, often overlooked culinary history of Odisha.
A flavorful, heartfelt, and essential read!
What sets this guide apart is the storytelling. It doesn’t just list ingredients; it explains the "why" and "how" behind every bite. From the mouth-watering descriptions of street favorites like Gup Chup and Aloo Chop to the legendary (and entertaining) rivalry over the origins of the Rasagola, the author breathes life into every page. The writing is simple and accessible, yet it carries a deep sense of pride and heritage.
It’s a quick, fun read that makes you want to book a flight to Bhubaneswar immediately. Whether you’re a foodie looking for your next obsession or someone who loves learning about regional Indian traditions, this book offers a beautiful appreciation for home-cooked meals and the people who make them. By the time you finish, you’ll have a long list of new foods to try and a much deeper respect for the rich, often overlooked culinary history of Odisha.
A flavorful, heartfelt, and essential read!
April 30, 2026
I picked up The Somewhat Biased Guide to Odia Food by Navoch Mohanayak expecting a regular food book, but it turned out to be so much more. It instantly made me hungry while also making me smile. Instead of feeling like a typical recipe book, it feels like a warm and entertaining journey through Odisha’s rich food culture. Even if you only know dishes like Pakhala or Chhena Poda, this book opens the door to so many more flavors and stories.
What I enjoyed most was how the author mixes history with humor. He shares how some dishes came into existence by accident, how different regions shaped Odia cuisine, and why mustard oil plays such an important role in their cooking. The writing feels casual and friendly, almost like listening to a foodie friend passionately talk about the dishes they love.
More than just food, this book is about memories, people, and culture. It reminds us that food carries traditions and emotions, and that we shouldn’t judge what we don’t understand. The language is simple, engaging, and vivid enough to make you imagine every dish being described. Overall, it’s a light yet meaningful read that left me craving authentic Odia food.
What I enjoyed most was how the author mixes history with humor. He shares how some dishes came into existence by accident, how different regions shaped Odia cuisine, and why mustard oil plays such an important role in their cooking. The writing feels casual and friendly, almost like listening to a foodie friend passionately talk about the dishes they love.
More than just food, this book is about memories, people, and culture. It reminds us that food carries traditions and emotions, and that we shouldn’t judge what we don’t understand. The language is simple, engaging, and vivid enough to make you imagine every dish being described. Overall, it’s a light yet meaningful read that left me craving authentic Odia food.
April 30, 2026
I had so much fun reading The Somewhat Biased Guide to Odia Food, it’s honestly less of a food book and more of a full-blown personality!
From the very start, it pulls you into Odisha’s food culture with humor, nostalgia, and unapologetic bias. I loved how every chapter feels like a conversation - whether it’s the chaos of “gup chup” rivalries or the pride behind dishes like dalma and chhena poda. Even just glancing at the contents got me excited, chapters like “Rasagola Wars”, “Dalma Dilemmas”, and “Tiffin Box Betrayals” are impossible to ignore.
What really stood out is how emotional food becomes here. It’s not just about recipes, it’s about identity, memories, and those tiny, dramatic food debates we all secretly enjoy. The writing is witty, slightly dramatic, and super relatable.
I also loved the mix of topics - from temple food like Mahaprasad to everyday struggles like surviving pakhala and global judgment. It’s chaotic in the best way.
This book made me hungry, nostalgic, and weirdly protective about food, all at once. Honestly, read it on a full stomach… or be ready to crave everything.
From the very start, it pulls you into Odisha’s food culture with humor, nostalgia, and unapologetic bias. I loved how every chapter feels like a conversation - whether it’s the chaos of “gup chup” rivalries or the pride behind dishes like dalma and chhena poda. Even just glancing at the contents got me excited, chapters like “Rasagola Wars”, “Dalma Dilemmas”, and “Tiffin Box Betrayals” are impossible to ignore.
What really stood out is how emotional food becomes here. It’s not just about recipes, it’s about identity, memories, and those tiny, dramatic food debates we all secretly enjoy. The writing is witty, slightly dramatic, and super relatable.
I also loved the mix of topics - from temple food like Mahaprasad to everyday struggles like surviving pakhala and global judgment. It’s chaotic in the best way.
This book made me hungry, nostalgic, and weirdly protective about food, all at once. Honestly, read it on a full stomach… or be ready to crave everything.
May 2, 2026
The Somewhat Biased Guide to Odia Food offers a thoughtful and engaging look into the culinary traditions of Odisha. Written in a conversational and personal tone, the book combines food writing with cultural insights, making it both informative and enjoyable to read.
The author presents a variety of dishes, traditions, and food practices, often connecting them with history and everyday life. The “biased” perspective adds a unique charm, as it reflects the author’s personal connection to the cuisine rather than aiming for a purely objective or academic approach.
One of the strengths of the book is its ability to introduce readers to a lesser-explored regional cuisine in an accessible way. The descriptions are vivid, and the narrative flows smoothly across chapters. However, readers looking for detailed recipes or a structured cookbook format may find it different from their expectations, as the focus is more on storytelling than instruction.
Overall, it is a well-written and insightful read for those interested in food culture, regional cuisines, and personal narratives. It serves as a meaningful introduction to Odia food and its cultural context.
The author presents a variety of dishes, traditions, and food practices, often connecting them with history and everyday life. The “biased” perspective adds a unique charm, as it reflects the author’s personal connection to the cuisine rather than aiming for a purely objective or academic approach.
One of the strengths of the book is its ability to introduce readers to a lesser-explored regional cuisine in an accessible way. The descriptions are vivid, and the narrative flows smoothly across chapters. However, readers looking for detailed recipes or a structured cookbook format may find it different from their expectations, as the focus is more on storytelling than instruction.
Overall, it is a well-written and insightful read for those interested in food culture, regional cuisines, and personal narratives. It serves as a meaningful introduction to Odia food and its cultural context.
April 26, 2026
The Somewhat Biased Guide to Odia Food by Navoch Mohanayak is such a fun and heartwarming read.
This book felt like my friends are talking non-stop about food they truly love. The way it describes Odia dishes, small food memories, and everyday moments is so beautiful. Being a rajasthani , for me it's a very beautiful experience . It’s not just about recipes, it’s about emotions attached to food family, childhood, and those little fights over who makes the best dish.
I really enjoyed the humor in the book. It reminded me how food is never just food in India, it’s culture, identity, and comfort. Food is the only way to end the rivalry as well.
"Kahli pet , shaitan ka ghar" ...my mom always quoted this line all the time. Food is something bound us.
The writing is simple and easy to read, and it flows like a conversation. By the end, it made me crave not just the dishes, but also that feeling of home and belonging.
Overall, this was such a comforting and enjoyable read for me. Light, funny, and full of love for food .
This book felt like my friends are talking non-stop about food they truly love. The way it describes Odia dishes, small food memories, and everyday moments is so beautiful. Being a rajasthani , for me it's a very beautiful experience . It’s not just about recipes, it’s about emotions attached to food family, childhood, and those little fights over who makes the best dish.
I really enjoyed the humor in the book. It reminded me how food is never just food in India, it’s culture, identity, and comfort. Food is the only way to end the rivalry as well.
"Kahli pet , shaitan ka ghar" ...my mom always quoted this line all the time. Food is something bound us.
The writing is simple and easy to read, and it flows like a conversation. By the end, it made me crave not just the dishes, but also that feeling of home and belonging.
Overall, this was such a comforting and enjoyable read for me. Light, funny, and full of love for food .
April 17, 2026
I’ve mostly seen Odia food through viral videos and a couple of popular dishes. That felt like enough at the time.
Reading The Somewhat Biased Guide to Odia Food made me realise how limited that understanding actually was.
This is not a cookbook. It focuses on the stories, opinions, and habits built around food. The writing is casual, sometimes sarcastic, and very easy to get into.
What stood out to me was how strongly food is tied to identity here. It’s not just about taste. It’s about how people grow up, what they defend, and what they consider “right” when it comes to food.
The humour works well because it comes from everyday situations. Especially those moments where food turns into a full discussion or even an argument.
The chapters are short, which makes it easy to read in one sitting.
It’s a light read on the surface, but it also makes you think about how quickly we form opinions about cultures we’ve only seen online.
Reading The Somewhat Biased Guide to Odia Food made me realise how limited that understanding actually was.
This is not a cookbook. It focuses on the stories, opinions, and habits built around food. The writing is casual, sometimes sarcastic, and very easy to get into.
What stood out to me was how strongly food is tied to identity here. It’s not just about taste. It’s about how people grow up, what they defend, and what they consider “right” when it comes to food.
The humour works well because it comes from everyday situations. Especially those moments where food turns into a full discussion or even an argument.
The chapters are short, which makes it easy to read in one sitting.
It’s a light read on the surface, but it also makes you think about how quickly we form opinions about cultures we’ve only seen online.
May 6, 2026
This book felt less like reading about food and more like sitting with someone who carries generations of stories on their plate. Every chapter is filled with warmth, nostalgia, humour, and the kind of descriptions that instantly make you hungry.
It’s a beautiful blend of culinary non-fiction and food literature where the focus is not just on recipes, but on emotions, memories, traditions, and the culture behind every dish. The writing turns simple meals into meaningful stories.
The book talks a lot about fish, regional flavours, and iconic Odia dishes in such an engaging way. From the stories around Rasagola to the comforting charm of Pakhala, everything feels vivid and personal. Some parts genuinely made me crave homemade food at odd hours 😭✨
One thing I really appreciated was how easy the book is to understand. The glossary and explanations at the end make it accessible even for readers unfamiliar with Odia terms and cuisine.
One of my favorite lines from the book:
“Don’t ask for hygiene. Ask for taste.”
This isn’t simply a recipe book — it’s an experience filled with culture, history, humour, and comfort. And yes, there are definitely a few dishes from here I’d love to try making at home someday 🤍
It’s a beautiful blend of culinary non-fiction and food literature where the focus is not just on recipes, but on emotions, memories, traditions, and the culture behind every dish. The writing turns simple meals into meaningful stories.
The book talks a lot about fish, regional flavours, and iconic Odia dishes in such an engaging way. From the stories around Rasagola to the comforting charm of Pakhala, everything feels vivid and personal. Some parts genuinely made me crave homemade food at odd hours 😭✨
One thing I really appreciated was how easy the book is to understand. The glossary and explanations at the end make it accessible even for readers unfamiliar with Odia terms and cuisine.
One of my favorite lines from the book:
“Don’t ask for hygiene. Ask for taste.”
This isn’t simply a recipe book — it’s an experience filled with culture, history, humour, and comfort. And yes, there are definitely a few dishes from here I’d love to try making at home someday 🤍
April 30, 2026
"The Somewhat Biased Guide to Odia Food" is not a regular cookbook with recipes, it's about Odia food and how it connects to memories, people, and culture. It isn’t filled with complex steps- instead, it takes you to experience the real flavour of Odisha. There's so much to know about street food and Odia dishes.
The writing is simple, warm, and playful. It doesn’t feel formal instead, it’s filled with love, humour, and memories. You don’t feel like you’re reading a guide, it feels like someone is sharing their kitchen and childhood.
What I loved is how the author explains the specific quality and importance of different ingredients that connect to local culture. It shows how food connects us and keeps us rooted to our culture.
Overall, it’s a heartfelt read. If you love food, or just miss home, you’ll connect with it.
The writing is simple, warm, and playful. It doesn’t feel formal instead, it’s filled with love, humour, and memories. You don’t feel like you’re reading a guide, it feels like someone is sharing their kitchen and childhood.
What I loved is how the author explains the specific quality and importance of different ingredients that connect to local culture. It shows how food connects us and keeps us rooted to our culture.
Overall, it’s a heartfelt read. If you love food, or just miss home, you’ll connect with it.
May 4, 2026
I picked up The Somewhat Biased Guide to Odia Food expecting a fun book about food, but it turned out to be much more than that. It felt warm, personal, and full of heart — like listening to someone share their memories, stories, and deep love for home through every page.
What I loved most was how simple and natural the writing felt. Nothing felt forced. The humor, nostalgia, and little details about each dish made the book so engaging, and honestly, it made me hungry more than once .You can really feel the affection the author has for Odia cuisine and culture.
By the end, this didn’t feel like just a food book — it felt like an experience. Comforting, heartfelt, and beautifully honest, it leaves you with a smile and a curiosity to know more about Odia food and the stories behind it. A lovely read.
What I loved most was how simple and natural the writing felt. Nothing felt forced. The humor, nostalgia, and little details about each dish made the book so engaging, and honestly, it made me hungry more than once .You can really feel the affection the author has for Odia cuisine and culture.
By the end, this didn’t feel like just a food book — it felt like an experience. Comforting, heartfelt, and beautifully honest, it leaves you with a smile and a curiosity to know more about Odia food and the stories behind it. A lovely read.
May 4, 2026
The Somewhat Biased Guide To Odia Food by Navoch is a tribute to the flavour of Odisha food . It's not just a coook book- it's a nostalgia running through odia houshold that captures the essence of the culture.
The writing style is simple and easy to read . From the smell of mustard oil to stories behind every dish and the recipes , the book makes the culture alive .
One of the best part of the book is the mention of street food and everyday flavours. The author describe the joy of eating gupchup,, chaat , bara chop how these small things brings joy to us . It's clear from the book for the author food is not just a meal ,it's a connection to the roots .
If you are someone from odisha or someone who wants to know about the Indian regional food you can read this book . It's a quick and fun read that leaves you hungry .
The writing style is simple and easy to read . From the smell of mustard oil to stories behind every dish and the recipes , the book makes the culture alive .
One of the best part of the book is the mention of street food and everyday flavours. The author describe the joy of eating gupchup,, chaat , bara chop how these small things brings joy to us . It's clear from the book for the author food is not just a meal ,it's a connection to the roots .
If you are someone from odisha or someone who wants to know about the Indian regional food you can read this book . It's a quick and fun read that leaves you hungry .
May 3, 2026
What a fun and enjoyable read. This book is not only about the food recipes but also about the memories, emotions and traditions associated with food in Odisha.I liked how the author writes in a humorous way and It feels like listening to someone proudly talk about their favourite dishes and childhood food memories.
From street food to temple meals, the book shows how special Odia food culture .What I enjoyed most was how relatable and light-hearted the book felt. The title says “biased,” but it honestly feels like the author is simply showing love for Odia food.
By the end of the book, I felt hungry and also learned a lot about a cuisine that is often overlooked. It’s a good read for anyone who enjoys food, culture, and personal stories.
April 28, 2026
The book was an amazing read for me,from the writing to the content it was all beautiful because by the final page, it leaves you craving Odia delicacies. The author does a wonderful job of making each chapter engaging and thoughtfully sharing both the big and little details behind every recipe and its significance. As a Bengali, I found it easy to relate to many of the dishes which made the reading experience even more enjoyable to me. Overall, I would say it’s both a delightful and informative book that not only celebrates Odia cuisine beautifully but also leaves you wanting to visit Odisha and experience its food culture firsthand.
April 30, 2026
The Somewhat Biased Guide to Odia Food is not a common food recipe novel but it has a lot to deliver. The book feels totally nostalgic. The book explores the culture and history behind the food of odia in a humorous way. Like you can understand it from the name of the book. It will take you to the streets of Odisha and will crave you for its delicious food.
The writing style is simple and easy to understand and it is also written in a way that you will not feel you are reading a normal food guide.
If you are a foodie and love to explore the culture, origin and history behind the foods then this book is for you!!!!!
The writing style is simple and easy to understand and it is also written in a way that you will not feel you are reading a normal food guide.
If you are a foodie and love to explore the culture, origin and history behind the foods then this book is for you!!!!!
December 13, 2025
it's an apt book if you want to know more about Odias and their cuisine..
Being an Odia myself..this book is the nostalgic remainder of my entire being.
It's brilliantly written capturing the essence of Odia cuisine..
Being an Odia myself..this book is the nostalgic remainder of my entire being.
It's brilliantly written capturing the essence of Odia cuisine..
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