Spicing Up Pizza Adventures in Odisha! Join Jasper on a delectable journey through Odia cuisine! From divine blessings at Jagannath Temple and savoring prashad to bonding with an Odia family, meeting culinary expert Shweta Mohapatra, and exploring Oribonng's authentic delicacies, it's an unforgettable ride! And don't miss the mouthwatering fusion as Jasper teams up with Chef Rachit to create the ultimate Odia Pizza, leaving our taster OM in awe! #OdiaCuisine #FoodTravel #IndianPizza #JagannathTemple #Oribonng #CulinaryHeritage #FlavorfulJourney #TasteOfIndia.
Tune into #TheGreatIndianPizzaAdventure every Sunday at 7PM (Tonight).
Catch the repeats on Wednesday 7:30PM and Friday 8:30PM only on GOODTiMES TV Channel
(Tata Sky 762, Airtel Digital 410, Hathway 801 & Samsung TV 1375)
Tune into #TheGreatIndianPizzaAdventure every Sunday at 7PM (Tonight).
Catch the repeats on Wednesday 7:30PM and Friday 8:30PM only on GOODTiMES TV Channel
(Tata Sky 762, Airtel Digital 410, Hathway 801 & Samsung TV 1375)
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FunTranscript
00:00 I'm Jasper. Half Irish, half English and I own Pizzeria. In India.
00:28 I'm crazy about India and I'm crazy about pizza and we're arranging their marriage.
00:34 Welcome to the Great Indian Pizza Adventure.
00:42 Orissa, land of myth and mysteries and apparently India's best kept secret. But we've got a
00:55 plan. We're going to use the universal passport of this pizza to get to know this incredible
01:01 state and to unlock its culinary secrets. Welcome to the Great Indian Pizza Adventure.
01:11 Orissa has always been known for its temples, culture, heritage and incredible cuisine.
01:18 A cuisine that's diverse, rich and covers a huge spectrum. And they tell me Lord Jagannath
01:28 is absolutely central to the faith of Orissa. So here I am starting my journey with a visit
01:34 to the beautiful Jagannath Temple to seek his blessings and support in my endeavors.
01:48 Where there's a temple, there has to be Prasad and my visit would be totally incomplete if
01:54 I didn't partake.
02:05 Blessings taken, time to jump into the food. Ori Bong, a restaurant in the heart of Gagauan
02:11 is every Ori a food lover's delight. And the person behind it, Subhana.
02:18 Subhana, thank you so much for inviting me here. It's wonderful. I can see, I'm looking
02:25 at this Ori Bong, right? And I'm looking at half Orissa and half Bengal, right?
02:31 Yeah. Yes.
02:32 But you're all, you're all Orissa as a woman, right? You're a daughter of Orissa.
02:38 Everybody talks about Bengali cuisine, but nobody talks about Ori a food.
02:43 So we're going, we're diving straight into the heart of...
02:46 Yes. Dahi bara aloo dum is not a food. It's not a staple food as everybody out there say.
02:54 It's an emotion for each and every Ori out there.
02:56 I'll make it for you. I've just kept it like this so that you understand. This is dahi,
03:02 dahi is yogurt and bara. Bara is a lentil based fritters. We will top it up with a super
03:10 spicy aloo dum. And then we have a separate spicy yogurt only. So we can add more.
03:17 I see, to extinguish the flame.
03:19 Yes. And then we have little onions and little namkeen and little chilli.
03:26 Boy, that's good. It's good and it's clever. It's clever because these lentils are light.
03:44 They're light as a feather, right? Yeah. I can see why it's an emotion. It's delicious.
03:50 I could eat this all day, but I'm going to have to pause. What's next?
03:54 Subhana, amazing. It looks like the most beautiful face of a clock. What's happening here?
04:00 These are seven, eight dishes which is cooked without onion, garlic and with ghee. I can
04:08 serve you. Thank you.
04:09 A bit. And you'll have to use your hands.
04:13 Okay, perfect.
04:18 This is sweet. Okay.
04:20 This is one type of spinach. It does look amazing. And this fellow?
04:25 This is called besara. This is dal, but this dal tastes sweet.
04:34 Okay. It's so beautiful looking. And some chutney.
04:38 This is chutney. Tomato.
04:40 Tomato chutney. So just take a little bit of, take a bit of,
04:44 so this one here, take a bit of this and this. It's also very, versus some North Indian food,
04:53 it's very light. It's very light.
04:59 I'm a non-veg guy really, but if I ate food like this, I might be tempted to become vegetarian.
05:06 And these are classics, right? Dalma. I mean, if people know about Arisan food, they know
05:11 about these. Yeah.
05:12 The first thing, the first thing about any Odia cuisine is dalma.
05:17 Really good. Okay. So I need to pace myself a little bit.
05:22 You can. What's next on the agenda?
05:26 Subhana, have you invited 20 other people? No.
05:31 So who's this for? I'm just trying to compensate my cravings
05:34 for serving Odia food because I've been given a chance today to do that.
05:38 I think you've compensated and more and more. Okay. So should we try a bit of this?
05:45 This is Pui Chingri. This is crab curry. Yeah.
05:50 Very Odia style crab curry. This is mutton kosa. This is, we called Chingri
05:56 aloo jhol, which is prawn and potatoes. And this is machha besara, which is, you had
06:04 besara right now. The same spices, but used for cooking fish.
06:11 This is bori chuda, which is lentil-based fritters, fried and mashed. It's a side dish.
06:20 And this is doi pachadi, which is again a sweet side, just in case you feel a little
06:27 spicy. And this is the small fish, duly marinated
06:31 and burnt. So you can have a bite of that. Okay.
06:36 Here's an important difference with some other cuisines, like Bengali. I can eat this in
06:42 whichever order I want, right? Here are the prawns.
06:46 Orissa is one state where you'll find all the seafoods and the fishes at one place.
06:53 And people like mutton in Orissa? Yes, they do.
07:14 It's just different. Right.
07:17 It's different. Chupana, this is fantastic. It's making me think how I use this if I want
07:23 to make some Orissa pizza. How do I use this? And many of these gravies make a good base
07:28 also. Some sourdough bread, some gravies, some toppings.
07:33 Clam meat and prawn together with spices. Made in heaven.
07:38 What's next, Chupana? Sweet dish.
07:40 Finish off with some sweets? Yeah.
07:42 Okay, I'm ready. You can start with rasogolla.
07:45 Take a bite? Yes.
07:50 This is called chena poda. That was brilliant. Thank you so much.
07:55 Thank you so much for taking interest in Oriya food.
07:59 It's easy to take interest in this. It really is wonderful.
08:03 Now that's what I call some really authentic Oriya tastes. Now my journey continues. Next
08:10 stop to meet Shweta Mohapatra, a culinary expert who'll give me a bird's eye view of
08:18 the entire state of Orissa. Shweta, welcome to the Great Indian Pizza
08:23 Adventure. We're delighted to have you here. Thank you for having me here.
08:27 It's our great pleasure. What's your thought process when you help people to understand
08:32 this extraordinarily interesting and subtle cuisine of Orissa?
08:36 Yeah, so I think there's a lot of diversity in Oriya food because there is a lot of physical
08:43 diversity in the state. So we have the coastline, we have the mountains, we have the ponds where
08:48 a lot of fish is there. And it's also influenced by the borders. So there is Chhattisgarh,
08:54 there is West Bengal border, then there is the Andhra and the Telangana borders. So our
09:00 food has always been influenced by all these people, but obviously it has its own identity.
09:07 And I think Oriya food is very subtle and there's a lot of importance given to vegetables.
09:12 A lot of seafood is also there because of the coasters. And not just seafood, even fresh
09:18 water produce, you know, like the fish of ponds and lakes are very popular in Orissa.
09:26 So from a cultural perspective, where does food stand in the Oriyan culture? Is it very
09:34 central? Is it occasion driven? You know, some places you go to, food is hugely central.
09:40 Yes, yes. Where is Orissa on that spectrum? So Oriya food is very central to the culture.
09:44 So in Orissa we have this thing called 'Bara Masa Tera Parba' which means 12 months and
09:50 13 occasions. So in a year we have 13 reasons to celebrate and for all of this there is
09:55 some specific food that is cooked and that's important. Shweta, when you get more specific
10:01 into particular dishes or particular categories, so for example, if I take, and we're thinking
10:07 about pizza, if I say baking, baking doesn't seem to be a thing in Orissa, is that right?
10:12 Okay, so we have for example at least two dishes that are baked. One is the 'Podo Pitha'
10:22 and the other is the 'Chhena Podo'. The one that's burnt slightly on the outside?
10:27 Yeah, so one is sort of like a cheesecake, a dense cheesecake, you know, and it is slightly
10:34 charred outside and the other one is a cake, a rice cake.
10:38 So another sort of fundamental part of pizza making, cheese. Talk to us about cheese in
10:45 Orissa. Is that a thing or not a thing? Cheese, there has been evidence that cheese
10:51 was used as far as from 12th century on, but primarily to make sweets.
10:58 Okay, I mean we could talk all day about this, but I have to ask you a kind of key question
11:05 and I haven't formulated it in my mind yet, but do you think there's such a thing as an
11:10 Oria pizza? Why not?
11:12 I haven't heard of it. Maybe it will be a first.
11:15 It will be. Of some sort. You and I can go to the state
11:20 capital and unveil our Oria pizza. Why not?
11:25 Shweta, honestly, thank you so much. I know that's a tiny amount of knowledge for you,
11:30 but it's a huge amount of knowledge for me and I really appreciate it.
11:33 Thank you so much for having me. Delighted, thanks.
11:35 Thank you. It's a beautiful evening in Delhi, sun's coming
11:42 down. I started the day getting some blessings from Lord Jagannath, then went to Ori Bong,
11:49 then to Shweta, and here we are at a wonderful Orissa street food stall. We're going to line
11:56 up some snacks, get some inspiration, see what works with pizza, what doesn't work with
12:01 pizza. Basically, a perfect end to a perfect day.
12:08 Okay. That's really good.
12:15 That's really good. Sort of salty.
12:22 Okay. It's a solid number. It definitely needs a bit of a mix, this. This is a dipper. When
12:29 you eat it on its own, it's going to be so nice.
12:41 And here or not? Okay.
12:48 That is good. So, is it good? So, it weighs a lot. Here? Okay. Basically, everything is
12:55 a dipper, a big dipper.
13:09 Okay.
13:10 So, it's a big dipper.