Avinash Patnaik never set out to compete on MasterChef, but his passion for food and dedication to reviving lost Odia recipes, along with his innovative work with edible flowers, caught the attention of those around him. Encouraged by the unwavering support of friends and family, Avinash embarked on a journey he hadn’t planned for, driven by the belief and trust of others. What began as a modest pursuit of tradition turned into an unexpected adventure in the culinary spotlight.
Avinash Patnaik started his Journey as an MasterChef
Avinash was never preparing for master chef, but it all happened because people around him has seen his passion for food and the work he has been doing in edible flowers. He was trying to make the lost Odia recipies and Traditional recipes of Odisha. When Avinash h got the call for the auditions the people around him insisted him to go for it. He never had a plan or prepare himself for Master chef. It was a sweet journey of support and push of the people who believed in him.
How do traditional Odia recipes reflect the culture and history of Odisha
Most of the Odia festivals and occasions are meant for gradient reasons and the faith in Lord Jagannath. The food is very much influenced by temple cuisine. Most of the festivals has some sort of dishes which are related to that particular festival. They has some stories and folklore’s around it. Culturally most of the dishes in Odisha re being cooked are related to their culture also Jagannath Temple. That is how these are inter related. The story behind every food is important and the love from people towards it is essential.
Can you share some historical Specific Odia dish
There a lot of historical stories are there, such as Sweet dish Rasgolla, is offered to lord laxmi, which is also called as ‘Khira mohana. There is a lot story behind it, with Lord Jaganath. There are culturally festivals are related. Mythologically there are few stories which are related to the temple food.
The special famous food is ‘Habisa dalma’ which is being made in the month of Karthik, which is taken by the people or the widows who are doing puja or vrath.
During this time the particular dish is prepared with few restricted vegetables, moong dal and daals without any masala and turmeric. This is popularly known dish and there is a mention in the book about this thing, the name is Kartik Mahatmaya. This keeps the health better.
What are some unique ingredients used in traditional Odia cuisine that are less common in other Indian regional cuisines
There are some ingredients called as west Indian Arrowroot or Palua. There are dishes which they eat the rise of it during the month of Karthik and there is the specific citrus that is also being consume or available during that month that is called kandiya.
There is a different beautiful Aroma that add to your food There are various dishes, such as edible flowers, green flower that is been consumed. There is another special dish called as Dahi Chenna or cheese that is made out of curd. Popular in Cuttack district.
Are there any special techniques or cooking methods in Odia cuisine that have been passed down through generations
Pitha is one dish which need skills and techniques. There are some dishes, such as Odisha Pitha like Satapuri pitha they need that skills to make them. Avinash’s mother come from North Odisha there is a technique called bati basa where everything is raw and it is mixed with powders and masalas.
It is a one pot recipe. One don’t need any recipes they just have to add the ingredients and put in low flame nad the food is cooked, that’s the recipe. These techniques are passed from one generation to another generations.
Can you share a personal memory or story associated with a traditional Odia recipe
Avinash ‘s memory around traditional food are very different because he was not born and brought up in Odisha in his initial days of childhood He was born in Bengal then went to Punjab so he was not exposed to Odia food and gradually got exposed to it.
They have a Pitha called Monda Pitha and coconut and jaggery . His maternal uncle gets that because his grandmother used to make it during festivals. It looks white in colour with jaggery and coconut. He shared a story with his uncle with Monda Pitha.
What inspired you to delve into and preserve traditional Odia recipes
On the internet he saw few pictures and videos of Odia recipes it was not authentic as it should be. And the stories behind those recipes on the internet was not coming properly. So he decided that the story should be honest.
The pictures should be documented well and given the idea well with the roots. Another thing is that he felt it should be passed to one generation to other generation. People from other parts of the country should know the hidden gems or the lesser known cuisines of India.
How does Indian cuisine reflect the diverse cultural heritage of the country
He was brought up in Air force community and various people were there. There were food diverse. There were various cultural people. Every food were unique, He felt that Indian cuisine is very diverse. He feels happy and wherever he travels in India he sees specially in North East, they have an adaptable taste but they are diverse. The exposure is less for Indian cuisine he feels.
Can you explain how regional variations in Indian cuisine tell the story of the country’s historical and cultural evolution
Food gets influenced by emperors kings and by people. There are history in each part of our Country. The food what we are eating today are somewhere influenced by some emperors or some kings which legacy is still continuing.
Such as Kabuli Chana, came from Afghanistan Kabul. The dishes like Gulab Jamun came from Persian Countries. The samosa which is so popular came from a different country. Food is something which has connection with old days and old legacy.
Your Favorite cusine? And why?
Avinash Patnaik favourite cuisine was Punjabi food, rajma chole during his childhood days After he shifted to Odisha he taste towards Odia food has increased. He is getting exposure. He cant stay without rice now, for one day meal. Meanwhile, he was travelling he ate Assamese food as an adult he said he is a big fan of Assamese Cuisine. His first preference is Oriya Food, and second choice is Assamese Food, with less spices yet so beautiful and unique.
