More than 1,000 Singaporean food lovers and guests got a taste of India’s eastern heritage at the vibrant Odisha Food Festival from April 10 to 12 at the One World International School in Punggol.
Spearheaded by two expert chefs – Sambit Suman from the Institute of Hotel Management, Bhubaneswar, and Bijay Pradhan from the Odisha Tourism Development Corporation’s Nimantran Restaurant in Bhubaneswar – the festival featured an exquisite array of Odia delicacies.
From humble, nutritious vegetarian stews to richly spiced seafood and meat dishes, the culinary experience showcased the diversity and depth of Odisha’s cuisine. The event was hosted by the High Commission of India in Singapore, in collaboration with Odisha Tourism, the Odia Society Singapore and Global Schools Foundation.
The main highlight was a grand luncheon on April 12, where representatives from the Singapore government, media, academia and business and cultural sectors enjoyed an authentic Odia spread.
The dishes included classics like Chunka Dahi Pakhala (fermented rice with curd), vegetable Besara in mustard paste, Chingudi Jholo (prawn curry), Kukuda Mansa Kasa (slow-cooked chicken in Oriya spices) and the signature dessert Khiri, a fragrant rice pudding with cashews and raisins.
A cooking workshop on April 10 offered participants a hands-on experience with traditional recipes, led by the visiting chefs, and provided insights into the simplicity and nutritional values of Odia cooking.
Odia food’s signature lies in its light use of oil and spices so as not to subdue the natural flavours.
As celebrity chef Sarab Kapoor noted: “Every bite felt like soul food – subtle, flavourful and deeply comforting.”
Dishes like Santula (vegetable stew) and Dalma (a wholesome lentil and veggie preparation) proved popular among health-conscious Singaporeans.
The festival also aimed to enhance cultural ties, following a series of high-level visits between Odisha and Singapore, including President Tharman Shanmugaratnam’s visit to Odisha in January and Odisha Chief Minister Mohan Charan Majhi’s trip to Singapore in late 2024.
Projects like the World Skills Centre in Bhubaneswar, developed with support from Singapore’s Institute of Technical Education, further highlight the growing collaboration.
Despite the popularity of Indian cuisine in Singapore, Odia food remains relatively underrepresented.
The festival sparked conversations around future avenues to bring more of Odisha’s culinary treasures to Singapore, with Odia Society Singapore president Subrat Nayak suggesting temple kitchens, like the International Sri Krishna Mandir in Geylang which already serves odia food, and pop-ups, as starting points.
As Chairman of the Indian Heritage Centre, R. Rajaram summed up: “Every dish at the luncheon told a story of traditional flavour and warmth. Loved every bite.”
