11 Traditional Summer Foods of Odisha to Cool Down with This Season

As the mercury soars across Odisha during the summer months, the state's traditional cuisine turns to nourishing, cooling foods designed to beat the heat. Rooted in centuries-old practices, these dishes not only provide respite from the intense weather but also showcase Odisha’s vibrant culinary heritage. From fermented rice dishes to refreshing sherbets, here are some beloved summer staples that every food lover should explore.

Pakhala Bhata

No discussion of Odisha’s summer foods is complete without mentioning Pakhala Bhata — a simple yet iconic dish. Pakhala is essentially cooked rice soaked in water or mildly fermented overnight, often served with curd, fried or mashed vegetables, and a variety of pickles. It is cooling, hydrating, and easy on the stomach, making it the ultimate comfort food during the oppressive heat. Traditionally observed on Pakhala Dibasa (20 March), but enjoyed all summer long, it reflects the Odia wisdom of balancing the body’s internal temperature through food.

Bela Pana

Bela Pana is a festive yet everyday summer drink crafted from the pulp of the wood apple (bael). Widely prepared during Pana Sankranti — Odisha's New Year celebrated in mid-April — this thick, luscious beverage blends bael pulp with water, jaggery or sugar, fresh cheese curds (chhena), and grated coconut. Often enhanced with black pepper, cardamom, and mashed ripe bananas, Bela Pana is a natural coolant packed with digestive benefits.

Nimba Phula Bhaja (Neem Flower Stir-Fry)

In Odisha, the arrival of summer by mid-April is marked by the delicate blooming of neem flowers. Nimba Phula Bhaja is a traditional stir-fried side dish where these bitter flowers are lightly sautéed to harness their medicinal properties. Consumed to treat ailments such as anorexia, nausea, intestinal worms, and to cleanse the body, it is said that the more bitter the taste, the greater the health benefits. Another variation sees the flowers mixed into a rice flour batter to create crisp, deeply flavourful fritters.

Chhatua Pana

Nutritious and refreshing, Chhatua Pana is a protein-rich drink made from roasted gram flour (chhatua). Mixed with water or milk and sweetened with jaggery, this wholesome summer staple often includes ripe bananas and coconut for added richness. It is a simple but deeply satisfying drink, offering a healthy energy boost in Odisha’s harsh summer climate.

Landa Bagula (Dahi Sherbet)

Landa Bagula, also called Dahi Sherbet, is a creamy, cooling beverage featuring curd and Landa Baguli — basil seeds similar to sabja. Soaked basil seeds are added to sweetened curd, thinned with chilled water, and finished with a squeeze of lime, creating a drink that is as soothing as it is hydrating. Known for its digestive properties, this sherbet is a popular choice for both temple offerings and household summer rituals.

Dahi, Golamaricha and Pudina Sherbet

This spiced yoghurt-based drink is a refreshing concoction blending curd, fresh mint, black pepper, green chilli, ginger, and lime juice. Lightly salted and poured over ice, this Dahi, Golamaricha and Pudina Sherbet provides a delicate balance of coolness and gentle heat, helping to stimulate digestion while keeping the body cool — a must-try for sultry afternoons.

Pumpkin Flower Fritters

During mid-summer, pumpkin plants bloom abundantly, and Odisha turns these bright yellow blossoms into irresistible fritters. Pumpkin Flower Fritters are made by dipping the flowers in a lightly spiced rice flour batter with cumin, garlic, green chilli, salt, and turmeric, before being shallow-fried to crispy perfection. Rich in Vitamin B9, these fritters are known to boost immunity, improve eyesight, and strengthen bones — and are a beloved accompaniment to a plate of pakhala.

Khajuri Mishri and Lembu Sherbet

Marrying the natural sweetness of crystallised date palm sugar (khajuri mishri) with the tartness of lemon, this sherbet is a summer favourite. Dissolved in chilled water with a handful of soaked basil seeds stirred in, Khajuri Mishri and Lembu Sherbet offers a natural, less processed alternative to sugary drinks, making it a healthier thirst-quencher for Odisha’s long, hot days.

Tanka Torani

Originating from the temple kitchens of Odisha, Tanka Torani is a probiotic-rich drink made from fermented rice water. It is mixed with curd, lemon juice, green chillies, ginger, and coriander for a lightly tangy, revitalising flavour. Served cold, Tanka Torani helps replenish electrolytes, aids digestion, and is considered sacred in many temple rituals — an age-old tradition that remains deliciously relevant.

Adhara Pana

While closely associated with the grand Ratha Yatra festival rather than everyday summer life, Adhara Pana is another classic cooling beverage worth mentioning. Made from milk, mashed bananas, chhena, coconut, sugar, and an aromatic mix of spices like black pepper, cardamom, and nutmeg, it is traditionally offered to the deities atop their chariots before being ceremoniously released for the devotees. Rich, spiced, and deeply rooted in spirituality, it reflects Odisha’s unique intertwining of food and faith.

Amba Kanji (Wild Mango Soup)

Kanji is a soupy side dish made throughout the year with seasonal variations. In summer, Amba Kanji takes centre stage — a simple, robust soup using small, flavoursome wild mangoes tempered with dried neem flowers. Sparse yet powerfully flavoured, this dish is designed to cool the body, stimulate appetite, and introduce a tangy, rustic note to the summer table.

Whether it is the gentle tang of Tanka Torani, the probiotic richness of Pakhala Bhata, or the festive sweetness of Bela Pana, Odisha’s summer foods are a testament to how tradition, nutrition, and seasonal wisdom beautifully coexist. In the heat of an Eastern Indian summer, these cooling traditions continue to offer not just relief but an enduring taste of Odia heritage.