. . . . . . . . . . . . . . . . . . . . . . . . . "La cucina dell'Orissa (\u014D\u1E0Di\u0101 r\u0101ndha\u1E47\u0101) \u00E8 la cucina dello Stato indiano orientale dell'Orissa.Le pietanze di quest'area sono ricche e variegate, e fanno un largo uso di ingredienti locali.I sapori sono generalmente delicati e poco piccanti, a differenza dei curry fortemente piccanti associati alla cucina indiana.Il pesce e i crostacei come granchi e gamberi sono molto diffusi.Viene consumata anche carne di pollo e montone ma solo occasionalmente. Solo il 6% della popolazione di Orissa \u00E8 vegetariana, e questo si rispecchia nella loro cucina.L'olio usato \u00E8 l'olio di senape, ma nei festival viene usato il ghee."@it . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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"1123546317"^^ . . . . . . . . . . . . . . . "Cucina dell'Orissa"@it . . . . . . . . . . . . . . . . . . . . . . . . . . "Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples. In old times food was traditionally served on copper plates or disposable plates made of sal leaves. Yoghurt is used in dishes. Many sweets of the region are based on chhena (cheese)."@en . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "3561280"^^ . . . . . . . . . . "La cucina dell'Orissa (\u014D\u1E0Di\u0101 r\u0101ndha\u1E47\u0101) \u00E8 la cucina dello Stato indiano orientale dell'Orissa.Le pietanze di quest'area sono ricche e variegate, e fanno un largo uso di ingredienti locali.I sapori sono generalmente delicati e poco piccanti, a differenza dei curry fortemente piccanti associati alla cucina indiana.Il pesce e i crostacei come granchi e gamberi sono molto diffusi.Viene consumata anche carne di pollo e montone ma solo occasionalmente. Solo il 6% della popolazione di Orissa \u00E8 vegetariana, e questo si rispecchia nella loro cucina.L'olio usato \u00E8 l'olio di senape, ma nei festival viene usato il ghee. Il , un mix di cumino, senape, finocchio, fieno greco e Kalonji (Nigella) \u00E8 ampiamente usata per le verdure e i dal, mentre il curry garam masala e haladi (curcuma) sono comunemente utilizzati per i curry non-vegetariani.Il , un piatto a base di riso, acqua e yogurt, che viene fermentato durante la notte, \u00E8 molto popolare in estate, in particolare nelle aree rurali.Gli abitanti di Orissa sono molto appassionati di dolci e un pasto orissiano non \u00E8 considerato completo senza il dolce alla fine. Feste e digiuni richiedono una cucina senza cipolla e aglio, mentre gli altri giorni richiedono un profumo di aglio e cipolla in pasta di curry. Si possono trovare ristoranti che servono cibo senza cipolla e aglio in luoghi importanti come Puri e altre zone costiere, che son gestiti da proprietari bramini."@it . . . . . . . . . . . . . . . . . . . . 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"Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples. In old times food was traditionally served on copper plates or disposable plates made of sal leaves. Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them. Yoghurt is used in dishes. Many sweets of the region are based on chhena (cheese)."@en . . . . . . . . . . . . . . . . "30938"^^ . . . . . . "Cuisine of Odisha"@en . . . . . "\u0645\u0637\u0628\u062E \u0623\u0648\u062F\u064A\u0634\u0627"@ar . . . .