March 1 is a special day for food lovers in Odisha as they come together to celebrate Dahibara Aloodum Dibasa, a tribute to one of the state’s most beloved street foods. Originating from Cuttack, this unique dish has gained immense popularity, earning pan-India recognition after being honored at the National Street Food Festival in New Delhi in 2020.
The celebration of Dahibara Aloodum Dibasa began in 2019, initiated by a group of young food enthusiasts from Odisha who wanted to promote this dish as a cultural identity of the state. Since then, March 1 has become a day dedicated to relishing and appreciating this flavorful and iconic delicacy.
Dahibara Aloodum has a long history in Odisha’s culinary traditions. Its first known preparation and sale can be traced back to Bidanasi in Old Cuttack City and Mahalpara in Athagarh, two regions situated on either side of the Mahanadi River. In the early 1960s, vendors near Killa Padia, close to Barabati Fort, played a crucial role in popularizing the dish. Over time, it spread across Odisha and became a street food staple, served throughout the day from dawn till late at night.
Although similar to Dahi Bhalle of North India or Thayir Vadai of South India, Odisha’s Dahibara Aloodum is unique due to its distinct combination and flavor profile. The dish consists of soft, spongy deep-fried lentil dumplings, known as Dahibara, which are soaked in thin, tempered yogurt infused with mustard seeds and curry leaves. This is paired with Aloodum, a rich and spicy potato curry cooked with aromatic spices, and Ghuguni, a mildly spiced white or yellow peas curry that enhances the overall taste. The dish is completed with toppings of finely chopped onions, fresh coriander leaves, cucumber, tangy chutney, and crispy sev, adding a crunchy and refreshing contrast to the soft texture of the dahibara.
For the people of Odisha, Dahibara Aloodum is more than just food—it is an emotion. Its perfect balance of tangy, spicy, and creamy flavors makes it a favorite among all age groups. Whether for breakfast, lunch, or dinner, Odias can enjoy it at any time of the day.
Beyond Odisha, Dahibara Aloodum has started gaining national and global recognition. Recently, it was praised by Indian businessman Harsh Goenka and internationally acclaimed Michelin-star chef Vikas Khanna, further increasing its popularity beyond the state. With its rich history, cultural significance, and unbeatable taste, Dahibara Aloodum continues to define Odisha’s street food culture.
March 1 is a special day for food lovers in Odisha as they come together to celebrate Dahibara Aloodum Dibasa, a tribute to one of the state’s most beloved street foods. Originating from Cuttack, this unique dish has gained immense popularity, earning pan-India recognition after being honored at the National Street Food Festival in New Delhi in 2020.
The celebration of Dahibara Aloodum Dibasa began in 2019, initiated by a group of young food enthusiasts from Odisha who wanted to promote this dish as a cultural identity of the state. Since then, March 1 has become a day dedicated to relishing and appreciating this flavorful and iconic delicacy.
Dahibara Aloodum has a long history in Odisha’s culinary traditions. Its first known preparation and sale can be traced back to Bidanasi in Old Cuttack City and Mahalpara in Athagarh, two regions situated on either side of the Mahanadi River. In the early 1960s, vendors near Killa Padia, close to Barabati Fort, played a crucial role in popularizing the dish. Over time, it spread across Odisha and became a street food staple, served throughout the day from dawn till late at night.
Although similar to Dahi Bhalle of North India or Thayir Vadai of South India, Odisha’s Dahibara Aloodum is unique due to its distinct combination and flavor profile. The dish consists of soft, spongy deep-fried lentil dumplings, known as Dahibara, which are soaked in thin, tempered yogurt infused with mustard seeds and curry leaves. This is paired with Aloodum, a rich and spicy potato curry cooked with aromatic spices, and Ghuguni, a mildly spiced white or yellow peas curry that enhances the overall taste. The dish is completed with toppings of finely chopped onions, fresh coriander leaves, cucumber, tangy chutney, and crispy sev, adding a crunchy and refreshing contrast to the soft texture of the dahibara.
For the people of Odisha, Dahibara Aloodum is more than just food—it is an emotion. Its perfect balance of tangy, spicy, and creamy flavors makes it a favorite among all age groups. Whether for breakfast, lunch, or dinner, Odias can enjoy it at any time of the day.
Beyond Odisha, Dahibara Aloodum has started gaining national and global recognition. Recently, it was praised by Indian businessman Harsh Goenka and internationally acclaimed Michelin-star chef Vikas Khanna, further increasing its popularity beyond the state. With its rich history, cultural significance, and unbeatable taste, Dahibara Aloodum continues to define Odisha’s street food culture.
