BHUBANESWAR: Days after Odisha celebrated Utkal Divas on April 1, non-resident Odias (NRO)s living in the US, UK and Dubai observed Odisha Statehood Day over subsequent weekends. Dressed in their traditional best, they savoured Odia cuisine and witnessed Odissi dance and theatre.
In the US, the Odisha Society of New England organised an event at a high school auditorium in Massachusetts. The highlight was the ‘dalma’ and ‘pitha’ competitions. The show stealer was the ‘enduri pitha’ that Odias make on Prathamastami. The festival was judged by scientist and author Laxmi Parida.
If this was the start, then a gourmet platter waited for all Odias present. It included “Pakhala”, the Odia soul food accompanied by “rohu” fish fry, “aloo bharta, baigan bharta, sagga”, mixed fry ending with the Chhenapoda for lunch and samosa, “nimki, khaja, pana” and masala tea for snacks. Dinner showcased Odias liking for “kasa mangsho, chingudi besara” and “aloo potola rasa”, among others. “We taught the cooks at a restaurant owned by Odias and they made the delicacies,” said Akshaya Mohanty, a founding member of society.
