Bhubaneswar is embracing its unique temple food culture, with local temples offering an innovative food delivery service that has made these sacred meals highly popular. Students like Om Prakash Jena and families like Reena Mahakur's cherish temple prasad for special occasions. Temples such as Ananta Basudev serve thousands daily, with diverse menus featuring rice, dals, and curries. Affordable prices attract many, while local farmers and potters benefit from the demand. As health-consciousness rises, temple food is celebrated for its purity and tradition, connecting communities through culinary heritage.
While many cities in India are indulging in tacos and burritos, Bhubaneswar stands out for its unique love of temple food. The capital of Odisha has embraced an innovative food delivery service that specializes in meals prepared and sold by local temples, making this sacred cuisine a popular choice among residents.
Young locals like Om Prakash Jena, a student who rents an apartment, are fans of temple offerings. He shares, “I don’t cook at home on special days. I prefer the temple food at Patia Jagannath Temple.” Reena Mahakur, a dedicated homemaker, also cherishes these meals, stating that her family celebrates her daughter’s birthday with temple prasad before enjoying the birthday cake.
One of the notable temples, the 13th-century Ananta Basudev Temple, serves around 5,000 meals daily. The rich aroma of ghee-laden khichdi and dalma fills the air, creating an inviting atmosphere. "We recently sent our prasad to the President of India," said Biranchi Pati, secretary of the temple’s Brahman Nijog committee, beaming with pride. “The President expressed high regard for our prasad,” he added.
In Odisha, temples have various committees, including the Brahman Nijog, which oversees rituals, and the Mahasuars, who prepare savory dishes. Desserts are crafted by another group, the Badu Nijog. This structured approach has not only preserved culinary traditions but also allowed temples to diversify and adapt to modern demands.
The prasad menu is extensive, typically featuring rice and dal, accompanied by a variety of curries such as potal khurma (pointed gourd) and dahi beigana (yogurt with eggplant). For those with a sweet tooth, delicious desserts are also available. For instance, the Lingaraj Temple serves meals to about 1,000 visitors daily, with secretary Kamalakanta Badu noting that prasad production increases on special occasions.
At the Shani Temple, located near Utkal University, a special prasad costs between Rs 100 to Rs 120. It includes a selection of dishes such as dalma, khata, khiri, and more. Manoranjan Palai, a student, appreciates the temple cuisine for its affordability and wholesome taste: “I love the taste of temple food. That’s why I come here. Besides, the food is not oily or spicy. It also fits my budget.”
The scale of food preparation is impressive, with around 350 people involved at Ananta Basudev Temple alone. Local farmers benefit from the demand for fresh produce, while potters supply traditional earthenware. “The demand grows exponentially during festivals and special days,” noted a temple administrator. The temple operates 25 counters for orders, and while there isn’t a delivery service, arrangements for bulk orders are available.
Bhubaneswar's temple prasad sales are booming, with estimates suggesting transactions exceeding Rs 10 lakh daily, thanks to an average of 20,000 meals served. The affordability of these meals is a major draw; at places like the Kali Mandir near Rajdhani College, a complete meal costs just Rs 70, while the KIIT Jagannath Temple offers meals for only Rs 30, making it a wallet-friendly option for students and young professionals.
To meet growing demand, temples have made enhancements. The KIIT Jagannath Temple boasts a spacious dining hall, and several temples now offer takeaway services. Some even accept advance bookings for special events. “We ordered temple food for my grandson’s birthday,” shared Chandrika Pattanayak. “We frequently order during festivals too. The purity and taste are unmatched.”
Innovative food aggregators like Moaahar, which means “my food,” have emerged, specializing in temple food deliveries. A representative explained that orders must be placed online by 11 AM, as food is prepared fresh, not throughout the day like in restaurants.
Nutritionist Dr. Rajesh Kumar attributes the growing popularity of temple food to a heightened health consciousness among the public. “Temple food is healthy, less spicy, and hygienic,” he noted. “It doesn’t contain artificial preservatives and uses traditional cooking methods, making it a healthier alternative to restaurant food.”
Currently, around 100 temples in Bhubaneswar regularly sell food, helping to preserve traditional Odia recipes while introducing them to new generations and visitors. "I cannot forget the taste of this temple prasad. It’s unique and delicious," remarked Ojaswi Ray, a Class 9 student from Delhi.
Temple managements are pleased with the attention their cuisine is receiving but are mindful of the challenges that come with increased demand. “The challenge is to maintain the traditional essence while catering to growing numbers,” a committee member acknowledged. “This isn't just about food; it’s about maintaining a connection with our roots while feeding thousands daily with dignity and devotion.”
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