A Kitchen Rooted in Rhythm
Life in an Odia kitchen isn’t rushed. It follows a rhythm passed down through generations. From the scent of mustard oil hitting a hot pan to the quiet comfort of bhata-dalma at night, every meal is made with intention, not urgency.
Let me take you through a typical day in my kitchen — a space where memory and meal go hand in hand.
Morning – Murmura & Curry
Our day begins early with a humble bowl of murmura (puffed rice). Not plain — it’s soaked and mixed with leftover curry, alu chuin tarkari, or sometimes dal. Topped with mustard oil, a pinch of salt, and a little green chili — it’s not just breakfast, it’s warmth in a bowl.
Related Recipe: Oats Khichdi
Looking for a modern version of comfort? This soft, wholesome oats khichdi is my go-to for busy mornings.
Lunch – Rice, Curry & a Crisp Bhaja
Lunchtime is the heart of the day. It’s when the kitchen is most alive with sounds and smells:
Steamed rice
Rohu or hilsa fish curry (machha besara or sorisa jhola)
A crispy bhaja — maybe aloo, baigana, or karela
A spoonful of kancha amba khatta or a seasonal chutney
Related Recipes: Fish Head Ghanta | Poi Chingri Curry
Food is served warm, eaten slow, and followed by a little rest.
Evening – Pakhala or Murmura, Depending on the Mood
Summer evenings in Odisha are special — and flexible. Sometimes we go light with a fresh batch of murmura, tossed with chopped onions, chilies, roasted peanuts, and a drizzle of mustard oil.
Other days, it’s a second serving of pakhala — because in peak heat, pakhala is all-time food. Be it 10 a.m., 1 p.m. lunch, or dinner — it cools the body and comforts the soul.
Served with:
Badi Chura – crushed lentil fritters with raw onion and mustard oil
Aloo Bharta – mashed potatoes, mustard oil, green chilies
Saga Bhaja – stir-fried greens like spinach or amaranth
Related Recipes: Badi Chura | Aloo Bharta | Saga Bhaja
Dinner – Light & Comforting
Dinner is simple. Often rice again, or chapati, paired with dal and a light vegetable sabzi like pumpkin, ridge gourd, or raw banana. The food is light, warm, and familiar — something that helps the body rest and wind down.
There’s always a jar of homemade pickle that makes its way to the plate, no matter the season.
Why It Matters
This daily rhythm — starting with murmura, resting with fish curry, cooling down with pakhala — is more than a routine. It’s a quiet inheritance, carried forward from the kitchens I grew up watching.
Every recipe I share on The Pinch of Masala is an extension of that life. Simple. Seasonal. Rooted.
The Pinch of Masala 