1. Dahi baigana :

Dahi baigana is an Oriya food prepared from curd and eggplant especially during festvals. This dish can be prepared even without using onion and garlic when they are not allowed in some auspicious festivals.

2. Pitha :

Pitha is a type of cake, dimsum or bread common in Bangladesh and India, especially the eastern states of Assam, Odisha, West Bengal, Bihar, Jharkhand, and the northeastern region. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ol (a local root vegetable).

3. Chuda :

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

4. Santula :

Santula is a vegetable dish from the state of Orissa in eastern India. It can be either fried (Bhaja Santula) or boiled (Sijha Santula). Ingredients include potatoes, brinjal, pumpkin, and ladyfingers, which are first boiled together, then fried in oil with diced onion, garlic, and green chillies.

5. Chhatua :

There are various kinds of Chhatua eaten as daily breakfast. Its a paste that has flour made from fried whole grain or wheat or rice and then mixed with sugar, banana, milk or curd.

6. Chhencheda :

Chhencheda is an Oriya nonvegetarian dish made with crushed fish heads along with vegetables. The main ingredients are fish (generally Rohu or Tilapia) head and vegetables like eggplant, potatoes, tomatoes, zucchini (called Janhi in Oriya), onions, etc.

7. Mitha Dahi :

Mitha Dahi or Mishti doi is a fermented sweet dahi or sweet yogurt. This type of yogurt is common in the states of West Bengal and Odisha in India, and in Bangladesh.It is made with milk and sugar, while also using yogurt and curd. Mitha Dahi is a popular dessert in the states of West Bengal, Odisha and Bangladesh. It is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either guda/gura (brown sugar) or khajuri guda/gura (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container for making Mitha Dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of elaichi (cardamom) for fragrance. Baked yogurt is a similar preparation in the west.