Grand Odia Outdoor Feast l Patrapoda, Sunday Mutton Curry, Pagaw, Chunchi Patra Pitha etc.

Описание: In today’s episode, Anubhav joins Mona and her two sisters for a Bana Bhoji, an outdoor feast at their family farmhouse on the outskirts of Baripada. This quiet, serene space holds deep memories. It was built by Mona’s father, the eminent Odia lyricist and author Shri Sangram Kesari Mohanty, as a writing den where he could work in peace. Surrounded by greenery, the farmhouse continues to carry stories of creativity, family, and togetherness.

We arrive to a warm welcome and are first served torani, a refreshing fermented rice drink that gently cools the body and prepares the palate for the meal ahead. The cooking begins in a shaded outdoor space, surrounded by trees and open greens, setting the tone for a slow and mindful Bana Bhoji.

Mona’s elder sister, Arghyarupa, starts the day by preparing three kinds of pitha. She begins with a coconut and jaggery stuffing, carefully cooked to the right texture. This is followed by the making of handi muan pitha, then enduri pitha wrapped in turmeric leaves, and chunchi patra pitha. Each pitha has its own method, flavour, and rhythm, reflecting the diversity of Odia home kitchens.

The cooking is joyfully punctuated by a small break as we pluck and eat kamala lembu pagaw from the surroundings. Sweet, tangy, and mildly spicy, it refreshes the palate and adds to the light-hearted flow of the day.

Next, Mona’s younger sister joins in to prepare dishes meant to accompany pakhala. We see the making of aalu posto patrapoda, badi chura, badam chhecha, and ambula rai. These preparations rely on simple ingredients and careful balance, showing how pakhala is always supported by thoughtfully made side dishes that complete the meal.

The focus then shifts to khasi mansa, prepared by the elder sister as a Sunday special followed by the family. The mutton is marinated and slow-cooked with generous amounts of onions, ginger, garlic, and whole spices, allowing the flavours to deepen gradually, just as it is done in many Odia households.

As the cooking continues, we taste the pithas made earlier. The chunchi patra pitha is crisp and indulgent, while the enduri pitha carries the gentle aroma of turmeric leaves, adding warmth to every bite.

Once the khasi mansa is ready, the meal begins with pakhala served alongside badi chura, badam chhecha, ambula rai, aalu posto patrapoda, posto bara, onions, and green chillies. Mona shows us the traditional way of eating pakhala, where attention is given to the sides as much as the rice itself. Pakhala here is not just a dish, but a way of eating shaped by season, climate, and habit.

The feast continues with plain rice served with handi muan pitha and khasi mansa. The soft, mildly sweet pitha pairs beautifully with the rich, spiced mutton curry, showing how sweet and savoury come together naturally in local meals.

The day ends with a sense of warmth and gratitude. For the hospitality, for the flavours created by practiced hands, for the knowledge shared so generously, and for the easy laughter throughout the day. Every moment of this Bana Bhoji reflects local food culture, where cooking is unhurried, meals are shared and food becomes a vessel for memory and belonging.