21 Nov 2020

Since Bhadrak is the neighboring district of Kendrapada, it's an entry point to Bhitarakanika. From Chandabali of Bhadrak district, you can enter the Bhitarakanika National Park.

Entry Point to Bhitarakanika

Bhitara Kanika (Odia: ଭିତର କନିକା) was under the jurisdiction of the erstwhile Kanika Estate. It is covered with deep mangrove forests and saline rivers and was declared a sanctuary on 21.04.1975.

A crocodile is sleeping in the swamp area of Bhitarkanika national park, odisha.
(Photo: Bibhu Dutta; Source: Wikimedia CommonsShared under CC BY-SA 4.0)

Facts of Bhitarakanika:

It is a world-famous place for natural crocodile breeding. Located in the estuarial region of Brahmani-Baitarani, in the northeastern place of Kendrapara districts, the national park covers an area of 672 sq km of mangrove forests and wetland.

Habalikhati Beach at Bhitarkanika
(Photo: Naveen Pattnaik; Source: Commons Wikimedia CC BY-SA 4.0)

Crossed by a thick network of brooks with the Bay of Bengal on the east, Bhitar Kanika is home to over 215 species of birds, including winter migratory birds from Europe and Central-Asia as the park provides a congenial atmosphere and serene, pollution-free environment, birds migrate thousands of miles to Bhitarkanika to escape the harsh winter in Ladakh, ManoSarovar, Himalayan region, Siberia, Kazakhstan, Mongolia, Russia, Afghanistan, Iraq, Northern Asia, and some central European countries.

A group of female 'Chitals' or "Spotted Deer" found grazing in the grasslands of Bhitarkanika National Park,Odisha.The species is sexually dimorphic ,as only the males bear antlers.
(Photo: Abhipsha Ray; Source: Commons Wikimedia CC BY-SA 4.0)

The area has designated as the second Ramsar Site of the state in August 2002. It is a unique area with rich biodiversity as it covers different ecosystems such as landmass, tidal water bodies of the deltaic region, estuaries, and territorial waters of the Bay of Bengal along with their associated flora and fauna.

Taken at Bhitarkanika National Park.
(Photo: Uday Kiran; Source: Commons Wikimedia CC BY-SA 4.0)

- Content Souce: Bhadrak District Adminstration

More Blogs from Bhadrak:

19 Nov 2020

Potal or Pointed Gourd Paneer Curry

Potal or Pointed Gourd Paneer Curry
 (Odia: ପୋଟଳ ପନୀର ତରକାରୀ) a very delicious creamy and flavorful dish and goes well with steamed rice or roti. It's basically prepared in temples so garlic, onions, and tomatoes are not used, but on other occasions, you can use tomatoes.


  • 1 cup potala / parwal
  • 1 cup panner
  • 1/cup tomato puree
  • 1/4 cup cashew paste
  • 1 tbsp cream
  • 1/4 tsp Turmeric
  • Salt to taste
  • 1/2 tsp sugar
  • 1 tsp ginger paste
  • 2 to 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp Kasuri methi/ dried fenugreek leaves
  • Bay leaf
  • Green cardamom
  • Black pepper
  • Cinnamon
  • Coriander Powder 
  • Cumin Powder
  • Garam Masala
  • Kashmiri Mirchi powder -1 tsp each


  1. Wash and cut pointed gourd (Potol) in two or three pieces, fry them and keep aside.
  2. Cut paneer in cubes, fry, and keep aside.
  3. In the same Kadai heat oil on low flame, add bay leaf and other whole spices, and allow them to crackle.
  4. Now add ginger paste and saute for 2 to 3 minutes, add tomato puree into it and fry for 5 to 6 minutes.
  5. It's time to add other dry spices except garam masala and cook for 2 more minutes.
  6. The masala is almost ready now, put Kaju paste into the masala and fry for 2 more minutes.
  7. Add 1 .5 cup water to the gravy and bring it to boil, when the gravy starts boiling add pointed gourd and paneer in it, cover, and cook for 5 to 6 minutes.
  8. After 5 minutes add cream into the curry mix it well and cook for 1minutes, switch off the flame add garam masala and crushed Kasuri Methi, mix and serve hot.
Potal or Pointed Gourd Paneer Curry

About the Author:

Puspita Bhutia

Puspita Bhutia, an Odia food blogger staying in Raipur. She loves cooking and she is doing it as her passion. 

Follow her on Instagram @puspita_ki_rasoi

More Blogs:

17 Nov 2020

Sikharchandi Temple, a temple in Bhubaneswar, Odisha situated on Sikharachandi Hill near Chandaka Industrial Estate, Chandrasekharpur, Bhubaneswar.

The Sikharchandi Hill covers around 250 acres and Maa six-handed Devi Sikharachandi maa is worshiping being there.

Sikharchandi Temple, Bhubaneswar, Odisha

According to the legends of Ramayan, Lord Sriram with Laxman and Devi Sita came to this place to live during his Banabasa. Laxman used to worship Maa Durga here and Gajapati Mukundadeva rediscovered this place and then people are worshiping here.

Sikharchandi Temple, Bhubaneswar, Odisha

According to another legend, the Pandavs were staying in a cave next to Sikharchandi Hill named Pandara Cave.
Sikharchandi Temple, Bhubaneswar, Odisha

The Sikharchandi Temple is located at a distance of 2.5 kilometers from KIIT Square, Patia, Bhubaneswar. This place is accessible every time of the year. You could go through any motor vehicle to reach this place.

Sikharchandi Temple, Bhubaneswar, Odisha

On top of the hill, there are some large elephant rocks where one can spend some time sitting there under a large number of trees. This place is good for hangout with friends and family also.

Here we have some good photos of the temple, the hill, and the hill-top taken by Manas Muduli.

Sikharchandi Temple, Bhubaneswar, Odisha

Sikharchandi Temple, Bhubaneswar, Odisha

Sikharchandi Temple, Bhubaneswar, Odisha

Sikharchandi Temple, Bhubaneswar, Odisha

Sikharchandi Temple, Bhubaneswar, Odisha

Sikharchandi Temple, Bhubaneswar, Odisha

  • All these photographs are taken by Manas Muduli.
  • Follow him on Twitter @manas_muduli.
  • All these photographs published with his permission and if you have to reuse any of these photos, then take the permission of the original photographer.

Dahi Vada Recipe (ଦହି ବରା) - Dahibara

For us Odias, Dahi Vada (Dahibara (Odia: ଦହି ବରା) as we call it) goes the best with Aloo Dum. But I can have the vada without the curry as well.

Since childhood, I have always wondered how come my mother makes the vada with such perfection.

Even after trying n number of times, I have never made perfectly shaped vadas.

Then gradually I started consoling myself with a make-believe pretense that the shapes do not matter. The taste does.🤣🤣🤣 So, please forgive my distorted vada. 🤣🙏

Dahi Vada Recipe -

The recipe is quite easy.

Just dip the vada in Dahi (curd). The consistency of curd depends on you. I like the curd to be of running consistency so that after finishing the vada, I can drink the Dahi Pani (typical Odia things)🤣.

After dipping, add a tempering of mustard, dried red chilies, and curry leaves into the curd. Add roasted jeera powder. Mix everything properly, without breaking the vada.

Bas. Done. Enjoy Dahi Vada.

Dahi Vada Recipe (ଦହି ବରା) - Dahibara

About the Author:

Bandita Choudhury

Bandita Choudhury, an Odia food blogger born and brought up in Bhubaneswar, Odisha. She is a lawyer by profession, a foodie by choice. She loves her work and a dedicated foodie who shares lots of recipes on her Instagram feed.

Follow her on Instagram @hunger_triggers

More Blogs from the Author:

16 Nov 2020

Do you know how to make paddy flowers for Manabasa Gurubasa Osha? Here is our full instruction with the video on YouTube which would help you to make the Dhana Penda easily.

How to make paddy flowers for manabasa?

Manabasa Gurubara or Mānabasā Gurubāra (Odia: ମାଣବସା ଗୁରୁବାର ଓଷା) is a festival celebrated by Odia Hindus in the Indian state of Odisha. It is also celebrated by Odias living in Andhra Pradesh, Chhattisgarh, South Jharkhand, and South West Bengal.

Manabasa Gurubara Osha

In this festival Goddess Mahalaxmi is the presiding deity. It is believed by the people that the goddess herself comes to every household and removes pain and sorrow. It is held on every Thursday in the month of Margasira.

Manabasa Gurubara Jhoti

Manabasa is generated from the word Mana, which is a measurement unit in Odisha. On this day, people used to keep a Mana of paddy on a wooden stool and placed some other things and worship it. From this festival, the farmers bring the rice grains home.

This is believed that Goddess Lakshmi loves a clean house so all women make their houses clean and then make it beautiful with Jhoti Chita. It is believed that the most beautiful house in the village will be visited by Goddess Lakshmi and can get money and prosperity.

Manabasa Gurubara Jhoti in Village

Manabasa Gurubara Jhoti in Village

Here is the link to create Dhana Penda or Peddy Flower for Manabasa Gurubara Osha from Odia Guru Online.

More Blogs on Manabasa:

13 Nov 2020

Prawn Aloo Curry (Odia: ଚିଙ୍ଗୁଡ଼ି ଆଳୁ ତରକାରୀ) is one of my favorite Odia dishes.  I haven't come across any person who would deny loving prawns. It's a demanding item in Odisha from marriages to a bachelor's kitchen.

Prawn Aloo Curry

It's Friday the 13th today🤣🤣🤣 And what would be a better way to celebrate it. ଚିଙ୍ଗୁଡ଼ି ତରକାରୀ ଖାଇକି, ଘୋଡ଼ି ହେଇକି ଶୋଇବା କଥା ଖାଲି । 🤣🤣🤣



  1. Clean the prawns and marinate with salt, red chili powder, and turmeric powder (Haldi). Now, keep it aside.
  2. Take a pan and heat oil. Add the prawns and fry properly. They should turn golden brown.
  3. In the same pan, add a little more oil and fry potatoes, if adding. Keep aside.
  4. Take a kadhai (pan) and add oil. Add a tsp of sugar. Adding sugar is optional, but if you want a reddish tinge, then it will be really helpful.
  5. Then add jeera. Let them crackle.
  6. Add cinnamon sticks, cardamoms, bay leaf, and cloves. Sauté properly.
  7. Add ginger-garlic paste and chopped onions. Cook till the raw aroma of masala goes.
  8. Then add tomatoes and salt. Cook till mushy.
  9. Add jeera powder, dhania powder, kitchen king masala. Keep sautéing and cooking till oil separates from the masalas.
  10. When there is no raw aroma left, add the prawns and potatoes. Cook properly.
  11. Add hot water and mix properly. Cover the lid and cook for 4-5 minutes.
  12. Add garam masala. Cook for a minute. And switch off the flame.
Prawn Aloo Curry

About the Author:

Bandita Choudhury

Bandita Choudhury, an Odia food blogger born and brought up in Bhubaneswar, Odisha. She is a lawyer by profession, a foodie by choice. She loves her work and a dedicated foodie who shares lots of recipes on her Instagram feed.

Follow her on Instagram @hunger_triggers

More Blogs from the Author:

12 Nov 2020

Besan Katli or Besan Burfi is a popular Indian sweet dish made with gram flour, ghee, and flavored with cardamom. Here is a homemade recipe for besan Barfi or Katli for your Diwali.

Recipe of Besan Katli of Besan Burfi for Diwali

This year has been really challenging for all of us, especially in the terms of celebrating our festivals as we have been doing for the past few years, we are not able to celebrate in a similar way.

Keeping the present scenario in mind, we can still celebrate it at our home with our families. And here, I have a recipe for you all to try it this Diwali.

I assure you this recipe will yield you a melt in the mouth dessert which you and your family are going to love for sure.

Well, if you look at the recipe it is not very different from Besan laddoo, the difference lies in the shaping of these desserts.


  1. Gram flour (Besan) - 2 cups
  2. Ghee - 120 ml
  3. Cashew nuts - 1/2 cup
  4. Cardamom powder - 1 tsp
  5. Coarsely ground sugar - 1 cup
  6. Edible Silver Leaves (optional)
  7. Saffron Strands (optional)
Note: If you don't want to feel the coarsely ground sugar while eating, make the powder of sugar.

Making Steps:

  1. Heat a non-stick kadhai/pan and dry. Roast the besan until the raw smell goes off.
  2. Add the ghee to it and roast it.
  3. If you feel your mixture is too dry, add 1 tsp of ghee to it followed by cashews. Roast it well, but not more than 2 to 3 minutes.
  4. Transfer the mixture from the pan to a plate.
  5. Sprinkle the cardamom powder over it and let it cool.
  6. After the mixture has cooled down, give everything a mix.
  7. Start by adding a small amount of sugar at a time, grease your hands, and knead it into a dough by combining all the sugar.
  8. Take a square tray and let the dough flat with the help of a spatula.
  9. Lay the silver leaf over it and let it rest for some time and cut it into square or diamond shapes.
  10. And your Besan Katli or Barfi is ready to eat. 
Besan Katli of Besan Burfi for Diwali by Kulsum Begum

This Besan Burfi blog is written by Kulsum Begum, a foodie from Rourkela, Odisha. She has prepared all this item and all the rights are reserved to her.

Kulsum Begum

Kulsum Begum, an Odia food blogger born and brought up in Rourkela, Odisha. She is a software engineer by profession and a level 9 Zomato reviewer and a level 7 Google Local Guide. She loves to cook and a dedicated foodie who shares her food recipes on Instagram almost every day.

Follow her on Instagram @hungry.me_

30 Oct 2020

Farming in Odisha Some snaps from my village

is growing crops or keeping animals by people for food and raw materials. Farming is a part of agriculture." This is what our Simple English Wikipedia says.

Odisha farming

This article also says, "Agriculture started thousands of years ago, but no one knows for sure how old it is. The development of farming gave rise to the Neolithic Revolution whereby people gave up nomadic hunting and became settlers in what became cities."

Farming Images in Odisha

But today, I'm here with some of my photographs which I've clicked on my phone and camera in my village. All these photographs are not taken on the same day.

Farming Images of Odisha

Farming Field in Odisha

Farming Photos

Indian farming culture

Indian Farming

Dhana Bila Photographs

Indian Farming in Rain

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