stylistic:tone
Cuisine

Key elements of the city's cuisine include rice and a fish curry known as Machha Jhola, which can be accompanied by desserts such as Rasagola, Rasabali, Chhena Gaja, Chhena Jhilli and Chhena Poda. Odisha's large repertoire of seafood dishes includes various preparations of lobsters and crabs brought in from Chilika Lake.

Street foods such as gupchup (a deep-fried crêpe, stuffed with a mix of mashed potatoes and boiled yellow peas, and dipped in tamarind-infused water), cuttack-chaat, dahibara aloo dum (a deep-fried doughnut-shaped lentil dumpling marinated in yogurt-infused water and served alongside potato curry) and bara-ghuguni are sold all over the city. Traditional Oriya food such as dahi-pakhala (rice soaked in water with yogurt and seasonings) which is considered as a body coolant, accompanied by badi chura or saga are consumed during the months of April–June.

The abadha of Lingaraja Temple and Ananta Vasudeva Temple served for devotees is considered a vegetarian culinary delight. Other vegetarian dishes are Dalma (made of lentils and vegetables boiled together and then fried with other spices) and Santula (lightly spiced steamed vegetables).