The vibrant Odisha Food Festival currently underway in Bhubaneswar has become a grand stage for the revival of many fading stars of traditional Odia cuisine. Among the array of authentic dishes, one item has emerged as a surprising crowd-puller: the GI-tagged Kai Chutney, a unique preparation made from red ants and their eggs.
A Forest Delicacy Steals the Show
This distinctive chutney, a hot favourite at the culinary carnival, originates from the Similipal National Park. The process begins with tribal communities who enter the forest early in the morning to collect red ant eggs using age-old techniques. After a thorough wash, these eggs are sold in local markets.
Rojismita Barik, a vendor at the festival who hails from Mayurbhanj district, explained her connection to the product. She learned the art of making Kai Chutney directly from the ant gatherers. "We purchase the red ant eggs from the tribals and make the chutney out of it," Barik said. She emphasized the rarity of the item, noting that red ant egg production is very limited and not found everywhere in the state. Her mission is to offer culinary enthusiasts a taste of this special chutney, which remains unknown to many.
First-time tasters like Swagatika Dhal, a city homemaker, are captivated by the experience. "Initially, it tastes sour and then it gives a unique experience to the taste buds. This is really delicious," she shared after her first try.
A Feast of Forgotten Flavours
The festival is about much more than just one chutney. It serves as a comprehensive showcase of Odisha's rich culinary legacy, bringing numerous forgotten foods back into the public eye. The event features around 90 food stalls, many dedicated to these disappearing delicacies.
The extensive menu includes items that tell a story of regional tradition:
- Macha Kanji (prepared from fermented rice water with vegetables and fish)
- Chaupadi Enduri (made from fermented batter of parboiled rice and de-husked black lentils)
- Various pithas like Manda Pitha, Khaja Pitha, Arisha Pitha, and Chunchipatra Pitha
- Savory dishes such as Ghee Anna Mansa, Jholo Roti, Kakharu Phula Bara, Mudhi Mansa, and Chakuli Besara
Food enthusiast Kamini Patra expressed her delight, stating, "I loved these foods a lot. Gen Z may find these disappearing foods unfamiliar, but they should know our culinary heritage."
Preserving Heritage for Future Generations
The driving force behind the event is a deep-seated mission to preserve and promote Odisha's gastronomic culture. Sajjan Sharma, president of Biswa Odia Pariwar and the festival's organiser, clarified the objective.
He stated that the festival aims to showcase to the world the richness, variety, and cultural depth of Odisha’s culinary heritage. By actively reviving disappearing recipes and reintroducing them to the public palate, the event strives to reconnect people—with a special focus on the younger generation—with the state's vanishing food traditions. This initiative ensures that the unique flavours and techniques of Odia cuisine are celebrated and carried forward.
