Bhubaneswar: As Raja Parba brings festive fervour to Odisha, a culinary revival is unfolding at the heart of Bhubaneswar. The Subhadra Shakti Food Festival, underway at Vikash Mela, IDCO Exhibition Ground, has become a delicious tribute to Odisha’s rich and diverse food heritage — led entirely by the hands of women from Self Help Groups (SHGs).
Held from June 11 to 18, the festival features 26 thoughtfully curated SHG-run stalls that are serving everything from nostalgic village delicacies to regional favourites that once defined traditional Odia kitchens. By June 14 alone, the food sales crossed ₹10 lakh — a testament to the overwhelming response and the growing public appetite for homegrown, authentic cuisine.
Inaugurated by Chief Minister Mohan Charan Majhi in the presence of Deputy Chief Minister Pravati Parida, the event is now one of the main attractions of this year’s Raja Parba celebrations. Visitors, from families to foodies, have been pouring in daily to relive the taste of their roots.
From the iconic Dahibara Aloodum and the beloved Chenapoda, to rustic dishes like Pakhala, Sija Pitha, Patrapoda, and Mudhi Mutton, the festival is an immersive journey through Odisha’s culinary memory. Live counters serve Chakuli, Dosa, and Kheer Mohana fresh off the griddle, while local sweets like Rasabali, Khaja, Magaji Ladoo and Malpua capture the essence of home-cooked joy.
Each stall tells a story — of ingredients that once ruled kitchens, of recipes passed down through generations, and of flavours once nearly forgotten in the rush of modernity. Under festive tents, these recipes are being revived, not just as dishes but as cultural heirlooms.
What truly distinguishes the Subhadra Shakti Food Festival is its vision — one that blends tradition with empowerment. The SHG women at the helm are more than cooks; they are entrepreneurs and changemakers. By turning traditional cooking into viable enterprises, these women are rewriting the narrative of rural livelihoods.
Many stalls feature climate-smart, nutritious ingredients such as millet, jackfruit, turmeric, and ginger. Millet-based cookies, healthy bakes, and traditional health drinks are especially popular among urban visitors, children, and fitness-conscious consumers. Even amidst innovation, the festival retains a grounded authenticity — where Sarsatia, Piyaji, Pakodi Karadi, and other humble treats find equal space with bakery fusions and cold desserts.
The economic potential of the festival is as promising as its culinary offerings. With four days still remaining, several SHG-run stalls are already on track to earn significant profits, supporting the Government of India’s vision of developing Lakhpati Didis — women earning ₹1 lakh annually or more through grassroots enterprise.
These efforts align with Odisha’s broader push for women-led development and sustainable livelihoods, where cultural revival becomes a vehicle for economic inclusion and self-reliance.
Beyond the flavours, the Subhadra Shakti Food Festival is a testament to the resilience, creativity, and leadership of Odia women. It is here that food becomes more than a meal — it becomes memory, identity, income, and aspiration.
As visitors continue to flock to the festival grounds, each plate served is a reminder that Odisha’s culinary past is alive, evolving, and being carried forward by women who are not just preserving tradition — they are cooking up a Viksit Bharat, one recipe at a time.
