Odisha observed ‘Chhenapoda Dibasa’ with pride and festivity commemorating the birth of one of the state’s most beloved and iconic desserts—Chhenapoda, which literally translates to “burnt cheese.”
The celebration is a tribute not just to a sweet dish but to Odia culinary heritage, especially the innovation rooted in the town of Nayagarh, where this dessert was accidentally born.
Origin Story
The origin of Chhenapoda dates back to the mid-20th century in Nayagarh district, where a local confectioner named Sudarsan Sahu is credited with inventing the dessert. Legend has it that leftover chhena (cottage cheese) mixed with sugar and semolina was left overnight in an oven, and by morning, a deliciously caramelized dish emerged—giving birth to Chhenapoda.
The smoky flavour, caramelized crust, and soft, sweet inside quickly captured the hearts (and palates) of Odias. Over time, it became a staple in every Odia household and temple offering, including to Lord Jagannath in Puri.
Cultural Significance
Beyond being just a dessert, Chhenapoda is a cultural identity marker for Odias across the world. It’s often served during festivals, weddings, and celebrations. The observance of Chhenapoda Dibasa aims to promote and preserve this unique part of Odisha’s food legacy and to push for its recognition on national and global culinary stages.
