At the heart of Odisha’s vibrant Raja Parba celebrations this year lies a soulful revival that stirs both memory and appetite.
The Subhadra Shakti Food Festival, currently taking place at the Vikash Mela, IDCO Exhibition Ground in Bhubaneswar, is more than a gastronomic event; it is a celebration of Odisha’s rich culinary heritage, lovingly brought back to life by the state’s Self Help Group (SHG) women.
Running from June 11 to June 18, 2025, the festival features 26 carefully curated SHG-run stalls, each offering a taste of tradition, from long-forgotten dishes to rustic flavours that once defined Odia kitchens. By June 14, sales had already exceeded ₹10 lakh, demonstrating the overwhelming response from the public. As the festival heads into its final days, these numbers are expected to soar further, proving that Odisha’s “forgotten foods” are experiencing a powerful comeback.
The food festival was inaugurated by the Chief Minister Mohan Charan Majhi, in the presence of the Deputy Chief Minister Pravati Parida, marking it as a key highlight of this year’s Raja Parba celebrations. Since then, dignitaries, visitors, and families from across the city have flocked to the venue to enjoy the nostalgic offerings.
What sets this food festival apart is its commitment to authenticity and cultural revival. Many of these dishes were once staples in Odia homes, passed down through generations, cooked over wood fires, and served during village feasts or festivals. Over time, they faded from urban menus, replaced by fast food and mass-produced options. However, here, under the festive tents of Vikash Mela, they are returning not just as dishes but as stories.
In alignment with the state’s vision for empowering rural women, the Subhadra Shakti Food Festival has also become a significant economic platform. The SHG members managing the stalls are not merely home cooks; they are entrepreneurs, cultural ambassadors, and emerging leaders. With each plate they serve, they are carving out their space in the food economy, showcasing not only culinary talent but also enterprise.
Special attention has been given to nutritious and climate-smart ingredients like millets, jackfruit, turmeric, and ginger, which feature prominently across snacks and baked goods. Millet-based cookies, fusion bakes, and health drinks are particularly popular among health-conscious visitors and children. Meanwhile, traditional snacks like Magaji Ladoo, Piyaji, Sarsatia, and Pakodi Karadi sit alongside Bakery Fusion, ice creams, and cold beverages, offering a diverse range of options for every palate.
With four more days of business ahead, the SHGs are experiencing steady footfall and rising profits. Many are on track to earn incomes that will contribute directly to their progression toward becoming Lakhpati Didis—women earning Rs 1 lakh or more annually under the Government of India’s flagship initiative, effectively turning tradition into livelihood.
The Subhadra Shakti Food Festival is more than just a celebration of food. It is a powerful intersection of culture, commerce, and empowerment, where forgotten recipes are generating new income, where old traditions are paving the way for new futures, and where women are not just crafting dishes but also creating a bright and developed future.
