Odia’s are very foody. All four different corners have different food habits and specialties. And one thing that binds the food habits across different parts of Odisha is the ample usage of spice. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Only 6% of the population of Orissa is vegetarian, and this is reflected in its cuisine. The oil base used is mostly mustard oil, but in festivals ghee is used. Pakhala, a dish made of rice, water, and yoghurt, that is fermented overnight, is very unique to Odisha. The Prasad at Lord Jagannath Temple called Abhada is an international food delight. Festivals and fasts witness a cuisine without onion and garlic whereas otherdays witness an aroma of garlic and onion paste in curries.