Clay pots containing various ingredientsgrains, pulses, vegetableswere piled high on top of one another over an open wood fire. We do not use potatoes, imported vegetables, or anything that is not seasonal, one of the cooks said, because this food will be offered to the gods first and then distributed among the devotees.
The slow food movement, very much in vogue today, has been practised in the temples of Odisha for centuries. This was one of our first lessons as we entered the Ananta Vasudeva Temple in Bhubaneswar.
Nearly an hour ago, we had embarked on the Ekamra Heritage Walk, organised every Sunday morning. It is an initiative of the Bhubaneswar Municipal Corporation, Odisha Tourism and Bhubaneswar Development Authority executed through Detour Odisha. Our group comprised people from different parts of India who were in the city to attend the Odisha Tourism Conclave, organised by the Hotel and Restaurants Association of Odisha (HRAO).


