Ananta Vāsudeva is not only the second most important temple to Krishna in Odisha but also the home of Bhubaneswar’s best cooks. We didn’t know this when we planned our visit, otherwise we would have gone a couple of hours later. My first clue came when I saw two men sleeping in the shady space between two of the shrines. I took their photo and walked a few paces to the right and came to an unmistakable bustle.
On the other side of the temple was a line of busy kitchens. I saw a cook adding masālā to a large earthenware pot filled with chopped vegetables before lifting the pot with a grunt and carrying it into the kitchen. The pots on the chulhās told me that the cooking was done in these earthenware pots. This is, of course, the traditional and sanctified way to cook. It stood to reason that all the food being cooked in the temple would follow these rules.
From the kitchens the hot food is carried into the temple where it is offered to the threefold deities, Krishna, his brother Balarām, and his sister Subhadrā. After that this the prasād is carried into a separate enclosure. The pots had to be extremely heavy, and, as I later found, rather hot. In retrospect I’m really amazed by the physical fitness of these traditional cooks and their helpers.
The enclosed courtyard across the wall was lined with rows of shops selling prasād to anyone. I suddenly realized that this was the origin of the once-famous brāhmin cooks of Odishā. I was staring at the core of Odishā’s wonderful culinary tradition. What did they have in these pots?


I didn’t have to search far for the answer: rice, dāls, two different kinds of vegetables, and rice kheer. I asked The Family, “Do you want an early lunch?” She hesitated. We’d had a late breakfast, a heavy one, less than an hour ago. “Do you think you can eat? I can’t”, she said. We settled for one serving of the kheer. It was given to us in one of the smaller pots that you can see behind the seller in one of the photos. It’s a large helping. We could pay cash or by scanning at QR code! The kheer was piping hot. We sat in the courtyard and ate it slowly. We decided that we have to come back here to taste the food the next time we are in Odishā.