Namaskar friends! Welcome to Visa2explore! This is your host, Harish Bali! We reached Bhubaneswar this afternoon. Right now, we are on the way to Cuttack. Do you know which food is Cuttack most famous for? Dahi-bada! Let us go for a dahi-bada first and foremost and then begin our Odisha journey! It is 5.45 pm now. We are waiting for Mr. Raghu here. He will come here at 5 pm and start selling dahi-bada. How long does he sell Sir? One or two hours? Sir, he is done within an hour. After an hour, you won’t get any! How long have you been coming here for dahi-bada? I used to go to a different place earlier, which was close to the Cuttack stadium. We used to finish our day in college and then go for Raghu’s dahi-vada! Wow! Just imagine based on what this gentleman said to me! How famous this dahi-vada should be! So, let us wait! This is the most traditional thing you will get to eat here. Wow! It will be absolutely pure! Wow! Ohh! Are these more people coming to eat dahi-vada? No, she’s my wife! Ohh! Namaste! The time is 5 pm and we’ve been waiting for the past 15 minutes. Today, Raghu bhai (brother) is 10 minutes late and this place is already crowded. All these people are here to eat dahi-vada and…. …they are waiting for Raghu to come and serve dahi-vada. Some are even carrying tiffin boxes to take away dahi-vada. Dahi-vadas are served just for an hour or so, till 6 or 6.15 pm. So, Raghu bhai will come from this direction. In all this crowd…. …we managed to get this plate of dahi-vada and alu dum! Now, first of all, as you can see, this vada has been kept dipped in buttermilk. It has alu dum with it and the serving style is absolutely traditional! Very soft! Really very soft! The most amazing thing about it is, what I couldn’t even imagine, that here they serve alu dum with dahi-vada. So, this is the combination, which I have never seen or eaten so far! Since when are you guys coming here to eat dahi-vada? We’ve been coming for the past few years. Do you live nearby? Yes, we live nearby! Alright! We’ve been coming here for the past 10 years! 10 years! Wow! The potatoes (alu) are hot! I have to admit!!! You know what would make for the best combination? Take a bite of dahi-vada followed by a bite of alu! Amazing! Very simple, very soft & tasty! As I’ve told you already, dahi-vada is sold here only between 5 pm and 6 to 6.15 pm. After that it is over! There is a waiting line in place well in advance. Now see, even as we are eating right now, there are 50-70 persons waiting. They have been waiting for the past 30 minutes and now are getting served one by one. There is one more different aspect of this vada. It is made of urad dal and rice both. The vada that we usually eat is made of either moong dal or urad dal. So, in this vada, rice also plays its role in its exemplary taste. Game-changing! Rightly said! Game-changing! And this dish is simple! In terms of simplicity, this snack is at a high level. Thank you brother! Thank you brother! Thank you! This peda (milk-based sweet) is amazing. One can eat it if dahi-vada is too spicy for him. This is a usual thing here. Ohh! I thought this is in case someone found the food too spicy. Peda is okay! But that dahi-vada was awesome! Today is 28th October! It is 5.30 pm. It looks like nightfall is just minutes away. Even the streetlights have been switched on. Now we are going 6kms away, within Cuttack, to eat Chops! The ‘Chop’ of Cuttack is as famous as this dahi-vada! So, let us go! I’ve heard that chicken chop and mutton chop of Cuttack are quite famous dishes. After enjoying dahi-vada, we set out to enjoy some chop too! But on our way, we were told that today being Monday, chop isn’t available! Since I don’t eat non-veg on Tuesdays, you won’t see me eating chop in this episode. Going further into our Odisha journey, we will come back to Cuttack because…. …..Baliyatra is on 12th October and we will try chops at that time. As we pass through this area, on our way to our hotel, we can see streets decorated like this one. Since it was festival time recently, the festival decorations are still in place. There is light traffic on the road. We are staying at Grand Residency Hotel and right now, we are on way to the hotel. We had a meet up arranged at the hotel, where we met our subscribers. It felt good! For your information, we rented a room at Grand Residency…. …..at a tariff of Rs. 1600 on a double occupancy basis. Breakfast is not included in the tariff. So now, we will try to go to sleep a little earlier than usual. So that we can get up at 6 or 6.30 am tomorrow and leave for sightseeing in Cuttack. So now, we will meet tomorrow morning. Good morning! The time is 7.15 am! We are almost ready to leave for sightseeing. Our first stop will be the Chandi Temple. After that we will go to Salipur but not before having our breakfast. Though my plan was to leave earlier, by 5.30 or 6 am, but as usual, we are running behind our schedule. Let me eat these seeds. This is something I’ve started only recently – eating two seeds – flaxseeds & pumpkin seeds – on a daily basis. I eat a handful or so once or twice a day. Actually I am on a diet, so my dietician has recommended changes like this to my diet. It will be good for me! Among these seeds, I find pumpkin seeds best in taste. I don’t like flaxseeds much because of their sticky taste. But melon seeds and pumpkin seeds, good taste! It is 7.30 am by the time we are completely ready. Looking at the road, I can see a lot of hustle-bustle. The car you see here is the one we’ve hired from Bhubaneswar for this whole journey. Our local tour covers the cities of Puri, Bhubaneswar, Cuttack. To travel to these places, we are paying a charge of Rs. 1600 for 100kms daily. And for night stay, as we stayed last night in Cuttack, we are paying Rs. 300 extra for the driver. Now we are going to Cuttack Chandi Temple. It will take us about 20 minutes to reach. I can see people eating breakfast right behind me. Let me find out what they are serving. What do you have for breakfast? Bada! Dahi-bada! So what time do you start selling this dahi-bada! What time in the morning? 5! 5 am! Oh God! This guy sells dahi-bada from 5 in the morning to 10 pm. Along with that, what else do you have! Idli and sambhar! Okay! Alu Dum! Alright! And what else do you have? Matar! What is it called? Ghughni! Ghughni! So now we will visit the temple and come back here for breakfast! Okay brother! We will come back a bit later. We just reached Cuttack Chandi mandir! I paid obeisance! I have with me the temple priest! Can you tell us something about this temple to us and our viewers? This is a 300-years-old temple. I am a fifth-generation priest. The Goddess is believed to have appeared here on her own. The Goddess appeared in my great-grandfather’s dream. The Goddess asked him to extract her statue from the earth and place it here for worship. And since then, we’ve been worshipping the Mother here. This is a very famous temple of Cuttack and all locals come here to worship before leaving for work daily. This temple is so popular that it is known even abroad. Ma Chandi is believed to grant everyone’s heartfelt wishes.Jai ma Chandi! Jai Mata Chandi! I can see this stall right opposite the temple. Come, let’s have some breakfast here. Brother! Do you have Piaji? What is Piaji? This is Piaji! This! What is it made of? It is made with chana! Chana dal (chickpeas)! So, you fry it? Yes! So, it is Piaji that you frying here? Yes! Okay! And that other thing, what is it called? Gulgula! Gulgula! What do you call Gulgula? This is Gulgula! Made of sooji (semolina)! Okay! What is it made of? Sooji, cheeni (sugar)! So, please give me 2 pieces each! Okay! So brother, this gulgula made of sooji and sugar, you add the curry to it as well? And this curry is made with potatoes? Aloo-matar (potatoes & peas)! Piaji & Gulgula! Gulgula is sweet in taste and they’ve added curry to both! I will try Piaji first! This Piaji is made of Chana dal! Brother! This is delicious in taste! I have to admit, it is tasty and adding this potato curry enhances its flavour! So, you have been selling these for how many years here? 5 years! Since 5 years! Really, it has a wonderful taste! Too good! Gulgula is also delicious! It is made of sooji with cheeni in it as well. I think if we don’t add the curry to Gulgula, it will taste better. So, I shouldn’t have had curry with it. What is this Sir? This is Bara, made of Biri. Biri means urad dal. Urad dal is called Biri here. So, this gentleman gave us two Baras as well. This is here! As I was talking about this, if you don’t add curry to the Gulgula, it will taste better. And that Piaji that I just ate, I’ve become an absolute fan of it. It tasted ultimate with this potato curry. Really delicious taste! The bara I ate yesterday also had dahi (yogurt) in it. We ate at Raghu Bhai’s yesterday. At Raghu’s? Yes! Dahi-bara? That was tasty and your Piaji is also delicious with the alu curry. But brother, let me tell you one thing – this Piaji that you served me first….. ….I have become a fan of that. Dahi-bara is good too but Piaji is ultimate! Really great! And with the potato curry, to good! Very tasty breakfast! Don’t miss this when you are in Cuttack. Now we are going to Salipur from here. This is a journey of 30kms and it will take us one hour to reach there. Let me tell you why we are going there. We are going there to eat rasgulla. I’ve heard that Salipur rasgulla is very famous. I have with me the owner of Bikalananda Kar’s sweet shop. Pradipta Kumar Kar! Sir, I read outside, it is written ‘Khirmohan.’ So, is Khirmohan any different or same as rasgulla? This is a little light-brown in colour rasgulla, which is called Khirmohan here. Alright! Alright! So, while we were talking, they brought us this bara. Yes it is bara! We’ve been eating bara since we’ve come to Cuttack. And what is this? Dalma! It is Dalma! Okay! I had read a lots of comments on YouTube, in which the viewers had suggested Dalma for me to eat. This Dalma, Sir, isn’t it made of Toor dal? No, we make it with chana dal. Okay, you make Dalma with chana dal and what else goes in it? Chana dal! Chana dal, alu (potatoes) and pumpkin! Alu, pumpkin! Okay! This is our rasgulla, which is also called Khirmohan. Ohhooo! What a grand size rasgulla! So, this is available in a smaller size as well, right? So, the alu that you use here, it is used with its skin on! No! And secondly, this whole red chili also lends its flavour. At some places, they mix rice into the batter for bara. And here, they’ve used Biri dal, also called urad dal Perfect Sir! And a little besan as well! Besan made of chickpeas! Sir, this rasgulla is quite large. I won’t be able to finish it. So, let us split it among ourselves. You can eat half and I will take the rest of it. Okay! So, let us cut it up. One thing that I’ve noticed usually is that you cannot cut a spongy rasgulla like this easily. No! Right no! But this is being cut quite easily! Yes! So, the only thing with Khirmohan is that it can easily be sliced into. This is a difference about the local rasgulla that you can easily cut it! Okay, it has kaju (cashew nuts) inside! And the brown colour that you can notice, it is because it has been fried a little longer than the usual rasgulla. Sir! I ate reasgulla in Kolkata! That rasgulla was spongy! This one is not spongy! Second thing, that rasgulla was a little less sweet! And here, though I won’t call it very sweet, but, in comparison to the one in Kolkata, this one is sweeter. Both the sweets are different from each other. But very delicious! He just told me an interesting thing while we were chatting. Usually, when we follow a recipe to prepare rasgullas at home…. ….we use with lemon juice or fitkari (alum) to curdle the milk. So, he told me about another way to curdle the milk, which I wasn’t knowing earlier. Once you curdle the milk once, whether with lemon juice or phitkari,…. …you will get milk solids or chhena and water extract. You can, next day, make rasgullas with the water extract. Sorry, not rasgulla, but chhena! You can split that water extract and make chhena with that. One thing is there, as I eat this rasgulla,… ….there is a word in hindi language, what is it called, ‘tripti’ (contentment)….. I mean we can also call it satisfaction. Frankly speaking, eating this rasgulla feels like I am satisfied completely. I liked it very much. This is Chhena Poda. Take a look at its texture. It is made with chhena, as the name suggests, and it is baked. Let me show it to you from all sides. It is really soft. By the look of it, you may assume one can eat 4 or 5 of these in a go because it is extremely delicious! But I don’t think one can eat more than two at a time because it is very rich. It also has great flavour from elaichi (green cardamom)! Very soft! Chhena is absolutely fresh! So, it goes without saying, that is why I am finding it so tasty! If you come to Salipur, make sure that you don’t miss it at all. From Cuttack to Salipur, it will take about an hour’s travel. Sir, what is the shelf life of Chhena Poda in case one would want to carry it back home? Between 2 and 3 days! Two or three days! And the same goes for rasgulla? Yes! From Salipur, we’ve travelled to the outskirts of Cuttack. The building in front of us is the Odisha State Maritime Museum. Let us go get our tickets and then we will enter the museum. Rs. 10 per person for an entry ticket. Rs. 30 per person is the ticket for visiting the aquarium. I’ve got the tickets. Let us go inside now. We are inside the museum. During 1869, this place was home to a maritime workshop. Boats and ships used to get repaired at the workshop. Ships were also built here. Out of different galleries to view here, in the first gallery, which we entered, we can see this miniature canon. Maritime compass with casing! Now you can see a single light and in front of that is the Levelling Instrument! Right there is the Maritime History Gallery, come, let us go there! In the history section, this mural shows how the rich used to travel by boat during ancient times. Right here is an image of goddess, whom the travellers worshipped before starting their journey. Let us move on! The trade connection between India and Indonesia, India and Bali, has been depicted in cultural form here. These are two model figures of Demon King Ravana from India & Indonesia. And here are figures representing Odishi dance and Balinese dance forms. Now we’ve come to another gallery to visit another workshop. There was a Scottish engineer, whose name was Faulkner. George Faulkner, who, it is written here, designed this workshop during 1866. Machines like Lathes, drillers, cutters, imported from England at that time, are housed here. This is the workshop. Earlier, I assumed that ships were built here as well. But I just got a clarification here that only small and big boats were built here. The erstwhile regions of Bihar, Odisha and Bengal Pradesh got their boating requirements fulfilled here. These are the machines of those times. Let us move further. This scene shows the prayer ceremony conducted before the workers started building a boat. When the male members of the family/community left on trade journeys,…. ….and came back safe and sound…. …the women folk used to pray to the Goddess at the beginning and end of those journeys. More such rituals have been depicted in this hall. I had told you that there is an aquarium as well in the Museum compound. What a view! See these fishes, originally from Koi pond in Japan, floating in a similar pond here. There is a detailed description about it installed here. Japanese Koi pond! This fish you see is called Alligator fish, because its mouth is similar to that of an alligator! How beautiful! So cute! Wow! Just next to that is Piranha! The diet, food, of both Piranha and Alligator fish is chicken. On its backside, this fish that you see here…. …as is being shown here on a monitor as well…. This fish doesn’t lay eggs, like other fishes,…. …but gives birth to baby fishes through its mouth once the eggs mature inside the fish. That is what they have shown here in this video. So far, we’ve visited 3-4 galleries in this compound. Now, we’ve come to this park, outside the gallery. This place has total of a 14 galleries. There is Navigation Gallery, Monuments Gallery, and if you would want to spend time visiting each of these…. …it will take you 3-4 hours. We have already spent 1.5 hours here. We are leaving here now. You can come here between 10 am and 5 pm. Museum is closed on Monday. From here, we will go to the Raghunath Mandir. It will take us about 30 minutes to reach there. This platform is built right opposite to the Museum. From here, you can enjoy and expansive view of the Mahanadi river, the biggest river of Odisha. Right now, the sun is shining bright, right on my face. So, I cannot look straight at the camera. But, I think, during evenings, at around 5 or 6 pm, you can enjoy a pleasant view from here. The time is 2.45 pm. We’ve reached the Raghunath Temple. The temple is closed right now! It will reopen at 4 pm. Our main purpose to come here was to pay obeisance, of course, and to enjoy the prashad served here. The cost of total prashad is Rs. 80 per serving. And if you don’t opt for this kheer and this vegetable dish, the cost would be Rs. 60/-. Look at how this prasad has been served on this pattal (leaf plate)! I just remembered while travelling in Assam… ….I had eaten O’tenga (Elephant Apple). It is called Chalta here. Elephant Apple is sour in taste! It gives a tangy flavour when added to dal. Here it is in the form of chutney. It is sour, but at the same time, sweet because of gur (jaggery) in it. Wow! While travelling in Gujarat, I had become used to eating dal with sugar in it. But today, after many months, in fact, after 18 months, I am again eating this sweet dal. The dal is tempered with ghee, which makes it taste awesome! Wow! It was a good decision to come here. This gentleman told me that the same type of prashad is also served at the Jagannath Puri Temple. Brother, tell me one thing, this Kosala Saag is delicious in taste. Is it red in colour? It is really delicious! I will try and go into a vegetable market to take a look at it. Apart from Kosala saag, whatever is served in this thali, can you show me those vegetables? Please show me some! Okay! So, these vegetables have gone into the curries on this thali. Did you know Netaji Subhash Chandra Bose was born in Cuttack? Now, we are going to visit the house where he was born. After travelling for about 3kms from the Raghunath Temple, we’ve reached the Netaji Birthplace Museum. We are going inside the museum. You can come to visit anytime between 10 am and 5 pm. The museum is closed on Monday. Visiting this museum felt good! What all we saw inside, I can tell you about that but I cannot show you because…. …photography & videography is prohibited inside. We spent about 1 to 1.25 hours inside. Now we are sitting outside in the lawn. And I will tell you what all we saw inside. There are separate galleries inside. In one of the galleries, I was reading how Netaji was deeply influenced by the life of Swami Vivekananda… ….and how it transformed Netaji’s life. In another gallery, we read when, during 1941, he was under house arrest,…. ….there is a detailed account of how he escaped the house arrest. There was a separate gallery about his political life. His interactions and photographs with the political and freedom movements’ prominent faces are recorded. We saw his photographs with Gandhi ji, Sardar Patel, Nehru ji and other prominent leaders of those times. We also read about his political interactions. We also saw the room where Netaji was born. We saw the ‘Azad Hind Radio’ Gallery. I read and understood about it. In 1942, when Netaji went to Germany, he got married there. I read about that. It is written about his marriage that it was a type of ‘Gandharva Vivah’, without any rituals or witnesses. Inside the museum, we also read about the Rani Jhansi Regiment and saw the photographs too. Rani Jhansi Regiment was a brainchild of Netaji! Netaji was impressed with Rani Laxmibai because of her stance during the 1857 war against the Britishers. He was a staunch believer in women empowerment. I also read about that and saw photographs regarding the same. So, I would say, when you come to Cuttack, you must visit this Museum. After reading in detail about Netaji’s life history, I am sure, the way we are inspired today,…. …you will be inspired too. It is about 5 pm now! We are leaving here to go to Bhubaneswar now! We will spend tonight there. Tonight and tomorrow will be spent in Bhubaneswar. Tomorrow, we will visit local Bhubaneswar, which you will see in the next episode! Going forward, we are going to travel to South Odisha, Western Odisha and after 12 or 15 days…. …we will come back to this place, Cuttack. At that time, we will try to take out a day or two spare and…. …try to cover those places or foods in Cuttack, which we could not cover during this visit. And, of course, we will also attend the Bali Yatra! So, we will meet soon during our next journey, which will be to Bhubaneswar. That is it for now! Bye! Thanks for your time!