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An Odia thali non-vegetarian meal is a rice-led eastern Indian thali from Odisha, written in Odia as ଓଡ଼ିଆ ଥାଳି, with dal, vegetables, condiments and one or more fish, chicken, mutton or seafood preparations. Unlike heavy restaurant gravies, many Odia meals rely on simple home-style cooking, mustard paste, panch phutana, turmeric, ginger, garlic, green chilli, dry red chilli, curry leaves, coconut, fermented rice and seasonal vegetables. Rice is usually the centre, with dalma, saga, santula, badi chura, khatta, chutney, achar, papad or pitha-style add-ons depending on the household.
For non-vegetarian thali intent, the strongest Odia dishes are machha besara, machha jhola, pakhala bhata served with fried fish or vegetables, chingudi tarkari, crab curry, mansa tarkari, mutton kasa, chicken kasa and egg curry. The thali can be coastal and seafood-led, temple-town influenced with simple sides, Cuttack-Bhubaneswar urban home style, western Odisha-style with spicy mutton, or southern/coastal Ganjam-style with fish and rice.
This category must remain separate from Odia vegetarian and Odia vegan pages. Non-veg listings can include fish, prawns, crab, egg, chicken, mutton, seafood stock and animal-based gravies when suppliers disclose them. Vegetarian and vegan pages should not inherit those promises.
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