Bhubaneswar, Mar 1: Dahibara is not just a food, it's an emotion. Every year on March 1, people of Odisha celebrate Dahibara Aloodum Divas.

Dahibara is an amalgamation of Dahi (curd) and Bara, a fried donut made of blackgram and rice powder. The Bara is soaked in water to drain the excess oil and put in a bucket full of curd thus making it Dahibara. 

Similarly, Aloodum is a spicy curry of boiled potatoes diced and roasted, in a mix of fried onions and variety of Indian spices including turmeric and red chilli powder. The combination of dahibara and aloodum is a treat to the average Odia especially in the coastal parts of the state.

When one thinks of Dahibara, first comes in mind the silver city, Cuttack. The love for Dahibara Aloodum among the cuttackias can be seen by everyone. The localites can have dahi bara at any given point time of the day, as they consider it a staple street food because of its flavor and texture.

Cuttackia can have Dahibara in Breakfast, Lunch and Dinner.  Dahibara is served in a folded leaf plate with aloodum , guguni on top, garnished with sev, coriander leaves, and chopped onions. Lastly, drinking a bowl of dahi after having a plate of dahibara in the end gives a distinct level of satisfaction and asking for extra sev at last is a must.

There are many famous Dahibara aloodum stalls in Cuttack, but the Raghu dahibara aloodum is the oldest and most famous stall in the city.  

Other than Raghu dahibara, other famous dahibara aloodum stalls are Punia dahibara, Trinath dahibara, Ishwar dahibara, Kuna tuna and others.

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