When your profession is driven by passion, it takes you places. And one of the instances of passion and taste is Raghunath Sasmal popularly known as Raghu Dahibara of Cuttack, who took last breath at the age of 94.
According to a local media report, he took his last breath at his residence in Gopalsahi in Bidanasi of Cuttack on August 16. He was considered to be among the pioneers of Dahi bara- Aloo Dum in Cuttack.
As per a report by The Better India, he started the business in 1950, where he set up a small stall in Bidanasi and gradually, this dish became one of the most celebrated street foods of Odisha.
The report shared on Linkedin also states that he represented Odisha at Odisha Parba in Delhi in 2017, he even carried water from Cuttack to keep the flavour authentic. That simple act showed he was not just a vendor but a custodian of his city’s soul.
It is reported that customers and localities fondly called him Raghu Mausa and served the comforting dish for over 70 years in the silver city of Cuttack. He served the combo in raw Sal leaves. These leaves comes from the the Sal Tree, and are broad, tough, and leathery, traditionally used for making eco-friendly plates, bowls, and packaging by stitching them together with small sticks or fibers. The leaves are traditionally used in rural India for serving food. In Ayurveda, these are believed to have healing properties and are used in some herbal remedies.
For the unversed, it is an easy-to-digest dish made up by fermenting the dal batter, which is then deep-fried in oil, and then dunked in salty warm water and further soaked in curd and then served in sal leaves with a topping of fiery aloo cum curry. It is rich in carbohydrates, protein, fibre and probiotics and offers a perfect blend of sweet, salty, and spicy in a small bowl of leaves, which adds freshness to the overall experience.
Images Courtesy: Instagram/_.thefoodcorner._
According to a local media report, he took his last breath at his residence in Gopalsahi in Bidanasi of Cuttack on August 16. He was considered to be among the pioneers of Dahi bara- Aloo Dum in Cuttack.
As per a report by The Better India, he started the business in 1950, where he set up a small stall in Bidanasi and gradually, this dish became one of the most celebrated street foods of Odisha.
The report shared on Linkedin also states that he represented Odisha at Odisha Parba in Delhi in 2017, he even carried water from Cuttack to keep the flavour authentic. That simple act showed he was not just a vendor but a custodian of his city’s soul.
It is reported that customers and localities fondly called him Raghu Mausa and served the comforting dish for over 70 years in the silver city of Cuttack. He served the combo in raw Sal leaves. These leaves comes from the the Sal Tree, and are broad, tough, and leathery, traditionally used for making eco-friendly plates, bowls, and packaging by stitching them together with small sticks or fibers. The leaves are traditionally used in rural India for serving food. In Ayurveda, these are believed to have healing properties and are used in some herbal remedies.
For the unversed, it is an easy-to-digest dish made up by fermenting the dal batter, which is then deep-fried in oil, and then dunked in salty warm water and further soaked in curd and then served in sal leaves with a topping of fiery aloo cum curry. It is rich in carbohydrates, protein, fibre and probiotics and offers a perfect blend of sweet, salty, and spicy in a small bowl of leaves, which adds freshness to the overall experience.
Images Courtesy: Instagram/_.thefoodcorner._
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