Odisha Ties Its Rich Culinary Heritage to Tourism

On a breezy September morning in Bhubaneswar, the State Tourism Promotion Council (STPC) gathered for its second sit‑down under the watchful eye of Chief Secretary Anu Garg. The agenda was hefty – from smoothing land‑allocation hurdles to brainstorming how the state’s famous dishes could become a draw for visitors.

Attendees included Additional Chief Secretary Hemant Sharma (Industries), Principal Secretary N B S Rajput (Commerce & Transport), and Tourism Commissioner‑cum‑Secretary Balwant Singh, along with a host of senior officers. Together they sifted through the progress report of the first meeting, ticking off items like the creation of a tourism‑land bank, the earmarking of government plots for new projects, and the rollout of Odia‑food‑centric eateries.

One of the standout discussions revolved around the “tourism land bank” – a digital, GIS‑powered system meant to map, identify, and allocate land for hotels, resorts, and other visitor‑focused infrastructure. The council stressed that a transparent, time‑bound process would help investors sidestep the usual red‑tape maze.

But perhaps the most mouth‑watering proposal was the push to set up authentic Odia food restaurants in emerging tourist spots. Imagine a traveler in Puri or Rourkela sampling a steaming bowl of ‘dalma’ or ‘rasgulla’ right where they’re staying. Officials see this as a two‑way street: it preserves culinary heritage while giving tourists a genuine taste of Odisha’s culture.

Another point on the table was a one‑off relief package for tourism units that were approved under the old policy but missed out on incentives for various reasons. The idea is simple – give them a chance to catch up, rather than leaving them stranded.

Chief Secretary Garg wrapped up the session by urging everyone to cut unnecessary delays, keep procedures simple, and maintain crystal‑clear transparency. He reminded the team that a thriving tourism sector isn’t just about roads and hotels; it’s also about the stories – and flavors – that travelers take home.