Jagannath Rath Yatra 2023: The Secret Behind The Mahaprasad Preparation

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The recipes and the process of cooking of the delicious mahaprasad at Puri Jagannath, is kept a burning secret till now.

The process of making the idols is equally shrouded in mystery as no one is allowed to enter the place where the carpenters are carving the idols.

So one will not get to know how the entire structure of rathas are built without using a single nail. Now coming over to cooking, the Prasads are of 56 varieties and they are all cooked in earthen pots or handis.

The cooking and recipe details are known only to the temple cooks who are named as "Suaras."

The handis or pots are placed one on the top of another and hot coals are placed in between them to cook the food.

It is highly reminiscent of the way our ancient forefathers used to cook using their age old utensils and the burning coals.

It is a memory that refuses to leave you. The coal cooking technique with handis is called "Dhupa," Cooking the food using coals gives an aroma and taste of its own.

Traditional ingredients like Jeera Sambha variety of rice are used as it lends a distinct aroma and taste.

It is a very fragrant rice that is prepared without using onion garlic or other commonly used spices in our day to day kitchen..

The entire process of cooking is treated as a session of meditation and worship. The cooks are required to bathe and wear fresh clothes before beginning to cook.

Food is cooked with devotion and with an eye on ritualistic processes of cooking mahaprasad.

Only Brahmin cooks are called to cook as they know the mantras and prayers which they chant while cooking the food.

Mahaprasad is the ultimate culmination of all the devotee cooks that gather together to come up with a host of dishes that explode with flavor, taste and heady fragrance.

The Mahaprasad is a sacred offering which will purify us from within, heart mind body and soul.

Although usually the temple does not allow non hindus for their lack of devotion and knowledge about Lord Jagannath, on the rath yatra day, the mahaprasad is served to every one irrespective of their caste and creed.

They are also allowed inside the temple for a darshan on this day of Rath Yatra.

Probalby we an summarize all our experiences eating the mahaprasad into some observations.

The mystery behind the divine taste may be in the cooking method, the use of earthen pots, ingredients and the loads of devotion that goes behind the making of these dishes.

Some say that the taste of mahaprasad is some how bland till it reaches the feet of the Lord as Prasad. Once it is blessed by lord, it acquires the taste that devotees experience today in the temple.

Rice that is used for cooking is known as Amunia, Cooked rice is anna. When it is carried out of the kitchen after preparation finishes, it is called Chheka.

When the food is placed on the Bhairavi chakra, it is called Bhoga. When bhoga is presented at the feet of the deities, it is termed as Naivedya.

When Naivedya is offered to Goddess Bimala at the end, it is called Mahaprasad. When they place the mahaprasad before panch parameshwars, it is called Kaibalya.

When Kaivalya is eaten by people it is called Abadha. When leftover of Abadha dry up, it is called Nirmalya.

These methodical processes employed in handling the Jagannath worship rituals are amazing and so mathematical in their steps.

This is how the civilization kept us glued to the charm of our culture in its cradle.