When you read the title of my blog, you will immediately realize that it revolves around rotis—our humble, traditional Indian bread. For centuries, rotis made by hand have been considered one of the healthiest foods in our cuisine. But sadly, a slow and silent change is happening across Odisha.
What once was a proud culinary tradition is now being replaced by thin, machine-made rotis. These rotis may look perfect, but in reality, they are often half-cooked, tasteless, and far less healthy. The softness and flavour of handmade rotis—prepared with patience and skill—are missing. And what worries me the most is that this shift is happening everywhere.
Whether you visit a small to mid-range retaurants in Baripada, Cuttack, Bhubaneswar, or any district of odisha, one thing remains the same: most restaurants now prefer to buy cheap, machine-made rotis in bulk from vendors. What we gain in convenience, we lose in quality and health, as these rotis are often slightly raw and can upset the stomach.
Strangely, this trend seems unique to Odisha. I have travelled through West Bengal, Jharkhand, North India, and even parts of South India. Everywhere else, I found people still sitting near the flame, rolling and cooking rotis by hand. Their rotis might be smaller, but the tradition remains alive.
So why is Odisha drifting away from something so simple, healthy, and culturally important? Why are almost all districts moving in the same direction? Are we slowly letting go of a precious part of our food heritage?
These are questions I still cannot answer—but I hope this blog starts a conversation.
Share your thoughts below. Your comments are valuable and truly appreciated.
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