Bhubaneswar: As Odisha bids farewell to 2025, today — December 31 — marks a special celebration for food lovers: Chhenapoda Dibasa, observed by locals in Daspalla and supporters who seek to recognise the dessert’s authentic creator.
For years, the iconic Odia delicacy Chhenapoda (literally ‘burnt cheese’) was credited solely to Sudarshan Sahoo, with Chhenapoda Dibasa celebrated on his birth anniversary, April 11. But recent historical insights reveal a sweeter, more nuanced story — one that gives due credit to his father.
The beloved caramelised cheesecake-like treat originated in 1945 in Daspalla in Nayagarh district, born from a happy accident. Bidyadhar Sahoo, a royal confectioner, left leftover chhena (cottage cheese) mixed with sugar baking overnight on sal leaves in a warm chulha (traditional oven). The result: A golden-crusted, smoky-flavoured masterpiece that would become Odisha’s signature dessert.
While his son, Sudarshan Sahoo, played a key role in perfecting the recipe, commercialising it, and popularising it worldwide, even serving it to dignitaries like Jawaharlal Nehru, Sudarshan himself acknowledged assisting his father.
Historical accounts, including articles from 1996 and books by former officials, describe it as a father-son creation — with Bidyadhar as the primary innovator. To honour the true originator, residents of Daspalla and the Sahoo family shifted celebrations to December 31, Bidyadhar’s death anniversary, since 2022. This move aims to correct the record and ensure proper recognition, especially amid ongoing efforts for a GI tag for Nayagarh Chhenapoda.
Though statewide observances still lean toward April 11, this December date represents a heartfelt tribute to the roots of Odisha’s pride. As we savour a slice today, let’s celebrate both father and son for gifting the world this caramelised magic!
