Cuttack, Odisha has lost a culinary legend. Raghunath Sasmal, fondly known as Raghu Mausa or Raghu Babu, the man who immortalised Cuttack’s famous Dahibara-Aloodum, passed away on Saturday at the age of 91. He breathed his last at his residence in Gopalsahi, Bidanasi, leaving behind an unparalleled legacy in Odisha’s food culture.

Raghu Sasmal’s journey began humbly in 1950, when at the age of just 15, he set up a small food stall in Cuttack. Over the next seven decades, his unique preparation of Dahibara-Aloodum turned into a household name and became an inseparable part of Cuttack’s culinary identity. His signature dish was distinct soft dahibaras dunked in curd water, paired with spicy aloodum, topped with a sprinkle of chili powder, and served without the usual accompaniments of seu, ghuguni, or even spoons. The taste was bold, different, and unforgettable, drawing food lovers from across Odisha and beyond. Known for his ever-smiling and jovial nature, Raghu Mausa would tirelessly serve customers, working long hours under the sun, always greeting foodies with warmth. His stall was not just a place to eat but an experience, one that symbolised togetherness, nostalgia, and Cuttack’s street food culture.

In 2017, Raghu Sasmal’s creation even stepped onto the national stage when he showcased Odisha’s beloved Dahibara at the Odisha Parba in New Delhi, giving the iconic dish recognition outside the state. His humble preparation went on to inspire chefs across India, even finding its way to international tables, including those of Michelin-starred chefs. For Cuttack and Odisha, his demise marks the end of an era. Yet, his legacy will continue to live on in every plate of Dahibara-Aloodum served in the city’s bylanes. Raghu Babu didn’t just create food, he created an emotion, serving love, culture, and pride on a plate. His name has now become synonymous with Odisha’s culinary identity.

As Cuttack bids farewell to one of its most beloved sons, one thing is certain: the flavour of Raghu Dahibara will never fade, and Raghu Mausa’s contribution will forever remain etched in Odisha’s food heritage.