The cooking process at Jagannath Temple is a highly ritualistic affair, with a significant emphasis on cleanliness, purity, and devotion. The sevakas who are entrusted with the responsibility of cooking for the Lord Jagannath and his siblings, Balabhadra and Subhadra, are considered to be the chosen few who have been blessed with this divine opportunity. They take great pride in their seva, which is considered to be a sacred duty and an honor.
One of the most important sevakas involved in the cooking process is the Suar Mahasuara Nijog Nayak Seva. The chief of this seva used to oversee the management of the Nijog, the appointment of Kotha bhoga suar, and the responsibility of the Daru ghara, which is the place where the wooden deities are kept during their annual bath. However, these functions are now carried out by a committee appointed as per the rules of the Nijog.
The Suar Nijog and Mahasuara sevakas play a critical role in ensuring the cleanliness and quality of the food prepared for the deities. They inspect the kitchen daily and check its cleanliness before permitting the Rosha homa. They also keep a close watch during the cooking process, ensuring that the food is prepared with the utmost care and devotion. The Mahasuara is responsible for checking the quality and suitability of the Naibedya, which is the cooked offering for the Lord, before the puja.
Other sevakas involved in the cooking process include the Jagia Mahasuara or Rosha Amina, who inspects the consecrated food preparation, and the Badusuar, Thali Tuna, and Amalu Suar, who are responsible for cake and sweet preparation. The Panitibadu and Ghia Parasa sevakas are involved in consecrated food-related services, carrying chhekas, while the Amalutoli and Purakharada sevakas are responsible for preparing cakes and pura, which is a type of sweet.
The Tolabadu sevakas are responsible for transporting the cooked food from the kitchen to the sanctum, while the Rosha Paika sevakas are involved in intimating the other sevakas regarding the affairs of the kitchen. The Bahara Deuli Suar and Bahara deuli Jogania sevakas are involved in cake preparation in the kitchen of goddess Lakshmi and supply food materials from the godown to the Bahara Deuli Rosha, respectively.
The Rosha dhopakhalia, Angarua, Goborapania, and Rabadia sevakas are responsible for kitchen and oven cleaning, while the Handi Jogania Tolabati sevakas are involved in supplying earthen pots, etc. The Birimunda Samartha sevakas are responsible for black gram and rice grinding for the preparation of daily Raj Bhoga, and the Kotha Bhoga Pania sevakas supply water to the Kothabhoga supakar from the kitchen wells.
The Paniki pata seva, which involved cutting vegetables in the kitchen, has been discontinued at present. However, the Nikapa and Gandhana Nikapa sevakas continue to grind spices for the preparation of Raj Bhoga, and the Biribuha sevakas transport grinding black gram, etc., to the Kotha bhoga kitchen for preparing cakes.
In conclusion, the cooking process at the Jagannath Temple is a highly ritualistic and devotional affair. The sevakas involved in the process take great pride in their seva, which is considered to be a sacred duty and an honor. They follow strict guidelines and procedures to ensure that the Mahaprasad prepared for the deities is pure, fresh, and made with the highest quality ingredients, and they take great care to maintain cleanliness and hygiene in the kitchen and during the cooking process.”
