Every morning pots used for cooking Mahaprasad in the Lord Jagannath Temple getting ready to go in the Jagannath temple at Puri.
Yamuna Devi: I have studied hundreds of kitchens in the last three decades, many of them exceptional, but none as grand as the kitchens of the Jagannatha Temple in Puri, Orissa.
Awesome and gigantic, the Jagannatha Temple kitchens reflect centuries, if not millennia, of tradition. Without electricity or machines, a legion of skilled chefs work under oil lamps over open wood fires. Every day they prepare more than a hundred different dishes and offer them to the central deities—Lord Jagannatha, Subhadra Devi, and Lord Balarama.
Further, given only one day’s notice the chefs can prepare a full meal for up to ten thousand guests at a sitting.
The Jagannatha Temple kitchens are exemplary in many ways, but three are of special significance: the preservation of ancient cooking standards, the training program for temple priests, and the highly efficient system for distribution of temple prasadam.
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