20/08/2025
They say every city has a heartbeat. For Cuttack, it came wrapped in a raw sal leaf, soaked in curd and spice, and served with warmth by the legendary Raghu Mausa.
In 1950, a 15-year-old Raghunath Sasmal set up a modest stall in Bidanasi. Few could have imagined that his simple blend of curd-soaked dahibara and fiery aloodum would one day become the most celebrated flavour of Odisha’s street food.
Over the next seven decades, that little stall transformed into a landmark. It drew not just the people of Cuttack, but food lovers from across India and beyond, all eager to taste what had become a living legend.
What made people return again and again was more than just the unforgettable taste. It was Raghu Mausa himself — his smile, his humility, and his unwavering dedication. Every plate felt personal because it came from him.
He never strayed from tradition. Watery curd, soft dahibaras, a pinch of salt and chilli, and his signature aloodum — always served on a raw sal leaf. No shortcuts, no experiments, only authenticity.
When he represented Odisha at Odisha Parba in Delhi in 2017, he even carried water all the way from Cuttack to preserve the true flavour. That small gesture revealed who he truly was — not merely a food vendor, but a custodian of his city’s soul.
On August 16, at the age of 94, Raghu Mausa passed away in Odisha. His departure has left Silver City grieving. With him, Cuttack has lost not only a beloved food icon, but also a piece of its cultural heartbeat.
Yet his legacy endures — in the long queues etched in memory, in the family that continues his tradition, and in a taste that has shaped generations.
To Cuttack, he was never just a food seller. He was its flavour. Its pride. Its heartbeat.
