The cuisine of Jeypore, like the rest of Odisha, is known for its vast variety and rich cultural heritage. Influenced by both the indigenous tribal communities and the neighboring regions, the food in Jeypore is largely rice-based due to the abundant paddy cultivation in the area. The use of locally sourced ingredients, such as a variety of greens, tubers, and lentils, characterizes the traditional cuisine. Spices are used conservatively, allowing the natural flavors of the ingredients to shine. Odia food often features Panch Phutana - a mix of five spices, used to temper dishes, adding a distinct flavor.