This banana leaf–baked Chenna Poda is a soulful take on Odisha’s traditional burnt cheesecake. Made with fresh chenna, sugar, and cardamom, it’s slow-baked to get those golden caramelised edges and soft center — no tins, just pure nostalgia wrapped in leaf.
Hello and welcome. I’m Sandhya—the hands, heart, and stories behind Sandyathome This blog was never planned. It began quietly—just like the way my mother and grandmother used to cook. No measurements. No books. Just feeling. Growing up, I didn’t realize I was being shaped by their everyday magic. The gentle clinking of ladles, the warm smell of curry leaves crackling in oil, the quiet hum of love in every dish—they stayed with me. I didn’t inherit written recipes. But I inherited something far deeper—the emotion of cooking, the way food could heal, gather, and speak when words fall short.
