{"id":824,"date":"2026-03-13T14:57:46","date_gmt":"2026-03-13T14:57:46","guid":{"rendered":"https:\/\/dev.enki.studio\/orissan\/?page_id=824"},"modified":"2026-03-14T15:51:27","modified_gmt":"2026-03-14T15:51:27","slug":"home","status":"publish","type":"page","link":"https:\/\/dev.enki.studio\/orissan\/","title":{"rendered":"Home"},"content":{"rendered":"\t\t
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The Feast\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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History Forgot.<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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Long before anybody claimed the east, long before the Mughals rewrote India\u2019s kitchen \u2026 there was Kalinga. It sent sailors to Bali a thousand years before Columbus set sail, fed its gods 56 dishes a day, and kept its greatest secrets not in stone, but in the kitchen.<\/p>

Somehow, no one wrote them down in one piece. Until now.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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Recipes<\/div>\t\t\t
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Years of Tradition<\/div>\t\t\t
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About the Book<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Our food is not a footnote.<\/span>\nIt is fundamental.\nIt is where history\nmeets hearth.<\/span>\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The Orissan is not merely a cookbook. It is a reckoning and a love letter \u2014 a restoration of what was always ours. Across 376 pages, it traces the history of one of India’s oldest civilisations through the living language of its food: from the world’s largest temple kitchen in Puri, to the tribal heartland of Koraput, to a grandmother’s ladle in Cuttack.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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“Until the lions write their own story, the history of the hunt will always glorify the hunter.”<\/p>\n

\u2014 An Old African Proverb<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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This book was born from longing \u2014 a daughter in New York searching for roots, a father reclaiming nostalgia, and a storyteller keeping alive the memory of an old cuisine. It began with a Zoom call. It became a movement.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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Sacred Mahaprasad Offerings<\/div>\t\t\t
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Festivals, 12 Months<\/div>\t\t\t
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Ancient Temples<\/div>\t\t\t
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Authors, One Soul<\/div>\t\t\t
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From the Kalinga Empire<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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A Land Older Than Its Own Myths<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Long before the world called it Orissa \u2014 and now Odisha \u2014 this land was Kalinga. In 261 BCE, Emperor Ashoka waged his bloodiest war upon it. Moved by the carnage, he renounced violence and embraced Buddhism. In defeat, Kalinga achieved a moral victory that changed the world. King Kharavela later avenged it \u2014 and possibly brought the downfall of the Mauryan Empire itself.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The Maritime Legacy<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Sailors Who Shaped Southeast Asia<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Long before the Silk Route turned westward, Odisha looked east. The Sadhabas sailed in Boitas across the Bay of Bengal to Java, Bali, Sumatra, Borneo, Sri Lanka and other Southeast Asian regions- carrying rice, textiles, spices, crafted goods and even elephants from Kalinga\u2019s shores. Echoes of Kalinga still linger in Bali\u2014in temple forms, dance traditions, rituals, and the shared stories of the Ramayana. This ancient maritime connection is celebrated every Kartika Purnima as Boita Bandana.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Root to Fruit Philosophy<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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In an Odia kitchen, to waste is sin<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tFish heads go into vegetable curries. Orange peels become chutneys. Pumpkin flowers are battered and fried. Banana stems become curry. This is not a trend \u2014 it is a 2500-year-old way of life, and Odia food works in harmony with the body\u2019s microbiome long before modern science gave it a name.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\"Odia cuisine celebrates balance.<\/span> It respects the seasons, embraces slow cooking, and balances taste with nourishment. It's grandma-approved, microbiome-friendly, and rooted in rhythms that modern nutrition science is just starting to validate.<\/span>\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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\u2014 Alka Jena, The Orissan<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The Chapters<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Seventeen chapters,<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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living history.<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The Orissan may be read cover to cover, like a memoir \u2014 or dipped into at leisure. Each section reveals its own tale. Each dish is steeped in story and sentiment. Each recipe is a doorway into an unseen world.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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01<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Annapurna's Cauldron<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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The Alchemy of Odia Cooking & Kitchens<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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From the mud chulha and chakki grinding stone to the masala dabba’s seven sisters \u2014 mustard, cumin, panch phutana, turmeric, chilli, coriander, and salt \u2014 the ancient techniques of patra poda, bampha, bati basa, and chakata bharta.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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02<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The Juggernaut<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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Food for the Lord \u2014 Jagannath's Temple Kitchen<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The world’s largest temple kitchen: 32 rooms, 320 earthen ovens, 600 cooks. The divine Chhappan Bhog \u2014 56 sacred offerings \u2014 prepared without onion or garlic. Only pure devotion, ghee, and time. The word Juggernaut in English derives from this very place.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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03<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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B\u0101ra M\u0101sare Tera Parba<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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12 Months, 13 Festivals<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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From Pana Sankranti’s cooling sips at New Year to Boita Bandana’s miniature boats at Kartika Purnima. The Odia culinary calendar is a river of ritual \u2014 every month a new dish, every moon a new prayer.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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04<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Pithas<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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Steamed Rice Cakes & Festive Puddings<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Poda Pitha for Raja Parba \u2014 charred, jaggery-sweetened, slow-cooked. Chitau Pitha laid on paddy fields during Chitalagi Amavasya. Saptapuri Pitha with seven sacred fillings. Each pitha is a ritual. Each bite, a season’s prayer.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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05<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Whispers of the Bay<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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Odisha, Where Seafood Is a Religion<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Chilika’s river prawns, Hilsa chosen by the redness of its gills, fish roe croquettes. Alka bargains at Unit 4 Fish Market like a pro \u2014 pointing out what’s fresh by the cloudiness of an eye. Here, knowing your fish is a rite of passage.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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06<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The Essential Odia\n<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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Our Tales, Memories, Discoveries, Magical Lessons\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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“Kana Khaibu?” \u2014 What would you like to eat? In Odia homes, it is never just a question. It is an act of love. Pallavi writes of family-style feasts on banana leaves, eating with five fingers, and what Odissi dance taught her about belonging.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The Juggernaut<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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The World's Largest
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The Rosha Ghara at Jagannath Temple, Puri: 150 feet long, 100 feet broad, 20 feet high. Water drawn from two sacred wells named Ganga and Jamuna. Despite serving thousands daily, the kitchen never runs short \u2014 a miracle attributed to Jagannath himself. Food is cooked in earthen pots stacked over firewood. No tasting allowed.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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A selection from the Chhappan Bhog<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tDahi Pakhala \u2014 fermented rice with yoghurt, Odisha's probiotic staple<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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    Cooks. One Kitchen<\/div>\t\t\t
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    Native Rice Varieties <\/div>\t\t\t
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    The Rath Yatra<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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    The world’s oldest and largest chariot festival. Lord Jagannath’s chariot Nandighosa stands 44 feet tall with 16 wheels. Three grand chariots are pulled by thousands of hands through 3 kilometres of Puri. The English word\u00a0Juggernaut<\/em>\u00a0\u2014 a force that crushes everything before it \u2014 derives from this very procession.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    B\u0101ra M\u0101sare Tera Parba<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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    In twelve months,<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    thirteen festivals.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    \n\t\t\t\t\t\t\t\t\tThe Odia calendar is not a way to mark time \u2014 it is a trusted guide of spiritual, agricultural, and emotional significance. Every festival has its own sacred dish, its own pitha, its own way of tasting the season.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    \n\t\t\t\t\t\t\t\t\t“What binds these thirteen festivals across twelve months is the undeniable intimacy between food, nature, and faith. Cooking in Odisha is never just an act of nourishment \u2014 it is the most eloquent way we speak to the divine.”\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t\u2014 From Chapter: Bara Masare, Tera Parba\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Baisakha \u00b7 Apr\u2013May<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    Pana Sankranti<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    Odia New Year. Sacred cooling beverages offered to deities and ancestors as the summer heat begins.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Asadha \u00b7 Jun\u2013Jul<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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    Raja Parba<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    The menstruation of Mother Earth. Women swing on dolls, sing folk songs, and feast on Poda Pitha \u2014 the charred, jaggery-sweetened rice cake left to mature for days.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Asadha \u00b7 Jul<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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    Rath Yatra<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    Three towering chariots pulled by thousands through Puri. The oldest and grandest chariot festival in the world.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Bhadraba \u00b7 Aug\u2013Sep<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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    Nuakhai<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    The first grain festival. New paddy offered to Maa Samaleswari and then shared among family \u2014 the earth before the self.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Kartika \u00b7 Oct\u2013Nov<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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    Boita Bandana<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    Rivers become seas of light. Miniature Boitas of banana bark float at dawn, honouring the Sadhabas who once sailed to Bali.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Margasira \u00b7 Nov\u2013Dec<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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    Manabasa Gurubar<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    Every Thursday, women decorate thresholds with Jhoti Chita \u2014 white rice paste art \u2014 honouring Goddess Lakshmi with grain and light.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Pausa \u00b7 Dec\u2013Jan<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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    Samba Dashami<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    A mother’s prayer for her children through the Sun God. Pithas of rice, sesame and jaggery, offered at sunrise.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Magha \u00b7 Jan\u2013Feb<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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    Makar Sankranti<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    The Sun’s northward journey. Makara Chaula \u2014 new rice with coconut, banana and jaggery \u2014 is offered at the Jagannath Temple.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Phalguna \u00b7 Feb\u2013Mar<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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    Dola Purnima<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    Odisha\u2019s Spring Festival. celebrating Krishna\u2019s playful love through colours, processions, and shared community rituals.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    \u0b15\u0b23 \u0b16\u0b3e\u0b07\u0b2c\u0b41?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    \"Kana Khaibu?\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Translated, it sounds like a simple question \u2014 “What would you like to eat?”
    But in an Odia home, it is never only about food.
    It means: I’m thinking of you. I made this for you. I’m emotionally here.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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    \u2014 Pallavi Das, The Orissan<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    The Authors<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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    Three voices.\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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    One homeland.<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    p<\/div>\t\t\t\t<\/div>\n\t\t\t\t
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    The Wayfaring Daughter<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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    Pallavi Das<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    The Odia girl in New York \u2014 Sandip Das’s daughter, who dreamt and conceived this book. Growing up across Mumbai, Malaysia, and New York, Pallavi reconnected with Odisha through Odissi dance. She found Alka Jena on Instagram. Her father flew to Bhubaneswar the following week. The book was born. “I’m no historian or chef,” she writes, “but possibly, a storyteller.”<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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    “Why hadn’t anyone written about Odia cuisine the way Ottolenghi writes about Za’atar? Our food is not a footnote. It is fundamental. It is where history meets hearth.”<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    s<\/div>\t\t\t\t<\/div>\n\t\t\t\t
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    Celebrated Business Leader<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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    Sandip Das<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    Global entrepreneur, proud son of Odisha. Sandip’s chapters are an act of reclamation \u2014 tracing the unsung truths of a civilisation whose grandeur was never adequately told. He writes of his grandfather Braja Bandhu Das, who studied under streetlamps in a village called Patia, and of his own baptism into Odia food culture: learning to choose fish by the redness of its gills.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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    “The eye of the fish \u2014 that is how an Odia man is baptised into the epicurean world of Odia cooking.”<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    A<\/div>\t\t\t\t<\/div>\n\t\t\t\t
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    The Food Chronicler<\/p>\t\t\t\t<\/div>\n\t\t\t\t

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    Alka Jena<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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    Celebrated Food Blogger, Researcher and Photographer, who joined the father and daughter in exploring history, tradition and flavours of Odisha. She curated \u201cA Feast from the East\u201d at The Bombay Canteen \u2014 30 dishes from Odisha \u2014 and has hosted many pop-ups across the country to bring the flavours of Odisha into contemporary spaces. She brings the visual language and memory of the cuisine to this book, preserving its stories through recipes, and narrative.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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    “Odia cuisine isn’t just what we eat. It’s who we are. And this journey, this story, begins with you.”<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Limited First Edition \u00b7 Coffee Table Book<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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    Own a piece of<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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    living history.<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    The Orissan is a collector’s edition \u2014 376 pages of archival-quality photography, bespoke fine-art design, and recipes spanning temple kitchens to tribal hearths. It is Odisha’s first culinary coffee table book of this scale. Reserve your copy before the first print run closes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tPRE - ORDER NOW<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t GIFT AN EDITION <\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    The Feast History Forgot. Long before anybody claimed the east, long before the Mughals rewrote India\u2019s kitchen \u2026 there was Kalinga. It sent sailors to Bali a thousand years before Columbus set sail, fed its gods 56 dishes a day, and kept its greatest secrets not in stone, but in the kitchen. Somehow, no one […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-824","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dev.enki.studio\/orissan\/wp-json\/wp\/v2\/pages\/824","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.enki.studio\/orissan\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dev.enki.studio\/orissan\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dev.enki.studio\/orissan\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.enki.studio\/orissan\/wp-json\/wp\/v2\/comments?post=824"}],"version-history":[{"count":142,"href":"https:\/\/dev.enki.studio\/orissan\/wp-json\/wp\/v2\/pages\/824\/revisions"}],"predecessor-version":[{"id":1004,"href":"https:\/\/dev.enki.studio\/orissan\/wp-json\/wp\/v2\/pages\/824\/revisions\/1004"}],"wp:attachment":[{"href":"https:\/\/dev.enki.studio\/orissan\/wp-json\/wp\/v2\/media?parent=824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}