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Living In Utkala
Authentic Organic Odiya Lunch spread with a healthy twist.
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  • Food & drink
  • New Experience
  • Maximum Guest: 0
    You do not need to fill up all slots. OpenOut experiences are meant to be social, slots can be booked by other people too.
Booking Details
  • HSR Layout, Bengaluru
  • Rs 1200 per person
About your host,
Get updated on all experiences by this host in future.
  • Inspiration
    I am a software engineer and a home chef catering to the discerning taste of my family and friends for the last 12 years. I am also a huge proponent of organic food and healthy living. Along with cooking, I enjoy travelling the world. I moved to Bangalore in 2005 and being away from home, started to miss home cooked food. This is the phase I started learning how to make authentic Odia dishes. Trying different cuisines around the world, I found Odiya cuisine to be one of the most ancient, intricate and underrated cuisines. Odisha is origin of many famous dishes like Rasagulla, Kheer and its likes. It is a cultural epicenter of food. Even with such richness in food culture, I do not find many hotels/restaurants serving authentic odiya food in Bangalore. The ones that are present compromise taste and quality and do not do justice to the Taste of Odisha! Because of this reason I have opted to choose this theme for my first open out. Along with food, Odisha has a rich heritage, hospitality and culture and is a paradise for tourists. From beautiful architected temples, to pristine beaches and wildlife, Odisha can make up for an interesting topic of conversation over food.
  • What we will be doing?
    The openout is crafted to create an authentic odiya food experience. I have curated it to create a tasting menu from a vast variety and style of odiya food which has an interesting mix of vegetarian and non-vegetarian delicacies. We start with the satisfying summer quencher odiya style lassi with two of my favorite appetizers based on an age old recipe passed on for generations. The main course is nutritionally holistic and consists of many complementing elements from Dalma to Besara and Badi Churi. The deserts are some of the most celebrated sweets in Odisha. Chenna poda (Caramelized burnt cheesecake) and Suji Kakara( Semolina based deep fried delight) We aim at creating an epicurious experience which should satisfy the most discerning taste buds! A Note : All dishes are organic/natural and made with a healthy twist. Instead of deep frying I have opted for air frying
  • What is included

    Beverages 

    Beer

    -Bangalores favorite

    Lassi

    -Served in odiya style with rabdi and grated coconut

     

    Appetizers:

    Prawn fry

    -Peeled and deveined prawns with tail on marinated with a rice based paste along with other indian spices, fried with crisp curry leaves and onion.

     

    Anda Chop

    -Half of a boiled egg coated with potato masala and bread crumbs and air fryed. Traditionally the chop is coated with a thick paste of gram flour (besan) and deep fried. Will be using organic free range eggs and potatoes.

     

    Main Course

    Plain boiled rice (basmati rice)

    Dalma

    -Lentils (arhar/tur dal) cooked with seasonal vegetables, finished with roasted cumin and red chilli powder and tempered with homemade organic ghee, asefoetida (hing) and panch phoran ( mix of 5 seeds). Will be using organic lentils and vegetables. This is a very authentic odia dish and usually served in temples.

     

    Chicken Kassa

    -Chicken and potatoes cooked in onion and tomato gravy and finished with homemade garam masala. I use local chicken masala spices sourced from Odisha for authentic taste. Medium spicy.

     

    Macha Besara

    -This dish typically is made either with rohu or catla fish. The fish is shallow fried in mustard oil and is cooked in mustard sauce with dried raw mango which gives it a tangy taste. Rohu/Catla fish have bones and guests not familiar with these fish should look out to separate the bones before eating.

     

    Bandha Kobi Chenchada

    -Cabbage (Bandha kobi) cooked with fish heads and garam masala. Will be using organic cabbage.

     

    Dahi Baigana

    -Small brinjals are air fryed as whole with slits and then dipped in yoghurt (dahi) with roasted cumin and chilli powdered. Tempered with ginger, curry leaves and panch phoran.

     

    Saga

    -Spinach cooked with pumpkin and brinjals.

     

    Badi Chura

    -Badi is urad dal dumplings which are sun dried. These are lightly roasted and coarsely  grinded along with garlic and green chillies. Badi’s are sourced from Odisha. This is a very typical odiya accompaniment for lunch

     

    Cucumber salad

    Roasted Papad & homemade mango pickle

     

    Desserts :

    Suji Kakera

    -Suji (semolina) is poached with water, sugar and spices and made into a soft flavourful dough. Then it is made into small balls and stuffed with a coconut jaggery filling and deep fried.

     

    Chenna Poda

    -It literally translates to burnt cheesecake. Many inventions have happened because of mistakes and this one is a glorified example. While preparing some dish the chef accidentally burnt it and when he tasted it Voila! It tasted heavenly.  This is one of the most loved desserts of Odisha.

    Beverages 

    Beer

    -Bangalores favorite

    Lassi

    -Served in odiya style with rabdi and grated coconut

     

    Appetizers:

    Prawn fry

    -Peeled and deveined prawns with tail on marinated with a rice based paste along with other indian spices, fried with crisp curry leaves and onion.

     

    Anda Chop

    -Half of a boiled egg coated with potato masala and bread crumbs and air fryed. Traditionally the chop is coated with a thick paste of gram flour (besan) and deep fried. Will be using organic free range eggs and potatoes.

     

    Main Course

    Plain boiled rice (basmati rice)

    Dalma

    -Lentils (arhar/tur dal) cooked with seasonal vegetables, finished with roasted cumin and red chilli powder and tempered with homemade organic ghee, asefoetida (hing) and panch phoran ( mix of 5 seeds). Will be using organic lentils and vegetables. This is a very authentic odia dish and usually served in temples.

     

    Chicken Kassa

    -Chicken and potatoes cooked in onion and tomato gravy and finished with homemade garam masala. I use local chicken masala spices sourced from Odisha for authentic taste. Medium spicy.

     

    Macha Besara

    -This dish typically is made either with rohu or catla fish. The fish is shallow fried in mustard oil and is cooked in mustard sauce with dried raw mango which gives it a tangy taste. Rohu/Catla fish have bones and guests not familiar with these fish should look out to separate the bones before eating.

     

    Bandha Kobi Chenchada

    -Cabbage (Bandha kobi) cooked with fish heads and garam masala. Will be using organic cabbage.

     

    Dahi Baigana

    -Small brinjals are air fryed as whole with slits and then dipped in yoghurt (dahi) with roasted cumin and chilli powdered. Tempered with ginger, curry leaves and panch phoran.

     

    Saga

    -Spinach cooked with pumpkin and brinjals.

     

    Badi Chura

    -Badi is urad dal dumplings which are sun dried. These are lightly roasted and coarsely  grinded along with garlic and green chillies. Badi’s are sourced from Odisha. This is a very typical odiya accompaniment for lunch

     

    Cucumber salad

    Roasted Papad & homemade mango pickle

     

    Desserts :

    Suji Kakera

    -Suji (semolina) is poached with water, sugar and spices and made into a soft flavourful dough. Then it is made into small balls and stuffed with a coconut jaggery filling and deep fried.

     

    Chenna Poda

    -It literally translates to burnt cheesecake. Many inventions have happened because of mistakes and this one is a glorified example. While preparing some dish the chef accidentally burnt it and when he tasted it Voila! It tasted heavenly.  This is one of the most loved desserts of Odisha.

  • Where we will be?
    Exact location will be visible after payment & profile approval.
  • You Should Know:
    • Alcohol
      Served
    • No
      footwear
      inside
    • Elevator
      present
    • Smoking
      allowed
      inside
    • No Pets
      at home
    • Pets
      not allowed
    • Child
      Friendly
    • No Parking
      Provided
    • No AC
  • Cancellation Terms:
    All OpenOut experiences can be canceled and fully refunded within 24 hours of purchase.
    See cancellation policy
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Booking Details
  • HSR Layout, Bengaluru
  • Rs 1200 per person
Living In Utkala
19 May 2018
1
You will pay:
Openout:
Rs 1040
Service Fee:
Rs 160
Total
Rs 1200
Num of People:
1
Grand Total:
Rs 1200
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