-Served in odiya style with rabdi and grated coconut
-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.
-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.
Plain boiled rice (basmati rice)
-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 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.
-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.
-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.
-Spinach cooked with pumpkin and brinjals.
-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
Roasted Papad & homemade mango pickle
-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.
-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.