Culinary face of good old Odisha

It is Chef Bibhu Prasad Bhatta an expert in Odia food, passionate foodie and Executive Chef Mandaar Sukhtankar and food critic and blogger Swati Sucharita, who guided in curating the fare, that are the force behind the unusual cruise through the eastern state of Odisha – Odia Bhoj at The Park Hotel.

Odia cuisine is a mix of coastal flavours, tribal dishes, temple (vegetarian) fare and one can also see a visible dose of Bengali influence and a dash of Andhra spice towards the borders. While there is so much to explore the chefs did devise a scrumptious fare that in a way sums up the cuisine.

For the uninitiated the most common and famous chaat preparation Dahi Bara Aloo Dom comes with enticing plating and is a good enough start with its varied tastes – the aloo adding the extra ‘dom’. The starters are more like snacks or accompaniments like the Mangsho chop (The Bengal style-fried mutton mince and mashed potato balls), Chingudi Bara (Prawn and rice flour fritters) and quintessentially Odiya - Sijha Manda, which is a simple steamed preparation made of rice flour with moong dal filling usually served at the temples in its sweeter version. The starters were served with an interesting fusion of Tomato ketchup and mustard that went well with the, otherwise, trifle bland Sijha Manda.

On the main course are the large sized Thunka puris that are so very unique to the state, best had with Ghanta tarkari – a mixed vegetable preparation made using mustard oil and mild masala. Rice is big in Odisha – so you have ghee rice (Ghia Arna), Kanika – the sweet pulao and ‘Oriya’ – Khichdi made of rice and moong dal with a touch of asafetida on the menu. One could also try the main course curries with plain rice.

Dahi Maccha (fish in curd-based gravy), Potola Rassa (a gravy dish made using parwal), Mangsha Kassa (mutton preparation that is extremely delicious and can be tried with Thunka puris too), Chungudi Chechha (shrimps tossed and fried with onions, chillies etc, before mildly crushing them), Janhi Chunguri (ridge gourd and prawn preparation), Mandira Dal (amazingly simple temple preparation using light seasoning, yet extremely delicious) are all out there to be must tried. Do look out for Patala Ghanta Ambil served towards the beginning of the meal (a tomato, coconut milk and mustard broth), Badi Chura (crushed badi), without which an Odia meal is incomplete, and the tangy Oau Khatta (a standalone accompaniment made of elephant apple that is fingerlickingly sour). Yet another dish that needs mention for its uniqueness is Chattu Rai made using mushroom and mustard – quite sharp and distinct.

Top up the well devised menu with desserts like Chenna Poda, Rasgulla, Rasaballi, Khira, Chenna Jhili and Kheer Sagara (Note: Odia desserts are mostly about Chenna – cheese).

The festival is on till September 19 and will be available as a thali for lunch and on buffet for dinner, costing Rs 799 (plus taxes) and Rs 1099 (plus taxes) respectively.