10-Course Culinary Journey

Old Monk Rum & Fresh Mango (Amrapali)

Begin with a sip of summer—Old Monk spiced rum meets the golden nectar of Odisha’s famed Amrapali mangoes, grown on Chef’s grandmother’s tree. Its low-hanging branches were easy to reach, but every summer, playful battles with grey langurs made each mango a hard-earned prize. They often won. But oh, when we did—the taste was worth the chase.

Dahi Bara Aloo Dum

Lentil dumplings soaked in tangy yoghurt, topped with piping hot alu dum. Aloo Dum is a classic Indian dish of baby potatoes slow-cooked in a rich, spiced curry. Aakhu rasa: Sugarcane juice, vodka, ginger, green lime

Ghuguni Chaat

Slow-simmered yellow peas, tangy chutneys, chopped onions, and spice—bursting with texture and boldness. This flavour explosion is served by a cheerful “chaat wala bhai.”- common name for a street vendor. Always ready with a smile, a sprinkle of spice, and a tale or two from the streets of Odisha. Boozy Rabri Lassi with organic cbd oil Organic UK restaurant-grade CBD oil, offering a calming twist on a classic Indian summer drink.

Gupchup (Golgappa)

Crispy puris filled with tangy spiced water, bursting with boldness. Served from a traditional cart in eco-friendly leaf plates for that authentic roadside thrill.

Seabass Patrapoda

Delicate seabass marinated in mustard and wrapped in banana leaf, grilled over fire. Indri Old-Fashioned A bold Indian single malt cocktail with rich oak, spice, and citrus notes, crafted in classic style with a contemporary twist.

Odiya mushroom, spinach, and shrimp pithau bhaja

A delicate pan-fried dish of vegetables and prawns in a fragrant mustard and coconut paste. Guava beer mojito A tropical fusion of zesty mint, tangy guava, and crisp beer, delivering a refreshing Indian-inspired twist on the classic mojito.

Fried baby drumsticks (moringa), potatoes and crispy bittergourd, finger millet porridge

Fried vegetables and bitter notes balanced by the creamy warmth of ragi porridge. Jasmine flavoured gin and tonic A fragrant twist on the classic G&T, infused with delicate jasmine- one of the state flowers of Odisha.

Soft shell crab jhola (chingudi checha)

Soft shell crab contrasted with a spicy mustard, tomato-coconut gravy. Tender coconut and citrus vodka A refreshing taste of young coconut and citrus vodka.

The Farmer’s Feast – Pakhala, Badi Chura, Dalma, Mati Handi Mansa

Cool fermented rice, lentils, crushed lentil crisps, and slow-cooked clay pot mutton. Cardamom Scented Handia Chilled handia, a traditional fermented rice brew, gently infused with cardamom.

Chhena Poda – Odisha’s brûléed Cheesecake

India’s answer to Basque cheesecake—caramelised on the outside, tender on the inside, and unapologetically moreish.