10-Course Culinary Journey
Enjoy a 10-course tasting menu at The Cook’s Tale in Canterbury, thoughtfully paired with matching beverages for £150 per person. Privilege Card holders can enjoy this experience for £120 per person with matched beverages. Limited to just 8 guests per evening, available at 6:00 PM, 7:00 PM, or 8:00 PM. If a date does not appear as an option, it is fully booked.
Terms and Conditions
This is a thoughtfully curated culinary journey, ideal for guests who enjoy a leisurely, multi-course experience—not a quick meal. Each dish is freshly prepared and served in a carefully timed sequence, with short pauses between courses to enhance your experience. This menu contains allergens. Please inform us of any allergies or dietary requirements at the time of booking. Same-day adjustments may not be possible. This menu is not suitable for vegans. Modifications or substitutions are not available unless agreed in advance. For consistency and smooth service, we require that all guests at the table participate in the tasting menu.
Why This Menu Is Special
Experience more than a tasting menu at The Cook’s Tale in Canterbury — a sensory journey through the soul of Odisha. Each course blends traditional street food stories, ancestral cooking techniques, and rare regional ingredients with modern culinary artistry. From fire-grilled banana leaves to fermented rice brews and vibrant spices, every dish tells a story from Chef Dev Biswal’s childhood. Limited seating ensures an intimate, unforgettable dining experience in Kent.
Menu
Old Monk Rum & Fresh Mango (Amrapali) Bellini
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
Beetroot Samosa
Samosas are an iconic street side dish, filled with savoury fillings usually eaten with assorted chutneys. Boozy 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.
Charcoal smoked Hake Patrapoda
Delicate hake marinated in mustard, wrapped in a banana leaf and grilled over fire with a mustard, tomato-coconut gravy Indri Old-Fashioned A bold Indian single malt cocktail with rich oak, spice, and citrus notes, crafted in classic style with a contemporary twist.
Soft shell crab
Soft shell crab contrasted with a spicy tomato chutney. Indian White A subtle dry white Indian wine to enjoy the rich flavours of the soft shell crab.
Baby drumsticks (Moringa), purple aubergine,finger millet porridge
Fried vegetables and bitter notes balanced by the creamy warmth of ragi porridge. Fresh kaffir lime gin and tonic A fragrant twist on the classic G&T, infused with limes
Tamarind and spice crusted duck breast kasha
Seared duck breast in a tangy tamarind and aromatic spice crust, served over earthy, toasted kasha. Coconut beer A refreshing coconut nectar flower beer.
Mati Handi Mansa, Chapati, Rice
Rice, and slow-cooked clay pot mutton with a chapati. Local vineyard white A local white wine to compliment the clay pot mutton
Chhena Poda – Odisha’s brûléed Cheesecake
India’s answer to Basque cheesecake—caramelised on the outside, tender on the inside, and unapologetically moreish.
The Cooks Adventure Presents
India Tour
January 2026
Kolkata to Bhubaneswar: Flavours, Temples & Traditions
Experience Kolkata’s colonial charm, street food, and artistic spirit, then explore Bhubaneswar’s ancient temples, tribal crafts, and rich cultural heritage — a perfect blend of history, flavour, and local life.
