Mustard and Besara at The Cook’s Tale in Canterbury
Open the banana leaf. Notice the fish, the mustard-and-coconut Besara, the sautéed moringa leaves alongside it. Before the first forkful, there is already plenty to discover.
At The Cook’s Tale in Canterbury, our latest story begins with a small ingredient: mustard. It gives us a way into Besara, and another way to explore the food of Odisha at your table.
Small seed. Distinctive flavour.
A dish does not need a long list of explanations to invite curiosity. Sometimes one ingredient is enough. Here, mustard meets coconut in the sauce served with our banana-leaf grilled catch of the day.
Taste the fish with a little Besara, then bring the moringa leaves into the next bite. It is a simple way to notice the different parts of the plate, rather than letting the sauce remain an accompaniment at the edge.
Another chapter after Poda
Our recent Poda story explored fire, texture and the pleasure of sharing. This time, we are bringing the focus closer: one dish, one sauce, and the ingredients that give it character.
If the Poda platter introduced you to our kitchen, Besara offers a reason to return. If this is your first visit, it is an inviting place to begin exploring Odia food in Canterbury. Ask the team to guide you through the menu.
Find Besara at The Cook’s Tale
Banana Leaf Grilled Catch of the Day is on our à la carte dinner menu. The fish is seasonal, so ask the team about the day’s selection. Please tell us about allergies or dietary requirements before ordering.
Join us for a relaxed dinner at 14–15 Beer Cart Lane, Canterbury. Bring your curiosity; we will help you find your next favourite dish.
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