Soul of Odia Cuisine at Sheraton

For context, the sharpness of mustard, the comfort of slow-cooked gravies, the earthiness of seafood and the gentle tang of fermented rice, Odia cuisine has a way of quietly revealing itself.

Key points

• Dessert brought Odisha's iconic Chhena Poda, a baked cottage-cheese dessert, along with Rice Kheer.
• We began with Limbu Sharbat, a refreshing lemon-based drink that was just right for a sultry afternoon.
• Presented as a thali, the spread offered a generous selection of dishes, each showcasing a different facet of Odia cooking.
• What makes the menu interesting is that it goes beyond the familiar perception of an eastern Indian spread centred largely on meat.
• The star of the meal, nevertheless, arrived separately with an assortment of accompaniments.

We began with Limbu Sharbat, a refreshing lemon-based drink that was just right for a sultry afternoon. Not to forget the thick sweet Lassi topped with dry fruits too. The starters stayed true to their roots, with Dahi Vada with Aloo Dum, a classic Odia combination that set the tone for what was to follow. Vada was moist and had aptly soaked in all the yoghurt goodiness and went well with the spicy aloo dum.

Presented as a thali, the spread offered a generous selection of dishes, each showcasing a different facet of Odia cooking. Patra Poda Chingudi featured succulent prawns cooked in a banana leaf and infused with a pronounced mustard flavour. Kukuda Pakodi, or chicken pakodas, were crisp and flavourful. The gravies were equally compelling. While Mutton Kosha brought slow-cooked mutton in a rich gravy without being overwhelmingly spicy, kukkad Jhol featured tender chicken in a light, delicately spiced gravy. While Chingudi Aloo Tarkari paired prawns and potatoes in a comforting curry, macha Besara had fish cooked in the distinctive Odia besara, a mustard-based gravy. Dahi Baingan continued a creamy, tangy element to the spread. The rice preparations complemented the curries beautifully. Alongside steamed rice was Kanika, a fragrant rice dish with a mildly sweet and savoury after taste.

Notably, the star of the meal, nevertheless, arrived separately with an assortment of accompaniments. Pakhala Bhaat, fermented rice soaked in water, is one of Odisha's most recognisable traditional preparations, and here it was pure comfort food. Served with Bhindi Fry, Bari Chuda, Aloo Baigan Chokha, Mushroom Fry, Saag and Tomato Chutney, it allowed diners to create their own combinations. Mixed with the accompaniments, the tangy, textural Pakhala Bhaat was a particular hit.

Dessert brought Odisha's iconic Chhena Poda, a baked cottage-cheese dessert, along with Rice Kheer. Neither was overtly sweet, allowing the depth and richness of the flavours to shine through.

What makes the menu interesting is that it goes beyond the familiar perception of an eastern Indian spread centred largely on meat. Instead, it brings together a range of distinctly Odia flavours, ingredients and cooking techniques, offering a delicious introduction to a cuisine that deserves a wider audience.

In short, soul of Odia Cuisine at Sheraton is the central thread here, and readers can expect follow-up reporting as the picture becomes clearer.