Machha Besara - fish cooked in mustard sauce
Shangri-La Eros, New Delhi, recently showcased Odia cuisine through a collaboration with home chef Sai Priya and Chef Pin, a food app.
From May 9 to 11, the hotel’s international cuisine restaurant, Tamra, became a hub for exploring the the rich culinary heritage of the eastern Indian state.
According to the hotel manage
ment, guests indulged in a delightful fusion of aromatic spices, fresh ingredients, and time-honored cooking techniques, all carefully curated by Chef Priya.
“With a fervour for authenticity and creativity, Chef Priya’s culinary journey – from the verdant landscapes of Odisha to the vibrant food scene of Bengaluru — shone through. Drawing inspiration from her diverse cultural experiences, she captivated palates and ignited imaginations,” they stated.
“With a passion for authenticity and originality, Chef Priya’s culinary creativity reflects her journey from the lush landscapes of Odisha to the dynamic food scene of Bengaluru. Drawing inspiration from her diverse cultural rendezvous she charmed palates and sparked imaginations,” they said.
At the heart of this delectable feast are Chef Priya’s signature creations, crafted to serve the soul of Odia cuisine. Firstly, guests enjoyed the velvety richness of Khira Gaintha Pitha, a traditional delicacy that represents the core of Odisha’s culinary origins.
Additionally, the comforting Mutton Aloo Jholo, a delicious mutton gravy filled with the earthy flavours of potatoes, was a delight for their taste buds.
Besides, they savoured the sweetness of Kanika, a luscious sweet rice preparation that transports them to the sun-kissed shores of Odisha.
“Whether they’re connoisseurs of fine dining or adventurous epicureans seeking new palatable horizons, this exclusive Chef Pin pop-up event guaranteed a unique dining adventure that celebrates the rich landscape of Odia cuisine,” the management said.
The special menu is available for lunch and dinner buffet at Tamra.
Chef Priya said that she is happy to showcase her family’s recipes at Shangri-La Eros.
“Each dish I serve is a blend of cherished family recipes and culinary inspirations gathered from my travels throughout the region, offering diners an irresistible journey through Odisha’s rich culinary landscape,” she said.
“As I cooked up and plated each dish with care, it was pure joy watching everyone savouring every bite. Their smiles and satisfied nods reaffirmed why I love being a chef. After all, it’s all about spreading happiness with one delicious plate at a time,” the chef added.
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