Tasty treat of tangy khatta & spicy tadka

Punjabi and Oriya thalis on display in the restaurant. Picture by Sanjib Mukherjee

Bhubaneswar, Aug. 11: Gastronomes have always vouched for the spicy and aromatic Indian cuisine that gives one an exotic treat that lingers on taste buds.

For those who are craving to satiate their hunger with some authentic Indian delights, can pamper themselves at food festival being in hotel Kalinga Ashok.

The delectable menu comprises flavours from the land of five rivers Punjab as well as the quintessential of Oriya cuisine.

Both the oriental spreads have been presented in two separate thalis at the hotel, with scrumptious starters on the platter.

The Oriya thali consists of tangy khatta and proceeds further with traditional dishes such as the green and healthy spinach item saga badi.

Other items that form part of the thali include the boiled mix vegetable santuala; the conventional Oriya fish and mutton curries like machha besara and mansa kassa and of course the tasty dalma with rice.

Mouth-watering sweet dishes such as chhena jhili, chhena podo, salepur rasogola and rasabali are some of the desserts that accompany the Oriya thali at the hotel’s Phulbani outlet.

“While there are a number of places that offer Chinese or Mughlai cuisine in the city, customers still look for authentic Oriya fare.

“Thus we have prepared 12 different items out of which eight are clubbed together in the Oriya thali,” says chef Jaivender Singh Kundu.

But that’s not where the treat ends.

The spicy tadka of Punjabi food has also been included in the carte du jour of the month-long thali festival that the hotel is hosting.

“We have brought absolutely contrasting delicacies together. Those who love spicy food can go for the Punjabi thali that also contains 12 items,” says chef Kundu.

The choices in the Punjabi fare are irresistible.

One can start off with the mulligatawany soup and then indulge in succulent mutton rogan josh and kadhai chicken or the rich chana masala, rajma curry and paneer shahi korma, paneer do-pyaza and finish off with yummy lassi.

One can also try the delicious khatte chhole that goes perfectly with pulao and dalmakhani.

“It’s tough to pick and choose from the wonderful options given here. I prefer the Punjabi thali whereas my wife loves the Oriya thali,” said Bijay Das, a customer at the hotel.

One can savour this extravaganza at Rs 120 for the vegetarian Oriya delights and Rs 200 for the non-vegetarian platter.

For the Punjabi thali the prices start at Rs 200 for the vegetarian option and Rs 230 for the non-veg thali.

Hotel Kalinga Ashok, where the festival will continue throughout August, has been decorated representing the two states from where the cuisines belong.