Our Menu

Journey with us through a menu that celebrates the seasons, inspired by Odisha and enriched with the full breadth of flavour — from vibrant vegetarian dishes and fresh seafood to hearty, comforting meat plates. At The Cook’s Tale, every dish is part of a story: born from childhood memories, guided by tradition, and crafted with creativity.

Drawing on Chef Dev Biswal’s roots, we use time-honoured ingredients such as mustard oil, tamarind, jaggery, sun-dried mango and black pepper, each chosen for its ability to bring brightness, warmth and depth to the plate. Alongside refined dishes, we also honour the lively street-food culture of Odisha, with specialities often served on banana leaves or bronze plates, echoing the authenticity of dining in India itself.

Sustainability and craftsmanship are at the heart of our kitchen. Almost everything is made in-house — from yoghurt, paneer and butter to freshly rolled papadoms — ensuring purity, freshness and integrity in every element. By avoiding processed or packaged products wherever possible, we keep the journey true to its origins, offering an honest and memorable taste of Odisha here in Canterbury.