Normal price is £89.99 for 12 courses
£120 with matching wines (50 ml served with every course)

Special Deal :

Book before 30th of September to get special price.

£60 - 12 course Tasting Menu
£89.95 with matching wines (50 ml served with every course)

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Privilege Card Holders:

 Enjoy a 2 for 1 Offer!

​Menu​​

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​​Coconut water, mango and dark rum cocktail
A decadent cocktail inspired by produce from the state.
( Coconut, mangoes and sugarcane)

Mackerel patra poda, coriander chutney

Gobsmackingly delicious, aromatic, and wholesome, Machha Patra Poda is a one-
of-a-kind fish dish. Fish pieces are marinated in mustard paste, wrapped in banana

leaves, and either steamed or pan-cooked to perfection.

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Soft shell crab jhola, crispy potatoes
Odisha style crab in a broth of crab and curry leaves

Wild Bream Bhaja, onion and tomato salad

A quintessential element in a Odia meal,, Machha Bhaja is “simplicity at its best”.
Fish pieces are first marinated in salt, turmeric powder and red chilli powder and

then either pan-fried or deep-fried.

Wild Bass Head chinchida

A decadent fish head and vegetable dish, Machha Chhinchada is popularly
savoured in numerous parts of Odisha. Highly nutritious and filling, Machha
Chhinchada is made with fish head, Bengal gram, and an assortment of vegetables.

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Sardine Ghanta, paratha

Fish dishes being extremely popular in Odisha, are relished by every household and
what better than every odiya's favourite, Macha Ghanta! The curry is a rich blend of
onions, potatoes, garlic and the regular spices. Vegetarians may make a plain
Ghanta by avoiding fish in it. This is one dish which has no match, no matter where
you are, and it is likely to tempt you to eat it again and again until the time you are in

Odisha.

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Fresh water prawn malai, pitha

Well, as the name suggests, this dish is all about the delicious creamy prawn curry,
where the creamy part comes from the coconut milk. The richness and silkiness of
this fantastic dish are further enriched by light and mild spices that add a unique
character to it. Absolutely delightful, mouth-watering and flavoursome! Best served
with steamed basmati rice, this delicacy is a must try if you are in and around

Odisha.

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Hilsa dumpling besara with coconut millet

Yet another simple and delicious Odia delicacy. Fried fish pieces are cooked in
mustard gravy and the curry is brought to the right consistency.

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Home-made white lentil Popadums with Anchovy chutney

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Squid Ambila with Burnt Aubergine mash

Ambila is a blanket term in Odia cuisine for soupy dishes that taste tangy, a flavour
which is difficult to delineate like umami. It’s a bit sour with a hint of sweetness and a
mild saltiness that you cannot quite tell. With the right seasoning, it lingers in your
mouth and keeps you coming back for more like South Indian rasams.

Hake Tarkari, steamed cumin rice

A staple curry in almost all Odia households, Macha Tarkari is made by cooking
fried fish in an onion and tomato gravy. Personally, making Machha Tarkari is a
mandatory ritual for at least two weekends. You can try the recipe below and

savour this curry with steamed rice.

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Jumbo rasgulla

Jumbo Rasgulla is an enlarged version of the traditional Indian sweet, made from
soft, spongy balls of chenna (Indian cottage cheese) cooked in a light sugar syrup.
This dessert is known for its larger size and its juicy, melt-in-the-mouth texture.

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