Stepping inside Jaatra, the specialty restaurant of the newly-inaugurated Taj Puri Resort and Spa, seems like being transported right into a beautifully-crafted time capsule. One which narrates the story of Odisha’s culinary heritage whereas paying homage to its Southeast Asian connections.

Positioned on the beachside Taj Puri Resort and Spa in Odisha’s temple city of Puri, Jaatra celebrates not simply meals, however an interesting piece of historical past: the traditional maritime voyages of the Kalinga dynasty that after related Odisha to distant shores of Southeast Asia. Overlooking the Bay of Bengal, the resort is a mix of heritage and indulgence, with one in every of its most treasured options being the wheel of the Jagannath Puri Yatra, acquired by means of an public sale after the grand annual chariot pageant. The resort’s structure attracts inspiration from the Kalinga fashion, with interiors original from conventional Khondalite and laterite stone. Layered with Odisha’s inventive heritage, the area is adorned with intricate Pattachitra motifs, Ikat weaves and earthy terracotta accents.

Fusion of flavours

As I settle into my seat at Jaatra, I’m drawn to the decor which is a fusion of conventional and the up to date. Above me, the is ceiling adorned with round fishing baskets, the type nonetheless utilized by native fishermen within the backwaters. A complete wall depicts intricate maps of historic voyages, tracing the traditional paths that after linked Odisha with Bali, Sri Lanka, and past, practically 2,000 years in the past throughout the famed Bali Jatra.

Curated by Roopali Mohanti, whose imaginative and prescient introduced the Taj group to Puri, and chef Sabyasachi Gorai, her partner-in-culinary-exploration since their Institute of Lodge Administration Kolkata days, Jaatra’s menu is a symphony of tales.

I start my culinary journey with the steamed manda pitha dumpling. Not like the standard candy model full of coconut and jaggery, right here, government chef Biswarup Chatterjee has given it a savoury twist of soya-based meat, lemongrass and kaffir lime. The feel is comfortable, whereas the lemony undertone provides a brightness to the chunk.

Subsequent comes the Ayam Goreng, an Indonesian-Malaysian fried hen dish, reimagined to offer an attention-grabbing style. It’s served crusted in flattened rice, alongside a bean paste dip. The presentation is a visible tribute to the palm timber that dot Odisha’s shoreline, making it nearly too lovely to eat.

Then arrives the hen patra poda. Served wrapped in sal leaf, the wood-fired hen is seasoned with a tasty masala combine, every chunk balanced with a facet of cool cucumber and candy potato mash.

Black and white hen dumplings comply with. These are curried hen dumplings that hit the right notice between Indian heat and Southeast Asian spice. Every morsel is delicate but full of flavour, a reminder of how borders blur on the subject of good meals.

For the primary course, I attempt the khmer sea bass amok, a Cambodian basic delivered to life with lemongrass, basil, hen’s eye chilli, coconut milk, ginger-garlic paste, a touch of malt vinegar, and sesame. The ocean bass has been steamed to tender perfection, and the broth is heady and fragrant.

I additionally attempt the jackfruit kasa bao. Right here, tender jackfruit is slow-cooked with spices and stuffed into pillowy bao buns, topped with vadi chura (crushed lentil fritters) and a pointy mango chutney. It’s a playful, earthy dish, although I do miss the meaty flavours.

The chhatu mulligatawny stew seems like a heat hug. It has mushrooms and tofu, served with delicate string hoppers. A hearty but gentle, spiced stew.

How can I go away and not using a candy ending? First up is Textures of Espresso, a celebration of Koraput espresso of Odisha. Crunchy, creamy and intense suddenly, it’s an ode to the bean. After which, in a twist on custom, the chenapoda cheesecake. The country caramelised flavours of Odisha’s in style chenapoda has been reimagined as a silky, delicate cheesecake. It’s acquainted but new, the right metaphor for my expertise at Jaatra.

Quickly, Jaatra will unveil a cocktail bar and menu, including one other layer to its evolving narrative of flavours and storytelling.

Open for dinner on the Taj Puri Resort and Spa.

(The author was in Puri on the invitation of Taj Puri Resort and Spa).