Discover the culinary heritage of Odisha and Southeast Asia at Jaatra, Taj Puri

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

Located at the beachside Taj Puri Resort and Spa in Odisha’s temple city of Puri, Jaatra celebrates not simply meals, however a captivating piece of historical past: the historical 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 of its most treasured options being the wheel of the Jagannath Puri Yatra, acquired by way of an public sale after the grand annual chariot competition. The resort’s structure attracts inspiration from the Kalinga type, with interiors long-established from conventional Khondalite and laterite stone. Layered with Odisha’s creative heritage, the house is adorned with intricate Pattachitra motifs, Ikat weaves and earthy terracotta accents.

Fusion of flavours

Executive chef Biswarup Chatterjee explaining about the squid lollypop at Jaatra restaurant at Taj Puri Resort and Spa in Puri.
| Photo Credit:
KR Deepak

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

A view of Jaatra restaurant at Taj Puri Resort and Spa in Puri.
| Photo Credit:
Special Arrangement

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 Hotel Management Kolkata days, Jaatra’s menu is a symphony of tales.

I start my culinary journey with the steamed manda pitha dumpling. Unlike the conventional candy model stuffed with coconut and jaggery, right here, govt chef Biswarup Chatterjee has given it a savoury twist of soya-based meat, lemongrass and kaffir lime. The texture is gentle, whereas the lemony undertone provides a brightness to the chunk.

Squid lollypop displayed at Jaatra restaurant at Taj Puri Resort and Spa in Puri.
| Photo Credit:
KR Deepak

Next comes the Ayam Goreng, an Indonesian-Malaysian fried hen dish, reimagined to present an fascinating style. It is 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 virtually 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 observe. These are curried hen dumplings that hit the excellent be aware between Indian heat and Southeast Asian spice. Each morsel is delicate but filled with flavour, a reminder of how borders blur on the subject of good meals.

For the major course, I strive the khmer sea bass amok, a Cambodian traditional dropped at life with lemongrass, basil, fowl’s eye chilli, coconut milk, ginger-garlic paste, a touch of malt vinegar, and sesame. The sea bass has been steamed to tender perfection, and the broth is heady and fragrant.

Jackfruit kasa bao displayed at Jaatra restaurant at Taj Puri Resort and Spa in Puri.
| Photo Credit:
KR Deepak

I additionally strive the jackfruit kasa bao. 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 is a playful, earthy dish, although I do miss the meaty flavours.

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

Chenapoda cheesecake displayed at Jaatra restaurant at Taj Puri Resort and Spa in Puri.
| Photo Credit:
KR Deepak

How can I depart and not using a candy ending? First up is Textures of Coffee, a celebration of Koraput espresso of Odisha. Crunchy, creamy and intense all at as soon as, it’s an ode to the bean. And then, in a twist on custom, the chenapoda cheesecake. The rustic caramelised flavours of Odisha’s in style chenapoda has been reimagined as a silky, delicate cheesecake. It is acquainted but new, the excellent metaphor for my expertise at Jaatra.

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

Open for dinner at the Taj Puri Resort and Spa.

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