This all veg restaurant is one of the few authentic Odiya restaurants in Delhi NCR. It is located within the premises of Shri Jagannath Mandir Delhi, Tyagraj Nagar.
It serves a variety of Odiya dishes including Pakhal, which must be booked a day in advance.
We had Odiya thali here which includes Odiya specialties like:
Dalma: The base is typically a lentil like moong dal cooked with a variety of seasonal vegetables such as pumpkin, raw banana, eggplant, green papaya, drumsticks, and yam.
Ghanta: The dish uses a wide variety of seasonal vegetables like pumpkin, potatoes, and brinjal, combined with soaked pulses such as lentils.It typically features the aromatic spice mix panch phoron (five-spice blend)
Bhaja: Deep-fried vegetables and greens.
Salepur sweet: It is a type of Rasagola, an Odia sweet made from soft cottage cheese (chenna) balls soaked in sugar syrup.
The concept of six tastes (sweet, sour, salty, bitter, pungent, and astringent) is central to Indian Ayurveda, and many Indian thalis aim to incorporate all these tastes for a more holistic and nourishing meal. In my pervious posts, I have shared my experiences with more than fifty Thalis from different regions of India. They can be read here:
Andhra Veg, Andhra Ugadi, West Bengal Veg, Bihar-Dal Bhat, Bhojpuri, Madhubani and Dana Jhamarua, Himachali, Thakali Bhancha and Assamese thali
Bihar Makhana, Telanga Sankranti, Kashmiri Wawan, Karnataka, Tamil Nadu, Kerala Sadhya, Parsi, MP Bundeli, Gujarati Surti egg and West Bengal Pohela Boishakh Thali
Rayalseema Veg, Telangana Mess, Coastal Andhra, Punjabi Navratri, Rajasthani, Delhi, Chai Pakora, Odiya, Haryanvi and Punjabi thaliUttrakhand, Gujarati, Garhwali, UP Navratra, Pkhal, Udupi, Maharashtrian, Marwari Basa, Telangana and UP Thali
Onam Sadhya
Kumaoni Thali
I have also made a short video highlighting the diversity in Indian Thalis. It can be watched here:
