Chor Bizarre’s Odia pop-up brings an authentic, unique taste of Odisha, writes TEAM AGENDA
When one thinks of India’s diverse culinary landscape, it’s easy to be drawn to the well-known dishes of the north or the spicy delights of the south. But what about the understated flavours of Odisha? Often overshadowed by its more famous counterparts, Odisha’s cuisine is a hidden gem, rich in taste and steeped in tradition. The recent Odia pop-up at Chor Bizarre, the iconic Asaf Ali Road, New Delhi restaurant, offered a rare opportunity to experience the unique vegetarian dishes of Odisha, expertly curated by actor-filmmaker Nandita Das and her culinary collaborator Mona Lisa Bal.
The event was an exciting foray into the lesser-known corners of Indian cuisine, offering an authentic glimpse into the simple yet bold flavours of Odisha. With the restaurant’s long-standing reputation for bringing regional Indian cuisines to the forefront, this pop-up felt like a welcome celebration of the state’s rich culinary heritage, especially for those in New Delhi who may not have had the chance to explore it.
The carefully crafted vegetarian menu showcased the simplicity and brilliance of Odia cuisine. The meal began with “Ghole Dahi” (Odia Chhas), a traditional yogurt-based drink that was both refreshing and tangy, setting the tone for the meal ahead. It was the perfect introduction to a menu that relied on fresh, local ingredients and a delicate balance of spices.
The starters were a real treat, with dishes like “Biri Boda with Dhaniya Chutney” (Lentil Fritters with Coriander) and “Besara Chhatu Potra Poda” (Mushrooms with Mustard in Banana Leaf) capturing the essence of Odisha’s cooking style. The lentil fritters were crispy on the outside, soft on the inside, and paired beautifully with a fresh coriander chutney that added a burst of flavour. The mushrooms, cooked with mustard and wrapped in banana leaves, offered a smoky, earthy flavour that exemplified the depth of Odia culinary techniques.
When it came to the main courses, the dishes truly shone. “Dahi Baingan” (Shallow Fried Eggplant with Tempered Yogurt) was a standout, with its crisp, golden eggplant and creamy, tangy yogurt creating a delicious contrast in texture and taste. “Dalma,” a hearty lentil and vegetable stew with coconut, was a comforting dish, light yet full of flavour. The addition of “Kusala Saaga” (Amaranth Leaves with Garlic) and “Santula” (Sautéed Vegetables with Five Spices) further exemplified the region’s love for vegetables, bringing out the freshness and natural taste of the ingredients in every bite.
The accompaniments were the perfect complements to the main dishes. “Chakuli Pita,” a soft, chewy flatbread made with lentils and rice, was ideal for scooping up curries, while the steamed “Bhaata” (rice) acted as a neutral base to balance the complex spices.
No meal would be complete without dessert, and Chor Bizarre didn’t disappoint. “Kheer Sagar” (Chhena Balls in Thickened Milk) offered a rich and creamy end to the meal, while “Chhena Podo,” a baked chhena dessert, had a beautiful caramelised flavour that left a lasting impression.
The vegetarian menu was, without a doubt, the star of the pop-up. However, it’s worth noting that the non-vegetarian thali also garnered rave reviews, with guests praising its perfect blend of spices and execution. Chor Bizarre’s ability to balance both vegetarian and non-vegetarian offerings with such precision only further cements its reputation as a destination for authentic regional cuisine.
The Odia pop-up at Chor Bizarre was an enlightening and flavoursome journey into the heart of Odisha’s culinary culture. For those who have yet to explore the delights of Odia cuisine, this pop-up provided a rare and memorable experience, showcasing the region’s unique approach to vegetarian dishes that are as healthy as they are flavourful. With its emphasis on fresh ingredients, simple yet creative preparations, and a deep respect for tradition, this pop-up was a celebration of the incredible variety India’s regional cuisines have to offer.
