Chefs Ranveer Brar and Abinas Nayak on the versatility of Odia cuisine

Chefs Ranveer Brar and Abinas Nayak talk about the versatility of Odia cuisine during the launch of Odisha on a Plate, a ten-day food festival in Bengaluru

Published - September 22, 2026 05:55 pm IST

From Odisha on a plate | Photo Credit: Special Arrangement

“We reach a stage where we want associations to be meaningful, so we started the 50 Mile Program which is a commitment to source 15-20% of our produce, groceries and ingredients from within 50 miles. Our goal was to have a section in all our menus that celebrates dishes from that radius,” says Chef Ranveer Brar.

“When you are curating menus, you want to build the story around those places whether it is farmer cooperatives or local artisans,” he says, adding the 50 Mile Program is a joint effort with Bengaluru Airport Services Limited, a subsidiary of BIAL.

“We present food festivals too. Just because one is a traveller, it does not mean we can’t step the experience up a notch; it does not mean it can’t be about good food.”

Ranveer was in Bengaluru for Odisha on a Plate, a ten-day food festival celebrating the culinary heritage of the State. Hosted by the 080 Lounge at Bengaluru Airport’s Terminal 2, the menu has been curated by Ranveer, who was appointed brand ambassador for Odia cuisine in April 2026, and Chef Abinas Nayak. Winner of Masterchef India Season 6, Abinas is the culinary champion for Odia cuisine and as he hails from Odisha, his inputs ensured the authenticity of the dishes presented.

Chef Abinas Nayak | Photo Credit: Special Arrangement

“I believe there are a lot of cultural similarities between Odisha and Karnataka. Both States celebrate their biodiversity, the fauna and flora they have. The use of millets is common across both States. And, the tribal way of life and tribal food is common to both. I see a lot of synergies in these two spaces,” says Ranveer.

Odisha on a Plate presented some well-known staples from the region such as pakhala(the Odia version of congee)and chhena poda (a baked cottage cheese dessert) as well as other specialties like the kukuda besara tarkari, similar to the bhuna mutton, and the jhola, a light soupy chicken curry.

“I feel that is the road to take; start with a few dishes people might be familiar with, and then nudge them into a deep dive of the cuisine.”

“My favorite is the besara, a ground mustard-based gravy in which they cook fish, and chicken too, sometimes. And there is nothing quite like the dahibara aludum — hot dum alu on cold dahi bara (dahi vada) — one has to try it to believe it,” says Ranveer.

Chefs Ranveer Brar and Abinas Nayak at Odisha on a Plate | Photo Credit: Special Arrangement

Abinas points out how every cuisine is unique in its own way, with Odissa boasting “tribal, coastal and temple dishes”. “I have tried to include different portions of Odia cuisine at this pop-up, in the hopes it will encourage you to visit Odissa some day.”

Dalma, another staple from the State, was originally prepared based on seasonal produce. “Today, one gets almost everything all year round, but dalma (Odia’s answer to kichidi), used to be made with those lentils and vegetables available in the market.”

Talking about the versatility of milk as an ingredient that can be used in “curd, paneer, cheese and other forms,” he mentions thechhena poda which was part of his winning finale meal on Masterchef.

Though they have some amazing non-vegetarian dishes, Abinas says Odia cuisine is more vegetarian-friendly, adding, “I have won at least three contests presenting santulawhich is nothing but parboiled vegetables that have been tempered. That is the beauty of Odia cuisine.”

Published - September 22, 2026 05:55 pm IST

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