7 hrs ago
Hyderabad Pop-Up Highlights Light, Ingredient-Focused Odia Regional Cuisine
Chef Sneha Senapati has created a special Odisha food event in Hyderabad.
It lasts for three days and includes more than 17 dishes.
The food is cooked so the main ingredients can be tasted clearly.
The dishes are not made overly oily, creamy or spicy.
Many recipes come from Sneha’s family and different parts of Odisha.
The menu includes foods such as dalma, keema bara and Puri Khaja.
Some of the dishes are not often found on restaurant menus.
The restaurant hopes this event can lead to more regional food pop-ups in the future.
Chef Sneha Senapati’s three-day ‘Odiya Bhoji’ pop-up at The BougainVillea Hyderabad features more than 17 dishes.
The menu emphasizes ingredient flavors through restrained use of oil, cream, grease and unnecessary additions.
The spread draws on recipes from Sneha’s family kitchen and culinary traditions from Cuttack, Mayurbhanj, Puri and Berhampur.
Featured dishes include Puri Khaja, mutton with manska mudhi, keema bara, dahi bara aloo dum and dalma.
The BougainVillea co-founder Aparna Gorrepati hopes the collaboration will lead to more state-focused food experiences at the restaurant.
- Who
- Chef Sneha Senapati, Aparna Gorrepati and The BougainVillea Hyderabad are involved.
- What
- A three-day ‘Odiya Bhoji’ culinary pop-up featuring more than 17 Odia dishes.
- Where
- The BougainVillea Hyderabad.
- When
- The event is being held during the festive season as the weather becomes more suitable for dining out; the article does not give specific dates.
- Why
- The collaboration aims to present Odisha’s regional cuisine as a distinctive dining experience and potentially begin a broader series of state-focused food events.
Key facts
- Event
- ‘Odiya Bhoji’ culinary pop-up
- Duration
- Three days
- Venue
- The BougainVillea Hyderabad
- Menu size
- More than 17 dishes
- Culinary approach
- Ingredient-focused cooking with restrained oil, cream and additional elements
- Regional influences
- Cuttack, Mayurbhanj, Puri, Berhampur and Sneha’s family kitchen
- Featured dishes
- Puri Khaja, mutton with manska mudhi, keema bara, dahi bara aloo dum and dalma
Quotes
Chef Sneha Senapati
Chef and curator of the Odiya Bhoji culinary pop-up
“The way I usually focus on is bringing the ingredient flavours to life. Not too much oily, not greasy, not overdoing of what is not required. Like no cream, no external elements, basically. Let the ingredient shine, whether it’s the fish, the mutton or the vegetables themselves.”
deccanchronicle.com
“That restraint is important because Odisha’s cuisine has its own distinct identity”
deccanchronicle.com
Sources
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