Renowned chef and foodie, Kalyan Karmakar, recently curated an Odia food pop-up in collaboration with Chor Bizarre, showcasing the subtle flavors and simple recipes of Odia cuisine to the people of Delhi. Karmakar, who has always been fascinated by the variety of flavors and ingredients in Indian food, expressed his excitement to introduce Dilliwallahs to the unique flavors of Odia dishes.
Having grown up enjoying the traditional Odia dishes, Karmakar shared that his experimentation in the kitchen is inspired by his childhood memories and his father’s cooking skills. With the help of a friend from Odisha, Mona Lisa Bal, Karmakar curated a menu that includes traditional Odia delicacies like Dahi Baingan and Pakhala, a summer staple from his father’s hometown.
When asked about the Bengali vs. Odia rasgulla debate, Karmakar expressed his preference for the delicate sweetness and soft texture of Odia rasgulla, appreciating its unique flavor profile. He emphasized the importance of embracing traditional dishes for their health benefits and connection to the land, despite the current trend of turning back to roots becoming a hot food fad among the privileged.
Karmakar highlighted the need to make traditional diets more accessible and affordable for a larger population, promoting the use of local and seasonal ingredients for a sustainable and nutritious lifestyle. He commended states like Odisha for aggressively promoting millets and traditional ingredients, urging for a wider celebration and recognition of culinary heritage among food enthusiasts.
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