For the August 25 edition of Gormei’s crafted culinary experience at Glenburn Penthouse — expect a contemporary rendition of Odisha’s tribal, coastal and river cuisines. Titled ‘The Odisha Table’, the six-course vegetarian and non-vegetarian set meal will be led by chef Rachit Kirteeman from Odisha.
Chef Rachit Kirteeman, who has spent a considerable amount of time in Kolkata, is set to infuse the essence of Odisha’s coastline, rich tribal heritage, and artisanal haats into our modern palates. The different dishes that are going to be up for tasting are thin gravies, fragrant rice, a community feast, pancakes, a refreshing palate cleanser, foraged elements, different chutneys and dessert.
To prepare for the Friday night sit-down dinner, chef Kirteeman got some of his condiments down from Odisha and even explored the Lake Gardens Market with chef Shaun Kenworthy to browse the season’s bounty. My Kolkata went through the unique ingredients that will make up the meal…
Ingredients from Odisha
Straw paddy grown mushrooms: This unique variety is cultivated from paddy residue post-harvest, flourishing in the fertile river fields where rice thrives.
Red ant or Kai (local name): Kai is integral to the native/indigenous communities in Odisha and holds cultural significance. “It’s something that I wanted to bring to the table because it has a beautiful citric taste, and clubbed with some frugal ingredients, it becomes a wonderful dip,” shared the chef.
Fresh weaver ants being sold at a ‘haat’ in Odisha, and (right) Red parboiled rice variety from Mayurbhanj
Red parboiled rice variety from Mayurbhanj: The parboiled Red Rice and Mugei Sila are grown in Mayurbhanj. Rich in nutrients, they are grown on select farms. Pimpudi Basa Rice, a native aromatic variety, is cherished for its rarity and is found in only a few local haats.
Ambula (salted sun-dried mango): This is an important pantry staple in kitchens across Odisha and is widely used in several dishes, including fish curries, for a distinctive raw mango taste. It is also a way of preserving mangoes that fall off the tree during the annual Kal Baisakhi storms which would otherwise go to waste. Once dried in the sun, they stay for years.
Ingredients from Kolkata
Elephant Apple (chalta) is going to be transformed into a delicious dip
Banana Stems (thor): Bengal’s banana stem will be cooked in fermented rice, wrapped in turmeric leaves and steamed.
Chef Rachit with Shaun Kenworthy at Lake Gardens market on Thursday morning
“As part of our Regional Cuisines series where we presented Himachali and Naga dinners earlier at The Glenburn Penthouse, this time we are delighted to unwrap India’s best kept secret: the culinary treasures of Odisha with Chef Rachit,” said Argha Sen, founder, Gormei.
