Sheraton Hyderabad Hosts Kalinga Food Festival Featuring Odia Cuisine

Feast at Sheraton Hyderabad is hosting the Kalinga Food Festival, showcasing traditional Odia cuisine curated by Chef Arjun Sahoo. The festival, which is underway in Hyderabad, runs through August 23 and is open to diners for both lunch and dinner.

The culinary showcase highlights the regional flavours of Odisha, spanning mustard-infused preparations, slow-cooked gravies, seafood specialities, and fermented rice dishes. The dining experience begins with traditional beverages, including Limbu Sharbat, a lemon-based refreshment, and thick sweet Lassi topped with dry fruits. Starters feature classic Odia combinations such as Dahi Vada served alongside spicy Aloo Dum, where moist vadas are soaked in yoghurt, as well as crisp Kukuda Pakodi.

Served in a thali format, the menu presents a diverse selection of regional preparations. Seafood dishes include Patra Poda Chingudi, featuring prawns cooked in a banana leaf with a distinct mustard flavour, and Macha Besara, which consists of fish cooked in a traditional mustard-based gravy. The spread also includes Chingudi Aloo Tarkari, pairing prawns and potatoes in a curry.

The main course gravies feature Kukkad Jhol, made with chicken in a light and delicately spiced sauce, alongside Mutton Kosha, a slow-cooked mutton preparation served in a rich gravy. Vegetarian options include Dahi Baingan, offering a creamy and tangy addition to the meal. These curries are accompanied by steamed rice and Kanika, a fragrant rice preparation offering a mildly sweet and savoury profile.

A central highlight of the festival is Pakhala Bhaat, a traditional preparation of fermented rice soaked in water. The dish is served with an assortment of sides, including Bhindi Fry, Bari Chuda, Aloo Baigan Chokha, Mushroom Fry, Saag, and Tomato Chutney, allowing guests to assemble their own pairings. The festival concludes with classic Odia desserts, featuring the baked cottage-cheese sweet Chhena Poda alongside Rice Kheer.