New supper club in Mumbai serves unique Odia cuisine, and here's all you need to know about it

Everywhere you go in India you will find a version of the pani puri For Rassmita Das Pattanaik it is one of her favourite parts of Odia cuisine Growing up in Mumbai Pattanaikrsquos connection to her home state was started with her grandparents who lived there and the food from her momrsquos kitchen ldquoGrowing up my brother and I did not have Odia friends It was something we cravedrdquo she admits This weekend she will bring the memory of those stories and dishes to the table of her Dahisar home as part of her Odia supper club experience GupChup TableA closer view at the GupchupldquoThere is a lot of diversity even between Eastern and Western regions of Orissa For instance on the Eastern side they use wild vegetables leaves flowers and mushrooms While places like Bhubaneswar will have an abundance of mutton and fishrdquo she sharesA graduate of Institute of Hotel Management in Dadar and having worked in the FampB industry Pattanaikrsquos interest in Odia cuisine was revived upon her return to Odisha during the COVID19 pandemicChhena PodaldquoIn my home state comfort always means vegetables We have the Santula a vegetable stew stew as the goto dish for mothers when they run out of ideasrdquo Pattanaik chucklesThe club takes its title from the eponymous Gupchup the Odia version of the Pani Puri ldquoThe word also infers conversations much like how we wish to conduct it I call it lsquoAma Ghara Bhoji a feast at homerdquo the host sharesSummer thali with Jackfruit CurryThus the menu includes a starter of vadas soaked in spiced curd and layered with aloo dum This is followed by the simple but homely feel of bhato rice and Dalma a vegetable dal with light seasoning mdash perfect for the monsoon Pattanaik adds The menu includes Potro Tarkari a gourd vegetable Sago stirfried leafy vegetables among others ldquoOf course there is also a mutton dish You are looked down on if you donrsquot serve mutton at Odia feasts I have witnessed fights at weddings over itrdquo she laughsGuests toast during a dinner Pics CourtesyGupChupThe Gupchup is among the highlights she promises ldquoUnlike Mumbai the Odia version has no sweet water There is only tamarind and pudina in it We occasionally use ambe halad a little variation from my Mumbai years to add to itrdquo she saysRassmita Pattanaik and Mala JonvarFor Mala Jonvar founder of the platform Sonchi it is the rarity of the experience that pushed her to collaborate on the club ldquoNot many people in Mumbai are aware of Odia cuisine and its diversity Personally as a dessert lover I am fond of the Chhena Podardquo she says Over the last three years Jonvar has hosted over 35 such experiences across the country on her platform bringing together such supper clubsFor Pattanaik it is the friendships and conversations that lift up the food ldquoIt is something people enjoy and love to be introduced tordquo she saysON July 25 and 26 6 pm onwardsAT Dahisar East location revealed upon registrationLOG ON TO sonchicoinCOST Rs 1500 onwardsPakhalaRassmita Pattanaik and Mala JonvarAmong the many fascinating culinary facets of Odia cuisine is Pakhala or fermented rice ldquoIt is quite similar to the Panta Bhat in Bengal but we allow it to be fermented over a longer period The water from the fermented rice is stored for over two days before being served with a tadkardquo shares Pattanaik