Taj Bengal Kolkata Celebrates Odisha's Maritime Flavours with Culinary Jatraa

News Desk, News Nation 360 : Odisha's sailors embarked on bold sea voyages that linked the eastern coast of India with Southeast Asia and Sri Lanka even before borders were established and cuisines were given names. Known as Bali Jatra, these historic expeditions shared cultures, tales, and flavours in addition to products. A dedicated dining affair titled "Jatraa—A Coastal Legacy, Crafted Across Cultures" took place at Taj Bengal in Kolkata from January 29 to February 1, 2026. Curated by Chef Biswarup of Taj Puri Resorts & Spa, the festival was one that traced the seafaring legacy of ancient Kalinga and its trade ties with Southeast Asia and beyond. At The Souk, the menu married hearty Odia flavours with the lively culinary influences of Bali, Sumatra, and Siam. Guests would savour a diverse lineup that included Jackfruit Kassa Bao, Chicken Patra Poda, and Jaffna

Crab Curry, and inventive sweets like the Airy Chenar Dumpling and Mt. Merapi Coconut Volcano. Each plate told the story of how trade winds met coastal kitchens, marrying traditional Odia techniques with modern Asian sensibilities. Chef Biswarup’s curation spoke volumes about historical fusion-culture once drawn together in bustling ports and gave an immersive voyage through time. Little wonder that the festival emerged as a sensory deep dive into forgotten food histories and what Odisha's long-standing ties with the maritime world asked for-reconnection. In short, it placed Odia cuisine in a global frame and left the lovers of good food in Kolkata with an unforgettable experience. Speaking about the experience, Chef Biswarup shared that Tanginess, spiciness, and complex tastes are all celebrated in "A Coastal Legacy, Crafted Across Cultures." It gives Kolkata the chance to enjoy the rich culinary legacy of Odisha and its Southeast Asian ties, and it is inspired by the spirit of Jatraa.

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