Odisha Hotel
Saket, South Delhi

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Restaurant Information

600 ₹ 600 for two
 Oriya Oriya
Today, 12:00 PM to 11:00 PM


  • 12:00 PM to 11:00 PM

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Keher Singh Estate, Saket, New Delhi

Insider Tips

  • I have been asked before, so, putting it out here - No, Odisha Hotel does not use mustard oil for cooking unless mentioned
  • My favourite Thalis are 'Mutton', 'Crab' and 'Seafood'. The 'Crab' and 'Prawns' are from Chilika Lake, and, even the 'Mutton' is flown from Bhubaneswar every week!
  • There is a 'Pakhala Platter' on offer during the summer months. Pakhala is a watery gruel of fermented rice water, rice and curd and an outstanding relief in the Delhi summer

Critic Rating

Amit Speaks Writer & Journalist


For a city with a multitude of eating options, the Capital is woefully short of Odia food. I lamented the closure of Dalma and the quality at 'Dilli Haat' but was in equal measure elated to hear about the launch of Odisha Hotel last year. The restaurant chain is a landmark in Bhubaneswar this outpost is run by the founder’s son, Rajiv Swain. If you are unfamiliar with the cuisine, then I recommend you start with one of the 'Thalis' (Veg/Chicken/Prawns/Mutton/Crab) which come delicious sides of 'Saago' (seasonal leafy greens), 'Bodi Choora' (a dry powder made from fried lentil Vadis), 'Karela Chips', 'Potolo Rassa' (a signature dish of curried Parwal) and the classic 'Odia Staples Of Dalma' (Dal mixed with vegetables). A must-order side dish is 'Kodi Khatta', a relish made from sun-dried jujubes and jaggery which is prickly, sweet and sour at the same time. Finally, end your meal with the classic 'Chenna Poda' (and Kakera Pitha, check ahead though) to understand why I do not bother disputing the 'Rassagula' with the Bengalis.

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