Chefs Ranveer Brar and Abinas Nayak on the versatility of Odia cuisine
Chefs Ranveer Brar and Abinas Nayak discussed the versatility of Odia cuisine during the "Odisha on a Plate" food festival at Bengaluru Airport, highlighting local sourcing through the "50 Mile Program." They emphasized cultural and culinary similarities between Odisha and Karnataka, including the use of millets and tribal foods.
Why it matters
This article showcases efforts to promote regional Indian cuisine and sustainable sourcing practices in the food industry, contributing to cultural preservation and local economic support.
“We reach a stage where we want associations to be meaningful, so we started the 50 Mile Program which is a commitment to source 15-20% of our produce, groceries and ingredients from within 50 miles. Our goal was to have a section in all our menus that celebrates dishes from that radius,” says Chef Ranveer Brar.
“When you are curating menus, you want to build the story around those places whether it is farmer cooperatives or local artisans,” he says, adding the 50 Mile Program is a joint effort with Bengaluru Airport Services Limited, a subsidiary of BIAL.
“We present food festivals too. Just because one is a traveller, it does not mean we can’t step the experience up a notch; it does not mean it can’t be about good food.”
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