Cyrus Todiwala & Dev Biswal on Why Odisha Could Be India’s Next Great Culinary Destination
- James Massoud
- Sep 9
- 3 min read
Updated: Sep 10
Odisha may be one of India’s least explored states, but two acclaimed chefs are determined to change that. Cyrus Todiwala OBE DL – the legendary London-based restaurateur behind Café Spice Namasté – and Dev Biswal, chef-patron of The Cook’s Tale and founder of The Cook’s Adventures, have joined forces to spotlight the food, culture, and traditions of this eastern coastal region.
The Cook’s Adventures, specialists in immersive food and culture tours, is the travel arm of Chef Dev Biswal’s The Cook’s Tales restaurant in Canterbury. Dev has designed a unique itinerary to showcase his native Odisha’s hidden treasures – from vibrant local markets and tribal traditions to coastal eco-living and the region’s deeply rooted culinary heritage. As part of the launch, The Cook’s Adventures will co-present a special six-course tasting menu at Café Spice Namasté in London on Thursday 14th November. Guests will be able to enjoy a unique menu inspired by Odisha, alongside a presentation about the upcoming tour. Tickets, priced at £95 including drinks, are limited so booking is essential. Meanwhile, the 12-day Cook's Adventures trip, departing 14th January, will be led by Dev – a native of the state. Key Highlights of the Odisha Tour include: Immersive food experiences with local chefs and culinary experts; Guided visits to bustling spice and produce markets; A stay at an eco-friendly coastal resort and a summer palace, combining relaxation with cultural connection; A rare opportunity to visit and be hosted by a tribal village community; Encounters with artisans, farmers, and food producers; Comfortable, handpicked accommodations with enriching cultural activities.
In this exclusive dual interview for The Knife, they share why Odisha’s untouched culinary heritage, tribal foodways, temple traditions, and eco-living experiences make it one of the most exciting gastronomic journeys on offer today – and why now is the perfect time for travellers to discover it.
Odisha remains one of India’s least explored regions for international travellers. What do you each feel makes its food culture so distinctive, and why is now the right time to shine a spotlight on it?
Cyrus: I do feel that whilst many will know India and have done the Golden Triangle or taken other tours, getting to know a region – especially such a religious destination – will awaken many an interest to see India on a different level.
Dev: Much of India's cooking was transformed by the arrival of the Portuguese and their introduction of new ingredients from the Americas, such as potatoes, tomatoes and chilli. This was not the case with Odisha, so the cuisine has remained largely untouched and true to its ancient traditions. Traditional Odisha recipes are deeply rooted in the ancient Hindu religion, where temples feed their congregations, and holistic Ayurvedic teachings, to which diet and food as medicine are key elements.
The tour blends markets, tribal traditions, eco-living and fine dining – how do you see food acting as the thread that connects these very different experiences?
Cyrus: Food is at the epicentre of basic Indian living and the family. It is the binding thread that knits the very heart of the Indian fabric, which is why it is so different in every place you visit as that simply creates the culture upon which a community develops.
Dev: Food is central to everything about Indian society. Every event is an excuse for a feast and a party.
You both talk about authenticity, heritage and experimentation. How do you balance respecting tradition with introducing new audiences to these flavours in fresh, exciting ways?
Cyrus: Audiences, including Indians themselves, are new to the many different parts of the Indian diaspora and its varying cultures and heritage. Therefore, to expose non-Indians to a different culture and cuisine simply highlights the multifaceted nation that we are so proudly a part of.
Dev: While it's essential to respect and preserve traditional recipes and cooking methods, that's not to say that we can't experiment and create new fusions and learn from outside influences. All traditional recipes were created by a pioneering cook at some point in history.
What do you hope guests will take away from this journey? Not just in terms of taste, but in how they view India’s food, people and culture afterwards.
Cyrus: I think every guest will take away a memory that will remain etched in their hearts and minds forever.
Dev: Our trips to Odisha smash travellers' preconceived ideas of India and its people. Because our tours involved very close interactions with locals, visitors realise that fundamentally people are remarkably similar, despite the marked differences in culture and heritage. It's good to show people that 'Indian food' is regionally diverse and bears very little resemblance to the offerings in most high street 'Indian' restaurants and takeaways with their near identical and static menus.
