This month, Sarvaa is all set to take you on a culinary voyage, unwrapping the culinary secrets of a fascinating land filled with stories, art, colours and flavour.

Step into the vibrant world of Odisha cuisine through the eyes of Chef Alka Jena, a passionate chronicler of Odia cuisine based in Bhubaneswar whose journey has become almost synonymous with the rich flavours and diverse culinary heritage of Odisha.

We invite you to delve into the culinary heritage of this land in an exclusive Odia cuisine Pop-Up dinner on Saturday, 23rd November 2024 and lunch on Sunday, 24th November 2024 at SARVAA, Panjim, Goa, showcasing some of the signature dishes like Dalma, Ghantaw Tarkari, Tanka Torani, Dahi Macha Besara, Chingudi Nadia Rassa, Chenapoda, Rasabali.

About Chef Alka Jena

Raised by a Govt Officer father and homemaker mother in Bhubaneswar, a coastal town in Odisha, Alka did her schooling and college from Odisha and masters from IMT, Ghaziabad and joined as an officer in Govt of Odisha in 1995. She found a passion for cooking later in life, inspired by her mother & grandmother's culinary artistry. While posted in a tribal district, watching her mother cook sparked a dream of preserving those family recipes locked in memory. Once she started cooking, she quickly embraced the culinary heritage learned from family members—mother, grandmother, aunts, in-laws—transforming it into a digital diary through food blogging. This blog became a record of her daily kitchen creations, evolving from a hobby to a mission to celebrate and document Odia cuisine and its unique flavors.