Bhubaneswar, Jul 2: In the heart of South Delhi, two lawyers from Odisha are introducing the capital to the rich, diverse, and often-overlooked flavours of their home state through Rosei Ghara, the Delhi-NCR region's first Odia cloud kitchen. Founded by Anubhuti Misra and Aditi Mohapatra, the venture hosts curated pop-up supper clubs that celebrate authentic Odia cuisine and its deep cultural roots.

Originally trained as lawyers, Anubhuti and Aditi moved from Cuttack and Bhubaneswar to Delhi in 2013. Over the years, they found themselves longing for the authentic flavours of home-something they struggled to find in the capital. That nostalgia eventually inspired them to launch Rosei Ghara, a culinary venture dedicated to bringing traditional Odia recipes to a wider audience.

One of their signature events is the Pakhala Supper Club, centred on Odisha's iconic summer delicacy, Pakhala-fermented rice traditionally soaked overnight and served chilled. Once regarded as a humble meal, Pakhala has evolved into a celebrated probiotic dish that embodies Odisha's culinary heritage and offers respite from the state's scorching summers.

The carefully curated meal begins with crisp papads paired with smoky tomato poda chutney and refreshing mogra iced tea. The traditional Pakhala is served with curd, green chillies, lemon, and Torani, a spiced yoghurt-based drink tempered with mustard seeds, curry leaves, and dried red chillies.

The experience is elevated with a range of classic Odia accompaniments, including bhetki machha bhaja (fried fish), mutton kasa, aloo chakta, badi chura, saaga badi, and concludes with manda pitha served alongside fresh mango slices.

What began as informal home-cooked meals for friends soon evolved into an Instagram-based weekend delivery service. As demand grew, the duo established a commercial kitchen in Shahpur Jat, allowing them to expand their offerings while preserving the authenticity of family recipes.

Beyond Pakhala, Rosei Ghara's menu showcases a wide spectrum of Odia cuisine, including bamboo mutton, crab curry, chhena poda, and several regional desserts. The founders also organise Jalakhia pop-ups dedicated to Odisha's vibrant breakfast and street food culture, featuring favourites like Dahi Bara Aloo Dum prepared in the authentic Cuttack style.

Speaking about their philosophy, the founders say every dish is rooted in nostalgia and inspired by the food lovingly prepared by their mothers and grandmothers. While many recipes come directly from family traditions, they also explore lesser-known culinary traditions from northern, southern, and western Odisha to highlight the state's remarkable regional diversity.

They believe Odia cuisine deserves a place alongside India's more widely recognised regional cuisines and argue that Indian food should not be defined solely by dishes such as biryani, butter chicken, or dal makhani. With growing interest in regional Indian food, they see an opportunity to introduce people to wholesome, flavourful Odia cooking made with fresh, clean ingredients.

The duo also points out that Odisha's cuisine is both familiar and unique. Positioned between West Bengal and southern India, its food shares certain influences while maintaining a distinct identity. They believe anyone who enjoys Bengali, Bihari, or South Indian cuisine is likely to appreciate the rich and diverse flavours that Odia food has to offer.