It is an Indian fruit leather made out of mango pulp mixed with concentrated sugar solution and then it’s sun-dried. It is also known as aamba sadhaa (Odia), Aamta (Assamese), amawat (Hindi), Maanga Thera (Malayalam), mamidi tandra (Telugu), aamsotto (Bengali) and amba vadi (Marathi).
In spite of Such diverse names, it’s taste remains Unified.
Village Style Grated Barakoli Achar/Ber ka achar/Kuler Achar gives the traditional taste & flavor. Barakoli Achar/Ber ka achar/Kuler Achar is popularly eaten along various food delicacies. The rich and highly appreciated by clients and they have been placing repeated orders for the same.
Keonjhar Special Kakharu/Pumpkin Badi Used as primary dishes of Odisha Cuinsine. Keonjhar Special Kakharu/Pumpkin Badi are Crunchy, Crispy, and Chewy …!! Keonjhar Special Kakharu/Pumpkin Badi are eaten upon shallow fried in Oil. Keonjhar Biri Badi are prepared freshly sunbaked.
Elephant Apple Pickle is a popular Odiya/Bengali pickle. It is made with Chalta/aou (Elephant Apple) which is a beautiful looking evergreen variety fruit, widely available in Odisha/Bengal. Chalta is cooked in the form of a sweet and sour juicy dish to turn into pickle and exposed to sun for purification. It is often used in Bengali households for concluding leisurely afternoon meal. According to studies Elephant apple might be a potential source of anti diabetic agents. Berhampur Special Elephant Apple Chutney will remind or take to our childhood (in front every school roadside pickle vendor used to must have this pickle). It is well known for its vibrant orange/ red colour and sweetness to attract kids.
This is one of Odisha’s special dessert delicacy and is a fried Pitha made from wheat flour/semolina in shape of a small pancake and has a sweet coconut filling. Such is its taste, that it will keep your untimely cravings in place!