The winged beauties of Mangalajjodi are thus a part of our décor to get you close to this magical place. As the birds have migrated from far-off place we have also tried our best to give a twist to our culinary treat by mix matching and migrating few of the dishes alongside our own Odia cuisine. The selection of the menu has been done by incorporating the dishes and the taste prevalent in Eastern India ; far eastern and northern parts of India but keeping in mind the local availability of the raw materials too. Few of the dishes like Chittagong Masala Chicken and Sajanakhali Mutton are being drawn from Bangladesh while you can relish the Lanka Bhapa Ilishi from Kolkata. The tikkas and bhurjees are a part of north Indian specialty making its way to the Mangalajjodi platter. The spice and the oil level has been sparingly balanced and steam cooking has been introduced to keep the flavor intact whilst maintaining the nutrient value.