What to Eat in Chilika Today?

Chilika crab

Mud crab from the lagoon is the local prize. It is cooked in a spiced Odia gravy with onion, garlic, ginger and a little mustard, and eaten with rice. It is messy work; expect to use your hands. Ansupa in Satapada is known for it, and prices go by size and season, so ask before you order.

Prawn malai curry

Lagoon prawns simmered in a mild coconut-milk gravy. It is gentle rather than hot, and a good choice if you are unsure about spice. The OTDC restaurants in Rambha and Satapada's lakeside kitchens both make it.

Macha besara

Fish in a sharp paste of mustard and garlic, the classic Odia fish curry. At Chilika it is often made with lagoon fish caught that morning. The OTDC Panthanivas in Barkul does a dependable version with rice.

For vegetarians

Dalma, lentils cooked with vegetables and tempered with panch phoron, is on every Odia menu. In hot weather, try pakhala bhata, rice soaked in water, often served with fried vegetables, mashed potato and badi. Choice is narrower than in the cities, so ask what is fresh.

Eating well at Chilika

• Seafood is freshest at lunch, after the morning catch comes in.
• Ask whether the crab and prawns are from Chilika itself; much lagoon seafood is exported.
• Dhabas at Satapada, like Dolphin Dhaba, are fine for a quick meal before or after the boat.
• Evenings are quiet; the OTDC restaurants are often the only sit-down option at Barkul and Rambha.

Sustainability

Overfishing and illegal prawn farms have harmed the lagoon in the past. Choosing restaurants that buy from local fishing cooperatives, and avoiding undersized crab, helps a little.

See where to eat for which place is known for each dish.