Tandoor
Fine dining · kebabs and curries
The in-house fine-dining restaurant, from smoky kebabs to flavoursome curries.
Lunch 12:30–3:30 pm · Dinner 7:30–11:00 pm
Three restaurants and a bar, from smoky kebabs to dosa
The Garden cooks Odia home food beside what Bengal and Bihar brought to the steel town. Mornings start with luchi, afternoons with mudhi and ghuguni, puffed rice under a dried-pea curry. Dinner is taken slowly, out under the open sky in Aangan's courtyard.Odia home food sits beside what Bengal and Bihar brought: luchi in the morning, mudhi and ghuguni in the afternoon, and a slow dinner in Aangan's open-air courtyard.
Steel CitySlow Dinners
Kebabs at Tandoor that were worth the drive across Rourkela.
Kebabs to Dosa
three restaurants and a bar
Fine dining at Tandoor, the courtyard at Aangan, casual plates at Super Snax, and The Cavalry Bar to end the day.
Tandoor
Fine dining · kebabs and curries
The in-house fine-dining restaurant, from smoky kebabs to flavoursome curries.
Lunch 12:30–3:30 pm · Dinner 7:30–11:00 pm
Farm to Plate
From Farm to Plate
Every exceptional meal begins long before it reaches the table—with the soil, the seasons and the hands that nurture each ingredient.
Grown with Purpose
Our cultivation initiatives bring fresher produce to the table while encouraging more responsible and efficient procurement.
From Our Land to Your Plate
Behind every ingredient are farmers, gardeners, growers and culinary teams whose knowledge and care bring nature’s abundance to the table. By valuing provenance, seasonality and local produce, we create food that is rooted in its place.
A Story on Every Plate
For MAYFAIR, true culinary luxury lies in provenance—the connection between the land, the people and the plate, where every meal becomes a story of place, purpose and responsible hospitality.