Tea Pot
Multi-cuisine · all day
The main table, wide enough for a convention's appetites.
Breakfast 7:00–10:00 am · Lunch 1:00–3:30 pm · Dinner 7:00–10:30 pm
The collection's all-day kitchen, Jharsuguda edition
Western Odisha's table has its own sour note: ambila, pumpkin and colocasia simmered soft in tamarind, sharp and comforting, with bamboo shoot in pickle and curry. At the resort, Tea Pot holds the long, easy day, the bakery counter at MBC smells of warm bread, and the evening slows over a drink at the Baron & Baroness.Ambila brings western Odisha's sour note, pumpkin and colocasia simmered soft in tamarind. Tea Pot holds the easy day, MBC smells of warm bread, and the evening slows at the Baron & Baroness.
Fresh BreadLong Tables
The MBC counter at eight in the morning. That is why we returned.
The bakery counter
and Tea Pot, all day
The all-day table, the quick counter, the bakery, and the Baron & Baroness.
Tea Pot
Multi-cuisine · all day
The main table, wide enough for a convention's appetites.
Breakfast 7:00–10:00 am · Lunch 1:00–3:30 pm · Dinner 7:00–10:30 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.