MAYFAIR EXPERIENCE
Odia cooking is gentle rather than fiery: mustard and panch phoron, dalma of lentils cooked down with vegetables, and chhena sweets worked soft. At Kanika it comes as a thali on banana leaf and brass, beneath Pattachitra panels, from recipes handed down in families. Later, the dark wood and stained glass of Baron & Baroness hold the quietest hour of the evening.Odia cooking, gentle rather than fiery: mustard, dalma and soft chhena sweets, served at Kanika as a thali on banana leaf and brass. Later, the dark wood and stained glass of Baron & Baroness.
Kanika serves only Odia food and means it. Nothing softened.
and most things between
Every table on the estate, what it cooks, and when it serves.
Oriental
A long hall under a vaulted white ceiling, hung with lanterns and laid with red. The kitchen works Chinese through dim sum and the stir-fries, spiced lightly enough that the dish still tastes of what is in it.
Lunch 12:00–3:00 pm · Dinner 7:00–11:00 pm
Every exceptional meal begins long before it reaches the table—with the soil, the seasons and the hands that nurture each ingredient.
Our cultivation initiatives bring fresher produce to the table while encouraging more responsible and efficient procurement.
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.
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.
