The kitchen that fed the World Cup
After the first rains, sal-forest mushrooms come into the markets of Sundargarh and are cooked down in mustard paste as chhatu rai for the few weeks they last. Mandia gruel starts the day across the district, and arisa pitha belongs to the festivals. At Scoop the table feels like a gathering of families and matchday crowds, and the Off Side takes the evening at an easy pace.After the first rains, sal-forest mushrooms reach Sundargarh's markets as chhatu rai, and arisa pitha belongs to the festivals. Scoop feels like a gathering of families and matchday crowds.
Match DayAppetites
Scoop turned around breakfast for a full squad, no queue.
Match-day appetites
at Scoop, with the Off Side after
Scoop for the table, Tea Pot and Super Snax for the day, the Off Side for the evening.
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.