Presenting an Assamese home right in the heart of Delhi is Project Otenga. The place is a smorgasbord of subtle nuances for those from the Northeast, and an introduction to visitors who would be fascinated by the novelties. Its bamboo-supported structure, traditional-style husk walls and aroma of fresh condiments wafting through the bright, airy interiors are quick giveaways of the culinary delight you are welcomed into. What caught the eye were the roselle buds, a staple in most Assamese dishes, that adorned the flower vase.
Project Otenga is less a café, and more like walking into a living room drawn from Assamese tradition where you can take your time to sip a cup of roselle tea, strum one of the guitars on display or just lounge under the shade of one of their ancient trees.
No hurried energy but a sense of calm, an artistic ambience, and carefully-curated dishes that won’t just soothe the soul but impress the palate in more ways than one. On the occasion of Rongali Bihu, Project Otenga is putting together an Assamese thali featuring combinations and recipes inspired by popular Bihu songs, giving you more reason to plan your visit soon.
A Passion Project Bringing Assamese Flavours To Delhi
For the Assamese, Outenga, also known as the elephant apple, is more than just a fruit, it is deeply rooted in everyday life and holds emotional value. Found abundantly across villages and grown in the wild across the region, this ingredient brings a distinctive and unique umami depth to dals, curries, fish preparations, chutneys, and even jams.
Much like its namesake, Project Otenga aspires to embody this richness. It aims to serve as a platform that celebrates a more holistic narrative of taste, while gently introducing the nuanced and undiscovered flavours of the Northeast to a wider audience.
Conceived as a passion project by Kabyashree Borgohain, a chef-designer from Assam and a graduate of the National Institute of Design, Ahmedabad, along with Dayananda Meitei from Manipur, Project Otenga is envisioned as a cultural space that aims to encourage dialogue, fosters intellectual exchange, and use food as a catalyst for social change.
After running Project Otenga as a culture café in Ahmedabad University, Kabyashree ventured into Delhi last October with a menu that serves a fusion in response to contemporary socio-environmental considerations. And here this design student ensures each element of the dining experience is meticulously curated to create holistic sensory harmony.
Positioning itself within the realm of Northeast gourmet cuisine, Project Otenga draws heavily from the flavours of Assam. The team is deeply committed to ethical sourcing of ingredients through closely collaborating with local farmers, self-help groups, and organic growers. “Our flavours, spices, and herbs are primarily sourced from Ukhrul and Nongpok Sekmai in Manipur, and the Dhemaji district of Assam,” said Borgohain, underscoring the project’s strong connection to its roots.
Flavours On My Plate
For diners in Delhi who want to explore lesser-known flavours, this specialty “food studio” is the right place to begin. The menu features both slow-cooked recipes and freshly-prepared quick serves.
Everyday Assamese food that reflects the simplicity of its people typically consists of rice, seasonal greens, fish tenga (sour gravy) or a light meat dish, and mashed potatoes with condiments like kahudi (a pungent fermented mustard seed condiment from Assam) and kharoli (a fermented Assamese condiment made from ground mustard seeds, khar, salt, and chillies, packed in banana leaves).
The culinary team at Otenga tries to balance this simplicity with interesting combinations of ingredients like ‘xole mulaye’ ‘dorike begenaye’, ‘ooye moue,’ among others. Some popular creations at the food studio include panitenga (made from fermented mustard seeds) pasta, bogori mas tenga (fish curry prepared using Indian jujube), fish with perilla, til diya mitha aloo, spinach pithaguri, roselle tea, and heimang cold brew.
They aim to familiarise indigenous Northeastern ingredients and serve it through dishes that are accessible to the masses.
Information
Address: Gate No. 1, Bahadur Shah Zafar Marg, Inside Shaheedi Park, Balmiki Basti, Vikram Nagar,New Delhi 110002
Price for one: INR 1,000-1,200
Read more: These Spots In The Country Are Bringing Indigenous Cuisines To Your Tables
Also read: Khar: The Banana Peel Secret Hiding In The Kitchens Of Assam
