Jowar dough slaps against a granite slab in a khanavali kitchen, and minutes later a crisp jolada rotti lands on your plate beside brinjal curry and peanut chutney powder. Tables fill with office workers, traders and families, and the server keeps refilling until you wave a hand. Later, the same crowd regroups over paper plates of girmit.
Beyond the food, the city has the carved stone doors of Chandramouleshwara Temple, a wide lake at Unkal and the shopping lanes of Durgadbail. Summers are hot and dry, the monsoon soaks June to September, and winters stay mild. A Local Friend can bring you into their own part of town, where they know which counter makes their favorite rotti.
