Tucked away in Khurda’s bustling core, Hotel Samrat stands as a microcosm of India’s vibrant dining culture, where sizzling tandoors meet coastal spice routes and every thali tells a regional tale. This unpretentious landmark draws travellers and locals alike, promising authentic aromas, pocket-friendly prices, and service that remembers your second visit.
Collector's Office Chowk, Khordha, Pallahat, Khordha, Odisha 752056, India
+91 90783 18358
Hotel Samrat, tucked near Collector’s Office Chowk in Khordha, quietly delivers what road-warriors need: a clean, air-conditioned stop where the kitchen turns out reliably fresh North-Indian staples—think smoky paneer tikka, buttery dal makhani and hot-off-the-tandoor rotis—at prices that keep the 4.1-star rating honest. Service is brisk rather than chatty, but orders land fast and the spice levels are adjusted without fuss. Ring +91 90783 18358 for a table on busy evenings; parking is tight, yet the central location makes it the easiest refuel between Bhubaneswar and Puri.
More information
What kind of cuisine can I expect at Hotel Samrat?
The on-site restaurant at Hotel Samrat serves a wide range of authentic Indian dishes, with a special emphasis on Odia specialties and popular North-Indian curries, all prepared by experienced chefs who balance traditional spices and modern presentation.
Is the restaurant at Hotel Samrat suitable for business lunches?
Yes, the air-conditioned dining hall offers quiet booth seating and prompt table service, making it a preferred venue for local professionals who need a reliable meeting spot close to Collector’s Office Chowk.
What are the operating hours of the restaurant?
The restaurant opens daily at 7 a.m. for a hearty breakfast buffet, remains open through lunch and dinner, and closes at 11 p.m., so guests can enjoy a late-night thali after travelling on NH16.
How do I reserve a table or enquire about the day’s menu?
Simply call the hotel directly on +91 90783 18358 between 9 a.m. and 9 p.m.; the front-desk team will confirm your preferred time, note any dietary preferences, and share the daily specials prepared by the chef.
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