Aparnna Pradhan 
In the ever expanding culinary map of Bhubaneswar, Zenobia’s Kitchen stands as a quietly remarkable story of flavour, migration, and cultural exchange. More than just a food venture, it is shaped by the presence of Syrian entrepreneurs whose journey has brought the essence of Middle Eastern cuisine to an Indian city that is steadily embracing global tastes. Their arrival in Bhubaneswar reflects the unpredictable yet beautiful ways in which food travels through people, through memory, and through the desire to recreate a sense of home in unfamiliar spaces.
The Journey of Belal and Mohab
The Syrian roots of the kitchen are not merely incidental; they define its identity. Belal and Mohab, the founders of Zenobia’s Kitchen, carry with them more than recipes they carry generations of culinary wisdom passed down through Syrian households, street corners, and family gatherings. Having grown up surrounded by the rich traditions of the Levant, where food is both an art and a language, they developed an intuitive understanding of flavour that cannot be taught from cookbooks alone.
Their journey to Bhubaneswar was not a simple relocation but a leap into the unknown leaving behind the familiar rhythms of their homeland to build something new in a city they were yet to understand. What drove them was not just entrepreneurial ambition, but a desire to preserve and share the culinary heritage they grew up with, to create a space where the tastes of Syria could find a new home thousands of miles away.
Upon arriving in India, Belal and Mohab faced the challenges that most immigrant entrepreneurs encounter: navigating unfamiliar business regulations, sourcing authentic ingredients in a market structured around different cuisines, and introducing flavours that, while globally celebrated, were still relatively unknown to local palates. Yet, their commitment to authenticity never wavered. Every dish they conceptualized for Zenobia’s Kitchen was rooted in the techniques and traditions they knew intimately the slow cooked shawarma, the perfectly seasoned falafel, the creamy hummus that reminded them of home.
Their collaboration in Bhubaneswar found crucial support in Mohit Mohapatra, an Indian entrepreneur and founder of NATUREPRO and FoodSquare. What began as investment and operational guidance soon evolved into something deeper a partnership built on mutual respect and shared vision. Recognizing not just the potential of their cuisine but their dedication to preserving it, Mohit transitioned from supporter to co-founder, bringing expertise in expansions, vendor networks, and team building. This partnership allowed Belal and Mohab to maintain their focus on culinary authenticity while navigating the complexities of growing a business in a new market.
Masters of Their Craft
What sets Belal and Mohab apart is their refusal to compromise. In a market where Middle Eastern food is often adapted beyond recognition to suit local tastes, they have stayed true to the flavours they grew up with. The shawarma they serve is not a fusion experiment; it is the same tender, garlicky, slow-roasted perfection one would find in Damascus or Aleppo. The broasted chicken retains its traditional spice blend, and even simple accompaniments like ayran are prepared with care, staying faithful to their roots.
Their hands on approach is visible in every aspect of the kitchen. They are not absentee owners but active participants in daily operations training staff on precise techniques, personally overseeing quality, and ensuring that every plate that leaves their kitchen meets the standards they set for themselves. This dedication has not gone unnoticed. Regular patrons speak of the authenticity with a kind of reverence, recognizing that what they are tasting is not an imitation but the real thing.
Beyond the food, Belal and Mohab have worked to create a welcoming environment that reflects the warmth of Syrian hospitality. Even within a takeaway and delivery-focused model, there is a personal touch to their service a sense that they are not just selling meals but sharing a part of their culture with every order.
The Menu: Where Tradition Meets Precision
At the centre of the menu lies the shawarma, widely regarded as the kitchen’s signature and most celebrated offering. Unlike the heavily modified versions often found elsewhere, the shawarma here retains its authenticity tender, well marinated meat, slow cooked to perfection, wrapped in soft pita bread, and layered with a bold, garlicky sauce that delivers both depth and warmth. Each bite carries the unmistakable imprint of its origins, balancing spice, texture, and aroma with remarkable finesse. It is this commitment to staying true to traditional preparation that has made the dish a favourite among regular patrons.
Beyond shawarma, the menu continues to reflect a thoughtful curation of Middle Eastern staples. Broasted chicken, crisp on the outside and succulent within, stands out as another popular choice, while hummus-based dishes and pita pairings offer a lighter yet equally satisfying experience. Even the inclusion of ayran- a simple, yogurt-based drink adds a layer of cultural authenticity, subtly introducing diners to everyday elements of Syrian and Middle Eastern food culture.
A Growing Presence Across Bhubaneswar
Zenobia’s Kitchen currently operates from two strategic locations, each catering to distinct audiences while maintaining the same uncompromising standards. The first outlet is nestled inside FoodSquare at ITER College Road, Jagmohan Nagar a vibrant hub that draws students and young professionals seeking quick, flavourful meals. The second location sits prominently in front of OUTR College on Ghatikia Main Road, further expanding their reach to another student dense neighbourhood.
Both locations have found natural audiences drawn not just by novelty, but by the sincerity of execution the sense that the food is made with an understanding that goes beyond technique. The takeaway and delivery focused model ensures accessibility, while the distinctive offerings set Zenobia’s Kitchen apart in a city still largely dominated by familiar cuisines.
The success of these two outlets has laid the groundwork for ambitious expansion plans. By the end of 2026, the co-founders aim to establish new locations in Patia, Sahid Nagar, and even extend beyond Bhubaneswar to Cuttack. Each new outlet represents not just business growth, but a widening circle of cultural exchange more opportunities for Odisha’s urban diners to experience authentic Syrian cuisine, and more spaces where the flavours of the Levant can take root in Indian soil.
More Than a Business
In many ways, the story of Zenobia’s Kitchen mirrors a broader narrative of how cities like Bhubaneswar are evolving. As new communities and ideas find their way into the urban fabric, they bring with them tastes, traditions, and perspectives that enrich the local culture. The presence of Belal and Mohab in this city is a reminder that food is often the first and most powerful form of connection an invitation to experience another world through something as simple, yet profound, as a meal.
Ultimately, Zenobia’s Kitchen is not just serving dishes; it is telling a story one of courage, adaptation, and cultural preservation. It is the story of two Syrian entrepreneurs who refused to let distance dilute their heritage, who brought the flavours of their homeland to an unfamiliar city and made them resonate. Through their authentic shawarmas and carefully crafted menu, Belal and Mohab offer Bhubaneswar a glimpse into the warmth and depth of Syrian culinary tradition, leaving behind an experience that lingers far beyond the plate.
Their journey is a testament to resilience, to the power of food as a bridge between cultures, and to the quiet determination it takes to build something meaningful in a foreign land. In doing so, they have not only introduced a cuisine but have become part of Bhubaneswar’s evolving identity a city where the world comes together, one meal at a time.
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