Berhampur—also called Brahmapur—is Odisha’s “Silk City,” where centuries-old weaving traditions still hum behind market facades and temple bells. Just down the road, the Bay of Bengal laps at Gopalpur-on-Sea, a former 19th-century port that now serves up golden sands, sea breeze, and languid sunsets. In between lie Chilika’s mirror-still lagoons, hilltop shrines, and hot springs that locals swear by.

Expect a coastal rhythm: leisurely breakfasts, temple visits, markets brimming with Berhampuri Patta sarees (a GI-tagged weave), and afternoons on beaches or lakes. Seafood lovers will find prawns and crabs fresh from Chilika; vegetarians can feast on Odia thalis—dalma, saga bhaja, pakhala—done right. Street snacks like gupchup (pani puri), bara-ghuguni, and chhena poda are must-tries.

Practical notes: the nearest airport is Bhubaneswar, with frequent trains to Berhampur. Winters (Nov–Feb) are pleasant; summers run hot and humid. If you’re visiting Jan–Apr, ask about the Olive Ridley turtle season at the Rushikulya rookery and follow Forest Department guidance. Modest attire is appreciated in temples; carry cash for markets, though digital payments are increasingly accepted.

Berhampur

Berhampur is your base for coastal Odisha. Start with Maa Budhi Thakurani Temple and the warren of lanes at Bada Bazaar and Annapurna Market. Weavers’ cooperatives around town showcase the famed Berhampuri Patta saree with “phoda kumbha” temple motifs—light, lustrous, and made to last.

Day trips fan out like spokes: Gopalpur Beach (15 km) for sea air and lighthouse views; Chilika Lake (Rambha/Barkul sector) for islands and waterbirds; Taptapani for a mineral-rich soak; and Tara Tarini for panoramic hilltop vistas. Closer to town, Tampara Lake now offers water sports, while Pati Sonapur remains a quieter, photogenic strand at the Andhra–Odisha border.

How to get in: Fly into Bhubaneswar (BBI). From there, trains to Berhampur take about 2.5–3.5 hours (₹120–800, $2–$10 depending on class). A private car/driver takes ~3.5–4.5 hours (₹3,500–5,500). For bookings, see flights on Trip.com (flights) or Kiwi.com (flights), and trains on Trip.com (trains).

Where to stay: Search Berhampur hotels on Hotels.com (Berhampur) or homes on VRBO (Berhampur). If you want beachfront vibes for a night or two, browse stays at Gopalpur-on-Sea via Hotels.com (Gopalpur) or VRBO (Gopalpur).

Day 1: Arrival via Bhubaneswar, Train to Berhampur, Night Markets

Morning: Fly into Bhubaneswar. If you’re coming from Delhi or Mumbai, expect 2–2.5 hours (often $60–150 one way). Book on Kiwi.com or Trip.com (flights).

Afternoon: Walk to the station area or take a cab to the railway station for a midafternoon express to Berhampur (2.5–3.5 hours). Book trains on Trip.com (trains). Check in and freshen up.

Evening: Ease into town with a casual food stroll near Bada Bazaar. Start with gupchup and dahi vada–aloo dum from street carts, then move to a sit-down dinner: try “Aangan” (popular for North Indian vegetarian thalis and paneer mains) or “Zeeshan” (Kolkata-style biryani and kebabs). For dessert, hunt down fresh, caramel-kissed chhena poda from a local sweet shop—ask your hotel for the closest, as batches sell out nightly.

Day 2: Old Berhampur, Silk Weaves, Temples, and Thali

Morning: Coffee and a light breakfast at a central cafe (Cafe Coffee Day outlets are reliable for espresso drinks and quick bites). Visit Maa Budhi Thakurani Temple, the city’s spiritual anchor, then dive into Bada Bazaar and Annapurna Market. Look for GI-tagged Berhampuri Patta sarees with phoda-kumbha borders; ask shops about cooperative-made pieces and how to spot handloom details.

Afternoon: Arrange a short visit to a weavers’ cluster or cooperative showroom to see warps and wefts in action. Lunch on an Odia thali (rice, dalma, saga bhaja, tomato khatta). If you like sweets, sample rasabali and chhena jhili—Odisha classics rarely found outside the state.

Evening: Golden-hour walk through residential lanes to catch evening aarti at a neighborhood Shiva or Hanuman temple. Dinner at “Green Chillyz” for tandoori platters and kathi rolls, or circle back to Aangan for a different veg spread. Nightcap kulfi or falooda from a corner dairy bar before turning in.

Day 3: Gopalpur-on-Sea – Lighthouse Views, Beach Time, Seafood

Morning: Drive 30–40 minutes to Gopalpur Beach. Start with a barefoot stroll on the wide, clean sands; surfers sometimes catch small shore breaks in season. If the lighthouse is open to visitors, climb for sweeping views of the coast and the remnants of the old port.

Afternoon: Long, lazy lunch at Mayfair Palm Beach Resort’s “The Verandah” (coastal fish curry, prawn masala, excellent breads) or at “Tide” for day-fresh seafood. Linger by the sea or detour to Aryapalli Beach, a quieter stretch a few kilometers away, good for photography and dune walks.

Evening: Sunset on the promenade; pick up shell handicrafts from beachside stalls if you like souvenirs. Stay for dinner—Mayfair’s “Harry’s Bar” mixes reliable classics with local bites—or head back to Berhampur for late biryani at Zeeshan. If you prefer a beachfront night, consider spending tonight in Gopalpur; browse options on Hotels.com (Gopalpur) or VRBO.

Day 4: Chilika Lake (Rambha/Barkul Sector) – Island Hopping by Boat

Morning: Leave after an early breakfast for Rambha (about 1.5 hours). Arrange a boat at the OTDC jetty for a 2–3 hour ride past Kalijai Temple, Breakfast Island, and Bird’s Island. In winter, watch for herons, egrets, and Brahminy kites. The lake’s glassy waters make for serene photography, so bring a polarizing filter if you have one.

Afternoon: Lunch at OTDC Panthanivas Rambha’s restaurant—simple, fresh fish thali or veg meals. If you’re returning via NH-16, the iconic “Chilika Dhaba” near Barkul is famous for prawn and crab curries; arrive early to avoid a wait. Stop at roadside fruit sellers for guavas and seasonal mangoes in summer.

Evening: Drive back to Berhampur. Low-key dinner near your hotel—keep it light with tandoori roti, dal fry, and a green salad. Early night recommended after a sun-filled day; hydrate well.

Day 5: Taptapani Hot Springs and Jirang (Chandragiri) Monastery

Morning: Head 1.5 hours inland to Taptapani. The mineral-rich hot spring has long been a local wellness stop; you can book a basic soak at the Panthanivas facility. Forested hills and bird calls make this a peaceful start.

Afternoon: Continue about 1–1.5 hours to Jirang (Chandragiri) to visit the Padmasambhava Mahavihara Monastery, the largest Tibetan monastery in Eastern India. The multi-tiered, saffron-and-red structure is set amid rolling green; step quietly into the main hall to admire murals and prayer wheels. Lunch on Tibetan fare—steaming thukpa and momos—from small local kitchens near the monastery gate.

Evening: Return to Berhampur (2.5–3 hours total with breaks). Stretch your legs with a short walk and reward yourself with an Odia-style dinner: rice, machha jhola (if you eat fish) or pakhala with badi chura (if you’re curious about the state’s fermented rice staple).

Day 6: Tara Tarini Temple, Tampara Lake Water Sports, and Pati Sonapur Sunset

Morning: Drive 45–60 minutes to Tara Tarini Temple, one of the country’s revered Shakti Peethas. You can ride the ropeway up for panoramic views over the Rushikulya river valley, or take the road/steps if you prefer a climb. Offer prayers, then enjoy the breeze from the hilltop.

Afternoon: Continue 30 minutes to Tampara Lake near Chhatrapur, where water sports have revived this long lagoon—expect kayaking, jet-ski rides, and a lakeside promenade. Lunch at the on-site café (simple Indian fare; tea with lake views hits the spot). If you want one more beach, aim for Pati Sonapur, a lovely, less-crowded stretch near the state border.

Evening: Sunset at Pati Sonapur Beach—wide sands, river-meets-sea vistas, and excellent long-exposure photo opportunities as the light drops. Drive back to Berhampur for dinner: Aangan for reliable vegetarian mains or Zeeshan for kebabs and biryani. Treat yourself to rasagola or chhena poda to close the day.

Day 7: Seasonal Turtle Dawn or Slow Morning + Departure

Morning: In Feb–Apr (sometimes Jan), ask about a pre-dawn visit to the Rushikulya rookery with a licensed local guide; mass nesting and hatching are tightly regulated—follow all instructions, avoid lights, and keep distance. Outside turtle season, make it a slow morning: coffee, last-minute saree shopping, and a sweet box to go.

Afternoon: Check out and take a midafternoon train back to Bhubaneswar (2.5–3.5 hours) via Trip.com (trains). Connect to your evening flight on Kiwi.com or Trip.com (flights). Keep a buffer for traffic and station queues.

Evening: If you have a late flight, dine early in Bhubaneswar or nibble at the airport. Reflect on the week: silk in your bag, salt on your skin, and the calm of Chilika carried home.

More eats and sips you’ll like:

• Aangan (Berhampur): North Indian vegetarian mains, thalis, fresh breads; family-friendly and consistent.
• Zeeshan (Berhampur): Kolkata-style biryani, tikkas, kebabs; good for hearty late dinners.
• Mayfair Palm Beach Resort (Gopalpur): The Verandah (multi-cuisine), Tide (seafood focus), Harry’s Bar (drinks and snacks with a sea breeze).
• OTDC Panthanivas (Rambha & Taptapani): Simple, fresh Odia meals; convenient and authentic during day trips.
• Street snacks: gupchup, bara–ghuguni, dahi vada–aloo dum; ask your hotel to point out the trusted vendors near Bada Bazaar.

Local logistics tips:

• Getting around: Auto-rickshaws are abundant in town; for day trips, hire a car/driver via your hotel. Distances are short but roads can be busy—start early.
• Best time: Nov–Feb for cool weather; Oct–Mar for Chilika birding; Feb–Apr for turtle season (permit/guided access only).
• Temple etiquette: Dress modestly, remove shoes at sanctums, and avoid photography where restricted.

That’s your coastal Odisha week: beaches at Gopalpur and Pati Sonapur, Chilika’s island-dotted lagoons, the steam of Taptapani, and the hilltop hush at Tara Tarini—stitched together with Berhampur’s silk and street food. This itinerary balances slow travel with standout sights so you return rested, well-fed, and a little salt-sprayed.