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When lost in thought about Goa, the endless beaches, the vibe and most importantly the great seafood and coastal cuisine comes to mind. Goa has been taken over by restaurants and cafes serving such varied dishes from around the world. This so happened to make the traditional cuisine of theirs become relegated to the homes. I mean other than the Cafreal, Vindaloo and Xacuti, it is only now that the other superbly prepared Goan dishes are gaining ground.

This is exactly what excited me about the Goan Food Festival at the Park Hyatt. The food festival helmed by Chef Tanuja from Casa Sarita, Park Hyatt Goa was showcasing the Portuguese influence on Goan food. Now a point that I wanted to iterate is about the way the menu was set-up. Starting off with the regular flavors you’d expect about Goa was the Chicken Jire Mire, a burst of coarsely ground spices of cumin and black pepper. Alongside was the Goan Masala Fried Fish, with the tartness of Goan vinegar, Fenugreek Vegetable Cutlets and Mushroom stuffed with vegetables, cheese and homemade spices. These are the kind of perfect combinations you’d expect to give you company on the sandy beaches alongside a glass of Feni and Limca.

Chicken Jire Mire

Mushrooms stuffed with Vegetable, Cheese and Homemade Spices

Fenugreek Vegetable Cutlets

But it was the Soups and Salads that caught me by surprise. The Kismur, a salad like preparation using dried fish with bell peppers, tomato and coriander was exquisitely wonderful with an eclectic mix of coconut. This might be a little off-putting for a person who’s having dried prawns for the first time but not for my East Indian palate. This is something that we too grew up with and I could relate to the similarities between the two extreme corners of the country. The Cabbage Salad was refreshing while the Caldo Verde Soup was the right showcase of Portuguese influences on Goan food. The Potato and Spinach soup is popular in European cuisines and had slowly seeped into the local food under the Portuguese rule.

Cabbage Salad

 

 

Time for the Main Course and out came the most famous dishes which reverberate Goa. The Goan Prawns Curry with simple rice was relaxing to have and so was the Mushroom Xacuti. I did miss the Poi which had been replaced with Pav over here. After the biggest influence the Portuguese have got into India is the culture of Bread. But the favorite during my meal at the Park Hyatt was the Pork Vindaloo. Not overtly vinegary or spicy, the right mix of fat and meat which turned out to be absolutely brilliant.

Goan Prawns Curry

Mushroom Xacuti

Chicken Cafreal

Bhindi Shukem

A sweet conclusion it truly was with Mangane, a lentil and sago pudding with coconut and jiggery alongside a slice of Bebinca. The Goan Food Festival is on at Park Hyatt Hyderabad till the 21st January as part of the buffet at The Dining Room. However there is a choice of a la carte. The Buffet is priced at Rs 1500++

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We as humans have evolved from a civilization of gatherers. There was time when royals would venture out on hunting expeditions which sometimes lasts days. The game meat then had to be cooked in the wild using rustic cooking methods. This gave evolution to the Sand and Stone cooking methods.

The Sand pits were quite popular in desert and arid areas where the meat was packed in a parcel and placed inside the hot sand. This heat cooked the meat evenly giving way to a dish which was nearly fall-apart. The marinades for the meat could be of different types based on the spice availability of the region. The sand cooking technique was liberal in it’s use of spices making the food, fiery hot. This led to the body giving of sweat which in turn acted as a cooling mechanism. There’s always so much history to learn through the evolution of food. And this is exactly what Chef Angshuman and Team at Bidri, Marriott Hyderabad showcase with their ‘Sand & Stone’ Festival.

Pathar ka Paneer Tikka

Two years ago Bidri had organized a Stone and Wood Fire festival. This time there is an extension of selection in the food options which have lot of vegetarian options too. Off the vegetarian side of the menu my favorites were the Bharwan Karela and the Sand smoked mushrooms. I absolutely love bitter-gourds unlike many, especially when it comes with a filling. With the Sand Roasted Bharwan Karela, the chefs have filled the bitter-gourd with spicy potatoes, nuts and cilantro and cooked it in sand. Bidri has actually built a make-shift sand-pit in the outdoor area which heats the sand from the bottom.

Arbi Aur Chnna ka Shammi

The Pathar ka Gosht is quite a familiarity with Hyderabadi cuisine. If you ever venture out to the Old City, you’d find a lot of street vendors making this famous Hyderabad dish on a slab of granite. Thin strips of meat are let to break down with raw papaya. This helps in cooking the meats to cook much easier on the stone slab. The rest among the non-vegetarians include Pathar ka Pomfret, Prawns among many other. My favorite among all the dishes was the Sikandari Raan where a whole leg of lamb was marinated in a mix of malt, vinegar, spice rub and cooked in the sand. The meat was deliciously tender and beautiful.

Sikandari Raan

Sometimes you want to sit down for a meal and not have to think on what’s happening on your plate. The traditional Indian style of cooking methods have always been special and will continue to do so. Kudos to the chefs of Bidri for truly showcasing Indian history on a plate.

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Brunches are like a gift that you should shower yourself with once in a while. I’ve always been a fan of brunches and still occasionally go for them once in a while with friends. Waking up late on a Sunday and heading straight for a brunch. That’s my kind of lazy Sunday pampering.

Kebabs

There is no denying that The Park hotel is a beautiful hotel. Overlooking the Hussain Sagar with an infinity pool, I don’t mind sipping on G&Ts al day while soaking in this view. The Brunch at The Park had a bit of everything. I started off my afternoon with a bit of childhood memories. Delightful Maggi Counters and Croissants, just the right start to my day. The Maggi can be prepared in any particular way of your choice.

Popcorn At The Children's Counter

Fruits Counter

But don’t fill up just yet. This is just the start to so much more creative counters set by the Chefs. Going along the gourmet lines are Sushi and Pastas. There were almost 3 variants each of Vegetarian and Non-Vegetarian sushi during my time. The Salmon Volcano was my favorite, where the substituted a roll of salmon instead of rice. The Barbeque Station offers a mix between Hyderabadi and North Indian. There were fillets of chicken and marinated fish. The Seekh Kebab were good too.

Irani Chai Counter

Irani Chai

Now to my favorite side of The Park brunch. Seldom do I see any hotel in the city offering Mandi as part of a brunch. Biryani always plays a much bigger role, but this Arabian dish has been slowly stealing away at people’s heart in the city. The Khabsa served at The Park was a standout and spectacular. The aroma of the rice gave way to an even exquisite taste. The chicken was tender and went wonderfully with a side of tangy tomato chutney. If you still have more cravings post this, there are still a huge array of main courses lined up.

Mandi

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Special mention to the Beer sorbet which was spectacular. I waited in line patiently as the Chef whipped up a fresh Beer Sorbet with slivers of ginger using Nitrogen right before my eyes. The Park brunch is priced competitively at 1500 AI and make for an amazing afternoon Sunday indulgence. You can upgrade it to 2000 AI for unlimited IMFL drinks.

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Seldom do you come across pop-up which you can’t afford to give a miss. The Culinary Tales Pop-Up by Karavalli, The Gateway Hotel at Firdaus, Taj Krishna is one such. My earliest memory of Karavalli was one where I had walked into the Gateway Hotel while wandering around Bangalore for a quick lunch. The expanse of greenery in between a city felt so fresh and the setting, apt for a thali. It was one of the most memorable lunches I’ve had walking out a happy man. Serving patrons since 1989, Karavalli has set a bar high when it comes to coastal food.

Firdaus

I couldn’t afford to not be there when the food of Karavalli was on offer in the city. For four days, it’ll only be the Kodagu food, Coastal Mangalorean, Goan and other dishes of the Konkan belt which will be served in Firdaus. The first dish on the table ended up being my favorite among everything else that lunch. The Koli Barthad is a Coorg preparation of chicken pan-fried in spices. The Coorg vinegar gives it a bit of acidity in a beautiful amalgamation with the pepper.

Koli Barthad

Dishes cooked in Banana Leaves is one that I find in most regional cuisines and the Meen Eleittad was no different done in a fiery marinade of Malabar masala. The Tiger Prawns Roast is the right example on the showcase of Kerala spices while still maintaining the delicateness of the prawns. There was burst of fresh green chilies, coconut and spices in the roast masala. All I needed was either an Appam or Parotta to neatly polish it off my plate.

Tiger Prawns Roast

But there was one dish which was interesting and it turned out to be vegetarian. Enter the Oggaraneda Aritha Pundhi, a rice dumpling lightly flavored in coconut and cumin. These small delicate balls of rice were like the perfect snack which you could sit down for breakfast, lunch or dinner. The light spicing ensured that it wasn’t overpowering and took seconds to pop-in.

Oggaraneda Aritha Punde

Oggaraneda Aritha Punde

My Main Course consisted of a plate of Sungatache Kodi or as we commonly know it as Goan Prawns Curry. I thoroughly enjoyed how each of them prawns were delicately cooked making it shine through despite being in spices. The other main courses included Allapuzha Meen Curry from Kerala, Karavalli Mutton Curry and Avial.

Idiappam

Chitranna

Ending the lunch with desserts from the Goan belt were the Bebinca and Dodol. The Ada Pradhaman too wasn’t overly sweet.

Ada Pradhaman

Bebinca, Dodol and Ada Pradhaman

Karavalli has been the epitome of South and West Coastal cusine, showcasing the intricacies of dishes from the Konkan Belt. With the 4 day pop-up at Firdaus, this is one meal you should definitely not miss.

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It’s been 70 years since the historic day of 15th August 1947 and some of the Taj properties across India have come up with a promotion so beautiful. The recreation of the pre-independence dinner at the Taj Mahal Palace in Mumbai in 1947. The idea all materialized when someone at the Taj Mahal Palace in Mumbai, stumbled across a menu from the night and this converted to the food we sit to partake, a recreation of India’s past.

The menu for the purely non-vegetarian and the menu was purely eclectic French and Continental. French Cuisine was going through a revolutionary phase and chefs had been employed from Goa and other European occupied states to give it that deft touch.

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Although the original recipes aren’t available, Chef Nitin Mathur and his team at the Taj Krishna have done a fabulous job at recreating the original menu. We started off with the Consomme al indienne. The Consomme was crystal clear, with the enhanced flavors of the chicken shining through. The julienned veggies on the bed, showcasing the colors of India parted out as the consommé flowed right through. I thoroughly loved it. The appetizer of the night is one which didn’t feature in the original menu and had been added in. Delicacies a’l Hindustan literally translating as ‘Delicacies of Hindustan’ were three cottage cheese in three different variants of marinade.

Delicacies a’l Hindustan

The mains comprised of Paupiette de Saumon joinville (Salmon roulade, soft creamy mash, wilted spinach, turned vegetables and Joinville sauce), Poularde Souffle Independence (Chicken soufflé with steamed vegetables and lemon parsley sauce), Crepes aux epinards (Stuffed spinach crepes with Makani gravy) and Campignons vol au vents (truffle and wild mushroom with paprika cheese sauce). It was the Vol-au-vent which was my pick for the night. A classic Belgian dish, the vol-au-vent is a stack of puff pastry with filling of either mushrooms or chicken. The mushrooms give earthiness and with the crunch of the fluffiest puff pastry, this is an absolute beauty.

Paupiette de Saumon joinville

Poularde Souffle Independence

The set dinner ended with Vacherin de peches liberation (Peach infused Apricot Sorbet) served in Meringue cups. Having the sorbet alone was a bit too sweet for my palate, but it wasn’t until I broke down the whole dessert on my plate, that the deftness of it all shone through.

The recreation of the 1947 Menu at Encounters, Taj Krishna is a niche menu that comes along once in a while. It’s India’s history on a plate and with a pricing of Rs. 1947/-, this is one worth indulging in.

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There is a question I’ve been asked multiple times, “Why Jonathan’s Kitchen?” For people on my friend list to unknown who ping on the FoodDrifter FB page and Instagram. The number of times I’ve recommended Jonathan’s Kitchen or Komatose has been innumerable. There was a time when every 2nd day I’d been checking into JK. Then I became conscious about it, lest someone label it as too much of a favorite. It was then that I would be there but not check-in anymore. But photographing food as a habit that it is, that I’d whip out my phone and do a Insta Story of it.

Dumplings

Both of Jonathan’s Kitchen and Komatose has been a hangout for me of sorts. And this post is an ode to those countless hours I’ve spent there. I always am conscious about getting drunk. Yet Komatose is the only place where I’ve let go one night. Entertaining a friend or a client, an office party or a personal one. Komatose has been the answer to most of my answers.

From the countless times that I’ve been there to go through the entire menu, it was finally time for change. Their already extensive Sushi menu now has an even more options to choose from. The Uramakis, Nigiris, Tamagoyakis are emblazoned across the revamped menu. But it’s the Indian side of the menu that I’d like to talk about.

Sushi

Sushi

Jonathan’s Kitchen has been known for it’s continental fare. But little do people know that they can actually dish up pretty decent Indian food too. The Jhinga Khadi Mirch hits you with it’s chili and peppery nature of the prawns. But with a glass of whiskey is what you need to pair it with. Yep the light tingly feeling of chili down your throat as you wash it down with your favorite whiskey or single malt. That is exactly how’d love it. Not fan of the spice then the Murgh ke Parchey and Peshwari Chapli Kebabs should be your choice. I’ve had Chapli Kebabs innumerable times but have seldom seen it as part of a regular menu. Among the seafood is the a beautifully Grilled Pomfret. I’ve ordered it almost thrice now before writing this and the beautiful tandoor color on it is just exquisite.

Kebabs

Grilled Pomfret

Continental Cuisine has always been Jonathan’s Kitchen’s strong suit. Highly recommended is the Filet Mignon. A nice filet of beef, cooked the perfect medium rare and served with a side of veggies and mashed potatoes. If a bhakt had to sprinkle a million drops of the holy Ganga on me for eating the steak, then so be it. It will still be worth it. Also lemme tell ya that this marks the rise in the standard of how a filet should be cooked…EVER. Literally falling off the shank was my next dish, the Ossobucco. With both of these it’s just the right cooking that needs to be done to get the meat tender and JK get’s it perfect.

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Fish Steak

Ending with the desserts is the Tres Leche and Ghevar with Rabri. I’ve never been a fan of the Red Velvet anywhere and the Tres Leche at Jonathan’s Kitchen combines a Red Velvet with the traditional Tres Leche from Spain. While the people at my table did appreciate the dish, it wasn’t for me. Both of them are a little overtly sweet and people who especially enjoy sweetish-ly sugary desserts will do so.

Tres Leches

Meanwhile as I leave my table to head back to the Bar at Komatose, I can’t help but wonder how they’ve got another lovely menu on their hands. A comprehensive simple take on dishes and yet a sophisticated look which makes the new menu another standout. Jonathan’s Kitchen just gave me another reason to head back there just for the superb Filet Mignon alone.

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Tusacany in Trident Hyderabad has been one of my favorite restaurants in the city. The chic and simplistic setting of an Italian household coupled with the dim lighting makes it a beautiful place dine in. The one constant that I really like about Tuscany is that they keep reinventing themselves through their food. With the new Summer Menu, I might just label it as one their best menus yet. And all of this based on just a few dishes that I had.

We began our dinner with a Smoked Chicken and Rucola Salad, which believe me is as simple as it sounds. The beauty of the salad lies in the saffron and cheese spheres which had been nonchalantly arranged on the salad. As a salad, it was just the fresh greens and the smoked chicken, but you gotta burst the spheres to let the sauce flow in. The subtlety of the saffron wraps over the entire salad and gives it a whole different texture.

Smoked Chicken and Rucola Salad

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Next up was my favorite Carrot and Fennel Soup. Never have I had a soup so refreshing and summery. A cold soup, the soup is served with Orange Sorbet and an almond biscotti. I was literally scraping every last portion from the bottom of the bowl of the wonderful soup.

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Up until now the dinner had been all about freshness and truly light. This changed with the main course. A Lemon and Thyme Fettuccini with homemade pasta was a delight made over with cream, walnuts and gorgonzola cheese. Alongside on my plate was a Risotto Milanese. Just like any Masterchef show out there, I too believe that the Risotto of an Italian restaurant can make or break the place. I’ve had quite a lot of mushy ones in my time but never at Tuscany. The risotto at Tuscany is perfection and a couple of spoons and you’re set. Again the dash of saffron provides it a burst of flavor in the Risotto Milanese with smoked salmon and fried calamari.

Lemon and Thyme Fettuccini

Pasta

Chef Praful has been a wonder with the desserts. Whilst just written as Panacotta on the menu, I sure knew to expect something exquisite. Sure enough he delivered with the cold mango layer between the slices of Panacotta. The plating was a work of art with two Panacottas with the other being Blueberry with the vanilla crumble giving it the crunch factor. It was a marriage of soft and crunch whilst not overpowering with sweetness.

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The new Summer menu at Tuscany is superbly crafted and one worth visiting for. Take your partner out or indulge yourself for a quiet meal. The food by Tuscany shall not leave you disappointed.

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Mumbai is my home, a city very close to my heart. My childhood was spent gorging on delicacies sent over by our neighbors. So Maharashtrian dishes were ones with which I started my food journey. These are the flavors I identify myself with.

With an invite to the Maharashtrian Food Festival at Hyatt Gachibowli, I was ecstatic. This is one of the many cuisines that you don’t get to relish so often in Hyderabad. With Chef Santosh visiting from Hyatt Pune, the flavors had to be authentic. We first started off with the dry chutney that Chef Santosh had brought along with him for the festival. Maharashtrain Cuisine is as much about the chutney on the side as the main dish itself. They hold a great deal of influence and the chutneys featured Shengadana,Til, Karlachi, Jawas and Medhkut. There were also the Bombil Chutney made with dried Bombay Duck fish which was delicious. 

Chutneys

After all it was a Maharashtrian Food Festival and the unofficial national street food of Mumbai had to feature prominently. Vada Pav is one snack I absolutely adore. The one made in Hyatt Gachibowli had all the ingredients of a Mumbai-style Vada Pav. Coriander Green Chutney, Tamarind Garlic Chutney and a sprinkle of the dry peanut garlic chutney…this was Vada Pav at it’s best. Vada Pav as a snack is very commonly available but no one in the city of Hyderabad come close to making the original.

Vada Pav

The other snack among the starters were the Kothimbir Vadi. The Kothimbir Vadi is made with Coriander and Chickpea flour which are then steamed first. Once set, the vadis are then deep fried and served piping hot. These are insanely addictive to pop-in as a snack.

Appetizers

We then moved on to the appetizers of Chicken Sukka which was a Malvani style of dry chicken and is a hot and spicy preparation which can be had both as a starter and along with the main course. As we gradually made our way to the main course, I headed towards the Kolhapuri Chicken Counter. Kolhapuri food by itself is really spicy and packs a punch. Thankfully Chef Santosh had dialled down on the spiciness quotient although it still had the lovely color from the red chilies.

The other dish which deserves special mention from the Maharashtrian Food Festival was the Puneri Dal. A very simple preparation of lentils, this was simply superb along with the combination of Batata chi Bhaji and Jowar Bhakri which was being served on order. The other dishes among the buffet included Malvani macchi curry, kolambi pulao, masala bhat and bharli vangi on the night we were at Hyatt Gachibowli.

We ended our dinner with fresh Shrikhand, Malai Pedha among other Indian desserts which had been displayed. The Maharastrian Food Festival is on at Collage in Hyatt Gachibowli as part of their regular buffet. The dishes will be rotated on a daily basis both for lunch and dinner.

Gulab Jamuns

Boondi Ladoo

 

The Festival is on at their restaurant Collage with different menu for lunch and dinner between 24th April – 3 May, 2017. Priced at 1250 AI for Lunch and 1400 AI Dinner

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Firstly, let me state that Punjab Grill in Jubilee Hills, Hyderabad is a beautiful property. It’s a packed a bit more than usual on both ends of their seating. But I still have a feeling that they are still exploring the restaurant space to make it so much better. The Punjab Grills across India and abroad had taken a trip to rural Punjab, bringing back with them rustic and lesser known dishes to serve to their patrons.

Rangla Punjab (5)

The trip culminated with a beautiful menu titled “Rangla Punjab” which is currently being hosted at the Hyderabad outlet. For the night we started off with the tangy popular Punjabi drink “Kali Gajar ki Kanji”. The Kanji is served in a clay cup with dark carrots. The first sip is going to give away your expression when hit with the mustard and hing (Asafoetida) but slowly grows on you.

Rangla Punjab (4)

Gradually moving on to the starters were the Tikki Choley. Must say after moving away from Delhi this was the first instance after so long that I relished the kala chole with super soft tikkis below. Garnished on top with julienned radishes this was delicious with the mint and coriander chutney. Most of the dishes at Rangla Punjab is served with radish on the strips bringing back the whole feel of Punjab.

Rangla Punjab (6)

The Mutton Tawa Tikke is tossed mutton cubes in aromatic spices. With a drink beside you, this along with the Chargha Murgh is the perfect accompaniment. If you’re the kind of person who loves fried food, the Chargha Murgh is the answer to every fried chicken craving. The Mutton Champa which arrived next at our table is a countrified mutton keema made into sheets.

Rangla Punjab (7)

Rangla Punjab (8)

The stars among the Rangla Punjab were in the main courses. Keema Karela and Atta Chicken were just fabulous. I have memories of my grandmother making keema bitter gourds on special occasions and the Keema Karela rightfully reminded me of that. Only difference being the meat was served on an open-faced bitter gourd giving a polished feel to a simple dish.

If you were to visit Kotkapur in Punjab, you’d see people carrying back parcels of Atta Chicken back to long distances of Chandigarh and Delhi. The “Kotkapure da Atta Chicken” takes inspiration from there and is the star of the Rangla Punjab menu. Now imagine first a whole chicken marinated for quite a duration in Punjabi spices with almonds and black pepper. The marinated chicken is then tightly wrapped in a muslin cloth and then sealed inside dough to be cooked in a tandoor. The juices of the chicken remain tightly sealed shut until the outer covering is broken. The moment the chef cut open the dough a whiff of the beautiful aroma hit me and the Atta Chicken goes beautifully alongside some butter naans.

The night ended with desserts which you’d find across the streets of Punjab. I liked the fresh fruits with cream for the fact that it wasn’t overtly sweet. The Gud Ka Halwa was bit of a downer though with the dessert holding back on the lovely flavors of the jaggery.

Rangla Punjab (2)

Should you check out the Rangla Punjab Food Festival at Punjab Grill? Most definitely Yes. It showcases true Punjabi food with the flavors it’s meant to be.

Rangla Punjab (3)

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Lasagne, Ravioli, Pasta are gastronomical one dish meals. Everybody loves lasagna. Whether it’s veggie, meat filled, or stuffed with eggplant, you know you’re getting the delicious combination of tomato sauce, cheese, and pasta. Tuscany at Trident have recently started their Delizioso Lasagna festival. Chef Manik and team have taken on inspirations to bring out a different take on the lasagna. The soulful one pot meal was transferred from its humble elements to give it a restaurant level Trident-twist. For the invite, we were given six different dishes to try. Each more unique than the other.

To start with, we had the Bolognaise and Roast vegetables from “The World of Classics” section. Usually the Bolognaise that I have had in Italy is layers of pasta with beef ragout layered within lasagna sheets. We were served a similar version with tenderloin cooked with parmesan and rosemary. I loved the meaty flavor of the Bolognaise. Roast vegetables with the basil is also a lovely dish from the classic section. These can be perfect comforting meals along with a glass of wine.  For the vegetarian, the other worth dish was also worth trying is the Spinach and Ricotta with a slight hint of nutmeg. The layering with Parmesan sauce adds the perfect harmony to the lasagna.

Trident Lasagna Promotion (4)

We moved around to the next section which was “Around the world”. The Timballo is a baked pasta/rice and veg/meat version of the lasagna. The mushroom lasagna that we were served had a rich flavor of the mushroom and Parmesan cheese sauce. The rice mixed actually fills you up. A generous portion of the cheese sauce on top makes this dish heavenly. Pastelon, a Caribbean take on the lasagna hasn’t been on top of my list. The plantains can overpower the taste of the dish on the sweeter side although can be beautifully made with beef or red meat. The chicken, raisin, plaintain combination didn’t do much for our palate but this is definitely a unique dish worth trying.

As we coursed through the menu, the Chef’s take on the Lasagna or the Trident twist followed. The Chefs have worked with different flavors for this section and we loved both the dishes served. The Crisp and Fresh was more like the deconstructed version. Fried pasta sheets served with fresh Roma tomatoes, saffron cheese sauce and a drizzle of pesto was the perfect combination. The flavor of the lasagna could be felt with every bite. Our second favorite of the day was the open faced sous vide pork belly. The pork had been cooked beautifully.

Trident Lasagna Promotion (3)

The Delizioso Lasagna is a unique fest centered around on one of the classiest dishes of Italian cuisine. It’s an amazing effort by the Chefs at Trident Hyderabad to be showcasing on all flavors centered around a single dish.

Trident Lasagna Promotion (2)

 

Note: The portion sizes in the pictures are of a set tasting menu. The proportions served on order are of much larger size.

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