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Indian Cuisine

In our previous post on Rivaayat, a beautiful food festival which has it’s roots surrounding many of the lost and traditional dishes of India, we had in length discussed of the strong thought process gone into creating it. It had many takers the first time that Kanak at Trident had hosted it almost a year back.

Rivaayat (2)

Chef Manik Mangotra and his team are back again with the Rivaayat food festival verison 2.0 along with addition of various new dishes to the menu. I’ve always admired the research that the Chef and his team have gone to set up this exquisite menu. After visiting various khaansamas (masterchefs) across India, this royal experience that is Rivaayat which itself translates to revival.

Many of my old favorites of the last food festival were back on the menu and we of course were elated. Starting off with the appetizers from the Rampur kingdom. The succulent Rampur Seekh Kebab were absolute melt in the mouth and the Rampuri Paneer Tikka made for a great vegetarian appetizer. The Kumbh ki Galawat can be a little deceiving but fret not it’s actually a vegetarian minced mushroom galawat. I’ve always grown to associate the Galawat to be made from minced meat but this sure caught me off guard with it’s deliciousness.

Rampuri Seekh Kebab


Moving ahead with the main course, we’ve been pretty partial to the Aloo Gosht. Potatoes cooked along with the lamb always gives it a defining taste which makes the Aloo Gosht a must order. Along with some simple plain rice or garlic, this is one dish I can thoroughly enjoy without needing anything else on the side.

Aloo Gisht

Pindi Chole

Bharwan Amchuri Bhindi aur Pyaaz was a favorite among everyone at the table last time and this time too each of us seated loved it thoroughly. There is no denying that the addition of raw mango slices which weren’t around the last time made it so much better. A Mughlai dinner isn’t complete without having Butter Chicken which was creamy, mildly spiced and had a lovely lingering sweetness when had with butter naan. Also special mention to the amazing Lucknowi Dal which had been whipped up by the chefs. It was in so long that we had a great dal.

Bharwan Amchur Bhindi Aur Pyaaz

Butter Chicken

Stuffed with the range of appetizers and a heavy and scrumptious main course, there was little space left for desserts. But a small bite off the Dry Fruit Dudhi Halwa and I was stumped. It was extremely and for a person who loves dry fruits, this sure is going to be sinful.

Dry Fruit Dudhi Halwa

The Rivaayat food festival is on at Kanak from 16th March – 30th March for Dinner.

Rivaayat (1)

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Shopping in Phoenix Market city is a hectic affair. You just want to let go and relax after a shopping spree and enjoy a delicious meal. We decided to do just that and Rainforest Resto Bar caught our eye.  The decor at the entrance brings out the “Experience the Amazon Rainforest” while you eat in true style.

As you enter Rainforest Resto Bar, leaving the humdrum of the mall chatter and to a fresh conversations inside Rainforest. The first thing  that hits you is the waterfall. The sound of the water and the soothing music lets you get acquainted with the surroundings. They scream rainforest jungle theme to their core with their delectable interiors, Huge tree behind the table and a perfect bar with an eclectic set up ambience. Now who wouldn’t want to ease into one of those chairs at the bar as the set music plays in the background with a drink in hand.

Rainforest Entrance

Expectations were a bit cliché when we were handed out the menu card. Seeing as to the setting we were in, the names of the dishes would be jungle-themed too? But that wasn’t case. Surprisingly it showcased a menu of exquisite Italian and Chinese dishes with a good set of cocktails and mocktails. Starting off with the drinks of the night, Cosmopolitan and Watermelon Margarita. They were served with a nice serving of the peanuts and the addictive cheeslings. The Cosmopolitan was a tad on the sweet side while the Margarita was strong and perfect, the way we like it.

Watermelon Cosmopolitan

The specialty of Rainforest Resto Bar has been the Chicken Angarey Kebabs. In a few minutes post our orders for the appetizers, the Chicken Angarey Kebabs had arrived. Now the ambience is a lot dark, but stealing a quick glance at the Kebabs and they looked juicy. And swish there was a ‘fire effect’ on top as the dish lit up. The fire effect makes up for the show factor of the dish and secondly imparts a nice flavor to the kebabs. It was a lot spicier than we expected it to be but the chicken was succulent and we were left craving for more.

A Visually Lit Up Angaarey Kebabs

Chicken Angaarey Kebabs

Next we decided to try some Seafood. Now who doesn’t love a good Prawn Cocktails. They are the perfect when shared round a table as you sip on your drinks. The Prawns Cocktails is another of Rainforest Resto Bar signature dishes and the presentation speaks for itself. Served along with Garlic Chili Mayo, the prawns were extremely juicy and melt in the mouth. The garlic Chili Mayo raised the bar for the dish and is the perfect accompaniment to the dish served.

Prawns Cocktail

Next up we moved on to some Italian and ordered the Penne Pasta in Aye Quattro Sauce with Rawas. The sauce was creamy and perfectly done and definitely hit the right notes. The rawas fish was cooked with delicate flavors and complemented the pasta sauce. This can actually be a complete meal as it fills your stomach with the sauce and the fish.

Moving on to the Chinese side of the menu, the Pan Fried Noodles in Oyster Sauce was brilliantly done. It is simple and yet played on the lines of elegance with the soulful crunchiness of the Pan Fried Noodles served with mixed vegetables. The chicken in the Oyster Sauce was the typical chinese flavor you’d expect and was appetizing.

Not much can go wrong with a Sizzling Brownie and it was a delicious end to a satisfying meal. The sizzle of the hot chocolate sauce as it was doused on the hot plate is music to the  happy ears. The brownie made in house with their own secret recipe was gooey, moist and deliciously done.  It was an unexpected good end to a Mall Day.

Sizzling Brownie

Taking a break in the jungle is a good idea after all. They have 3 different location where you can enjoy your meal. The setting is perfect for date nights too.

They have Happy Hours from 12 pm to 8 pm and a range of different offers every other day. Do look out for the special children’s menu.

Address : 3, Phoenix Market City, LBS Road, Bandra Kurla Complex, Mumbai
Phone : 022-30151019

Photo credit – FD Team –   Neishaa & Tara

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Rivaayat stands for tradition or customs. Kanak at Trident Hyderabad has come up with a beautiful initiative that helps you discover the traditional forgotten delicacies. When was the last time you remember having the traditional dishes from across the country like the delicious Galavat Kebab or Purani Dilli Fried Chicken Kebabs. Most of the heritage dishes have lost their originality and some of these recipes get lost down the line because they were not documented.

Rivaayat at Kanak, Trident strives to capture the nostalgia of flavors with their food festival this time.

The Table Setting

Indian street food has always been rich on flavors on taste. From the Jama Masjid to Aminabad to Charminar, Rivaayat captures the essence of those dishes. The menu at the food festival covers a nostalgia of flavors as it takes you on a gastronomic passage through Awadh, Punjab, Delhi and Hyderabad. The Master Chefs at Trident Manik Magotra, Siddarth Sharma and Sandeep Bhattacharya visited various khaansaamas across the country to hone their skills and curate a traditional experience.

The Menu Awaits

We had the chance to try the menu at Kanak, Trident Hyderabad for the ongoing Rivaayat festival.

As we began our pilgrimage through a beautiful menu laid out in front of us, we were quite excited to have some of the best dishes that hold memories and have been a part of our childhood growing up.

We were first served the Rampuri Paneer Tikka. Rampuri cuisine is one of the most evolved of royal Mughal cuisines known especially for its innovative creations. The Paneer was extremely soft and freshly made. With strong flavors of clove marinated in Yogurt and Chili, the Rampuri Paneer Tikka was stunningly delicious.

Rampuri Paneer Tikka

The vegetarian item on the menu continued on with the Soya ka Tootak. Elegantly golden brown and snuggled in the crisp semolina balls was spiced Soya beans. Because semolina is deep fried, the outer layer can tend to go hard and is meant to be had piping hot. By the time we were done with the photos of the dish we encountered the cold hard crust. But we scooped out the inside and the spiced soya beans was delightful. It pairs perfectly hand-in-hand with a glass of white/sparkling wine.

Soya ka Tootak

Fond memories of Delhi, wandering in the Jama Masjid area, which is a treasure trove of great food and sinking in to the exquisite fried chicken from around the streets remains a memory. The spice mix of the kebabs in various eateries is still a secret with them being handed down the generations in the family. Every family kept their own version of the spice mix a close guarded secret. The Purani Dilli Fried Chicken Kebab tasted exactly like what we had before and has gotten the spice mix perfect. Impeccable and marvelous, this is an absolute must try of all the appetizers.

Purani Dilli Fried Chicken Kebab

Of the starters of the day which didn’t stand out for us were the day Machi Amritsari. The bhetki hadn’t been marinated enough and was a lot less on the salt. We were also quite excited about the Galavat Kebabs, but it didn’t hit the right flavors as intended. The mincing of the meat was perfect but the salt dominated this time around. So small tweaks which can be corrected and these dishes will be perfect.

Machi Amritsari And Galavat Kebabs

Being hardcore non-vegetarians, the meats hadn’t lived up to their expectations from the appetizers section other than the impeccable Purani Dilli Fried Chicken Kebabs. But little were to know that the main course were to blow us away.

The Bharwan Amchori Bhindi aur Pyaaz has to be eaten to understand how meticulously beautiful okra can be cooked. It is cooked in amchur or raw mango powder with stuffing of masala and lot of onions. The first bite in and you are left wanting for more. The spices hit the right note for your tastebuds.

Kadhai Paneer has been a regular in many of the North Indian home since long. Hence it is unmistakable to not have it part of the menu and for us, it turned out to be average at best.

Bharwan Amchori Bhindi

A bit of Pindi Chole on the plate with butter naans and all is great in the world. It reminded me of pure Delhi and Punjab flavors as soon as I had that first morsel of the Pindi Chole. But can a North West Frontier cuisine be complete without the Butter Chicken. It shall be a resounding ‘NO’ from us and let me tell you the Butter Chicken at the Rivaayat festival was elegance on a plate. Loaded in butter and meat, its heaven on the plate. We always prefer a little more creamier texture, but this will work wonders on your tastebuds nevertheless.

Main Courses At Trident

Maratban ka meat is traditional lamb curry cooked in an earthen pot. The name maratban comes from the pot which is used to store pickles in many Indian homes. It has a slight pickled flavor. Back to a recipe from the streets of Old Delhi for anyone who has been to Karim’s or Gulati is the Purani Dilli ki Nihari. The lamb pieces in the gravy were extremely succulent with lots of flavor and the aroma of saffron to it.

Purani Dilli ki Nihari

The deserts included Dudhi Halwa and Gulab Phirni. The Dudhi Halwa is a pudding made of bottle gourd. It was loaded with dry fruits and we also found sesame to be part of the pudding too. The Gulab Phirni had a beautiful rose flavor to the rice pudding and a tuile to bite into as you enjoyed your subtly flavored Phirni.

Dudhi Halwa And Gulabi Phirni

Rivaayat will take you through a culinary journey with the traditional of recipes from India on a single platter. The festival will be at Kanak from 22nd March – 5th April at Trident Hyderabad. It is a definite must try if you want to experience history through food for Dinner.

Pricing – Rs. 2000 per couple average on ala carte.

Rivayat Festival


For reservations, call: 91 40 6623 2323 OR e-mail: happenings.hyderabad@tridenthotels.com

Venue and Dates: Kanak, Trident, Hyderabad from March 22nd – 05th April, 2015

Timings: Dinner only.

Kanak - Trident Hyderabad Menu, Reviews, Photos, Location and Info - Zomato

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We love food, we love to travel, we love to travel in search for good food and yes we are the Food Drifters. Having embarked on our quest for good food in Hyderabad, we landed up with the new restaurant on the block, Eat India Company. There is something unusually catchy about that name. Not to be associated with the former traders of fine spices, Eat India does though import all it’s spices from the north to give the deft authentic touch to the food it serves it’s customers.

Reshmi Kebab

The interiors are done up beautifully and gives you the notion of having had a grand welcome through those steel doors and looking up you can see an ancient humongous kadhai hanging from it’s ceiling. Antiques and age-old pictures line it’s walls and yes you are walking into history when you enter Eat India Company. Housed in the very building as other stalwarts Via Milano and Urban Asia, this is another never to be missed place.

Murgh Lababdar

The menu is all Awadhi, Mughlai and the passion for the creating wonders shows on your plate as soon as being served. The aroma of the spices used is intense, the taste simply impeccable and the food, heavenly. We tried many items on the menu already and have been wowed by everything which has come by our table and gone back wiped clean.

Butter Naan And Butter Chicken

What’s Rollicking?

The Biriyani, subtle on flavors and light on the palate. The aroma is simply overwhelming and the taste magical. The Butter Chicken, absolutely creamy and buttery and not too damn sweet to put you off and must haves with some Garlic Naans or Warqi Parathas. Galauti Kebabs served more like a “Roti pe Galauti” types, is sublimely beautiful in it’s own ‘hmm’ kind of way. And things to be never missed is always the Dal (Quereshi and Bukhara). Order a portion of these along with some Jeera Rice and you might have had the most simple and satisfying food in a long time.

Galauti And Mewa Mawe Ka Kebab

What’s no-good?

Absolutely nothing. The Phirni is little light on the sweetness quotient but that is very debatable according to an individual’s taste buds. 

Shahi Tukda

Are we still going back?
We might just already be sitting there having ordered some of the delicious Butter Chicken again and find ourselves already moved to some ethereal food world.

The FD Meter: The decision is made, the gavel is banged and it’s a 4.8/5

Eat India Company Menu, Reviews, Photos, Location and Info - Zomato

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