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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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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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There was a time when food focused on flavors rather than each chef throwing in their Masala mix when it came to Indian food. A time which focused on the food rather than the fancy plating on shiny new gadgets. With Rivaayat now it’s third edition,it was time to bring back soul food. I’ve been a big fan of the Rivaayat food festival that Trident Hyderabad hosts every year. The reviews of 2016 and 2015 editions can be read in the attached links.

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For our readers who’ve visited Kanak during the Rivaayat festival would be pleased to know that most of the appreciated dished do continue to feature on the menu. But the ones we’ll take a look around in this post is of new dishes introduced.

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We started off our dinner with the Khumb ki Galavat which had been beautifully done. I swear it’d be difficult not to appreciate a Galawati Kebab made of Mushrooms when they can be on the same par with the non-vegetarian version. The Aloo Kachalu had tempered potatoes and colocasia (arbi) with sweet and tangy chutney.

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Now the time was to delve into the non-vegetarian starters with the Khatti Kairi ka Rampuri Jhinga and Lagan ki Boti. The cooking of the prawns owe their recipes back to Rampur where the marination was both with yogurt and raw mango.You’d think that a mix of yogurt and raw mango would increase the sourness of the prawns but not so. In fact they’d been so perfectly balanced that you’d get only a bit of the sourness at the back of the palate.

The new Rivaayat menu has put a bit more of a focus on new dishes in this edition with the introduction of the Lagan ki Boti. Truly loved the tempering of the spices along with the onions until dark brown. So along with the hint of sweetness of the onions you get delectable chunks of meat to savor on.

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The main course was elaborate with our table featuring quite a dishes from the North and Eastern sides of India. Trust me when I say that if you do miss your home dal and want to savor some of it, cooked exactly how it’s done in most North Indian homes. Then head over to Kanak in Trident Hyderabad. It’s the no-frills, dialed down in spices and perfectly awesome with Puran Singh ke Dhaba wali Chicken Curry and Rice.

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Considering that it’s still winters in some parts of the country yet, so time for Makai Roti with Sarson ka Saag. The Sarson ka saag was absolutely brilliant with another simplistic and yet rustic Baingan ka Bharta.

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The dinner ended with a truly content meal and desserts to look forward to. In the dessert section we tried the Dry Fruit Halwa and Gulab Phirnee with the phirnee being a favorite of mine among the two.

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The new edition of Rivayaat is on in the evenings at Kanak from January 15th to 25th 2017 for dinners. It’s Indian traditional cuisine that you’d not want to miss.

 

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I vividly recollect my childhood days being spent outdoors. Cycling to school and tuition along with friends and stopping by to purchase Phantom Cigarettes. Yeah, Phantom Cigarettes played a big part while growing up as we sat by the river bed, our cycles on the side and acted out movies scenes with the sweet cigarettes in our mouth.

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Then along came the luxury of Magic Pops. Magic Pops were a bit of a luxury because they were a few rupees costlier than the daily pocket money which was handed out. So these could be purchased only when I went shopping with my mom. The nostalgia of having them pop in the mouth soon as you put them in. Those were days which have now given way to the Cadbury’s and the Bournville’s of today.

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Thankfully, the Kid’s themed Saturday Brunch at Amara brought back a tide of memories of those glorious times. The thought to having to spend your school money to buy samosas from the stall beside the school, Kathi Rolls and Pakodas. The Brunch featured a lot of dishes like Chaats, Masala Papads and the likes. It was like a pure reminiscence of the times spent while growing up.

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The live Maggi and Pav Bhaji Station was a delight. The Maggi could be ordered in any style you wanted it, be it Nainital, spicy Andhra way or an absolutely new way of cooking Maggi just the way you like it. I also adored the Keema in the Main Course which was absolutely perfect with a buttered pav.

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The Dessert section was the “Trump Card” of the brunch though. The desserts had been modelled in the theme of Cards we used to play. For people who’ve spent quite a large part of their adolescence playing with WWE or Cricket cards would understand the joy of trying to win over the other person’s cards by using the Trump Cards. Also neatly spread out were sachets of Magic Pops, Boxes of Phantom Cigarettes and Poppins. There were also Muffin Burgers. Jujubes, Waffles among the dessert section which would definitely get the kid out in you.

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Amara has been one of my favorite buffets in town. I’ve seldom been a buffet-kind of person yet Amara in Trident Hyderabad is one I’ve had my best of meals. It isn’t just about it’s extensive spread that Amara puts out but the freshness of the ingredients all which makes the food so much more delicious.

With the Coast to Coast promotion, Amara pays tribute to the freshest of seafood this time around. Mostly when restaurants do Coastal food promotions they concentrate on the coasts of India,but not Chef Manik and his team. Trust Chef Manik to think out of the box and cover the coasts of the world at Amara. It’s almost like docking at every port of entry of a new country with each dish.

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From the shores of Marseille in France, the delizioso food of Italy, Caribbean Islands and Western Coasts of the US, the fiery, spicy and tangy food of the Asians and Indians, the buffet at Amara had it all. The soup section has been their strengths and this time too it didn’t disappoint. The Thai Coconut Chicken soup was especially wonderful. The Seafood Bar had us in glee with crabs, shrimps and extensive selection of fish with choices of dips and sauces.

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Among the salads I especially enjoyed the seafood ceviche and shrimp cocktails. The Appetizers on our day at the buffet had Kerala style fried fish among other Asian starters. Now it was the Main Course which is the one going to leave you spoiled for choice. Oriental, Italian, Indian and Caribbean…phew it was task that I thoroughly enjoyed going through.

The highlight of the buffet was always going to be the seafood and it was the Gulf Coast Seafood Stew which stood out among them all. Notable mentions among the ones on my plate was the sweet and tangy Doi Maach of Bengal with plain rice and also the Phuket Massman Curry. As is my habit when dining at Amara, I had ordered up a plate of the ravioli. Amara is one of those restaurants which dishes up the best pasta ever as part of it’s best. In fact the one served at the buffet can beat any standalone restaurant a-la-carte dish while at it.

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If you have a sweet-tooth,you’re going to be spoilt for choice here at Amara. It features nearly everything from Creme Brulee to Pastries to Mousse. The Coast to Coast promotion is on at Amara, Trident Hyderabad till the 30th of November 2016. Not a bad way to dine out in style to end the month of Movember.

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Mushrooms are complex ingredients. It can take over an entire dish by itself and also complement another ingredient when paired perfectly. Can you imagine an entire restaurant menus designed around mushrooms. That the beauty of the ‘shrooms we looked forward tonight.

Mushrooms is one of those ingredients that you can either hate it or love it. During my teens, I hated the mushrooms cooked in tomato based curry at home. But with time, the earthiness and complexities of mushroom soon started to wow me. I remember falling in love with it when I was first served a mushroom risotto in one of the restaurants back then. It was then that I started experimenting with different varieties of mushrooms. I think Tuscany at Trident decided to create a gastronomical experience and create ‘Fiesta Fungi’ festival around different types of mushrooms brought in freshly from Thailand.

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We’ve loved the creative gastronomical delights that Chef Manik Magotra brings in with these food festivals. Its an intricate palate journey that he takes us through each time. With the Fungi Fiesta at Tuscany at Trident Hyderabad, he showcases different mushrooms like Porcini, Oysters, White Fungus, Morels and of course the Truffles. Each course is about a pairing and give the mushrooms a dish to shine through.

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Our introduction to the world of mushrooms started with a foamy Wild Mushroom Cappuccino with delicate espresso foam. Creamy and subtle wild mushroom flavor provided a perfect start to our meal. The body of the Mushroom Capuccino is brought out strongly by the button mushrooms but you can still distinguish the morels and shitakes in each sip. The espresso isn’t quite strong to, with the chef quite understanding the balance between the two.

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Next on the menu was the appetizers of assorted Crumb Fried Button and Chocolate Mushrooms served with saffron cream, pepper coulis and balsamic reduction. Balancing the flavors of the mushrooms and taking it to the next level is the chocolate coated mushrooms served at the center of this exclusive plating. I’ve got to admit the level of detail that went into the Chocolate Mushrooms. With both Chocolate and Mushrooms being ‘umami’ flavors, they were married perfectly with a pinch of sea salt.

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The Oriental Crust Pizza was served with fresh galangal, white fungi and fresh selection of seafood ranging from squids, prawns and salmon. This was quite an interesting take on a pizza that I honestly couldn’t imagine the different flavors together. The freshness of the seafood and the galangal actually let the mushrooms shine through and the pairing working brilliantly.

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Capturing the European flavors on the menu was the Salmon Ravioli with shitake mushrooms and served with fresh dill cream and capers. The capers jus was a standout with complex flavors that just did it for me. The jus so beautifully brought the whole dish together with fresh dill cream and weight of the shitake mushrooms holding it all together. Finishing off our main course was the Portobello Mushroom Risotto beautifully done with sundried tomatoes and mascarpone cheese. The sundried tomatoes balanced the rich creamy mushroom flavor and can be devoured without any guilt.

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The dessert was where things got a little interesting with the Truffle Oil Ice-Cream. The goal was to have mushrooms play a significant role in each course and it had been achieved in the desserts section as well. Getting a white truffle oil ice cream perfect is quite tricky because the measurements have to be perfect. I remember Chef Heston Blumenthal had put it rightly that there are two rules to remember. The more fat in the ice cream, the longer it takes for the flavor to emerge. Likewise, the more fat there is, the longer the flavor lingers. This was decadent end with the Truffle Oil Ice-Cream and the chocolate Mud Pie.

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Fungi Fiesta At Trident (6)

The Fungi Fiesta is on at Tuscany, Trident Hyderabad from the 18th-28th of August 2016 for dinner.

 

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India as a sub-continent is enormously vast with each region having it’s own myriad of flavors. The cuisine changes with every state and even sometimes every few kilometers. Considering the riches, spices and trade destination that India was at a point of time in history, it has seen it’s fair share of conquests. The Mughals, British, Portuguese, Persians and lot of other cultures have played an important role in reshaping Indian Cuisine.

To say that Indian food is immaculately complex would be understatement. But where do you reach the point of retracing back the roots of popular dishes? Many of them have been re-structured to suit local palates while many popular dishes have been lost in history. Partition too had a crucial role in reshaping the food scene in the Indian sub-continent.

Now that’s why the “India afore 1947” food festival at Kanak, Trident Hyderabad brings along with it so much of importance to the dining scene. I remember this talk with a person who had associated East Bengal and West Bengal cuisine to be just a common bundle. I too had faced that notion at one point in time until I went deep into the study of the roots of the style of cooking. Each side of Bengal had it’s own nuance with East Bengal cuisine being more rustic and utilizing lot of different cooking methods like smoking, etc…

Irani Prawns

Among the appetizers we got to sample were the Dudhiya Kebabs and Singaras. The Singaras are not to be confused with the traditional Samosas we get among other parts of India. It is a lot different than the samosa with fillings of peanuts and potatoes which might be peeled or unpeeled.

Dudhiya Kebab

Singara

The Dudhiya Kebabs were my favorite. Packed with lots of nuts and cheese, these were an absolute melt in the mouth. The Lahori Chicken Keema Kebab had been borrowed from our neighboring country. Cooked on a grill the Lahori Chicken Keema Kebabs had a delicate, smoky flavor and went well with the fresh mint chutney.

Lahori Chicken Keema Kebab

Now the main courses were the part which had us excited. Most of the dishes we got to sample that night borrowed heavily from Sindh and Baluchistan. I could perfectly understand Chef Manik Mangotra’s thought of utilizing his crew which has some fine Sindhi chefs among them. Nevertheless to say the Dal Pakwan and Koki were wonderfully delicious. I’ve had the fortune of eating at a couple of Sindhi households in my time and the taste of the dishes at the table did remind me of those.

Main Courses

Dal Pakwan

There is always that one dish that you base your dinner about once you walk out. But for us with the dinner that night at “India Afore 1947”, there were two. One was the Bhindi Gosht, a Balochistan style lamb curry cooked with okra. But I definitely have to give special mention to the Balochi Murgh Sujji. The Balochi Murgh Sujji is a simple roast chicken but what gave it the depth of flavor were the spices. It felt a lot similar to the Afghani Sajji but yet the flavors of pepper, fennel and lemon were highlighted.

Balochi Murgh Sujji

Naan Peshawar

We ended the wonderful meal with Mohanthal, a sindhi dessert and Chenna Jalebi. It almost felt like two extremities of the Indian sub-continent on a dessert plate.

Mohanthal

Chenna Jalebi

The only thought I’d add about the “India Afore 1947” food festival at Kanak isn’t just about the dishes alone. I’ve gone to Kanak numerous times earlier to have known the quality of cooking and food that Chef Manik and his team serves. This festival is about undertaking a challenge. A challenge to not let dishes be lost in modern-cooking and tracing back their history.

The “India afore 1947” Food Festival is on at Kanak from 18th-31st July 2016

Location : Kanak, Trident Hyderabad, Opposite Cyber Towers, Hitech City.
Phone: 040 33165264

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The reasons to miss the beautiful city of Paris are inexplicable. From the quaint coffee shops lining the streets to baguettes, artisanal coffee and fresh hot croissants. Now to add a bit of rustic to the finesse of the French with Italian and we get the perfect marriage of French meets Italian. An old world meets the new, freshness meets desserts and Rome meets Paris. It almost as if the Eiffel Tower found a place right next to the Leaning Tower of Pisa, food-wise. That’s how monumentally huge I’d describe the “Rome Meets Paris” festival at Tuscany, Trident Hyderabad.

To rephrase my steps back before delving into the intricacies of the festival is to take a trip down memory lane. For us our visit to Paris was a rip filled with desserts. Sure there is no feeling in the world which can beat the simple bite of a chocolate bar while watching the sunset over the Eiffel, but the Italian countryside has it’s equal share of memories. For a country which has a varied cuisine demarcation from the Alps in the North to the Mediterranean in the South, it shows tremendously in all of the Italian flavors.

Rome Meets Paris At Tuscany

The city of Hyderabad doesn’t have any full fledged restaurants showcasing the simplicity and yet complex finesse of both the cuisines. This is where the “Rome Meets Paris” comes as breath of fresh air to the dining scene in the city. We had the chance to preview some of the dishes of the festival and all I can say is ‘Wow’

We began with the Salads or the insalate, an Italian would say if I had him/her at my table. The Panzanella, a Tuscan style salad made of stale breads, tomatoes, onions with a drizzle of olive oil and vinegar and we had a beautiful, healthy dish to start off with. The Panzanella is a very summery dish with all the freshness that it packs setting the tone for the other dishes for the night to follow. The Salad Nicoise for me was a highlight. The tuna had been seared to near perfection with a delicious pink in the center with the nicoise olives, anchovies and vinaigrette providing the touch of sourness needed to balance out the salad.

Panzanella

The Chilled Vichyssoise along with the Salad Nicoise were the highlights of the night for me. The classic French Potato and Leek soup had been given a chilled twist. Instead of snuggling into bed with the potato and leek soup that we are so accustomed to, we had a restaurant makeover of it.

Nicoise Salad

One of the dishes that’s recognized all round the world as quintessentially French is the Coq au Vin. Literally translating to “rooster in wine”, it had renowned Chef Jamie Oliver stating it as his best dish ever. The Coq au vin traces it’s origin back to ancient Italy making it the perfect dish that marries the two cuisines together. The one at Trident was a beautiful chicken on bone, braised in red wine served with a side of herb rice.

Coq au Vin

 

Desserts is where Trident Hyderabad has always played to it’s strengths. The Paris Brest was exquisite with the praline cream in between the magnificently made choux pastry and topped off with exotic fruits. I really liked the bit of nougat in between as you cut through the layers to get the surprise element. The best part about the Paris Brest is that it leaves you with lingering memories of your dinner at Tuscany as a perfect end to the meal. The Cassata was delectable layered with candied nuts fruits and nuts and covered entirely in almond marzipan.

Paris Brest

The Rome Meets Paris is an elegantly crafted menu that isn’t just serving the dishes of the two cuisines but putting forward a love story of both on a plate. It’s almost with a je ne sais quoi (Yes, I did learn French for a couple of months) feeling that I walked out after the dinner at Tuscany that night.

The Food Festival is on from 20th June to 3rd July 2016 at Tuscany, Trident Hyderabad for dinner.

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It is amazing how Trident explores different cuisines of India and bring us food festivals to taste the best of Purani Dilli, incredible cuisines of India or Turkish delight in the recent past. When we were presented with the idea of Trident hosting the best of seekh kebabs, we were intrigued. Seldom do we see festivals based on one main core dish and the festival around the theme. The seekh kebab can be found mostly in the northern part of India and is a piece of meat that’s succulent and melt in mouth. It’s witnessed changes in form of the spices and meat right from the Mughal kitchens to the Nawabi era and now stands the test of time.

Seekh Kebab Food Festival At Kanak, Trident (6)

We started with the Makai Tinka seekh. Vegetarian seekh made with kernels of sweet corn and spiced potatoes with mint and onions and cooked on bamboo skewers. The slight sweetness of the corn mixed with the freshness of the mint and potatoes added the perfect texture of the seekh and was delicous. The Mattar Moongphalli ki seekh gave the crunchy texture of the peanut and the peas and ginger mix added the perfect flavor to the vegetarian seekh.

Seekh Kebab Food Festival At Kanak, Trident (1)

We then moved on to the chicken seekh which got us hooked. Seekh Gilafi “chupa rustam” was a chicken mince seekh covered with spiced lamb and coated with spring onion, mint and gave that perfect softness. It was light and perfect accompanied with their in-house pomegranate chutney.

There was also the Kashmiri version of the Seekh kebab, cooked first then tossed with tomatoes, onion, dried ginger and saffron. This gave an additional tang to the dish and took us on a small gastronomic tour.

 

Seekh Kebab Food Festival At Kanak, Trident (5)

Don’t forget to try the local version of seekh kebab cooked on iron skewers. These kebabs are served along with roomali roti and dal makhani to make it the perfect dinner meal. You can actually end up eating bowls of their buttery dal like we did.

Seekh Kebab Food Festival At Kanak, Trident (4)

For desserts, we were served their Badaam aur Akhrot ka Halwa. Rich almonds and walnut provide a delicious end to this rich meal.The seekh kebabs are ala carte order but can be sampled with Kanak’s unique royal plate or Kanak platter sets.

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Seekh Kebabs festival is on during the week at Kanak, at Trident, Hyderabad, from 23rd May to 3rd June, 2016, 7pm – 11:30pm

Venue: Kanak, Trident Hyderabad
HITEC City, Hyderabad – 500 081
Duration: From 23rd May to 3rd June, 2016
Time: 7 pm to 11.30 pm
For reservations, please call 040 6623 2323

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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.

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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

Appetizers

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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