Authentic Indian recipes are hard to come by. With most chefs adding their own flair to traditional recipes and the lack of authentic ingredients, a lot does get lost in translation. It is to preserve and celebrate these ancient recipes that Trident Hotel’s Indian restaurant Kanak is hosting Rivaayat. The 15-day food promotion which celebrates traditional Awadhi, Amritsari, Hyderabadi and Old Delhi brings back nostalgic flavours and rich dishes for the city’s gourmands.
With most of these authentic recipes at risk of being lost with the passage of time, Trident Hyderabad’s masterchef Manik Magotra spent time with well-known traditional experts to learn the fine art of traditional Indian cooking. Chef Manik recreates some of the magic of an era gone with Rivaayat featuring a medley of dishes that are sure to leave one asking for more.
Begin your meal with the melt-in-your-mouth Macchi Amritsari i.e. bekti marinated with carom seeds and spices or try the Purani Dilli Fried Chicken Kebab, a secret recipe of khansamas of Old Delhi. Crunchy on the outside this kebab is succulent and rather flavourful on the inside and is a pure delight. For red meat lovers there is the Galavat kebab while for the vegetarians the Rampuri Paneer Tikka is a must try. With its subtle clove flavours and a mint filling this paneer tikka is a burst of flavours before it melts on the tongue. There is also Soya ke tootak, a crisp semolina pastry filled with spiced soya bean. Though quite flavourful it can be a little dry in comparison to the other appetisers up for offer.
For the main course, the Martaban ka meat is a must try. The traditional lamb curry cooked in an earthen pot is a tangy surprise and pairs well with the shirmal. There’s also the creamy Butter Chicken and the rich Purani Dilli ki Nihari that go particularly well with the Laccha Paratha. For the vegetarians there is the Kadhai Paneer, a stir fry of cottage cheese with onions, capsicum and tomatoes. The menu also offers Pindi Chole that reminds one of the piping hot chole kulche dished out in the streets of Old Delhi. The sure fire winner though is the Bharwan Amchori Bhindi aur Pyaaz. The okra stuffed with raw mango powder and pan fried is a delicious accompaniment to rotis and the Peas pulao that are served.
Those with a sweet tooth can relish some of the delightfully comforting Gulab Phirni, rose flavoured broken rice pudding that soothes the palate after all the rich dishes. The Dry Fruit dudhi halwa is a wonderful surprise too with its generous helping of dry fruits and play of textures.
Rivaayat is a treat to for the taste buds and the dishes served hark back to the nostalgic flavours. What works well is that each of the dishes has been crafted with care; the chefs have retained all the original flavours and methods of cooking lending the dishes authenticity and robust flavours.
The food fest is on at Kanak from March 22 to April 5.
