Review: Chef Sweety Singh invites you to indulge in Rivaayat at Trident, Bandra Kurla

We had heard a lot of Chef Sweety Singh and his passion for serving traditional Punjabi delicacies to one and all. So when Trident, Bandra Kurla invited us to savor its well-appreciated “Rivaayat Food Festival” during the on going Lohri festival (celebrated to mark the onset of harvest season) off we went. En-route, our foodie partner could not resist asking us if we had skipped breakfast, to enjoy the rich and robust Punjabi flavors!!! We smiled; well…someone was going to be surprised.



The traditional dhol and flower arrangement at the entrance lent a festive look to the restaurant. We chose a spacious table and settled back while sipping on a sweet n sour cold aam paana (a raw mango drink). The lunch menu announced a “Thali” option for both vegetarians and meat and seafood lovers, and we chose both as this time we had a foodie vegetarian along!!



A platter of crispy roasted papad and homemade aachar were vying for our attention and how could we resist? The thalis soon arrived with a starter, individual portions of main course, rice, raita and one could place the order for Indian breads as per choice- Kulcha, Makai ki Roti, Naan or tandoori roti. Chef Sweety Singh arrived to have a word and urged us to dig in to the piping hot food but not without a splash of white butter & gur.



The vegetarian appetizer- Lahori paneer tikka (cottage cheese, tomato, onions & peppers grilled in a tandoor) was a hit with our partner who mentioned about the softness of the cottage cheese specifically. The main course was a nice mix of Baingan ka Bharta- made with smoked aubergine, Paneer makhanwala- cottage cheese simmered in tomato & fenugreek gravy- nice & tangy, Kumbh masala de naal- stir fried mushrooms in onion & tomato gravy.

Vegetarian Thali

The non-vegetarian appetizer, Meat diya seekha- succulent lamb skewers with a hint of garlic and green chili flavor was a good start. The main course was a delectable mix of Aloo meat- slow braised lamb with potato, aromatic and tasty with no overload of spices became an instant favorite, Murg Makhanwala- boneless tandoori chicken in tomato & fenugreek gravy was refreshing change with its natural texture sans cream & tomato puree & Machli masala de naal- fish cooked with tomatoes, onions & hint of chilies. Two common accompaniments- Sarson ka Saag- a wintery dish made with fresh mustard leaves & Amritsari maa ki daal- slow cooked black lentils completed the meal.

Non Vegetarian Thali

The dessert was a mix of gajrela- carrot halwa, date halwa, pinjri- a dessert made with wheat flour especially in winters & saffron kheer- creamy, tasty & not overtly sweet. We left Maya satiated with a home style Punjabi meal…..just right to add sunshine on a wintery day :)



If you want “Ghar Jaisa Punjabi Khana” thoda “makhan maar ke” served with loads of love, do not miss this sumptuous festival by Chef Sweety Singh at Maya, Trident Bandra Kurla’s specialty Indian restaurant. This year Rivaayat Food Festival brings back the homely essence of Punjabi local recipes, untouched with extra cream, color or other heavy ingredients. The one ingredient that is found in plenty in the food is love….go enjoy :)

Where: Maya at The Trident, Bandra Kurla

From: Jan 11 till Jan 21 2016

Lunch- Set Menu vegetarian Inr 1500/- plus taxes
             Set Menu non-vegetarian Inr 1800/- plus taxes

Dinner- a la carte menu

Call # 022 6672 7777

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