Review: Dakshin Rivaayat Festival at Trident Bandra Kurla

The Indian kitchen is a treasure trove of recipes, a few of which may have lost in the hectic pace of a modern kitchen. The Oberoi group launched Rivaayat in Feb 2015 with an objective to revive some lost recipes & as a part of this initiative we were recently invited to experience unique vegetarian preparations from South India at Trident, Bandra Kurla. A festival aptly named “Dakshin Rivaayat” that highlighted the rich culinary heritage of South India through a buffet at O22 was a do-not-miss for us.

Curated by passionate cook, Ms. Shri Bala the festival aims at revisiting the richness of traditional home style food of South India.

We were greeted with traditional decor & the bubbly Ms. Shri Bala at the entrance. She explained the fine nuances of traditional methods involved in recipes that add perfect flavor to any dish- like the laborious process of sun drying spices to bring maximum flavors to the fore. We were hooked!!!

We started with welcome drink- Panakam, a delicious drink made of powdered jaggery that serves as a great appetizer. Next, the starter counter looked appealing with a fruit chaat, chana jor garam and a green pea coconut snack specially made during navratras.

L to R: Green pea coconut snack, chana jor garam and  fruit chaat

A live station was making hot pesarattu-a type of dosa & one of the most commonly made breakfast in Andra Pradesh. Made with ground moong dal batter & filled with upma & chopped onions, it was served hot & crispy. We bet you will keep going for more.

Pesarattu - Live Station

Next we tried some hot, freshly made bite-sized tea samosas with a chopped paneer filling & Mirchi pakodas- juicy green peppers, slit in the middle to be filled with chopped onions & served with tamarind & mint chutney. Puh pongal- cube shaped steamed starter made with rice was bland & satiated hunger pangs instantly.

In the main course, there was a huge selection of vegetarian gravies served with a variety of hot Indian breads. We loved the Pathrode gravy- a tangy gravy made with colocasia leaves, Aairawaat- mild gravy of raw khajoor (dates) & known temple food, Kathirikai (Baby Brinjal stuffed tangy curry) and

L to R: Aairawaat, Pathrode gravy and Kathirikai

Kabuh biryani, a delectable biryani made with chickpeas & select Indian spices.

Kabuh Biryani

Relish the delicious food with Neer Mor- a mildly spiced watery buttermilk & a sun-dried tomato pickle on the side for a complete meal experience.

The desserts, especially 7 cups- that is hard to find in shops was our favorite. Made in Diwali across homes, the delicious barfi is made with 7 ingredients. Jambol- semolina dumplings coated with sugar were soft & fluffy & we could relish more than one!!! Sweet Pachadi was a light dessert that went well with a side scoop of bourbon vanilla ice cream- our own twist :)

L to R: Jambol, 7 cups and Sweet Pachadi

If you want to relish the flavors of home cooked South Indian cuisine, do not miss Dakshin Rivaayat & chat with Shri Bala. Her passion for cooking traditional recipes will surely rub off on you!!!  

Trident, Bandra Kurla
C-56, G Block,
Bandra Kurla Complex,

Call# 022 66727777

Lunch 12.30 pm till 3.00 pm
Dinner 7.30 pm till 11.00 pm

From: 8th to 14th April 2016.

What You Pay: INR 2,200 plus taxes for buffet