Having attended gazillion of Patiala food festivals, I had a fair idea about the dishes from the royal kitchen. Just when I thought that I knew it all, I was proven wrong the day I attended the Patiala Rivaayat which kicked off at the Maya restaurant, Trident BKC from November 12-November 18. Reams have been written about Celebrity chef Parvinder Bali and his culinary flair which was something I experienced first-hand on sampling the delicacies that night.
Walking into the Maya- the speciality Indian restaurant at Trident BKC, I was greeted by elements of traditional gold leaf work complemented by striking accents of crimson and burnished gold that comes across as both royal and arty. Chef Bali warmly welcomed us and narrated his odyssey and hard work that went in researching and putting together the menu which entails 450-year old heirloom recipes.
As I took a sneak peek at the menu, I saw dishes that I didn’t know of and hadn’t tried despite being a regular at a spate of food festivals. So I couldn’t wait to try it out and the Patialashahi Tikki was the perfect start to my meal. The yam and green pea patty served with yogurt and spices with its softness like cotton melted in my mouth and was a flavourful delight. Next up, the Meweywala murgh was a delectable boneless chicken leg marinated in clotted cream, brown almond paste and chargrilled in a clay oven. However, the show-stopper in the starters was the Ashkauri Champaan, tender oven roasted lamb chops beautifully flavoured with kasoori methi and yogurt. After all, it was a favourite of Ash Kaur, the Princess of Kapurthala.
The mains were a melange of delicate textures and luscious flavours. We loved the Peeli mirch waala kukkad. The delish chicken braised with roasted yellow pepper puree was spiced just perfect and hit the right note. Our favourite in the mains was Shahi bharta. The drool-worthy oven roasted aubergine with yogurt and onions was velvety and finger-licking good. Eating the bharta with the Chaol wali roti felt like a gastronomic marriage made in heaven. It is made of two textures of rice that is transformed in flatbread and we were informed that is a gluten-free speciality from the courts of Maharaj.
The Bathuey ka raita combined yogurt, spices and amaranth leaves and kept us good company with the mains. While the Dal Bhukpari with the right amount of ginger, ghee, and saffron was a gastronomic delight, the Boti pulao with tender and juicy boneless lamb boasted authenticity and lip-smacking flavours. Dessert for the night was the intriguing Mirch ka halwa. Crunchy nuts and a taste of coconut cleverly balanced the sweetness with the right spice of green bell peppers and ended our meal in a unique way.
It is rightly said that when food is cooked and served with love, it comes through while you eat. So an integral aspect that needs to be commended was the hospitality of the staff and dedication to be at our service at every chance they got. We love how the menu dared to be distinctive and not cookie-cutter. The magic of cleverly handpicked dishes that must be revived, coupled with ravishing flavours that teased my palate, the meal felt like a culinary revelation of sorts.
Note: The critic was invited by Trident BKC but all the opinions expressed herewith are her own
Where: Trident Hotel Bandra Kurla
C 56, G Block, Bandra Kurla Complex,
Mumbai, Maharashtra 400098
Phone: 022 6672 7777