Each Indian state or region have their own uniqueness and history in their cuisine. Though the food varieties consumed in different states have resembles, the ingredients used or the methods followed to prepare the food isn't same. Each region have their unique products, which is hard to be grown or found elsewhere. One such unique cuisine with unimaginable delicacies is PUNJABI- RIVAAYAT - A TRADITION OF GOOD TASTE.
An expedition to rediscover forgotten historic recipes of Punjab with Chef Sweety Singh
“Rivaayat is a unique initiative which highlights the richness of traditional Indian cuisine that has been honoured by time. The first edition at Trident, Gurgaon was very well-received and they promised to come back to our patrons with more discoveries. After the immense success in Gurgaon, it is now there turn to ensure Mumbai experiences these delicious Indian recipes nurtured over centuries without any compromise on quality”
It isn't possible for everyone to travel to punjab and explore the cuisine. And that's when the restaurants at each state or city present us with different regions food delicacies in their menu or via food festivals.
Experience scrumptious recipes by Chef Sweety Singh at the on-going #PunjabiRivaayat Chef Sweety Singh
Venue: Maya
Dates: 10th to 21st January
For reservations call +91 22 6672 7651 or email on mrinmayee.koparkar@tridenthotels.com
Seasonal Tastes welcomes their diners with decors that depict the rustic Punjabi heritage. As I entered the dining space, they looked like a never-ending array of food. The spread gives more focus on punjabi food varieties but the spread also consists of other cuisines.
The arrangement was noteworthy; well-designed spread across the dining space.
It definitely takes a short tour to initially know about each dish.
roasted papad...
mixed vegetable picke, berry pickle, chilli pickle
appetiser and soup
soup- tamatar ka shorba - coriander scented tomato broth
tandoori phalon ki chaat- oven roasted seasonal fruits
bhatti da paneer - cottage cheese marinated with mustard oil, with bhatti masala and roasted over a charcoal grill..
main course with accompaniments-rice and breads
1. sarson ka saag- fresh mustard leaves tempered with home made butter
2. mutter paneer- cottage cheese and greas peas curry.
3. pindi chole- traditional chick pea preperation from rawalpindi -slow cooked on clay over .
4. maa rajma di dal
with raita- churned yoghurt with roasted cumin -cucumber -i opted with boondi .
white butter and jaggery
rumali roti
missi roti - gram flour bread seasoned with spices and cooked in tandoor..
makki di rot- flat bread made from maida flour
I didnt tried stuff kulcha - leavened bread baked in tandoor - as my stomach was full and i kept little place for my dessert..
kesari kheer saffron flavoured condensed milk
panjiri- traditional punjabi dessert made with whole wheat flour , dried fruits and nuts.
beetroot halwa - slow cooked beetroot with milk and clarified butter
gajreia- grated winter carrots with milk and nuts
The spread is humongous and it’s never going to be possible to eat everything in the spread. Nevertheless, do try in tiny portions and pick the best. Their punjabi delicacies is something never to be missed as I haven’t come across many authentic punjabi food restaurant at mumbai
The punjabi rivayaat Food Festival isn’t going to be there a yearlong so gear up and take the ride soon. Worth a visit if you love to explore the Punjabi Cuisine.
Venue: Maya
Dates: 10th to 21st January
For reservations call +91 22 6672 7651 or email on mrinmayee.koparkar@tridenthotels.com
Dates: 10th to 21st January
For reservations call +91 22 6672 7651 or email on mrinmayee.koparkar@tridenthotels.com
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