Kanak’s Rivaayat – A Delicious Blast from the Past

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Trident Hyderabad’s Rivaayat, a celebration of traditional Indian cuisines is as authentic as long forgotten tastes can get.

The 15-day festival, on from 22 March to 5 April 2015 at its fine-dining Indian restaurant Kanak harks back to nostalgic flavours of Awadh, Amritsar, Hyderabad and Old Delhi. 

I sampled only the starters. And judging by them, there’s no doubt the main course and desserts won’t disappoint either. The Macchi Amritsari, tender pieces of bhetki marinated with carom seeds and spices, Purani Dilli Fired Chicken Kebabs and the Rampuri Paneer Tikkas were near perfect throwbacks. Didn’t care much for the hard-shelled Soya ke tootak though. For some odd reason they reminded me of tough luck fortune cookies, but that’s just me. Having said that, once you crack them open the soya stuffing is a tasty surprise.

Kudos to Trident’s masterchefs Manik Magotra, Sidharth Sharma and Sandeep Bhattacharya who spent a day each mastering ten recipes from one of the four well-known traditional experts roped in for the initiative – Nazish Jalali and her son, Osama from Delhi; Sweety Singh from Punjab; Nawab Izzat Hussain of Lucknow, and Hyderabadi Mumtaz Khan and her daughter, Parveen.

This initiative, christened Rivaayat (meaning revival of tradition in Persian) is apparently being implemented across Trident hotels India-wide, to bring about a resurrection of long-forgotten and waning traditional recipes.

So what this means is, from whichever part of India you’re reading this, if you’re craving yesteryears’ flavours, head to a Trident closest to you!

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