Rivaayat Revisited at Kanak

Back by popular demand, the revival of long-forgotten, or rather well-kept secret recipes from Aminabad to Charminar to Jama Masjid are back on Kanak’s menu.


While many of the items on the specially curated menu are repeats from last year, sometimes there’s no such thing as too much of a good thing. Loved the all-time favourites of Rampur Sheekh Kebabs (Mughlai-style minced lamb) and Paneer Tikkas, Murgh Chandi Tikkas flavoured with Cochin cardamoms and topped with varak (some chicks come with a silver lining too) and the Khumb ki galavat (shallow fried mushroom mince kebabs) which I actaully mistook for galaoti kebabs, given their melt-in-the-mouth texture and perfect blend of spices.


Apart from the cuisine at Kanak, the ambience of this specialty restaurant is always a winner. With its red-themed accents to musicians on stage serenading diners with mellow Indian instrumental tunes, there’s something very relaxing about this place that makes you almost forget the sometimes chaotic Hyderabadi traffic outside.

Some of the main course items worth mentioning from the ala carte menu are the Aloo Gosht, where the lamb is cooked till so tender that it literally slips off the bones; Butter chicken – yes that ubiquitous dish – but a taste of this and you’ll know why it’s a universal favourite; Pindi Chole and Bharwan Amchuri Bhindi – okhra stuffed with dry mango powder and cooked with whole onions. The humble bhindi gets a delicious makeover and upgrade in this dish.


Whatever your main course, its accompanied with Lukhnawi dhal, Lucknawi murgh biryani, Punjabi jeera pulav, and an assortment of rotis and nans.


It’s heartening to see a restaurant take the time and effort to record and revive some of these common recipes, but in the most authentic way possible – straight from the source – from the original master chefs of India – its many khansaaamas.

And the unstinting attention to detail and superior quaility spices used by Executive Chef Manik Magotra and his team is a real celebration of the nostalic flavours of Awadh, Amritsar, Hyderabad and Delhi.

Was too stuffed by the end of the main course, so sampled just one dessert – the Dry Fruit Dudhi Halwa. Thought I’d try just a bite but ate it all. Like they say the proof is in the eating…


Lets hope Trident Hyderabad makes this an annual fest. But as of now, Rivaayat is on at Kanak till 30th March’16, but only for dinner. To make a reservation call 91 40 6623 2323 or e-mail: happenings.hyderabad@tridenthotels.com


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