Punjabi Rivaayat at Maya, Trident BKC

I eat Punjabi food on a regular basis, I don’t dislike it, I don’t go ga ga over the cuisine either…so when my partner in food crime, Suprio asked me if I’d like to attend the Punjabi Rivaayat at Maya, Trident BKC, I probably sounded a little “oh ok”…. “You’ll like it” was the response, “I attended the previous edition and Chef Sweety Singh had worked wonders”

Thus I found myself greeted warmly by Sweetyji himself at the entrance of Maya at Trident BKC and he explained that I would be exploring good traditional Punjabi tastes cooked to perfection.

As I waited for my dinner buddy, I opted to drink an Ajwaini Lassi over its sweet cousin, the Saffron Lassi. Somehow I was transported to my Delhi days, where during winters, we visit many of the dhabas and enjoy some dhaba food along with flavoured thick lassi.

Suprio Bose joined me, as did Executive Chef Ashish Bhasin; Sweetyji with his trademark hospitality offered to choose the appetizers for us. We opted for a fine Chilean Shiraz from the stables of Baron Phillipe de Rothschild to accompany us on the feast.  First to arrive was the Sheekh Kebab (INR 1825)…what a burst of flavours it was! Succulent is the word..in fact I couldn’t remember if I had a better sheekh anywhere. The Bhatti Da Paneer (INR 1075) with its spicy marinade, charcoal grilled flavour and the tender soft paneer had the moaning in pleasure. The Chowk di Mattar Makai Tikki (INR 1075) continued on the same note. The Bhatti da Meat (INR 1825) – oven roated lamb which was perfectly spiced and my mouth was in gastronomy paradise with the perfect symphony between the superb meat and the spices.
We realized we had (unfortunately) eaten too much. So, with many a pause, we requested that only a few dishes from the main course be served. Mind you, Chef Sweety doesn’t like the sound of “we’ll eat only a little”Punjabi hospitality at its best!

The mandatory Maa Rajma di Dal (INR 975) was a work of art – that dal can be so delicious is to be eaten to be believed, and there was no added on cream. The pulses had been cooked perfectly to lend a creamy texture. I merely tasted the Kukkad Dahi Wala (INR i850), pretty good. Suprio liked it a lot. I had my eye on the Saag Nalli (INR 1750). Words cannot do justice to the perfection of cooking which left the meat falling off the bone without losing even a bit of its texture. That I had with Missi Roti (INR 300) coated with butter and bits of jaggery and I licked my fingers clean…..and licked them some more. If there was a star among a dishes, this was it..no contest!

Stuffed, no room for desserts; one doesn’t say that aloud to Chef Sweety. So we were served Kesari Kheer (INR 600) which came in its own earthen container – delicious, just as good as it looked. It is the Beetroot Halwa (INR 800) which stole the dessert show without a doubt, the beetroot still a bit of crunch left and the was unbelievably sweetened just right, the ghee lent its flavour and we nibbled at it without stopping. I chose to let go of the Panjiri (INR 600) at the table and stuck with the Beetroot Halwa instead).

Punjabi Rivaayat explores the tradition of good taste with humble homely Punjabi food cooked to perfection. The flavours are full of life, just like Chef Sweety Singh and the people of Punjab. There are no artificial colours, no unnecessary masalas; just the basic slow cooking, keeping it simple to enhance the taste.

Punjabi Rivaayat will be on today and everyday for lunch and dinner till January 21, 2017. So grab your table now………you’ll enjoy it, for sure!!

Ratings out of 5

Food: 4.5 | Ambiance: 4.5 | Service: 4 | Overall: 4.5

Meal per person without Alcohol: Rs. 3800 plus taxes | Alcohol: Not part of the buffet | Credit Card: Yes|

Timing: 12 noon – 2 45 pm & 7 pm – 11 00 pm | Wheelchair access : Yes

Address: Maya, Trident Hotel, C-56, G Block, Bandra Kurla Complex, Mumbai, Maharashtra 400051

Telephone : +91 22 66727777

Disclaimer: This review was done on an invitation from the restaurant. Due judgement and care has been applied by the author to remain objective and unbiased in the review, but readers need to consider this review keeping this fact in mind.


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