Kanak, the Indian restaurant at The Trident Hyderabad is one of my strong favourites. This is a place which is known for its well-researched dishes, immaculate service and lovely ambience making it a diners’ pleasure. The lovely Hindustani music here is another attraction for me.
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| Tali Machhi |
At a special session to taste some items from the new menu, Executive Chef Dharmendra Lamba explained the thought process which had gone into the process of curating the new menu. The idea was to expose the customers to dishes which showcase the traditional Indian food from the Royal kitchens as well as homes. The Rivayaat promotions, which are regular events in the Oberoi Hotels served as a major inspiration to this process, especially the Rivayaat-E-Patiala which featured some dishes from the Royal family of Patiala curated by acclaimed Chef Parvinder Bali.
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| Martaban ki Bateyr |
I am always thankful to The Trident that they have a compact menu for the tasting session so that we can enjoy all the dishes adequately. The appetisers showcased on the day had three each of vegetarian and non-vegetarian items. I had loved the Adraki Chaapein, or tandoori mutton chops in ginger coriander marinade, in the Punjabi food festival Kanak had about a year back. Today it was no less good. Tali Machhi had a round slice of Kingfish, pan-fried in spicy Andhra masala. Dhungar Murgh Tikka was a smoky tandoori preparation with very balanced spices.
The starter which took the cake for me was Anjeer Til Palak ki Tikki, a brilliant preparation of figs and spinach coated with sesame seeds. The Paneer Tikka Aam Chunda had paneer slices in a chatpata mango based marinade. There was also Dahi ka Kabab crusted with vermicelli which was served.
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| Chironjee aur Gobi ke Kofte |
Other dishes which looked interesting to me on the appetizer menu which were not served on the day include Kadak Roomali, an old favourite here, Tandoori Broccoli and Dum ki Bateyr.
As an interlude, we were served Dahi Bhalla Papri Chaat, which was a contemporary presentation chilled almost as an ice cream. The Hyderabadi Paya Shorba was served in a different way too with the soup poured in front of you on a bed of caramelized onions and a bubble of yoghurt.
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| Sikandari Raan |
From the Curries and Stir Fry section, we tried out quite a few dishes. Peeli Mirchi ka Kukkad, again a dish from Rivayaat-E-Patiyala, was sublime. Soft butter naans made a perfect accompaniment for this dish, where the chicken was cooked in a tandoor and served in bell pepper based masala.
Martaban ki Bateyr was almost dry like a starter, the pickled masala used in it tasting delicious. Sikandari Raan or lamb leg slow-cooked in a rich gravy of cashew and almond is definitely another pick from this menu. Kadhai Gucchi, a mushroom-based dish is a must try from the vegetarian dishes. While the Dalcha failed to impress, Aloo Gadda Vepudu and Chironjee aur Gobi ke Kofte were the other dishes served.
An assortment of desserts from the new menu was served next. The Gulab Firnee was one of the best I tasted in recent time. Paan Ice Cream and Chum Chum were both adequate.
The new menu items uphold the high standards Kanak has set for itself. The dishes were all very balanced and you will not find quite a few of them in usual Indian restaurants. The menu showcases adequately the diversity and richness of Indian cuisine, and has something for every palate. In case, the customer is not clear on what to order, the restaurant has a set menu which has some carefully picked dishes. Kanak is open only for dinner.
Location:
Kanak
The Trident
Hitech City (next to Shilpa Kala Vedika)
Hyderabad
Telephone: 040 66232323
Disclaimer: The review is based on an invite from the restaurant.
Some pics are courtesy The Trident Hyderabad
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