Trident Hyderabad’s award winning Indian specialty restaurant, Kanak presents Rivaayat-E-Patial!
| Mar 18, 2018, 08:01 IST
This March, Trident Hyderabad’s award winning Indian specialty restaurant Kanak presents “RIVAAYAT-E -PATIALA” – Revisiting the traditional Indian cuisines. It is an initiative that will help you discover forgotten delicacies from the kitchens of Patiala. It is a celebration of food and beverage menu curated by Chef Parvinder Singh Bali and Chef Dharmender Lamba which brings back the nostalgia of flavors from the region of Patiala.
When Chefs got their hands on a 400-year-old book which was written in Gurumukhi.The book contained traditional recipes from the kitchens of the royal family of Patiala. “The pages were fragile and some were torn,” says Chef Bali. We had to use our knowledge of food and find out ways to use contemporary equivalents of the measurements.” Not only were the dishes different, so were their cooking techniques. Many recipes did not include heating of oil or cooking masalas like we do today. All the dishes are all slow cooked and made in the dum style over simmering charcoal.
The cuisine also featured several unusual ingredients. The vegetarian recipes call for very unique vegetables such as ghol (the fruit of the banyan tree) and fiddlehead ferns. Interestingly, chef says none of the recipes in the book feature paneer, the staple of Punjabi dishes in restaurants across the country!
But while the food is different from what usually makes up Punjabi fare in restaurants, there is no mistaking its origin. “When you eat that food, you know you’re eating something from Punjab. It’s chunky and rustic.” says chef Lamba. Rivaayat-e-Patiala is the third edition of the Rivaayat series that is being held at the Trident, Hyderabad.
For reservations, call: 040 66232323
Venue: Kanak, Trident Hyderabad, Hitech City
Dates: 16th March – 25th March, 2018
Timings: 7.00 pm Onwards
Meal for two- 2750/-
When Chefs got their hands on a 400-year-old book which was written in Gurumukhi.The book contained traditional recipes from the kitchens of the royal family of Patiala. “The pages were fragile and some were torn,” says Chef Bali. We had to use our knowledge of food and find out ways to use contemporary equivalents of the measurements.” Not only were the dishes different, so were their cooking techniques. Many recipes did not include heating of oil or cooking masalas like we do today. All the dishes are all slow cooked and made in the dum style over simmering charcoal.
The cuisine also featured several unusual ingredients. The vegetarian recipes call for very unique vegetables such as ghol (the fruit of the banyan tree) and fiddlehead ferns. Interestingly, chef says none of the recipes in the book feature paneer, the staple of Punjabi dishes in restaurants across the country!
But while the food is different from what usually makes up Punjabi fare in restaurants, there is no mistaking its origin. “When you eat that food, you know you’re eating something from Punjab. It’s chunky and rustic.” says chef Lamba. Rivaayat-e-Patiala is the third edition of the Rivaayat series that is being held at the Trident, Hyderabad.
For reservations, call: 040 66232323
Venue: Kanak, Trident Hyderabad, Hitech City
Dates: 16th March – 25th March, 2018
Timings: 7.00 pm Onwards
Meal for two- 2750/-