There was a time when food focused on flavors rather than each chef throwing in their Masala mix when it came to Indian food. A time which focused on the food rather than the fancy plating on shiny new gadgets. With Rivaayat now it’s third edition,it was time to bring back soul food. I’ve been a big fan of the Rivaayat food festival that Trident Hyderabad hosts every year. The reviews of 2016 and 2015 editions can be read in the attached links.
For our readers who’ve visited Kanak during the Rivaayat festival would be pleased to know that most of the appreciated dished do continue to feature on the menu. But the ones we’ll take a look around in this post is of new dishes introduced.
We started off our dinner with the Khumb ki Galavat which had been beautifully done. I swear it’d be difficult not to appreciate a Galawati Kebab made of Mushrooms when they can be on the same par with the non-vegetarian version. The Aloo Kachalu had tempered potatoes and colocasia (arbi) with sweet and tangy chutney.
Now the time was to delve into the non-vegetarian starters with the Khatti Kairi ka Rampuri Jhinga and Lagan ki Boti. The cooking of the prawns owe their recipes back to Rampur where the marination was both with yogurt and raw mango.You’d think that a mix of yogurt and raw mango would increase the sourness of the prawns but not so. In fact they’d been so perfectly balanced that you’d get only a bit of the sourness at the back of the palate.
The new Rivaayat menu has put a bit more of a focus on new dishes in this edition with the introduction of the Lagan ki Boti. Truly loved the tempering of the spices along with the onions until dark brown. So along with the hint of sweetness of the onions you get delectable chunks of meat to savor on.
The main course was elaborate with our table featuring quite a dishes from the North and Eastern sides of India. Trust me when I say that if you do miss your home dal and want to savor some of it, cooked exactly how it’s done in most North Indian homes. Then head over to Kanak in Trident Hyderabad. It’s the no-frills, dialed down in spices and perfectly awesome with Puran Singh ke Dhaba wali Chicken Curry and Rice.
Considering that it’s still winters in some parts of the country yet, so time for Makai Roti with Sarson ka Saag. The Sarson ka saag was absolutely brilliant with another simplistic and yet rustic Baingan ka Bharta.
The dinner ended with a truly content meal and desserts to look forward to. In the dessert section we tried the Dry Fruit Halwa and Gulab Phirnee with the phirnee being a favorite of mine among the two.
The new edition of Rivayaat is on in the evenings at Kanak from January 15th to 25th 2017 for dinners. It’s Indian traditional cuisine that you’d not want to miss.