Irrespective of which part of the country you are from – the bold textures and hearty ingredients of Punjabi cuisine is one of the most favorites. The ongoing “Taste of Punjab” at Kanak, Trident Hyderabad promises some of the diverse and carefully selected dishes from the various parts of Punjab.
Invited for a Chefs Table, started off with Adraki Chaapein – soft and delicately flavored chops which were an absolute delight, both visually as well on taste. Jhelum ka Jhinga that followed was prepared in elaichi and green chillies marinade. Each of these two appetizers were quite distinct in their flavor and not something you would find in any of the commercial Punjabi restaurants.
Atta Chicken was one of the highlights of the menu – the whole chicken prepared with chef’s special masala is covered by a thin cloth and the whole of it is covered with a thick layer of Atta dough and is cooked in tandoor. I’ve had my tryst with atta chicken before and this was definitely one of the better ones I’ve had. Tikki Chole & Amritsari Fish were also featured.
From the main course, I absolutely loved Patiala Raan – the royal Patiala leg of lamb which is cooked for long hours. The Nukkad da Kukkad was the quintessential dhaba style chicken which was another highlight of the mains. There was also Khade Masale ke Batair done in an onion based gravy and Macheri Gosht done in spicy chillies and pepper corn preparation.
From the vegetarian dishes – Malai wale Tinde, Lacchedar Palak Paneer and Aloo Matar Methi was on offer. Amritsari Kulche, Churchuri Naan perfectly complimented all these dishes.
The traditional desserts of Kulfi and Panjiri summed up what I call an absolute delightful Punjabi dinner.
The festival is on untill 31st August for dinner on A-la-carte !
PS: I was invited by Trident Hyderabad to review the Taste of Punjab promotion at Kanak. The Opinions expressed are honest and unbiased.