Review: Ssshhh! The secret recipes of Khansamas are being served at Trident Bandra Kurla's Rivaayat Festival. Are you going?

Some tastes are impossible to forget.  During my childhood, a Kashmiri neighbor’s granny used to make an amazing kebab recipe. Painstakingly, she stuffed orange segments into minced mutton kebabs and fried them crisp. As we gorged on them with childlike innocence, she often asked us to slow down and savor the taste. “It’s a recipe by famous Khansamas". The word sounded mysterious. And royal. But above all, the kebabs tasted like heaven. Time passed and I tried my best to take the recipe from her but she refused.  “It’s a family secret,” she reiterated at my umpteenth attempt. Memories fade. And come back. Always. This one came back, when a platter of succulent and luscious kebabs was placed in front of me at the Rivaayat Festival at Maya, Trident Mumbai’s signature Indian restaurant.

What You See

Maya, a Sanskrit word for illusion, envelops you in its warmth of red and gold interiors. Subtle lighting, huge mirrors and statues add a contemporary touch and strike a balance to the traditional fare served from the busy kitchen of Chef Himanil Khosla. We spotted a pretty hostess welcome us warmly. The table setting is excellent and uncluttered, and place cards were a nice touch. Most of the tables were occupied with people of different ethnicities. Out of the corner of my eye, I saw servers moving in and out of a very busy kitchen.

The Pretty Hostess!

Me, all set to enjoy a culinary journey.

The Rivaayat Festival

When the chefs at Maya dole out delicacies learned from Khansamas of Rampur, Awadh, Punjab and Hyderabad one expects magic. The menu listed a good balance between vegetarian and non-vegetarian dishes in the starters and main course. Old favorites like Galouti kebab, Chapli kebab, Amritsari macchi, Sarsoon ka saag, and Pindi chholey vied for attention along with Old Delhi style fried chicken, Mahi kaliyan and Langer wali daal.  This time I listened to my friend’s granny. I sat back to savor the taste. Very soon a platter of roasted papad, crispy Khakra and three different relishes- green chutney, sweet papaya relish and a very innovative walnut and mooli relish arrived at our table. We loved the walnut and mooli relish.

The papad rolls & three different relish.

 Next we enjoyed a platter of Chapli kebab- made with soft minced chicken and spices, succulent to taste, Rampuri sigri ki seekh- lamb seekh cooked in a traditional barbeque, Galouti kebab- an Awadhi delicacy and old Delhi style fried chicken- spicy and deep fried. We loved them all and the Rampuri sigri ki seekh was an instant favorite. 

The succulent kebab platter! 

For the main course, we relished Awadhi nihari- slow cooked lamb shanks, Saag murgh kofta- soft chicken dumplings in spinach gravy- read the recipe here wickedspoonconfessions.blogspot.in , Maa chane ki daal (langer wali daal) an absolute must have, Mahi kaliyan, a Hyderabadi preparation of fish in peanuts, sesame seeds and coconut with a good balance of sweet and sour flavors. Three different Indian breads Khameeri roti, Amritsari kulcha and makai ki roti served as a good accompanist. We loved the Khameeri roti and between mouthfuls coaxed Chef Jeewan to share the recipe, read it here wickedspoonconfessions.blogspot.in

The Khameeri roti went well with the main course.

Our stomachs were full but how could we say no to absolutely flavorsome Kacche gosht ki biryani? Made with fluffy and fragrant basmati rice, lamb and whole spices, it was a delightful change from the spice-laden biryanis, we usually have.

My tummy protested. I shushed it. Dessert had arrived. Sweet Gajrela- gajar ka halwa, Sewaiya ka muzzafar- cardamom flavored sweet vermicelli and Gulathi, rice and clarified butter pudding garnished with nuts were on the table. Ma says, its best to have all food groups and allow them to fight it out in the stomach J. I did that and chose Gulathi as a winner.

The dessert platter.

Verdict

When 200-year-old recipes of Khansamas made with interesting ingredients beckon, one surrenders to the heady taste and delicious aromas. The meat quality is superb and food is cooked to perfection. Unfortunately, I did not try any vegetarian dishes. Go to the Rivaayat Festival to enjoy the mysterious recipes of the Khansamas and sit back and surrender to the deft hands of the Chefs at Maya. Savor the tastes and trigger a memory. You might just fall in love with food, all over again.

The service is outstanding. Enjoy thali for lunch or an a la carte menu for dinner. Parking is available and Maya serves alcohol.

Where:

Maya, Trident, Bandra Kurla Complex, C 56, G Block, Bandra Kurla Complex, Bandra East, Mumbai. Call- 022 6672 7777

On From:

13th to 23rd January 2015 

Timings:
12 p.m. to 3 p.m.
7 p.m. to 11:45 p.m.