Trident Hotel BKC Food Trails
Foods of India are better known for its masalas – spiciness. Throughout India, be it North or South, spices are used generously in food preparations. But Coastal states make great use of these spices, seafood, and coconut and serve their dishes with a sense of great pride. This was exactly my perception when I was visiting the Trident Hotel BKC for a gastronomic feast during the Coast to Coast Festival which is currently on till the 22nd of November.
From the coastal state of Gujarat, going Southwards till Kerala and then up again to the coastal state of West Bengal, the dishes were well planned in a daily menu so that the diner gets the best experience of the #CoastToCoast festival.
A lovely welcome awaited us at the hotel lobby by the pianist who played some of my all-time favourite tunes.
The 022 Restaurant at the Trident Hotel BKC
The 022 Restaurant situates at the ground level of Trident. It is huge and has a circular layout with ample seating arrangements for both large and small groups of diners. The restaurant had a good buzz and was full at dinner time.
Let’s begin feasting at Trident Hotel BKC
By now, I just wanted to dig my fork into a plate of well-spiced seafood starters. We were politely visited by the restaurant manager, he asked us for our drinks and starters. A portion of each promptly arrived at the table. The Mandeli fry was piping hot, crispy and went well with the mint chutney. Veg. samosas and mini corn tikkis were a delight but I didn’t want to fill myself as Kolkata and Kerala were calling out to me… taste me, taste me!
The Farsans could not be missed as I did nibble on Dhoklas and Patras when I took my second round of the Buffet layout. Trident Hotel BKC really knows how to pamper its diners.
Yummy Salad Counters for the diet conscious. I had a wee tiny bit of Pepper Prawn our Aam Salad. It was a fine blend of crunchy soft prawns with distinct flavours of pepper seasoning.
I am going to enjoy my fish cravings to the fullest. Simply wanted to dive into the pot of Malabar prawn curry but controlled me. For the main course, I had Macher Jhol with steamed white rice. The staple food of Bengalis is the yummy combination of rice and fish. Usually, the Bengalis love eating varieties of fishes. It was truly so soft that it melted away in my mouth. Thumbs up to the well-cooked dish.
Comparatively, the Prawns Koliwada tasted less spicy for my liking.
Though, I am not a big fan of Lamb meat which my husband is and he took a big helping of Mutton Kolhapuri. A spicy Maharashtrian gravy based mutton recipe where marinated mutton pieces are cooked to tender in tangy tamarind juice and Indian spices which provide the necessary ting, flavour, and aroma to the recipe…..a perfect winter preparation. Full marks and Kudos to the Chef for this delightful dish.
It was dessert time for me. We had the pleasure of sampling the Cheena Pada from Odisha and Rasgulla from West Bengal.
The dessert counter had an array of an excellent bite-sized platter. Each dish was a visual treat to the eye and huge on tempting flavours. I tasted the Pannacotta. It was ‘heaven in a glass’ delicate, smooth and not so sweet. Slurp!
For the Mumbaikars, one more gastronomical extravaganza this year, seeking to highlight the unique coastal culture and presenting to you the best of dishes from each coastal state to savour and relish, at the Trident – BKC.
Venue: 022, Trident Hotel, BKC, Mumbai
Date: Till November 22, 2014
Time: For Dinner 7 pm onwards
Price: Rs. 1970/- per person (plus taxes)
The staff at 022, both the F&B and Chefs were superlative in knowledge and desire to serve, adding the WOW factor to an already great experience. A big thank you to the management and staff at Trident for giving us this most memorable dining experience.