I boarded a culinary journey straight to the kitchens of the south courtesy the ‘Southern Spice Festival’ at Maya Trident which brought together some classic dishes from all four states of South India.
Be prepared to be welcomed traditionally with sandalwood tikka by the staff dressed beautifully in South Indian attire. I could hear the bells rings and my stomach rumbling.
The Chef has very thoughtfully designed the menu.
Let me take you through a quick culinary journey that I went on –
Lamb chukka cutlets(Karnataka) – Spicy lamb cutlets with madras onions,coriander and garlic
Probably this is a doppelganger of the succulent Shammi Kebabs. Comparison is rather unfair but nonetheless these are absolutely wonderful! Spicy and robust, these melt in the mouth cutlets are a must try.
Karwar yeti fry (Karnataka) – Semolina crusted deep fried prawns with byadagi chilli and ginger.
Non-oily crispy prawns in just the perfect marinade! Dip and dunk this in chutney and you have a delicious appetizer in front of your palate.
Chicken 65(Tamil Nadu) -Chennai style spicy fried chicken with coriander and chilli.
So Tamil Nadu and Andhra Pradesh are always divided on who came up with Chicken 65 first! The chef however believes its Chennai and this chicken 65 is an absolute delight. A beer goes well with this grub.
Podhi Aloo Fry(Andhra)- Batter fried potatoes with podhi masala.
This is something one would munch alongside some hot chai in the afternoons. It is more or less a tea-time snack. It is avoidable in my opinion.
Paniyaram platter(Tamil Nadu) – Savory rice dumplings.
One of the many reasons to head over to Maya is the paniyaram platter. It is a fun appetizer for the vegetarians. If you like Idli, you’d love this.
Kari Kothmali Kozhambu(Tamil Nadu)- Lamb braised with coriander leaves and ground cashewnuts
This curry is a beautiful conflux having mild yet extremely interesting flavors.
Kaikari Gassi(Karnataka) – Vegetables in a coconut and coriander flavored curry.
You must try this medley of vegetables in beautiful southern spices. Malbari Paratha is a great accompaniment.
Kozhi Chettinad(Tamil Nadu)- Chettinad style spicy chicken with fresh ground spices and coconut
Having lots of fresh pepper and coconut, this is great with some soulful and hot appams.
Appam- Fermented rice pancakes
If you have never tried this, you are missing out on a humble classic. These are just soft and tasty even on their own but I recommend pairing these with the curries.
Malabar Parotta
Malayalis swear by this flaky wonder. The chef decided to give it a twist by making it a little extra crispy. I am however old school here and would’ve preferred it a little more flakier.
Mean Polichaata(Kerala) – Onions, tomatoes and pepper marinated fish cooked in banana leaf
Cushioned in a banana leaf, this dish makes for a great bar snack too. It just has the right flavors!
Knogunadu vegetable biryani(Tamil Nadu)
Vegetarians need to be looked after too right? This is a biryani influenced by the tamilians having different vegetables and mild spices. This was more or less average.
Moplah Chicken Biryani (Kerala)
Moplah is a term used for the ‘Muslim Community’ in Kerala. Chef recreated the traditional Moplah Biryani and yet kept it classic. The biryani has a significant Arab influence. It is extremely fragrant and light on the stomach. This is not rich and oily like most greasy biryanis.
Pazham Pori- Batter Fried Bananas with vanilla ice cream
Pazham Pori is also a savory snack where in the bananas are batter fried and served hot with some chai. This is a slight fusion where the chef transformed this humble dish into a sophisticated one. The bananas are stuffed with a sweet filling of jaggery and coconut. The batter is fried to perfection and is topped with some good old vanilla.
Adai Pradaman- Beaten rice pudding with coconut and palm jaggery.
I am biased towards jaggery and this for me has always been a dish associated with Onam – The Kerala Harvest festival. This was a slightly thicker version being absolutely rich and overwhelming with ghee. It is a little on the sweeter side because of the jaggery. The portion size is perfect.
Elaneer Payasam- Cardamom flavored fresh coconut milk with tender coconut kernels.
Delicate flavors of fresh coconut milk and little tender coconut pieces create such a magical combination. Served cold, I started with a small spoon to ultimately sipping it and making a milk moustache! Yes, guilty as charged.
Board the culinary express for the south with Maya. I did, and the entire menu was a lovely nostalgia. All Good things come to an end and the Southern Spices festival ends 20th march.
For reservations-
Address
Maya – Trident Bandra Kurla Complex, Mumbai
Trident Hotel, C 56, G Block, Bandra Kurla Complex, Bandra East, Mumbai
Contact
022 66727777
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