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Experience Rivaayat with Chef Sweety Singh

The revival of old traditional Indian cuisine in modern times

11 Jan, 2016 by Roxanne Bamboat

The revival of old traditional Indian cuisine in modern times

With the influx of new cuisines and global trends, the average diner is always looking for something new and exciting: a new restaurant, a new cuisine or a new dish. Sometimes, it is good to take a step back, hit rewind, and indulge in some old classic food that is full of flavour.

The Oberoi Group of hotels did a small experiment where their team of Chefs went out on to the streets of Delhi to every nook and corner, sampling old Indian cuisine that has, for the most part, been forgotten. After plenty of research and tastings, they decided to pick a few local treasures and invite them back to the hotel to host a special food festival, where these local chefs and masters would serve their food. Needless to say, the event was a success and it gave birth to their wonderful concept of Rivaayat – the revival of old traditional Indian cuisine in modern times.

To honour this concept and take it forward, the Trident Hotel in Bandra Kurla Complex, Mumbai, is all set to host their Rivaayat series and have three outstanding Chefs who will champion their own cuisine. The series starts with the animated and much-loved Sweety Singh, who is a delight to dine with and a master at his craft. With no formal training, just years of experience and an unwavering enthusiasm to feed people, Chef Sweety Singh has created a stunning menu that will be showcased (for the next 10 days) at the Trident BKC’s popular Indian restaurant, Maya.

From his menu, you can expect classics such as sarson ka saag and makki di roti, which are fabulous, murgh makhanwala, pindi chole, chukandar di tikki, bhatti da murgh and kesari kheer.  

The essence of this Rivayaat festival is that you get to taste some clean classic flavours without an ounce of anything extra. Chef Singh is a staunch believer in adding just the right amount of ingredients and not overdoing it, and is firmly averse to adding heavy cream or cashew. His menu highlights crowd-pleasers and popular Punjabi dishes but, for the most part, he has showcased that there is a lot more to the cuisine than just butter chicken.

For diners who enjoy their food and want a flavour of Punjab, book at table at Maya as Chef Sweety Singh and his Punjabi Rivaayat menu are available from the 12th to 21st of January for lunch and dinner.

Follow Roxanne @The Tiny Taster

Written By

Better known as the Tiny Taster, Roxanne is an internationally respected blogger and expert on the Mumbai food scene. She has hosted many events, including the Upper Crust Food & Wine Show and travels the world, sharing her knowledge and gaining more experience.

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