Marathi Mejwani at Trident Bandra Kurla, Mumbai

Enjoy traditional dishes which are a tribute to the vibrant flavours of Maharashtra

18 Nov, 2018 by Mini Ribeiro

Continuing with their Rivaayat series launched in 2015, Trident Bandra Kurla Mumbai now treats diners to a Maharashtrian repast with their Marathi Mejwani by Pune-based Chef Aditya Mehendale, from November 19th to 30th, at Maya, the Indian restaurant, daily for lunch and dinner.


The Rivaayat series by The Oberoi Group, endeavours to revive traditional Indian cuisine, with the idea of popularising it and creating an awareness. Taking the tradition further in Mumbai is Trident BKC which has been hosting the Rivaayat series. After successfully hosting Punjabi Rivaayat, Lucknawi Rivaayat, Dakshin Rivaayat, Rivaayat-e-Purani Dilli, Rivaayat-e-Karwar, it is now giving the regional cuisine of Maharashtra, its due, through this festival.


Chef Aditya Mehendale, a celebrated food connoisseur and a scion of the Sardar Raste family, pays a tribute to authentic Maharashtrian delicacies. Through his characteristic, exuberant style of cooking, he offers a delectable spread of authentic meat, seafood, poultry and vegetarian dishes.


Malvani Mutton Sukke

The Marathi Mejwani menu represents the breadth of flavours found across the coastal Konkan belt - a homogeneous combination of Malvani, Goud Saraswat Brahmin with influences from Goan cuisine, as well as the delectable Varadi, Kolhapuri, Solapuri and Puneri Peshvai cuisine, from the interiors of Maharashtra.


Known to blend tradition with innovation, to create delectably unique dishes, expect palate- pleasing bold flavours from Chef Mehendale, which are high on spices. The vast array of textures in each dish will mesmerise your taste buds.


The non-vegetarian delicacies include Sholapur Sheng Mutton (spiced lamb with drumsticks), Paplet Chi Amti (pomfret simmered with black Tellicherry peppercorns), the fiery Tambda Rassa, Saoji Mutton Rassa (Nagpur lamb curry spiced with dried fenugreek) and vegetarian classics like Phanas Bhaji (jackfruit simmered with red chilli and coconut), Khandesi Vangi Bharit (spit roasted aubergine flavoured with coconut, black pepper and cilantro). Pair these with a Bhakri, Chapattis or a flavourful Pulao.


Kesar Shrikhand

Round off that pitch-perfect meal with home-style Maharashtrian desserts like Puran Polis and Shrikhand.


Through the eclectic dishes as part of this festival, one can actually embark upon a culinary trail of Maharashtra.


Written By



Food critic, features writer and columnist, Mini Ribeiro is a qualified Journalist, from IIMC New Delhi. She specialises in the Food & Beverage and Hospitality space. As an established food & beverage writer, Mini currently contributes to several leading English publications across the country – Asian Age, Hindustan Times, Sunday Financial Express, Hotelier India, Go Getter and Vistara inflight magazines and Rediff.com. She also has her own You Tube channel called Mini’s Food Fundas. Fond of cooking, Mini enjoys experimenting in the kitchen with various cuisines, with Indian regional food, being her favourite. She has recently started, a platform for home talent, called 'Flavours from Home', an initiative which aims to make women who are passionate about cooking, entrepreneurs.

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