Rivaayat-e-Karwar at Trident Bandra Kurla, Mumbai
Revisiting Karwar’s Culinary Heritage
10 Oct, 2016 by Mini Ribeiro
Not many are even familiar with the cuisine of Karwar, let alone ever having tried it. Rivaayat-e-Karwar, at Maya, Trident Bandra Kurla, Mumbai, thus gives you a unique opportunity, to savour and enjoy this regional cuisine, both in its vegetarian and non-vegetarian avatars. Curated by home Chef Smita Deo, this festival is on for lunch and dinner at Maya, daily from October 11 until October 21.
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 since January this year. After successfully hosting Punjabi Rivaayat, Lucknawi Rivaayat, Dakshin Rivaayat and Rivaayat-e-Purani Dilli, it is now giving the regional cuisine of Karwar its due, through this festival.
Rivaayat-e-Karwar, showcases the simple and rustic flavours of the cuisine of Karwar in Karnataka. Care has been taken to let diners enjoy home-style cooking, in a five star setting.
A thali for lunch and á la carte offerings for dinner, give gourmets a chance to relish the authentic flavours of Karwar. Replete with coconut, chillies, kokum, asafoetida, tamarind, the food boasts of subtle flavours and spices, and is, palate-pleasing. Seafood abounds in this region and yet, there is a vast array of vegetables that the cuisine makes use of. Fresh flavours characterise the food and each dish is distinctive. Smita has picked up the most authentic and popular dishes and along with Executive Chef Ashish Bhasin, crafted a menu, that encapsulates the best of this region.
Tisrya vade, valval, chicken sukhe, ravsa ambat, masoorchi amti with accompaniments such as benne dosa or neer dosa or a Karwari lamb biryani are a perfect way to enjoy this meal. Pickles and chutneys from this region, served along are equally unique. Madgane or keshar bhaat are must-try desserts.
With the décor reminiscent of the region and the traditional attire of the serving staff at Maya, one can look forward to a visit to Karwar and a taste of its cuisine.
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.
