By: Esther C
On a cold, rainy day we decided to visit Trikaya. While the rain gods let loose their ferocity, the quaint Trikaya gave the perfect opportunity to leave all those unpleasantries behind.
Nestled on the calmer end of the Andheri-Versova Link road (Mumbai), the interiors have a distinct South Asian feel to it – intricate wooden motifs, shell lamps hanging from the ceiling. Trikaya draws its inspiration from Buddhist teachings. A wooden pillar in the center and its design spread across the ceiling of the restaurant resembles Bodhi tree (where Buddha received enlightenment).
While the food was great and had strong hints of authenticity, the elaborate bar was breathtaking. Boasting of Glenfiddich single malt which is a world famous scotch whiskey variety and Japanese pure malt Yamazaki, the bar is anything but humble.
The beverage consultant Valentine Barbozo (from London Academy of Bartenders) has churned out over 340 cocktails prepared with combinations of foreign alcohol and fresh fruit purees. The Trikaya Signature cocktail is a large measure of absolut orange served in a chilled cocktail glass washed with cointreau and zested with flamed orange flames. Before serving, smoked lime rubbed on the rim, a gimmick that fascinated us.
Jack Went Crazy is a combination of creme de mure, blackberry puree, fresh lemon juice and egg white. The ingredients are whisked up and served on the rocks. A favourite, we hear. Shiraz the Bear which is dalwhinnie 15-year-old meets ginger liquer, lime juice, egg white and honey. It is shaken and served on the rocks with a crisp rim of smoked sea salt. This we must admit was a little disappointing, however, it did not drown the overall experience.
After the bar antics left us in the awe, it was time for the food. The Japanese Egg Drop soup is a clear soup with mushroom, lettuce, egg and chicken. Light and easy on the palate. The Buddhas Delight dimsums were good but not something out of the ordinary. But what took the cheery was the Bacon Wrapped Prawns. Tender prawns wrapped with cripsy bacon was juicy and lip-smacking. But actually the sauce was the hero. A blend of mayonnaise, tomato ketchup and oyster sauce, it perfectly complemented the prawns.
Brunt Garlic Jasmine Fried Rice and Malaysian Fish Curry with Okra was a perfect combination. This coconut-based curry with lady fingers and bassa fish is lovely and very Asain. But the Chilli Garlic Noodles was not out the world. Too bland despite having chilli in the ingredients!
The Wicked Chocolate Blob with Kulfi was true to its name – wicked. The hot and cold mix was heavenly. Quick service and helpful staff enhanced the experience. So after a hectic weekend, you know where to go!