Trikaya Review: An Interpretation of South-East Asian Cuisine

There was no Buddha! Nothing as I imagined at least. Considering that Trikaya is a Sanskrit word used in the Buddhist context to refer to the levels of manifestation or activity, I imagined Trikaya to have this huge idol of Buddha at the entrance followed with different Buddhas in multiple positions at every nook and corner of the restaurant, but my imagination let me down. In fact, this South East Asian resto-bar will convince you to give up your existing profession and embrace carpentry, for it is made almost entirely of beautifully carved wood.

After the furniture, the next that just couldn’t be ignored was the bar. Trikaya boasts of an extensive bar with the best of alcoholic as well as non-alcoholic drinks. On studying the drinks menu, we placed an order for a Summer Melon mocktail that turned out to be heavenly with a mix of fresh water melon, lime juice and cranberry juice sweetened with a hint of elder flower cordial; and a Trikaya Signature served in a large cocktail glass containing a large measure of Absolut orange.

Until the first course, nothing at Trikaya hinted what the kitchen had in store for us. So far, the place was gorgeous and comfy. Music was on and off, and the IPL was being screened. Within no time of placing the order for our starters, our table was flanked with the platter ‘All For You – A taste of all, for all’ (Crab Croquettes, Bacon Wrapped Prawns, Roast Duck Roll and Drunken Chicken) on one side and the Dimsum Basket (Trikaya Chicken Supreme, Prawn Shomai, Sweet and Sour Pork Bun and Broccoli and Asparagus Har Gow) on the other side. All served with soy, sweet, sour and spicy sauces. It’s very difficult to explain how flavourful and juicy every bite was! If you’re comfortable using chopsticks, please do. Or else the trio – fork, spoon and knife – will come to your rescue. Save your fingers for what’s coming next.

So, the most recent introduction to Trikaya’s menu is the Korean Barbeque. Traditionally, every table is supposed to have either an inbuilt grill or a portable stove, like this resto-bar does. And one by one came the stove, then the marinated meat (beef, pork, fish, prawns, chicken and lamb), hot water in which the rice paper had to be softened, sauces and three types of kimchi. The kitchen was at our table. After observing the process involved in making the BBQ, we got our hands on the stove and rolled the thin rice pancake with fillings of kimchi, sauces, and of course the meat! For once, I moved away from just eating, and tried my hand at preparing the BBQ.

Like everything else at Trikaya, the Kaukswe that we ordered next was not as we had imagined. It was an assortment of noodles, toppings in a subtle chilli and soy sauce served with a platter of deep fried noodles, lime; and a range of vegetables and sauces. We could get the aroma of the herbs and taste coconut milk that was delicately teasing our taste buds.

By this time, the restaurant was almost running out of seats as the crowd was gradually entering. However, it was time for us to get to our final course, and we ordered for a Wicked Chocolate Blob. While the rich chocolate mud cake was extremely soft and delicious, the kulfi didn’t really keep up to our expectations. Well, the reason to call for a Wicked Chocolate Blob was sadly, the kulfi.

A special mention, the dining room staff at Trikaya is calmly professional. Even though the menu is self-explanatory, the servers do an excellent job in describing our choice from the menu. To conclude, at the end of the meal, you may either want to convert into a carpenter or a chef because everyone wants to imitate the best.

Dinner for two with drinks will come up to Rs. 2,500

Address: Trikaya, 6/11, Mira Apartments, Seven Bungalows, Juhu Versova Link Road, Andheri (W), Mumbai 400061

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