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Restaurant Review: Maya at The Trident Bandra-Kurla, Mumbai in India

KISHORE and SMITA IYENGAR discover monarchical flavors enticing their palates at this boutique, world class specialty Indian fine dining address.

CONTEMPORARY SWISH

Style and substance marry into contemporary chic here, lending spatial expression in bold burnished matte gold, vermillion reds and buff beige. Boutique is personified in intimate dining covers and a private dining area that spell uber class and princely pelf.

This charming Indian specialty fine wining and dining restaurant incorporates choicest design elements and creations that are highlighted by accented wall panels in traditional gold leaf work, specially commissioned bronze sculptures. An interesting wall of niches with red votives glittering behind a veil of hand crafted brass chains at the entrance to the restaurant draws instant attention. Trickling water droplets flowing down the chains encapsulate light of the red diyas (lamps), creating a magical welcome .

Raan - e - Mayaa
Creatively capturing the essence of modern Indian fine dining, Maya serves traditional and regional food with a contemporary flair

PALATES OF YORE AND FRONTIER BRAVADO

The carefully planned menu offers a culinary journey through the North-west frontier of the Indian sub-continent and signature dishes of Nawabi preferences from erstwhile regal provinces of north-eastern India. Commanding creativity and passionate zest is Chef Angad Rai, their Sous Chef with over 12 years of experience in the F&B industry, who has organized numerous innovative food festivals, showcasing his proficiency and ingenuity as a culinary professional. His working experience with The Intercontinental Marine Drive, St. Regis and Westin Mumbai Garden City add to his amazing gourmet repertoire.

Diners can begin their signature dining sojourn with an inviting platter of enticing Kababs (starters) – ‘Nadroo Ke Shami’ – butter soft pan fried lotus stem galettes, ‘Dahi Ke Kebab’- golden fried yoghurt and tomato relish patties (the vanishing act…), the fascinating ‘Dhungari Khumb’ – button mushrooms stuffed with green peas and ‘Palaak Chilgoze Ki Tikki’ – pan fried spinach patties filled with pinenuts and pomegranate. On the fishy side, go for ‘Nizami Tawa Pomfret’ – pan seared fish with coriander, pinenuts and garlic, it’s heavenly. Their gorgeous ‘Afghani Murgh Tikka’ – chicken morsels with yellow chilli, mace and cardamom should not be missed for authentic flavors. A fine, accompanying white wine makes all the difference, a delightfully aromatic Sauvignon Blanc Vina Tarapaca 2014, Maipo Valley, Chile. Each nugget stirs myriad palate responses with fascination!

Maya - Indian speciality restaurant
The décor, with elements of traditional gold leaf work complemented by striking accents of crimson and burnished gold add a grand, dramatic touch to the dining experience

RECREATING PRINCELY PREFERENCES

The mains are as intriguing on the taste buds with ascending palate pleasers of a royal kind. ‘Gucchi Ka Korma’ – exotic Kashmiri morels in rich tomato and cashewnut gravy is truly smashing with a robust red wine – Cabernet Sauvignon 2016, Escudo Rojo, Baron Philippe de Rothschild, Chile with it’s full-bodied musk and woody nose, oaky – cigar flavors. Further on you can experiment with another vegetarian wonder, ‘Makhmali Kofte’ – twice-cooked silky cottage cheese in tomato and fenugreek curry with mouth-melting attributes(!).

On the meaty side, we’d strongly recommend ‘Murgh Awadhi Korma’ – chicken morsels in cashewnut and yoghurt gravy, the combo entices with superlative flavors. ‘Raan-E-Maya’ – pot roasted leg of lamb glazed in Tandoor is a delicacy for live up for – succulent yet engaging on the taste buds.

NADROO KI SHAMI-PAN FRIED LOTUS STEM GALETTES
The restaurant offers a home-style vegetarian and non-vegetarian thali for lunch and an à la carte menu for dinner

SIGNATURE SOPHISTICATION

Chef Angad’s signature creation ‘Dum Ka Jhinga’ – prawns simmered with mild spices scores absolute appeal with eager, discerning gourmands. A right royal specialty we’d cajole you to ingest with pleasure is ‘Gosht Kandahari’ – smoked lamb in spices, a northwest frontier culinary hit that packs in excitingly spicy flavors for the tough hearted. ‘Kathal Do Pyaaza’ – tender jackfruit cooked with onions is a contrasting vegetarian delight, a mark of authenticity with creation that Chef Angad revels in. On the other hand ‘Paneer Tikka Khada Masala’ – cottage cheese cooked with whole spices is a cheery butter-soft sensation that must be relished with super breads like ‘Malai Warqi Paratha’ –flaky bread leavened with rose petals, milk and ghee and ‘Taftan’ – leavened bread flavored with cardamom and saffron. Its sure is blissful indulgence. To marry the specialty jewels, a crisp glass of medium-bodied Cabernet Merlot 2014, Chinkara, from Victoria, Australia with distinct black currant and peppery flavors enlivens the culinary magic.

'-TRIDENT BANDRA-KURLA HOTEL
Maya is open for lunch and dinner

FLAVORS THAT ENTICE

For tongue sweeteners, there’s a platter of plush contentment for you. The ‘Narangi Kulfi’ – frozen reduced milk flavored with orange and pistachio is absolutely fabulous. The signature ‘Baked Rose Yoghurt – served with Falooda (a soft shredded jelly created with sweet basil and vermicelli) is a mystical moment in taste, while ‘Rasmalai’ – cottage cheese dumplings poached in sweetened milk and pistachio is honestly irresistible!

Maya at The Trident Bandra
Maya presents regional Indian cuisine with a distinctive touch.

Opening hours
Lunch: 12pm to 3pm
Dinner: 7pm to 11pm

Address: Bandra Kurla Complex, Bandra East, Mumbai 400051, India / 91 22 6672 7777

tridenthotels.com