Pune's favourite Pan Asian restaurant makes its debut to the shores of Mumbai. Trikaya takes inspiration from the Buddhist concept which means three beings embodied into one. This plush suburban resto-bar is located in the city's Andheri district, and is the brainchild of three childhood friends from Mumbai - Kunal Deshmukh, director of Jannat, restaurateur Sahil Saigal, restaurateur Shiraz Patel along with fourth partner hotelier Parul Khanna. Chef Neelesh Limaye who has more than 20yrs of experience in the food industry has created nouvelle Asian dishes with a distinctive image having a common theme- Healthy & Flavorful. The bar has a plethora of interesting cocktails made only with premium alcohol along with fresh fruit purees. Bar consultant Valentine Barboza from L.A.B (London Academy of Bartenders) has designed the bar menu, which is extensive, to say the least.
Designed by Sumesh Menon & Vivek Popli of V & S Associates, the use of wood in the interiors is unconventional. There is an inside section which seats 45, an outside section which seats 24 and a bar section with a capacity of 30. The outside section has a bar which caters to the outside crowd as well inside crowd. For those looking at only having starters or only enjoying a drink or two, this section stays clear of the dining section so that customers don't feel they like are invading into someone's dining space. The inside section has a dedicated floor space for those would like to hang out at the bar or even dance. The interiors are enchanting and give you the feeling of being teleported to an exotic country. The look and feel of the place is very international and the attention to detail is what immediately catches one's eye.
The bar menu is a dossier of innovation, and is bound to baffle those of us who aren't very well acquainted with alcohol from around the world. The largest variety of rums and bourbon can be found here, along with Japanese malts, digestifs and aperitifs and liquors native to France and Eastern Europe. The bar also serves a variety of Absinthe – and for those of us who are paranoid, the Alcohol by Volume (ABV) is displayed next to the drink. Two bottles of the single malt Glenfiddich Snow Phoenix (2009), only 60 bottles of which have been manufactured worldwide, can be found here. The menu lists 54 different vodkas and an extensive array of rums, Eux De Vies and single malts. The Signature Drinks are under the Trikaya Legends section and include the Nuclear Daiquiri and the Pear Drop Martini, which are guaranteed to explode on your palate. Everything from lime to pink grapefruit and fresh cranberries and peach nectarines are flown in from Belgium and are freshly squeezed. With 362 premium brands of alcohol, patrons are sure to be spoilt for choice. So, if you're a cocktail aficionado, be prepared to be overwhelmed with the variety of choices available. For those who are less adventurous, a section of the menu titled Old's Cool is sure to catch their fancy.
While the bar imports fresh fruits and other ingredients, the kitchen believes in using locally available ingredients. Chef Nilesh Limaye ensures that besides the carefully crafted design of the menu, focus on quality and hygeine take centre stage. The portions are hearty, and the dishes and drinks are priced extremely well. "We don't believe in making people wait for the food",remarks Chef Limaye. "Anything you order is prepared absolutely fresh, and served within 10-12 minutes". The chef does not believe in fusion, hence the dishes stand in their original oriental glory sans any Indian renditions. "It is a big risk, but I am extremely confident that people will appreciate the flavours that we infuse in the fresh, local ingredients that we use."The chef recommends the Nonya Chicken Satay and Singapore Chilli Crab.. The dessert menu consists of various dishes including the excotic fruit Zabaglione, Frozen Tiramisu which is deconstructed and is a signature dish here at Trikaya.