Samudra — Restaurant in Zone 12 Alandur

If you want to eat like Shahjahan you need to visit the Samudra restaurant at Trident, Chennai Chef Vijay Shahi brings us India’s most acclaimed cuisine that carries the country’s heritage taste, the North West Frontier Cuisine at Samudra at Trident Chennai. Unique in taste, blends and aroma, the platters are inspired by the rich heritage of Royal Kitchen. The special four course meal showcases the authentic dishes from Punjab, Kashmir, Afghanistan as well as Peshawar. What really interest me was the cooking technique chef Vijay cooks the dishes using a sigri and this reflects in the flavor of the dishes. The interesting part about this cuisine is the vegetarian dishes are as delicious as the non-vegetarian and has a vast menu. Because Shahjahan would was a vegetarian for 1 ½ months in a year.

#kebabs Kakori this melt in mouth kebab is mild in spice and bursting with flavor, this one was supposed to be made for toothless nawabs. Afghan Chaprikh popularly known as chappli kebab had this lingering flavor of cooking in its own fat. Murg Kasturi had the subtle flavor and aroma of fenugreek/ methi and charcoal smoke. Balai Ka Jhinga prawn marinated with fresh cream, cardamom and white pepper, I loved that delicate aroma of cardamom. The ulti tawa ka paratha was rich with saffron and was such a delicious treat with the kebabs.

The #maincourse Kutchi Hare Masale Ki Macchali inspired by the Kutchi Memon tribe of Rann of Kutch was a green gravy masala made using seabass. My most favorite Shahjahanabad Nehari was a total mesmerizing experience the tender lamb shanks were full of flavor and aroma. Lucknowi Murg Korma the rich flavor of caramelized cashew and rose water makes this dish rich on aroma and taste. Rampuri Aloo Katli looks very basic but was a super star in the company of the meat. Dal E Samudra was one of the best that I have had in Chennai so far. Moradabadi Murg Biryani the pipping hot biryani made me feel like a queen

The #desserts Makhan Malai Light aired whipped cream, infused with powdered sugar, saffron and rose essence Chukaderi Afroz Beetroot simmered with reduced milk and solids garnished with almond slivers. Shahi tukra chaandi the Nawab kitchen interpretation of the British Bread and butter pudding, with'malai rabri' and pistachio, garnished with a generous silver leaf coating. #foodevangelistyogita #yogitauchil #Mughals #mughlai #mughlaifood #chennai #NalliNihari #chaplikabab #jhinga #dalmakhani #rannutsav #Ramadan #ramadan2022...

Chef Tam and chef Chris made special Thai food we enjoyed .. we are welcomed by ladies finger flower drink .. the pumpkin Soup was excellent. Followed by prawn garlic pepper. potato with peanut sweet and sour sauce the main course was kaeng pa chicken curry and green curry Vegetables with Jasmine Rice yummy 😋 Dessert we tried caffierlime Dessert amazing. Sayantani she is in excellent ...

Hospitality at its finest. Food was good and it was a unique concept of dish presented. Me and My wife enjoyed the...