ENDS OF TRAVANCORE, IN THE QUEST FOR AUTHENTIC DELICACIES. CHEF REJIMON, A KERALA CUISINE CONNOISSEUR AND THE SENIOR SOUS CHEF AT CROWNE PLAZA, TAKES RITZ ON A SPECTACULAR GASTRONOMIC VOYAGE SHOWCASING THE TRUE ESSENCE AND SENSUAL FLAVOURS OF KERALA.
A TRADITIONAL VALLAM (CANOE) LADEN WITH SACKS OF VIBRANT SPICES AND GRAINS CAPTURES ONE’S ATTENTION AS YOU ENTER THE TRILOGI RESTAURANT AT CROWNE PLAZA. STEP IN FURTHER AND YOU WILL FIND THE CUSTOMARY STONE GRINDERS, BEAUTIFUL BHARANIS (CERAMIC JARS) AND WINNOWING SIEVES – EACH ARTICLE BELONGING TO A BYGONE ERA. YET, IT SEEMED TO BE BLENDING IN WITH THIS NEW SETTING IN AN ALMOST MYSTICAL OLD WORLD CHARM. TRILOGI SYMBOLISES THE CULINARY JOURNEY THROUGH KERALA – RIGHT FROM THE FRONTIERS OF MALABAR TO THE
Every nook and corner of the state hosts a Kerala cuisine restaurant, so what makes Trilogi unique? “We travelled extensively from one end of the state to the other and we realised that there were very few authentic restaurants that served specialities of Malabar, Kochi and Travancore under one roof. And that’s exactly what we offer here. The very name ‘Trilogi’ was inspired from this concept,” explains Chef who has been in the hospitality industry for 25 years. But then again, we wonder how different can the menu be and how does Trilogi engage its guests? “Innovation is the key!” he smiles. “Through our extensive journey across Kerala, we explored various ingredients, styles of cooking and secret ancestral recipes that were literally culinary treasures. After extensive trials and experiments, we adopted some of these styles and fine-tuned recipes that resulted in the authentic yet exotic menu that we have now. To us, customer is king and we make no compromises about the variety, quality or service.”
This story is from the November 2017 edition of RITZ.
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This story is from the November 2017 edition of RITZ.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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