A Journey Through Punjab’s Forgotten Recipes and Winter Kitchens
Hyderabad: This January, Trident, Hyderabad presents A Culinary Tale of Unchronicled Punjab, a limited-period dining experience at Kanak, the hotel’s award-winning Indian restaurant. Curated by acclaimed chef and culinary researcher Chef Sherry Mehta, the festival runs from January 9 to January 17, 2026, inviting guests to savour rare and lesser-known Punjabi flavours through specially crafted lunch and dinner menus.
At Kanak—renowned for its rooted and authentic approach to Indian cuisine—Chef Sherry Mehta’s menu finds a fitting canvas. Guests can expect a dining experience that is ingredient-forward, thoughtfully restrained in spice, and deeply respectful of culinary craftsmanship.
The Menu: The specially curated selection traces forgotten practices and heirloom recipes, opening with a refreshing Kaanji Sorbet. This is followed by vegetarian and non-vegetarian starters that spotlight winter greens, fermented grains, slow-cooked braises, and tandoor-led techniques. Signature preparations include Jalandhar Methi Aloo ke Sharle, Bathua aur Nyoje ke Kebab, Namakmandi ki Chaap, Sheen Sajji, and Khushk Mahi Kebab, among several other evocative dishes that celebrate Punjab’s unchronicled culinary legacy.
The main courses carry the story forward with soulful preparations such as Panjrattani Saag, Multani Sabz Kadi, Shinwari Murgh Kadai, Attock Katwa Gosht, and Patiala Shahi Machhi. These are complemented by rice preparations and breads that speak of celebration, sustenance, and time-honoured tradition. Desserts bring the experience to a graceful close, with winter classics reimagined through subtle refinement. Guests can choose from both à la carte selections and thoughtfully curated set menus throughout the festival.
Chef Sherry Mehta: Widely regarded as one of India’s leading authorities on the cuisines of Punjab and the northern hill regions, Chef Sherry Mehta is known for her in-depth research into lesser-documented regional food traditions. Her work centres on preserving culinary knowledge through storytelling, technique, and flavour. Moving beyond nostalgia, she presents food as a living cultural practice shaped by climate, local produce, and everyday life. Through this showcase, Chef Mehta brings to the table dishes that have long remained outside commercial menus, offering guests a quieter, more nuanced expression of North Indian cuisine.
An Experience at Kanak
Hosted at Kanak, Trident, Hyderabad’s authentic Indian restaurant, the festival reflects the restaurant’s philosophy of celebrating regional Indian cuisine with sincerity and care. Balancing rustic honesty with refined presentation, the experience invites guests to slow down and connect with the stories and traditions behind each plate.
Venue: Kanak, Trident Hyderabad
Dates: 9 January to 17 January 2026
Lunch: 12:30 pm to 3:00 pm
Dinner: 7:00 pm to 11:00 pm
Menu: À la carte and set menu options available
