A Culinary Tale of Unchronicled Punjab at Trident, Hyderabad

Hyderabad: This January, Trident, Hyderabad invites guests to experience A Culinary Tale of Unchronicled Punjab, a limited-period dining showcase at Kanak, the hotel’s award-winning authentic Indian restaurant. Curated by celebrated chef and culinary researcher Chef Sherry Mehta, the festival runs from 9th January to 17th January 2026, offering both lunch and dinner.

The showcase presents a thoughtful exploration of Punjab’s lesser-documented culinary traditions - recipes shaped by land, seasonality, and lived practice. The menu brings together dishes drawn from winter kitchens, trade-route influences, and regional home cooking, reflecting a time when food was guided by produce, patience, and technique.

At Kanak, known for its rooted approach to Indian cuisine, Chef Sherry Mehta’s menu finds a natural home. Guests can expect a dining experience that is ingredient-forward, restrained in spice, and deeply respectful of culinary craft.

The Menu: The specially curated menu journeys through forgotten practices and heirloom recipes, beginning with a sharp Kaanji Sorbet, followed by vegetarian and non-vegetarian starters that highlight winter greens, fermented grains, slow braises, and tandoor-led techniques. Signature preparations include Jalandhar Methi Aloo keSharle, Bathua aur Nyojeke Kebab, Namakmandi ki Chaap, Sheen Sajji, and Khushk Mahi Kebab, among many others.

The main courses continue the narrative with soulful dishes such as Panjrattani Saag, Multani Sabz Kadi, ShinwariMurghKadai, AttockKatwa Gosht, and Patiala Shahi Machhi, paired with rice preparations and breads that reflect celebration, sustenance, and tradition. Desserts complete the experience with winter classics reimagined with subtle refinement.

Both à la carte and set menu options will be available during the festival.

Chef Sherry Mehta: Chef Sherry Mehta is widely regarded as one of India’s foremost authorities on the cuisines of Punjab and the northern hill regions. Known for her extensive research into undocumented regional food traditions, her work focuses on preserving culinary knowledge through storytelling, technique, and flavour.

Her approach goes beyond nostalgia, presenting food as a cultural practice shaped by climate, produce, and everyday life. Through this showcase, she brings to the table dishes that have long existed outside commercial menus, allowing guests to experience a quieter, more nuanced side of North Indian cuisine.

An Experience at Kanak Held at Kanak, Trident, Hyderabad’s authentic Indian restaurant, the festival reflects the restaurant’s philosophy of honouring regional Indian food with authenticity and care. The experience balances rustic honesty with refined presentation, inviting guests to slow down and engage with the stories behind each plate.

Venue: Kanak

Dates: 9th January to 17th January 2026

Lunch: 12:30 pm to 3:00 pm

Dinner: 7:00 pm to 11:00 pm

Menu: À la carte and set menus available