Trilogi, Crowne Plaza, Kochi.

Trilogi, Crowne Plaza, Kochi

Those beautiful, cylindrical, cream-textile, collapsible hanging lamps that provide warm glow-lighting to the inner space of the restaurant, is very inviting as it imparts both intimacy and an appealing warmth to the elegant environment.

Feature & Photos by Lt Col D Purushothaman Pillay (Retd)

The Most Elegant Restaurant Exclusively Serving Traditional Kerala Cuisine, In India!

Another beautiful view of the staggered stone pathway across the water leading up to the imposing brown stone arches.

The table is set! The Menu has been studiously compiled. Now what are you waiting for?

This Golden seating is both cosy and comfortable.

The tastefully designed 'Trilogi' at Crowne Plaza, Kochi, is an elegant contemporary space created as a speciality restaurant to showcase, three distinct variants of the delicious cuisine of Kerala, having its origins in the Kochi, Malabar and Travancore regions. The varying international influences, on account of a chequered history of interaction with the Arabs, Portuguese, British, French and Chinese, traders and rulers, had each left its indelible imprint on the local culture. This also included, culinary inflections of these new synergies gradually penetrating the local palate and over time getting absorbed into the traditions of the local gastronomy. ’ Trilogi’ under the astute and dynamic leadership of General Manager Mr Sanjay Kaushik, is seeking to highlight and celebrate these very historical transformations, in that diacritic menu the innovative Crowne Plaza - Kochi team has thoughtfully put together, for their valued guests to enjoy a gastronomic experience that mapped the multiple culinary evolutions that transcended time. 

This beautiful sight awaits the diners sitting alongside the water.

The Trilogi setting imbues a sophisticated opulence in its warm ambience and accompanying intimate seated privacy. The show kitchen has an open galley which is complete with a brick gas-fired oven. There are multiple live stations accommodated in the abundant scullery space available.

This open brick oven adds character to the galley and lends a warm flickering incandescence to the setting when it is lit.

The Fork & Knife in a huddle getting ready for the task ahead.

Come lets eat! Waiter!!

The charming warm reflections of the collapsible cream overhanging lamps on the glass table.

The staggered stone-path cutting across the outer no-airconditioned section of the restaurant for diners who prefer fresh air and a dose of nicotine.

Another internal section of seating for six away from the vista.

The infinitely talented, scholarly and reclusive Chef Rajeev Menon has created a dining experience worth savouring. He is a professional mastercraftsman with food, who is spot on with his flavours.

The meticulous and knowledgeable Executive Chef Rajeev Menon's well thought out selection of signature coastal dishes in the 'Thani Nadan' menu at the restaurant, is representative of the best that Kerala has to offer in both vegetarian and non-vegetarian food from the three regions. Each course has an innate simplicity that is uncomplicated, leaving the taste buds to capture the subtle nuances of the local flavours that has been inventively recreated by his talented team, sticking to the original secrets of the grandma's recipe. This mouth-watering culinary adventure at 'Trilogi' has the potential to take the traditional food experience, to a level that inspires awe, when it is coupled with that legendary faultless and attentive service the culinary team always provides its patrons at the Crowne Plaza, Kochi.

No worries! There is enough water at hand, just in case the Kerala spices get a bit 'too hot" to handle.

A rich selection of cocktails, mocktails, beer, wine and a selection of spirits that pair well with the food is available to be served along with the meal. However, the only pitiable lament is that this restaurant is open every night only for dinner service between 7 PM and 11 PM it therefore robs the diner of the opportunity to experience the tranquillity of its serene daytime views, which are quite literally breathtaking, with the subtle interplay of stone, water, foliage and the firmament. I am sharing a few unseen views of this restaurant during the daytime.

The staggered stone steps in a bed of white pebbles leading up to the brown stone arch across the water.

The lush greenery on view is a truly delightful sight, suffusing the environment with lot of life.

The fresh air seating option of the restaurant is set amid a fascinating mix of stones and greenery.

The vegetation is exotic and enlivening.

A multi-stone bridge over serene waters. A calming sight to look out to for inner tranquility.

The cavernous expanse and spacing affords both intimacy and privacy to all the individual tables.

The distinctive ebony-stained floor has a healthy sheen that adds another glow to the setting, besides affording that uncommon characteristic clatter of footfalls as it happens, adding an auditory dimension to the experience.

Plants here there and everywhere makes the place come alive visually.

Just in case, someone wants to savour a change in taste, these Continental delights can be made available on demand, as well.

Beer is a very popular beverage with most guests.

The stacked plates waiting to be filled with delicacies for your gastronomic pleasure. Bon Appetit!!

Water close at hand, just in case!

Executive Chef Rajeev Menon makes it a point to interact with the guests for their valuable feedback and also to ensure each and every one carries home a memorable dining experience.

‘Trilogi', must certainly rank as the most exclusive ‘One Stop Shop’ in India, to experience the secrets of Grandma’s recipes and unravel the magic of traditional Kerala Cuisine. For me personally, it certainly feels like the one place a genuine lover of Malayali delicacies, should never miss.

There is a fabulous selection of drinks that pairs very well with the food being served.

Bon Appetit!!



Trilogi

Crowne Plaza,

Kundanoor Junction,

NH-47 Bypass,

Maradu,

Kochi.

Reservations Call - 0484- 2865000

For guests who prefer lounge seating there is a thoughtful provision for that as well. The same is tucked away in a cosy corner of the entry area.

Sunday Brunch @Latest Recipe, Le Meridien, Kochi

The Sunday Brunch @ Le Meridien, Cochin!

By - Lt Col (Retd) D Purushothaman Pillay

The "Latest Recipe" at the Le Meridien, hosts absolutely the best Sunday brunches, one can go to in Kochi, these days. They are streets ahead, of the many others, in the game. We were indeed very privileged, to enjoy one of the best Mother's Day lunches, one could have ever asked for, at this elegant, copious and tastefully done, lobby-level restaurant, just this Sunday, gone by.

I would let the pictures speak for themselves. However, to sum it up, the elaborate spread that was on offer, was one fit for royalty. This five hour brunch, commences at 1030 am and goes on until 1530 pm and a little longer, if one wanted to linger on. Patrons could also avail the facilities of the pool during the course of the brunch, or lounge around the Pool tables, sipping drinks.

Ustad Amjad Ali Khan - Sarod Concert 8 Nov 2013

A Mesmerizing Evening Of Melodious Sarod Strains, Stirring Souls & Stealing Hearts!

By – Lt Col (Retd) D Purushothaman Pillay

On Friday, 8th November 2013, the Kerala Sangeetha Nataka Academy, Ernakulam District Administration, Ernakulam Fine Arts Society and Ernakulam District Tourism Promotion Council, presented Padma Vibhushan - Ustad Amjad Ali Khan, to an enthralled evening gathering of Kochi music lovers, at the Fine Arts Hall. It was purported to be, the opening presentation of their new, year-long, weekend cultural extravaganza.

This Sarod concert was divided into three parts. The 45 minute long, first part, had the Bangash brothers, the elder Amaan Ali Bangash and the younger Ayaan Ali Bangash, who represent the seventh generation, in an unbroken chain of the Bangash Senia Gharana of Sarod players, breathing new life into ancient traditions. The duo recited the haunting rendition ‘Sur’ with aplomb and floored the audience, with their fast passages, delivered with brimming energy and acute precision.

The second part had the soulfully sensuous, 68 year old Sarod virtuoso Ustad Amjad Ali Khan, enrapturing the audience, by making the strings of the Sarod render delicate, evocative notes with the magic, of the grooved edges of the fingernails, of the first and second fingers, of his left hand. He played two exquisite renditions, with sophisticated elegance.  First, the melodious ‘Raag Khamaj’, followed by the euphonious, ‘Raag Zila Kafi’. The maestro used his signature trembling-pitch ornamentation, and highlighted important notes between rhythmic beats. His phrases began ever so mildly, became distended and plunged into apparent silence, only to re-emerge with an uplifting intense escalation. He alternated with some lightning fast phrases, but refrained from overwhelming you with unbridled power.

The third and final part of the evening recital was indeed a rare treat to watch. It was an enthralling, dynastic coming together, of a genius father and his two talented sons. The whole concert was bound together, with the exhilarating percussion accompaniment, provided by Tabla maestro Satyajit Talwalkar. This masterful accompanist gave a subdued performance, which occasionally drew rapturous applause for providing the crescendo time and again. But not for a single moment, the whole evening, did he allow his tabla to upstage the Sarod, which was the undeniable star of the occasion. It would indeed be pertinent, to apportion a part of the credit, to the invisible presence of the Master Sarod-Maker, late Hemendra Chandra Sen also. This perfectionist, is fabled to have custom-crafted, the many Sarods used by this trio, of the Bangash Gharana.

To those who are unfamiliar with this musical instrument, it is worth touching upon what this resonant, stringed fretless, wonder-provider, of the proverbial perfect musical 'Slide/Sweep' or 'Glissandi' is all about. Sarod, is a distinguished looking lute-like, stringed teak wood, instrument used in Indian classical music. It has a distinct rounded wooden back, with a goat skin soundboard, stretched across its resonator, having a chrome cast steel, unfretted finger board, across which is strung the 17 to 25 delicate steel or phosphor bronze strings. These strings are plucked with a triangular plectrum, traditionally made with polished coconut shell, ebony or cow bone.

The invention of the Sarod is attributed, by some historical accounts, to the ancestors of Ustad Amjad Ali Khan. Around three centuries ago, an unknown Afghan horse-trader and musician, Mohammed Hashmi Khan Bangash, migrated to India with a Central Asian Rubab. He then went on to become a court musician, to the King of Rewa. Little did he realise that his grandson Ghulam Ali Khan Bangash,  around 1820, would end up as a court musician of the Gwalior royalty and would be credited with remodeling the Rubab to create a Sarod. The Ghulam Ali / Gwalior Bangash Gharana, has ever since, preserved the tradition of playing the Sarod with distinction, to this day and generation.

Ustad Amjad Ali Khan is a disciple of his father, a renowned Sarod exponent, Ustad Hafiz Ali Khan, from Tansen's Senia Gharana. It is common knowledge that grand tradition, bears great responsibilities. But far from being burdened by history and lineage, Ustad steeped himself in a culture of liberal secularism. He is one classical musician, committed to a tradition, which offers freedom to innovate. Mind you it is a tough act, over these long years, to both maintain tradition, yet discover a new musical soul for the instrument. But our genius has managed to weave a rich tapestry of music, transcending generations. He has since the early 60s, been rightly credited with, popularizing the sounds of Asia, all over the world. That is an achievement of over half a century now, which any artiste can be justifiably proud of.

The highlight of the evening, for me personally, must certainly be the compelling trilogy, which was organized on a series of subtle cues. They intermittently played the theme in unison without percussion. Then the Ustad unfolded phrases, for each son to copy. There were compelling moments of hushed intimacies, stolen glances, which almost disappeared into elusive silences, amid disarming smiles. Gradually the music gained tempestuous intensity, with vigorous nods of the head, the rhythm gained momentum, to end in an unrestrained, enchanting euphoric unison passage. The crowd stood up to give a standing ovation to the Ustad and his team for creating the bewitching enchantment they did, those two memorable hours, which would remain forever etched in memory.

The packed hall was overwhelmed by this, unique fusion of the seven notes, showcased so mellifluously by the Bangash clan. It was a wonderful evening, for the lovers of this refined and pristine musical tradition. I will remember this as an unforgettable performance, which poured from the soul of a genius, for whom music is an undying and everlasting passion.

God bless the Ustad!!

Masala @ Holiday Inn, Cochin

Holiday Inn, Cochin 

‘Masala’ & ‘Roma’ The New Havens to Experience Culinary Bliss!!

By Lt Col (Retd) D Purushothaman Pillay

The Holiday Inn, Cochin under the able and astute stewardship of the new GM Mr Raju Shreshta, has definitely scaled up its act, a few notches, and has emerged, as one of the best run hotels in Kochi today. Towards the end of the last year though, the services left a lot to be desired. But then, thereafter on the many occasions since April this year, when we had both stayed and dined, at this fabulously located and well-appointed hotel, the feeling that pervaded the experience, was one of extreme satisfaction in stately comfort. There is a palpable passion one senses, in the hospitality experienced from this new enthusiastic team.

 

Thanks to the popular Priority Plus Club membership, the two restaurants - the all day dining 'Masala' & the Italian speciality 'Roma', one 24 hour coffee shop 'Deli KC' and the elegant sports bar 'Stadia', have become bustling, favored hubs, for both the members, and the hotel patrons, to entertain guests. As also a venue to wind down, relax and get pampered, at the end of a hard day. There is a discernible improvement in the selection of cuisine and efficiency of customer service, with the refreshing arrival of the new, experienced and energetic F&B Manager Bharathi Perumal. All the eateries, now wear a well-organized look about them.

The major architect of this positive turn around, we noticed in the quality of food, buffet selection and cuisine choice, is the man who dons the Dodin Bouffant here, the genial, perenially black jacketed, giant, Michael Saju, their multi-talented, Executive Sous-Chef. He is indeed an all-round ace, Rotisseur/Grillardin/Poissonnier & Patissier, all rolled into one. This was personally evidenced by a lucky few of us, for whom he had put together, a most delectable dinner, when we occasioned to wisely choose the warm and welcoming 'Masala' just the other night, for the celebration of a special birthday. The event was made overwhelmingly memorable, with the thoughtful selection and painstaking preparation, of a most exquisite choice of dishes, personally prepared by Michael.

I have to make a special mention, of a selection of a few standouts, from the four great courses; he meticulously dished out that night. Starting with the hors d'oeuvres, in which we were presented with some lusciously moist, "Jattuni Paneer Tikka" or Olive Marinated Cottage Cheese. The interplay of the delicate flavors of the olive paste and hung yoghurt tablets, well seasoned in a secret blend of the Chef's special Indian spices, on a slice of scalded onion was absolutely divine.

This was accompanied with an amazing entree - "Thai Grilled Sea Bass", marinated overnight in a complex blend of Thai red curry paste, sweet basil, lemon juice, cumin powder and coconut paste marinade. Bathed in this sapid seasoning, the innate natural succulence of the fish was infinitely enhanced.

What followed in the main course, to the accompaniment of some exclusive red wine, was one of the best steaks. We literally drooled over the "Minute Steak with Lemon & Coconut Reduction" steeped in a paste comprising of lemongrass, Kaffir lime leaves, galangal, coconut paste, Thai red chili and green curry mix. That was one, low fat sour-cream topped, paprika sprinkled, herb-garnished, hot slab of beef, which will never be forgotten. The "Braised Lamb Shanks" which we all indulgently wolfed down, were out of this world, 'shake-off-the-bone' perfect, my mouth is watering, at the very memory of that first bite into that unbelievably succulent mutton. I really wished, that night, that I had a second stomach, to repeat this pleasurable gastronomic delight, one more time. It was one of those rare nights, you never want to end.

Finally, the swoon-worthy dessert ensemble, had an unforgettable star attraction in a romantic, Rose Petal Ice Cream, one with great color and fragrance, certainly an ice cream which smelt as good as it tasted. 

The Birthday cake for the pretty lady, escorted by a huge, cheering contingent of the waiting staff, followed by their spontaneous, full throated rendition of the 'Happy Birthday' tune at the end of the meal, was most special. I literally had tears running down my cheek, bearing witness to this most wonderful gesture. That night their exceptional legion of hospitality volunteers, walked right into our hearts. They created a special memory, that would remain a 'forever keepsake'. Thank you Holiday Inn, it couldnt have been done any better.

Holiday Inn, Cochin, ever since Michael Saju took charge as the culinary helmsman, is a parade of piquant flavors, which satiates the stomach, as much as it stirs up the soul. Together with him, the smart and handsome Restaurant Manager Vaibhav Shah, is omnipresent, and ever smiling while pandering to the whims of the diners. He is a reassuring presence @ Masala. I must tell you that, this magnanimous soul, goes out of his way to indulge his guests and ensure they go back happy and fully satisfied. The Rs 900 odd, for their elaborate buffet, is indeed an attractive steal, just not worth missing, for anyone who enjoys good food or has pretensions to being labeled a 'Kochi Foodie'. Go and enjoy some of the best, most elaborate, creative and satisfying feasts in Kochi at either the 'Masala' or 'Roma' restaurants, at Holiday Inn. I bet, you would be spoilt to a fault, and will keep returning for more!!!

Tele Numbers :-

Reception/Reservations-     +91484-3319000/4199000
Fax -                                               +91484-4199111

F & B Manager Mr Bharathi Perumal -   +918129497435

Restaurant Manager Mr Vaibhav Shah -+918129497453

Sous-Chef Mr Michael Saju -               +918129497451

Facebook Link :-

 https://www.facebook.com/holidayinncochin/

Website :-

http://www.ihg.com/holidayinn/hotels/us/en/cochin/coker/hoteldetail

Address :-

Holiday Inn, Cochin

33/1739 A Chakkaraparambu Junction,National Highway Bypass,

Vennala, Cochin – 682028

Kerala, India