Last week we celebrated Holi Festival at Trishna, with a special menu and colourful flowers throughout the restaurant, marking the end of Winter and the arrival of Spring.
Here we share with you other events that we will be celebrating this season.
This week, we continue the Spring celebrations with budding flowers, illustrated menus, special cocktails and new Spring dishes.
Our new Spring menu is full of vegetable-forward dishes highlighting the seasonal produce that emerges at this time of year. Executive Chef Sajeev Nair has been busy creating a host of starters, mains and desserts, such as Asparagus & Bean Thoran, Tawa Subz Salad, Beef Shortrib Coconut Fry and Rhubarb & Pistachio Kulfi.
We also have three new cocktails for you to try, which were inspired by Holi Festival and the abundance of colour that surrounds it, Kumkum Sour, Peela Fizz and Hara Highball.
For the most popular Spring occasion, we are celebrating with a special dish served throughout the long weekend: Chettinad Lamb Shank with curry leaves and pickled baby shallots, served with Malabar parotta, urlai roast and lemon rice.
Make a reservation.
MAY BANK HOLIDAY
Come and enjoy the bank holiday with a dish served exclusively from 28th April until 2nd May, of Tandoori John Dory, kale & samphire pakora, pickled Bombay duck and pepper prawn kulcha.
QUEEN’S PLATINUM JUBILEE
For the week commencing 30th May, we will be commemorating the Queen’s Platinum Jubilee, with a special dish of Scottish Blue Lobster Chukka served with upidi uthapam, shrimp balchao, mix sprout sundal.