Three is company

Published: 05 December, 2012 10:44 IST | Ruchika Kher |

Trifecta, a new multi-cuisine restaurant in place of Opa, offers a well thought-out, competent array of three cuisines, and going by the crowds, it already, seems to have won votes among patrons

On a Wednesday evening, we expected to relax over a quiet dinner at Juhu’s newest entrant, Trifecta (in general terms, it means any achievement involving three successful outcomes), a multi-cuisine restaurant that has opened at the location which housed Mediterranean restaurant, Opa, a few months back. But our expectations fell flat when we saw a full house. Although we weren’t anticipating this, it proved the popularity that the new place has already garnered.

Khao Soi is a good main course option for vegetarians

Trifecta has three sections — an indoor air-conditioned area, an alfresco section and a rooftop, which is currently not operational. Since winter has not yet set in the city, we decided to seat ourselves inside. As we entered, we realised that barring a few cosmetic changes, the interiors of the place is akin to Opa (that’s probably because ownership hasn’t changed hands).

Immediately, we got down to business. It was not easy to decide, thanks to the extensive menu across three cuisines — Indian, Oriental and Continental, but, after a mini battle in the mind, we zeroed in on Chicken Satay (Rs 332), Paneer Malai Tikka (Rs 237) and Summer Hummer (Rs 95).

While the comfortable seating and light music kept us company, the wait for our appetisers was agonising. After enquiring with the servers a couple of times, a smiling server (hoping to make up for the delay with his amiability), arrived with our starters. While the Chicken Satay which is a dish of diced marinated grilled chicken on bamboo skewers, was scrumptious with the accompanying peanut sauce, the Paneer Malai Tikka failed to pamper the taste buds. Although the paneer was tender and melted in the mouth, a light sweet tinge to the paneer chunks was not-so-welcoming. However, the presentation of both dishes was impressive. Adding freshness to the starters was the Summer Hummer, a mocktail made from a blend of flavours like strawberry and lychee.

While the chicken starter pleased the palate, the vegetarian fare demanded for attention, and so we ordered our mains hurriedly, which turned out to be a blessing in disguise. The Jerk Spiced Jamaican Chicken (Rs 451) and Vegetarian Khao Soi (Rs 356) might have won our vote but the service was beginning to test our patience. Our mains took nearly 45 minutes to arrive. If we had ordered any later, our hunger pangs would have taken over, completely.

The Khao Soi, which is a dish served widely in Thailand, was delicious. The flat-thin noodles, served with a coconut-based curry, with a variety of add-ons, including herbs, nuts, etc was filling and cooked to perfection. In comparison, the chicken dish had a contrasting mix of spices. Cooked in a native Jamaican style and marinated with a very hot spice mixture called Jamaican jerk spice, it helped round up what was a satisfyingly fulfilling meal. We rounded off our food soiree with a Tiramisu (Rs 190), which concluded our experience on a sweet note

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