Andheri's newly opened Pan-Asian restaurant, Trikaya, introduces food lovers to the age-old Southeast Asian staple of the Hot Pot found all over the streets of Singapore and China and in restaurants as a popular communal dining experience

With a vivid memory of watching legendary gourmand Anthony Bourdain on TV, devouring meat dipped in a fiery red broth -- the Hot Pot -- with towel in hand, furiously wiping his spicy meat sweats, we walked into Trikaya not knowing what to expect from this traditional Asian recipe.


The Hot Pot is an experience in itself. The meat and vegetables sizzle
and cook in a stock at your table, before your very eyes

Bathed in chic and minimal contemporary d ufffdcor, an al fresco section and a stylish indoor bar, Trikaya's interiors fall into the new-age, fuss-free group of restaurants where it's okay to come wearing your Friday best or your Sunday flip-flops. The dramatically carved-out wooden ceiling that extends from the floor to the ceiling shrouds the whole restaurant in a cosy calmness, and we were instantly at ease about our meal ahead.

This is Trikaya's second outpost in the country; the first one opened in Pune in 2009 and includes a mix of Asian and Indian cuisines. The Mumbai menu is entirely Pan-Asian, with a dominance of Thai and Indonesian specialties and an assortment from Singapore, Cambodia, Japan, China and Malaysia. Apart from the Hot Pot, the Hainan Chicken Rice, another Singapore classic, and Oysters, are signature dishes at Trikaya rarely found in other restaurants.