Archive · 13 Jan 2026
Chef Sherry Mehta's Punjabi Menu at Trident Hyderabad
Chef Sherry Mehta has created a special menu at Kanak in Trident Hyderabad called 'A Culinary Tale of Unchronicled Punjab'.
This menu is all about showing the real flavors of Punjab, using simple and fresh ingredients.
The dishes include things like wheat-based appetizers, fermented black carrot drinks, and desserts made with winter superfoods.
Chef Sherry wants to show that Punjabi food is not just about butter and cream, but about clean, natural flavors.
The menu is available until January 17 and features dishes that tell stories about Punjab's history and culture.
Chef Sherry Mehta's menu at Kanak, Trident Hyderabad, focuses on authentic Punjabi flavors using simple, seasonal ingredients.
The menu includes dishes like wheat-based appetizers, fermented black carrot kanji, and desserts made with winter superfoods.
Signature dishes include paneer with aloo bukhara, kulath ki tikki, doli ki roti, and peshawari naan, each with a story behind them.
The culinary philosophy emphasizes clean flavors and the importance of the produce, moving away from the stereotype of Punjabi food being heavy with butter and cream.
The menu is available until January 17 and aims to showcase the real, unchronicled food of Punjab.
- Who
- Chef Sherry Mehta
- What
- A culinary showcase featuring Punjabi cuisine
- When
- Until January 17
- Where
- Kanak, Trident Hyderabad
- Why
- To highlight the authentic, ingredient-led flavors of Punjab
- Restaurant
- Kanak, Trident Hyderabad
- Chef
- Sherry Mehta
- Menu Name
- A Culinary Tale of Unchronicled Punjab
- Duration
- Until January 17
- Key Ingredients
- Wheat, fermented black carrots, horse gram, hemp seeds, water chestnuts, bathua, hara chana
- Signature Dishes
- Kanji, deconstructed chaat, paneer with aloo bukhara, kulath ki tikki, doli ki roti, peshawari naan, pani phal ke kofte, kaala gajar ka halwa, seb ki phirni
- Culinary Philosophy
- Ingredient-led, clean flavors, seasonal produce
