Navratri Thali Trident Hyderabad Stays True to Vrat Traditions

Navratri food is closely tied to ritual, memory and the comfort of familiar flavours. For Chef Ananya, creating a festive thali for the season is less about reinventing traditional dishes than understanding what makes them meaningful in the first place. At Trident, Hyderabad, the idea has taken shape in a spread that brings together fasting favourites and more celebratory preparations, while staying faithful to the spirit of vrat cooking.

“Through an appreciation of the soul of the food,” is how she describes the approach. Even a dish as simple as a raw banana kebab depends on getting its texture right. The Kacche Kele Ke Kebab, she says, is built around crispness, while local and sustainable ingredients are part of the kitchen’s approach to the menu.

For her, this contrast is central to the thali. It should offer the reassurance of familiar flavours without becoming predictable. Kuttu Ki Khichdi brings a hearty note, Khatte Meethe Kaddu adds a sweet-sour element, while Shakarkandi Chaat and Chutney Wale Aloo contribute spice. Zafrani Paneer lends a richer touch, and the meal ends with Sabudana Kheer, Badam Halwa and Malai Kulfi.

The menu has been designed around the practices of fasting, rather than assembled as a conventional festive spread. Singhade Ki Poori is served alongside Cucumber Raita, while the range of savoury dishes and desserts gives the meal a sense of balance. Ananya says the intention is to make the thali feel complete, both in its flavours and presentation.