with names like chemmeen ilayappam, attirachi mutta churuttu curry, semiya lakkottappam, one cannot help but wonder about their origins. the trilogi restaurant at crowne plaza, kochi, has its name derived from the three erstwhile kingdoms of kerala – travancore, cochin, and malabar. and as one can guess, the dishes served at the place are from these regions. however, it is not the common fare that is dished out at trilogi, which is known for their unique preparations of kerala cuisine. seafood thenga pal soup and idiyappam chemmeen biriyani are among the most popular in the menu, with the latter even gaining a fandom among celebrities such as manju warrier, poornima and indrajith.
another highlight and success mantra of trilogi is their constantly updated menu, which changes every year. this ensures that the curiosity is kept alive among the diners to keep coming back and trying out their novel meals. even the conventional dishes like theeyal and aviyal will have a twist from their side.
idiyappam chemmeen biriyani is a hugely popular dish which has firmly cemented its place in the ever changing menu at trilogi, is influenced by the traditional malabari dish - noolputtu biriyani, where the noolputtu and spiced prawn mixture is layered like biriyani. at trilogi, the chefs have improvised by stuffing the prawn mixture inside the idiyappam.
seafood thenga pal soup: the story behind the creation of this dish goes that once a famous malayalam director from the film industry stepped into trilogi and asked for a special and creative seafood soup which he had never tasted before. the chef at trilogi took it as a challenge and thought of different flavours that go well with seafood. he combined coconut, coriander, and other ingredients with the seafood, thus resulting in the birth of the soup, which gained great appreciation with the director, who ended up recommending it to his friends.
muringa kanthari beef: it is a regional meat preparation from kanjoor - a place near angamaly. kaanthari mulaku and the bark of the drumstick tree are used to make the gravy for this dish. the medicinal values of kaanthari and drumstick help to minimise the cholesterol content in the beef.
koon niracha pathiri: the well-known pathiri from north malabar, especially thalassery and malappuram, is given an exclusive flourish at trilogi where the master chef moulds the steamed rice dough into parcels filled with peppery mushroom mixture.
neyyada: it is a sweet pancake with cashewnuts and sultana raisins. this kind of pancake is made in the malabar region of kerala. a hot favourite during the month of ramadan, it is one of the preferred dishes to be had while breaking the fast.