trilogi by crowne plaza kochi

first of all would like to thank you for the lovely food served and the service provided. i got my marriage reception done here last november ,and i must say they were very professional in their approach . chef prasad and mr eldo from the banquets were really helpful in getting all our things organized here . also last but not the least the food at trilogy is very good especially the seafood soup . a true feather in the cap of kerla hospitality. so to all the food lovers in kochi do visit this place and enjoy the lovely hospitality and cusine . do try all the local flavours of kerla which have been very well incorporated in the finely thought outmenuthey have . the team and staff there have carefully crafted these mouth watering delicasies to trickle your taste buds and pallets .

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 changingmenuat 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.

disappointed. hyderabadi biriyani very oily. though picture in themenuhas got egg they do not supply egg. packaging does not have any labels, so do not know what is inside each container. below par from trilogy. better stick to specialist biriyani places.

we were visiting kochi/cherai for the first time with my entire family. i was looking up a place who was willing to host 20 people with good kerala vegetarian food. after a lot of homework and reading previous review i approached trilogy. its commendable that from the beginning mr. shrijit nair has been very accommodating all my request and extremely polite and flexible to change ofmenuand dishes.
on the day when we finally made it for our lunch i must say the service was excellent with personal attention given by mr. nair, chef and his team. food was outstanding, and when i requested last minute iddiyyam, even that request you accommodate. i truly enjoyed every minute at trilogy and would highly recommend anyone who is looking to enjoy kerala food.

the mordern day indian has developed a evolved taste in food owing to the exposure and influx of international cuisine. they are often seen enjoying delectable food from different cuisines and malayalis are no way behind in the same. the mordern lifestyle has opened up so many avenues, that at times we tend to forget or overlook our own rich and vibrant cuisine.

when i think of kerala cuisine what prominently fills my mind is the goodness of local food, with spicy masalas, an array of vegetables and meat, the aroma of cocnut oil, creamy coconut milk and tasty chutneys or rather chamanthi.

the kuttanadan festival at trilogi in crowne plaza, kochin is welcoming food lovers to the gastronomic delights of kerala particularly kuttanad, with it’s kuttanadan food festival.

though i’m a native of kerala, i’m not fully aware of kuttanadan cuisine and the only thing that came to my mind was the song “kuttanadan kayillile’. however, my parents were more than willing to throw light on the kuttanadan way of life and more importantly their cuisine.

the lifestyle in kuttanad mainly revolves around farming and hence the cuisine has to be one which provides them with enough energy and one that doesn’t make them lethargic. chef rejimon, south indian master chef at trilogy whose family hails from kuttanad says that the food is supposed to make the people happy. its purpose to fill the diner with joy and make them forget the hardships of the day.

the kuttanadan buffet at trilogy makes for a hearty dining experience from august 25th to 31st.

as you walk towards trilogi, you are welcomed with a glimpse of kuttanad with a thatched roof entarnce and a cycle. as soon as you walk into the visiting area, you see a miniature boat with groceries on it. props like fishnet, utensils (ammi kallu, bharni etc) give the guests a lively experience.

the soft lights and muted interiors provide a sense of comfort and privacy. folk music that was playing throughout bought a sense of connect with the food festival.

we started off with soup and were torn between drumstick soup and seafood in coconut soup. if you know my love for seafood, then you would know what i chose. the seafood soup was rich and creamy, and had ample bite sized crab portions. the soup heightened my expectations for what was to follow.

what caught my attention was the amazing spread of chammanthi. there was all you could imagine - chutneys made of coconut, mango, prawn, ginger and shallots. some of these can be stored for a few days without adding any artificial preservatives.

right next to the chamanti section was a spread of pachadi’s ready to be savoured.

appetisers included karimeen fry, pallathi fry and natholiu fry, marinated and deep fried in coconut oil. all the sea food included in themenuare puzhameen (fish found in canals/rivers)

moving on to the main course, the usual suspects are in attendance: river fishes and duck (duck roast and duck eggs) that is essential for a kuttanadan life. karimeen pattichadu (pearl spot fish), kunju theyyal (prawns), beef perattiyadu,koonthal peera (squid), live station for pidierachi (rice dumplings in chicken gravy), matta rice served in a pot, kadachakka, mix of roots – kappa (tapioca), chembu (colocasia), chena (yam), and kachil (purple yam), pineapple pulissery, & green peas masala. along with them, there were also appam and tattudosa (my favorites).



the dishes were rich and filling and a testament to what can be achieved by local cuisine.

any meal is incomplete without dessert and what followed for dessert was equally surprising. the desert section was spread out with the following – vatteappam, kuzhalappam, achappam, white and black ellunda, sharkara vayati and gothambu payasam (broken wheat payasam). the desserts were a welcome change from the usual mousse and tarts. i tried the thick and creamy gothambu payasam and ellunda.

after a meal filled with elements of the best provided by the state, one cannot help but feel grateful to have experienced a culinary tradition so closely linked to the land that inspired it.

the food festival is being spearheaded by master chef rejimon who hails from kuttanad. the buffet is priced at inr 995 + tax per person.



i was invited to trilogi and all views and images are © urbanmodish, unless stated otherwise.

not a bad restaurant for the kerala food.menuis not extensive. the first curry and appam was very good.

ambience of the place is good. .

innovativemenu.. disappointing food .. 

themenuoffered a lot but food was disappointing coupled with steep price and inconsistent service .. you feel cheated .. 

ordered a starter, soup and two main dish 

starter was good .. soup was average (too much coconut milk) and spring hoppers biryani was disaster .. the saving grace was beef roast but the porota was hard and dry .. the chef personally came and apologised but it did not make the food great nor feel better .. 

the service was inconsistent .. too much shouting often the kitchen staff was not ready with meal and other time the service staff did not serve the meal when it was ready .. 

great opportunity if they can deliver what is in themenu... if price is made reasonable i wouldn't mind trying once again ..