Samudra - Trident Chennai

Veena

7 years ago

5.0

I decided to check out the Samudra restraunt of the luxary Trident Hotel at Chennai and they gave me a wonderful experience. Samudra as the name suggests one can experience delicious Sea foods, meat and vegetarian food. An excellent ambience overlooking the pristein view of the garden and swinging pool. I ordered lamb soup that was poured in front of me on my bowl .For the main course I decided meen pollichatu that was wrapped in a banana leaf flavoured with Indian spices. The food was excellent and upto the standard of a 5 star hotel. I would recommend this place to go along with family.

+3

Aditya

7 years ago

5.0

Lovely food. Nice ambience and quick service. I'd suggest to try out their tasting menu which comes with a set of few dishes. The welcome drink in that isn't that great but the starters dish which is prawns, fish and calamari is very yummy. The main course has a very yummy curry with appam. It was definitely designed perfect for the mouth. Not an overload of taste and perfectly put together platters. Would definitely visit again when i visit chennai again.

Aarthee S

7 years ago

5.0

Serving authentic food of the coastal areas , samudra has won my heart with its quality and taste ❤️ if you're a South indian food lover , you'll dig the food here and their ambience is lit asusual . The soothing lighting and the royal service will give you a wonderful experience . Their chicken Biryani and elaneer payasam are a must try .

+6

Yogita

4 years ago

4.0

If you want to eat like Shahjahan you need to visit the Samudra restaurant at Trident, Chennai Chef Vijay Shahi brings us India’s most acclaimed cuisine that carries the country’s heritage taste, the North West Frontier Cuisine at Samudra at Trident Chennai. Unique in taste, blends and aroma, the platters are inspired by the rich heritage of Royal Kitchen. The special four course meal showcases the authentic dishes from Punjab, Kashmir, Afghanistan as well as Peshawar. What really interest me was the cooking technique chef Vijay cooks the dishes using a sigri and this reflects in the flavor of the dishes. The interesting part about this cuisine is the vegetarian dishes are as delicious as the non-vegetarian and has a vast menu. Because Shahjahan would was a vegetarian for 1 ½ months in a year. #kebabs Kakori this melt in mouth kebab is mild in spice and bursting with flavor, this one was supposed to be made for toothless nawabs. Afghan Chaprikh popularly known as chappli kebab had this lingering flavor of cooking in its own fat. Murg Kasturi had the subtle flavor and aroma of fenugreek/ methi and charcoal smoke. Balai Ka Jhinga prawn marinated with fresh cream, cardamom and white pepper, I loved that delicate aroma of cardamom. The ulti tawa ka paratha was rich with saffron and was such a delicious treat with the kebabs. The #maincourse Kutchi Hare Masale Ki Macchali inspired by the Kutchi Memon tribe of Rann of Kutch was a green gravy masala made using seabass. My most favorite Shahjahanabad Nehari was a total mesmerizing experience the tender lamb shanks were full of flavor and aroma. Lucknowi Murg Korma the rich flavor of caramelized cashew and rose water makes this dish rich on aroma and taste. Rampuri Aloo Katli looks very basic but was a super star in the company of the meat. Dal E Samudra was one of the best that I have had in Chennai so far. Moradabadi Murg Biryani the pipping hot biryani made me feel like a queen The #desserts Makhan Malai Light aired whipped cream, infused with powdered sugar, saffron and rose essence Chukaderi Afroz Beetroot simmered with reduced milk and solids garnished with almond slivers. Shahi tukra chaandi the Nawab kitchen interpretation of the British Bread and butter pudding, with'malai rabri' and pistachio, garnished with a generous silver leaf coating.

+6

Asmita Bharati

7 years ago

4.0

Samudra, the Coastal Cuisine Restaurant at Trident Chennai is revamping it’s menu and we had a glimpse of what’s coming up. . While the menu continues to feature many of Samudra’s popular dishes, the new additions bring a subtle contemprory presentation. We found that the authentic flavours have been kept intact in the new menu curated by Executive Chef – Indranil Nag.

+11

Swati Arora

6 years ago

4.0

I absolutely love seafood. So when I found out about the Seafood tasting Menu at Samudra I just had to try this out. For the Amuse Bouche I was served Neer more with Vazhapoo Vadai. For the soup I was served Chettinadu Kozhi Rasam. For the sides I had ordered Paneer Tikka as I had some vegetarian friends dining with me. This was just delicious.

Snehasish Behera

7 years ago

4.0

The cuisine here is primarily that of the southern part of the country and focuses on the coastal or sea food. Their creativity shows through in the Tasting Platter that they offer. Each of them are a fusion of cooking techniques and taste delicious. The pricing is also pretty decent.

Rohit Pawar

7 years ago

3.0

Very good place to visit and food is always very good here. I have been here quite a times and i think this place is worth everything. The staff ia also polite and are well groomed.

Arul Prakash Samathuvamani

7 years ago

2.0

Samudra is so called “South Indian” speciality restaurant belonging to Trident Luxury Hotels. It is one of star rated restaurants in India. After visit to Le Royal Meridien, my hopes for Trident was very high. My Initial impressions at the restaurant, why is this restaurant so small ? The ambience of the restaurant was nothing special. It pretty much looked like a normal restaurant. Service wasn’t proper. There weren’t anyone to take my orders or to pour water. In my previous review, i have said that star rated hotels are priced so high for the ambience they offer. But for the price trident tags, both the service and ambience is poor.

Kaustuv

7 years ago

1.0

In the city and dog-tired. All I wanted was a quick quality meal - something to alleviate my senses. Asked at the reception and was told about this speciality restaurant - Samudra. Tucked away in a corner behind the lobby joint. Stark interiors and not too many seats - it cud be avant-garde or a downright flop. I chose to favor it, and follied. Ordered for the Samudra Sea Platter and an appam. Both equally bad. Appam - too floppy and tepid. The Sea Platter, I was expecting to come in a flourish - was a dampener. There was 2 small pieces are spiced fish, deep fried calamari and 2 super deep fried shrimps. The calamari tasted like onion rings and the shrimps ... you may as well have fried radish. How can you fry sea food to the extent that no taste of the nase food remains - may as well give us just the batter. The fish was good, but each piece was the size of my thumb. The plating was pretty amateurish. Damn - it’s a sea food platter, why can’t they be more creative with it. I followed it up buttermilk which was good. The service was polite but slow. When a single hotel guest has come in to dine, don’t expect him to be romancing with the papad and pickles you serve at the start - just get him the food quick. The menu is strange - there are 4 set menus - 2 veg and 2 non-veg. Then there are starters, mains, etc. but didn’t find anything to eat them with - like rice, appam, barotta, dosa, etc. Happened to ask by chance if there was appam, and was served. Imagine if some diner has no clue on the flatbreads and rice of the southern region. I am keen to come back tomorrow and challenge the special in this speciality restaurant - let’s see if I do risk it.