Poetic rendition of Konomi, Trident, Gurgaon in Haiku style

The relationship between food and poetry is akin to a chef’s artistry with words. Just as a chef combines ingredients to craft a delectable dish, poets blend words to evoke the flavors, aromas, and emotions tied to the culinary experience. Through poetry, they paint vivid pictures of food, transforming the act of eating into a sensory and emotional journey, making the connection between food and language a delectable tapestry of taste and expression. Let’s see how the food at Konomi, Trident, Gurgaon is described in a haiku poem.

Yasai salad

Colorful delight,
Yasai salad, veggies bright,
Healthy, pure and right.

Ebi furai

Crispy, golden shrimp,
Ebi furai, a tasty whim,
Bite-sized, crispy champ.

Zaru soba

Noodles on bamboo,
Zaru soba, cool and true,
Dipping sauce, renew.

Tempura Maki

Rolls of joy abound,
Tempura Maki, crispy sound,
Savor, plate unwound.

Futo Maki

Rolls stuffed, big and bold,
Futo Maki, tales untold,
Flavors to behold.

Teppanyaki

Sizzling on the grill,
Teppanyaki, skill and thrill,
Meals with flair and skill.

Gohan

Simple, steamed and plain,
Gohan, comfort in each grain,
Rice, a gentle reign.

A haiku is a very short poem that comes from Japan. It’s made up of just three lines and usually doesn’t rhyme. The first line has 5 syllables, the second line has 7 syllables, and the third line has 5 syllables again. Haikus often describe nature or a moment in a simple and clear way, making them a bit like tiny pictures in words. They’re a way to capture a feeling or scene in a very small space.

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