Modernist Indian Fine Dining at Trèsind
Trèsind is the one place that has always fascinated me. Believing them to be the true connoisseurs of molecular gastronomy in Dubai, I have always wanted to experience their theatrical presentation of dishes. Luckily, they serve an elaborate set menu on weekdays for lunch which makes it perfect for trying out a wide selection of their absolutely brilliant creations.
The soft and fluffy Zaatar Pav with creamy Pindi Chana Hummus and pickled olives & sundries tomatoes is a comforting bread starter that marks the perfect beginning of the modernist Indian cuisine journey at Trèsind. You will definitely ask for a second portion.
Mushroom chai – an unconventional concoction of mushroom broth, truffle milk powder and dehydrated mushrooms. This contemporary mushroom soup creation ranks high both on presentation and taste. The elegant glass kettle paired with China cups and silverware goes perfectly hand in hand with the comforting warmth of the broth and tenderly flavorful mushroom bites. Not to forget the exceptional hospitality by the staff made the whole experience such a delight!
The perfect display of molecular gastronomy – deconstructed Pani Puri at Tresind. A crafty experience for the eyes as well as taste buds, this modernist chat presented on a trolley takes on a contemporary take on the Indian street favorite. The spicy mint and chili ‘pani’ is dropped into sodium alginate to turn it into a gel-like ball. Once solidified, it is topped with sweet tamarind chutney and crunchy boondi pearls. This trendy chat creates a burst of sweet and spicy popping flavors in your mouth. Just like the classic version, you need to eat this in one go. I wouldn’t mind doing a pani puri challenge with these!
Ignites the passion, literally!
The Nilgiris starts with a passion fruit on fire. A sweet concoction of the fruit is swiftly poured over the flambe to give it a rustic burnt bittersweet taste. An excellent choice of cocktail for those who prefer something sweet.
Live and creative – in terms of both presentation and name! This unique mocktail makes the perfect choice if you plan on proposing the love of your life at Tresind. Aptly named ‘Will you marry me?’, it’s a blend of multiple sweet juices. The magic however, is the infusion of liquid nitrogen that creates a smokey effect. Just ask your server to drop in a ring before presenting this beauty to make your proposal all that more magical 😉
It’s like experiencing all the wonderful flavors of South India in one bite. The chicken pepper fry at Tresind is spicy, savoury, crispy, nutty and so much more. Tender chicken bites are cooked in an aromatic pepper sauce with cashews and curry leaves. The dish is garnished with dried toasted coconut, fenugreek sprigs and a mini crispy rolled up dosa.
Tresind takes creativity and fusion up a notch with this delectable Khandvi sorbet. Served in a wooden bowl as a palate cleanser between the starter and main course, it showcases the Gujrati classic in a cool and refreshing way. It’s a charm trying out a savoury sorbet with the traditional flavors of gram flour and yogurt, infused with tempered mustard seeds.
From Amritsar to Lebanon, the Shawarma kulcha at Tresind doesn’t fail to impress. The result of yet another perfect fusion, this side dish features tender chicken shawarma pieces stuffed inside the soft and warm Punjabi kulcha bread. They are beautifully garnished with garlic sauce, red onion, green chili and spices. Being a spicy food lover, I couldn’t help but call dibs on both the green chili pieces, and wow, they were hot.
One serving of this is enough to feed me all day! The oh so rich, dreamy creamy and lusciously buttery butter chicken at Tresind starts with succulent morsels of chicken, garnished with basil, perfectly lined along the diameter of the plate. The gravy is then poured from a saucière where it mingles with the spices on the plate to create a perfectly comforting dish. It is served with pieces of buttery nan bread in a basket.
Another South Indian marvel from Tresind, the egg appam is truly a delight! Complementing the delicious butter chicken, this bubbly and crisp rice pancake is made with a frothy fermented batter. We love the egg in the heart of the appam that oozes a flavorful yolk surrounded by soft stiff eggwhites. Garnished with leaves, this one can be relished as is!
Time to talk about the good stuff. One of their signature desserts, the Daulat ki chaat is a love marriage between rabri and son papdi. Don’t get fooled by the heavy cream; this sweetened milk foam is light and fluffy like a cloud. Garnished with pistachios, it is served in perfect harmony with the crumbled son papdi. Sprinkled with gold dust it adds “chaar chaand” to your dessert experience.
Cloudy with a hint of paan! This contemporary cotton candy tree is infused with the classic Paan flavor making it the perfectly sweet ending to the theatrical modernist Indian cuisine journey at Trèsind.
