Tresind Studio | Indian Cuisine Re-imagined

Some dining experiences cannot be described through words. Not only do they break the boundaries of conventional Indian cuisine, but they go a step further to make contemporary fusion fare seem like an understatement. Such is the experience at Trèsind Studio by Chef Himanshu Saini. One of my very few favorite chefs in D-town, Chef Himanshu has cherry picked the creme de la creme of Trèsind’s signature dishes from over the years and curated a bespoke 16-course menu for Chapter 1 – The Journey that takes you on a gastronomical tour of avantgarde Indian cuisine.

A true charmer, Himanshu yet again breaks the stereotype associated with Indian gourmet food with his culinary creations and offers something that’s way more modern, unique and presents itself in a manner that no other dining experience in Dubai has done before. The ‘what’s next’ feeling every course creates is what makes the whole journey enticing, exciting and enjoyable. Satisfying till the last course, but not in a way that leaves you feeling guilty for indulging, or struggling to move over to the next one, Trèsind Studio creates a spectacle of sorts with its 16 dishes – making you look forward to the next chapter, and the next, and the next.

Prepare yourself for a visual feast as you scroll down to read about our experience at Trèsind Studio.

As soon as we entered Trèsind restaurant, we were led to the lounge area to begin our evening with drinks before we could move on to the Studio. Mixologists Tobias and his team got us started with Trust Me & Thirsty Bird. Trust Me, an award winning cocktail by Tobias himself, is a simple combination of Jameson with pineapple juice, lime juice, honey, and a touch of Irish seaweed bitters. Thirsty Bird, a Hendricks based cocktail with spice syrup and fruity blends, comes in a stunning bird feed presentation.

After drinks, we were seated at the private dining space where Chef Himanshu Saini introduced us to the concept of Trèsind Studio, the challenges and wins since it’s launch, and what we should expect throughout our dining experience.

A true charmer, Himanshu yet again breaks the stereotype associated with Indian gourmet food with his culinary creations

Course 1 – coriander + tamarind

Trèsind Studio’s Korean spin on their very own deconstructed pani puri, this one, also known as Pani Puri Bingsoo, is served in a chilled ice bowl beautifully frozen with coriander leaves. You might remember this as something from Carnival by Trèsind’s Season 2 menu, but it has its own uniqueness and distinct flavor. The spicy water and tamarind chutney features a slush-like icy consistency, which is perfectly balanced with crispy sev and boondi as well as chickpeas.

Course 2 – chickpea + butter

What’s better than hot and crispy missi roti? One that’s served along with a knob of butter on the side. Although I would have loved a full sized missi roti, given that it was super delicious, in the benefit of my appetite being able to take on the rest of the courses, I decided to not ask for a repeat. You would be quite surprised to know this is the only bread course served throughout the journey. And with that portion, well we can only say they’ve kept the carbs in check. At this point, I was almost sure this was my favorite. But there were 14 more to go that would make me change my mind quite a few times.

Course 3 – chaat + tart

A little tangy, a little sweet, but a whole lot interesting, this petite tart was a burst of flavors in our mouth. A take on Trèsind’s chaat trolley, this little flavor bomb comes with dhokla on a papdi tart, topped with sev, pomegranate seeds and so much more. Tip: Eat it in one bite!

Course 4 – mushroom + truffle

The first of our two soup courses, this has been my favorite since 2016 – the first time I ever visited Trèsind. Although at the time, it was more commonly known as Mushroom chai, the flavors of mushroom infused with truffle, to this day, stay the same. What’s new in this soup is the addition of a ravioli with a petite mushroom on top and hot liquid mushroom inside. Brilliant in every way, this is one dish that will keep taking me back to Trèsind for years to come.

Course 5 – john dory + mustard

I guess we all know by now, that fish is never my first choice. But if it’s prepared by someone like Chef Himanshu, I’d dare not miss a chance at trying it out. He is the sole reason I did not ask the staff to exclude or change anything from the menu. Himanshu’s version of the famous Kolkata Doi Maach, this Chilean seabass is covered with a fried potato noodle shell and topped with pickled ginger. The spicy honey mustard on the side makes the perfect dip.

If it’s prepared by someone like Chef Himanshu, I’d dare not miss a chance at trying it out. He is the sole reason I did not ask the staff to exclude or change anything from the menu.

Course 6 – chicken + shisho leaf

Chicken is here! Inspired from the Goan Chicken Cafreal, this starter comes with a Japanese twist. Heavy on cumin and pepper, the curried chicken is placed over the Far Eastern shisho leaf that’s crispy fried to offer a nice balance of crunch with the meat.

You must be wondering these portion sizes are too small. But to be honest, any bigger, and you won’t be able to sail through the rest of the courses. And if you really love a particular course, Himanshu also encourages requesting for a repeat! I’d also like to mention here, although our menu featured a mix of vegetarian, non-vegetarian and seafood delicacies, Chef and his team are fully equipped to offer you the same experience with a vegan or gluten free menu.

Course 7 – prawn + watermelon

Our second soup course for the evening, this one was a take on various local and global flavors. Ghee roast prawns, placed over a watermelon rasam and topped with smoked feta was the perfect harmony of South Indian flavors with the favorite watermelon and feta salad. Fruity, spicy, smoky and creamy – all in one, this refreshing drink went just right with the juicy shrimps.

Course 8 – lamb + black pepper

It’s simply amazing how Himanshu not only brings different flavors from a vast country like India and presents it so beautifully on your plate, but also adds a touch of global fusion to these dishes! This perfection in the form of a tandoor lamb chop was covered in rich Chettinad masala gravy and served alongside a mini dosai filled with a yogurt based avocado pachhiri. Balancing spicy black pepper with creamy avocado, the dosai served as a neutralizing side.

Course 9 – sea buckthorn + sparky

Can you believe we were only done with starters yet, and the mains were yet to arrive? In classic Tresind style, we were offered yet another unique sorbet with a unique presentation to cleanse our palates. Made from sea buckthorn berries and topped with popping candy, these palate cleansers were served in an oyster shell. Sour, followed by the popping effect, followed by sweet, they did their job right!

Course 10 – wagyu + curry

What brilliance! Some restaurants specialize in steaks and do a damn good job at it, but Chef Himanshu takes it to the next level by not only perfecting the steak, but serving it with a variety of not 1, not 2, but 5 different sauces. A succulent and generous piece of Wagyu meat, the medium well steak placed in the center of the plate was enhanced with 5 different sauces, poured one after the other to create a flower of sorts.

Himanshu not only brings different flavors from a vast country like India and presents it so beautifully on your plate, but also adds a touch of global fusion to these dishes!

Course 11 – lentil + rice

For this course, we were invited over to the chef’s preparation table for a live experience. A true spectacle in every way, this brought back fond memories of Birbal Ki Khichdi from Trèsind’s Winter Menu in 2016. What’s utterly remarkable is the unique presentation of these ingredients on the map of India. Bringing in 20 different ingredients from key parts of the country, this comforting and homely khichdi is enhanced with a host of flavors including the likes of saffron from Kashmir, raw mango from Uttar Pradesh, chhena from Orissa, even Biryani Masala from Hyderabad Telengana, and many many more.

Once all mixed up, the dal khichdi is served in wooden plates that replicate the sense of community services in India which serve humble food like dal chawal to pilgrims, hungry, needy and anyone else regardless of their caste, creed, color or financial status.

Once we got to our table with our wooden plates from the Chef, we were greeted with bowls of raita and papad crumble to go along with the khichdi.

Course 12 – pineapple + coconut

More like a pre-dessert, featuring both sweet and savory notes, this pineapple payasam features a pineapple carpaccio and coconut pudding. The tempered mustard seeds added a nice South Indian essence to the dish.

Course 13 – chocolate + cherry

If you have been to Trèsind often, you would remember its famous deconstructed black forest cake. While this is a much smaller version of the actual dessert from Trèsind, it packs a lot of molecular magic nonetheless. Chocolate cake pieces topped with frozen whipped cream and caramelized dodha barfi

Course 14 – saffron + milk

A modernized version of ghewar is nothing new for regulars at Trèsind. What’s new about this though is that it comes placed under a magnifying glass. Very crusty, just like you would expect a ghewar to be, with a hint of milk cake, this one’s an indulgent dessert you don’t want to miss.

Course 15 – petit + fours

After the last dessert for the evening, it was time to freshen up our palates with these petit fours. Bite sized portions of 6 different confectionery items were served in a unique wooden box. These included apple tarts, mango bonbons, hazelnut cookies, coffee macarons, pan bonbons and cashewnut cookies. My favorite were the mango bonbons.

Course 16 – tea + coffee

Finally, a trolley carrying a large selection of tea and coffee was brought to our table. Much like a chai cart, albeit way more modern, the trolley was decked up with fresh herbs and a number of pretty glass kettles and cups. We chose to go with the masala and mint tea. Along with the herb infused tea leaves in hot water, an hourglass was placed next to our kettle to make sure the tea leaves had enough time to steep.

What an experience this was! Satiated but not stuffed, this one of a kind degustation menu truly represents the level of class Trèsind as a restaurant and Himanshu Saini as a chef have achieved. Although the price is slightly steep at AED 1000 for two, what you’ll be taking back with you in terms of flavorful memories is priceless.

A part of the award winning Trèsind restaurant, Trèsind Studio is an intimate 20-seater dining space that takes the restaurant’s premium dining up a notch with elements of exclusivity, elegance and refinement. The Studio can be accessed from the lounge area at the restaurant which is located at Level 2 of Nassima Royal Hotel on Sheikh Zayed Road. I was invited for a review by the restaurant, and my meal and drinks were complimentary. All ratings and opinions expressed are my own and not influenced by anyone.

Trèsind Studio

Location: Level 2, Nassima Royal Hotel, Sheikh Zayad Road, Trade Centre Area, Dubai
Contact: 04 3080440

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