I know Indian Cuisine as a spicy curry with a side of Peshwari naan (with plenty of chutney) on a quiet Sunday night in. I didn’t know it could be as diverse and unique as we experienced at Dubai’s new modern Indian restaurant – Tresind.
We went for a little couples night and I think the boys were fully expecting to get stuck into some rice and creamy chicken … not the incredible 10+ courses we had to the table! This was my last night of no meat before May started and I have to say the restaurant was worth going to before May came around!
This was a first for me … an aromatic diffuser that fills the table with amazing smells to get you ready for the meal ahead!
These little gems were Tresind’s take on pani puri, and their signature amuse bouche. The process is rather scientific (a note pad would have been useful) but they use something called sodium Alginate, which is a natural product extracted from brown seaweed – it’s soluble in water and can thicken and bind very quickly. They place the sodium Alginate in calcium, which then forms a very tasty sphere with liquid inside that burst in the mouth! The outcome is the perfect start for the chef’s tasting menu.
Modernist chaat trolley – the dishes get more and more exciting as the evening goes on. By look you may not know what it’s meant to taste like but the best way to describe it is flavourful textures that explode in the mouth!
This was my favoruite item on the menu. Truly exceptional in creativity and taste. It’s the wild mushroom chai with dehydrated mushrooms and truffle milk powder. The mushrooms are there to represent the loose tea leaves and the truffle milk powder, the creamy milk. The real surprise is the taste of the Chia VeloutÃ© itself – take your favourite tea and intensify those flavours by 100 … turn it into a savoury dish and that’s what this is. Amazing.
I’ve gathered from my nights in watching Masterchef recently that the concept of smoke with food seems to be very popular at the moment. After experiencing it at Tresind, I can see why. This is their Chicken tikka carpaccio, litchi and tarragon with applewood smoke and once again, it’s a creative and theatrical affair as well as being incredibly flavoursome and tasty. You pop open the clingfilm which uncovers the applewood smoke and then with two delicious bites it’s all gone!
The beautiful dishes kept coming…the amount of kitchen space Tresind must have to store all of these perfectly designed serving dishes will be sizeable!
The Sea bass recheado served with Korean ssÃ¤m sauce and hot pan vegetables is another one cooked and served at the table, the interaction is great and the chefs preparing the food are all knowledgable about the concept so feel free to pick their brains!
This was a new chef trick for me. The Blackmore wagyu 5 oz served with ‘pickles of India’ is a dished cooked at the table again, but in order to keep the meat hot whilst the chef prepares the plates, a bag of hot salt is placed over the meat. It keeps it warm but is at a temperature that means the steak stays cooked to the requested level – clever, friends.
Palate cleanser …
Next up were the mains (if you had room!) and this played more on the ‘classic’ curry side of things. It didn’t take long for the boys to dive in and as expected, the food was a step above the rest – far from your local curry!
The desserts are a far cry from your typical chocolate fondant. There is so much creativity and passion put into the recipes that they really make it something unique. The Daulat ki chaat with 24 carat gold dust wasn’t to my liking but the Mango Phirni popsicle was super refreshing and sweet so I would definitely recommend it.
And for the real chocolate lovers out there, I haven’t experienced or tried such an indulgent chocolate, caramel feast as was their deconstructed black forest cake! It’s another chef’s table creation and they use liquid nitrogen to put on a show and enhance the textures of the dessert.
If you’re looking for a fun, unique, interactive dining experience that comes hand in hand with world-class food Tresind is your spot! They stay true to Indian cuisine with the flavours in each and every dish but with a wonderful modern twist on each aspect.
They have a Ladies Night every Wednesday at Tresind from 8-11 pm with 3 free drinks and 15% discount on bar snacks for all ladies! Or if you just fancy a few creative cocktails then their Happy Hour goes from 6:30-8pm, every day in the Lounge.
The 9 course, signature Chef’s Tasting Menu is AED 350 + (veg), and AED 365+ for non veg for lunch and dinner, everyday!
Call 043080440 and 0564209754 for reservations and visit their website here.
Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!