Food: Tresind – a fun experience, challenging all the senses

WP_003697 If you follow me on social media you know I’ve been raving about Tresind located on the 2nd floor of the Radisson Royal on Sheikh Zayed Road #bloggersmeetup. A common misconception (of which I was guilty) is that Tresind (tres meaning very and ind meaning India translates to ‘very India’) is a European-Indian restaurant, it isn’t, it has those familiar Indian flavors but presented with a mesmerizing twist. PicMonkey Collage We started off in the bar+lounge area with drinks and a demonstration. I opted for the exposed me which contained aloe vera juice – extremely refreshing (left). Mom tried the aam panna (bottom right) which consisted of raw mango puree and cumin, it was said to be just as good as her mother’s which is a psychotically huge compliment.

While we were chatting, the bartenders were making multiple drinks – what intrigued me were the cosmopolitan sorbets made with liquid nitrogen and the smoked whiskey cocktail, both of which looked #verycool (didn’t try it since it was alcoholic but it was well liked). We also tried the kala khatta drink which start off quite sour but mellows out.

We started off with soft zaatar pao, pindi channa hummus, pickled olives and sundried tomatoes. We tried the exploding pani puri which was interesting familiar! The mushroom chai had an characteristic aroma due to the dehydrated mushrooms and truffle milk powder.

The artistic modernist chaat trolley is something that I think the entire table was really looking forward to. It was the definition of art on a platter and the flavors merged together well as they should. Collage tre 3 Moving on to the starters, yes the starters! The dahi balla ice cream, nitro cooked potato roasti and ginger pickle was another table favorite  (top left), amritsari soft shell crab (top right), mushroom galouti with morel water perfume (bottom left) and the chicken pepper fry with paper dosai – my favorite (bottom right).

The braised lamb chops served with aam papad chutney and churan fleur de sel was caramelized to perfection. The amritsari vadi was crispy and packed with flavor. IMG-20150428-03312 For a palate cleanser we had the khandvi sorbet which blew me away, honestly incredible – sweet and savory at the same time leaving you awaiting the next course.

The main courses were on point, even though we were still reeling from starters, we relished every bite. We’ll start with the non veg mains: the Manglorean fish curry (left) was delicious, the fish was tender and bursting with exotic flavor. The chili hoisin duck khurchan (bottom right) came with roomali pancakes.

For the veg mains: the curry leaf mushroom truffle upma with plantain chips (top right) was a homely dish that was greatly enjoyed but not as much as the misal pav with spicy sprouted lentils and cheesy pav – my mom’s favorite – warm and fulfilling.

Since we had to deck out early, we only tried 2 of the following desserts: WP_003692Jalebi caviar 2.0 – had a lot of components. IMG-20150428-03317 Our favorite was the daulat ki chaat with sohn papdi crumble and 24 carat gold dust: creamy and slightly crispy!

Huge props to Chef Himanshu and Tresind for what looks like a fantastic new menu! Will head there soon to try the paan cotton candy – it has intrigued me ever since they showcased it at Taste of Dubai.

Want to know more? I’ve added the review links of some foodie friends who were at this tasting too!

She said, she said

Memoirs of a tastebud 

Disclaimer: We were invited to try out Tresind’s vast new tempting summer menu (both veg and non veg versions) but as usual our opinions are unbiased.


3 thoughts on “Food: Tresind – a fun experience, challenging all the senses

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