Review: Molecular gastronomy reigns at Tresind

The upscale restaurant re-imagines South Asian cuisine in the Nassima Royal Hotel on Dubai's Sheikh Zayed Road
Review: Molecular gastronomy reigns at Tresind
Tresind, and younger sibling Carnival, have been many a South Asian cuisine enthusiast’s port of call when indulging in the reinvention of old world favourites from the region.
By Shayan Shakeel
Tue 18 Sep 2018 11:41 AM

For a while now, Tresind, and younger sibling Carnival, have been many a South Asian cuisine enthusiast’s port of call when indulging in the reinvention of old world favourites from the region.

Led by chef Himanshu Sani in the kitchen and Sherine John in charge of beverage concoctions, the restaurant chain’s culinary creators are a mainstay on any guide’s top names to opt for when embarking on a journey of molecular gastronomy.

Twice each year, the original Tresind re-invents its menu. This time around, it has reimagined itself entirely at its home in the Nassima Royal Hotel on Sheikh Zayed Road. Burnished furnishings meet royal blue walls, with the all-new furnishings surrounded by an eclectic blend of South Asian décor, harkening to a taste of what’s to come with the food.


Dining at Tresind takes guests to a gastronomic fiesta

The main attraction, though, is the new menu which is summarised as “blending the finest Indian ingredients with progressive culinary techniques”. 

It features a number of intriguingly fused appetisers: cucumber sushi, okra salsa, mango focaccia – all playing on the variations of geography and the resemblance that, say, samosas have with sambuseks.

But it doesn’t even begin there, as the South Asia saying goes. Each course is a trek, venturing across the world for inspiration and diving deep into the subcontinent to find home.

It’s best represented by the Gujarati platter, where the south-west of South Asia meets garbanzo beans and gazpacho from Spain, and tender bite-sized portions of wagyu beef from Japan play with eggplant and peanut-based curry that would make anyone say “mahana”. It’s a revelation in terms of taste, and one of the best sections of the menu.


The venue offers favourites from across South Asia

While everything here appears tantalising, if you need recommendations we’d implore in favour of the minced lamb dosai – a tale of North and South subcontinental harmony – and the morel labadar. The latter especially is a favorite, for hardly anyone does mushrooms like the folks at Tresind.

With dishes that are presented like works of art and taste like no other in the city, Tresind definitely is a place to indulge your adventurous side.

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