Molecular gastronomy — in which avant-garde cooking techniques and equipment are used to transform flavors and presentations — may be a divisive issue within the culinary community. However, let there be no doubt that some chefs create molecular cuisine that is not only thought-provoking but also pleasing to the palate.
Tresind stations a stylish locality in Dubai. This modern cuisine has the grand address i-e in Nassima Royal Hotel, on Sheikh Zayed Road. Furthermore, this trend setter and pioneer in molecular gastronomy venture had fine dining setting and the addition of a full bar which makes it also a night buzz hub and famous spot amongst party goers and celebrities. However, the owner duo Sakhshi and Bhupendar Nath still kept its uniqueness intact as a family friendly and decent dining spot.
I’ve been gawking at food clicks of this molecular gastronomy hub for years, so it was extremely thrilling to finally step into this retreat for preview Invite of their new summer menu launch. We decided to let the magic begin. Each table was adorned simply with a single white iris. Their take on this modern food trend is nevertheless a novel one. Very elegant, snowy and bright effect due to those paled table sheets.
Wall art and décor is very decent and commendable. Service is top notch. Having a Q&A session with Chef Himanshu, seeing him creating those food dishes LIVE, making of unique drinks LIVE and a thorough meeting with Mr. Bhoopender Nath, founder of Tresind were indeed the highlights of the evening in addition to the tantalizing food journey we had enjoyed at Tresind Dubai.
In the starters we started off with the planted pot salad that is basically Bombay kachumber cream, olive crumble, lettuce leaves salad. We loved the crispy and fresh element of this pluck and eat style salad. Very unique and the green scream sauce on the base will really surprise you.
“Best Cold Salad/Mezze style” chicken tikka carpaccio, litchi and tarragon with crispy papri and applewood smoke indulgence. It was stunning in colors, appetizing and rich in flavors. I literally mean it when I said it’s best chicken salad in town. As rightly advised by Chef Himanshu we properly grab the dish’s notes by managing to pick all ingredients in a wooden twig, you ought to press against the wrapped plastic and releasing that smoked Applewood cold cloud with a bite. Definitely a HIT!
Modernist chaat trolley – Our all-time favorite and old favorite item from their menu. I just just could not stop talking about this each time I mention it to any of my friends. It’s not just the process but taste also which bounded me to request this even on a new menu trial meeting.
Soon after that, we were presented with spears of Green chutney and crackling pops in a deconstructed way on spoon. This phenomenon was so thoughtfully developed that it resulted in a flood of pani puri goodness in one small bite. Seared tandoor steak, molcajete chimichurri chutney, rosemary perfume was next and the heaviest pot on our table, having small portion but is surely ranking high on our tastometre. These tiny steak bites will literally explode off with new revelation in your mouth. We loved the roasted sesame seeds taste on top.
Sea bass recheado with korean ssäm sauce was the most stunning and appealing dish on their new menu I must sa. Presented artistically passed through thoughtful observations, be it cooking procedure or spot-on table timings. This dish is super phenomenal. It is served with hot pan vegetables seared right infront of your eyes on their wonder trolley (They literally can do all acts of Kitchen on it, woah we were damn impressed!)
Moroccan chickpea tajine ‘channa bhatura’ was served in traditional morrocon pot once you taste it is old blend of Indian channa curry. Visually garden floral however not spo fancy in taste. I love the bhatura, they were so fluffy and crispy with haloumi and parsley stuffed in dough before frying.
Hunter’s lamb leg ‘raan’. Meal was succulent & juicy with all the rich flavors. It’s not loaded with extra spice rather a much unique blend of aroma and flavors coming off from each bite we took. Full blooded blackmore wagyu 5 oz, pickles of india: Again like each dish there is a wow factor involved here that is zucchini noodles moist meat and homemade pickles. As himanshu rightly mentioned it was juicy & saucy.
Chili hoisin chicken khurchan, roomali roti pancakes is indeed a garden treat. the whole aura of dish just involved the diners to experiment various ways to enjoy this dish. Do not just get deceived by the portion appeared on your table, trust me each item is so filling and good enough in serving. Last but not the leaset is Tender coconut payasam, lavender honey, coconut and lemon sorbet a very invigorating and digestive compote.
Daulat ki chaat, sohn papdi crumble, 24 carat gold dust - The mousse texture of first one is so gooey and melting in mouth and give pleasing taste along with sohn papdi. Gold dust make it regal and devouring.
Shredded baklava, orange blossom honey, pistachio soft serve - Though I am not the huge fan of this Arabic sweet but still enjoyed this distinctive vermicelli version of baklava. It’s a great tame-down take on its sweetness and a marriage in perfection with baklawa & pistachio (ice-cream & nuts both).
I enjoyed both the deserts equally. There are more choices from new summer menu are there to choose from like;
- wild mushroom chai, dehydrated mushrooms, truffle milk powder
- tandoori lamb chops, rosemary reduction, ghee roast potatoes
- slow cooked goat biryani
- vada pao pan pizza
- potato sphere dahi kebab, cucumber, smoked muhammara
- paneer cafreal, fresh green peppercorn
- goan chicken cafreal, fresh green peppercorn
- tawa chicken fry, kadak pao
We enjoyed non-alcoholic version of artistic and fresh drinks from AROUND THE WORLD theme.
Caribbean Pirate A thrilling concoction from the Tresind, topped with tropical mixed fruit juice and homemade nutmeg syrup. Just wait for the ‘Pirate’ to invade your table! And its Smokey and chilled.
American Pinole Straight from the stock of Native American Indians, this is another moccktail (originally a cocktail version exists), mixed fruit juice, burnt cinnamon, honey and cream. It’s refreshing and aromatic.
- Don’t forget to have a look out for their new offers too:
- 4 course Lunch Set Menu starting AED 145++ on weekdays, 12-3:30pm
- Ladies Night, every Wednesday, 8-11 pm, at Tresind Lounge. 3 free drinks and 15% discount on bar snacks for all ladies
- Happy Hours 6:30-8pm, every day at Tresind Lounge
- 6 course, Ladies who Lunch menu, at 120++ for large groups of ladies, from Sunday-Wednesday.
- 9 course, signature Chef’s Tasting Menu- 350++ (veg), 365++ non veg, for lunch and dinner, everyday
- For reservations, call 043080440 and 0564209754
Nath’s hospitality is indeed worth mentioning as always. Special Thanks also to Avni for liaison and each and every staff including the Chefs team and Managers on duty till the staff member constantly clearing and cleaning out strike-a-pose table model 😉 BIG thanks for being supportive which resulted in those awesome videos and pics and gasping the whole theory behind each dish and drink.!