Tresind Winter Menu review plus Giveaway

 

Upon arrival, were courteously greeted by the staff and escorted to our table. Our spot was facing a stunning view of the lively Sheikh Zayed Road. We noticed surrounding table that the Dubai cooler winds and chiller nights were welcomed in great zing at Tresind with their brand new Winter menu with a lot of innovative touches brought to the traditional dishes & drinks prepared across different parts of India. Guilty of witnessing the food so good-looking that we didn’t want to eat to sever its splendor, however reminiscing our Summer menu experience (Click here) we decided to surely taste as not to miss the remarkable culinary trip we took in the past.

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The winter Menu preview at Tresind was set in motion with a fragrant experience, as a bare pink urn was placed on the table. Creating cloud impact, staff has added liquid nitrogen to the vase resulting in profound waves alike smog over the table. Bending over the table corners like a hazy waterfall and taking us with a lovable and engaging aroma. Let us take you through the whole food rundown:

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Pre-appetisers were already laid out on the table in the form of Kadak Pao i-e Indian version of house tomato salsa served with bread buns and Indian hummus dip. Keeping Tresind home style traditional cooking integral the ingredients (Tomato, onion, garlic, pickles & chilis) were pounded right in front of us in a pestle and mortar. We topped it on pav with pickled olives and hummus to taste a delightful salsa puree Tresind-way.

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Though not part of the new winter menu but Tresind wants to spoil us, so they let us try few things from part of the old menu. Our favorite Wild Mushroom Chai (regular menu item), warm soup made of dehydrated mushroom. I loved how the truffle oil was converted to the white powder to present the milk powder in the cup of tea as explained by the staff. We also tried Indian street food Deconstructed Pani Puri (regular menu item) in one shot – an explosion of flavor with feeler of being transported to India!

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Baked Burrata Salad with Coriander Pesto was presented as a winter salad. This small portion of baked burrata was okiesh for me. I also like the pesto & coriander touch until it over-empowered, evanescing the cheese impact. A spray of tomato essence kept the aroma balance intact.

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Roasted Baby Corn– Depicting a perfect bbq session on the beach, the baby corn got roasted on charcoals in front of you. A glass panel well-protected charcoal ash on sides was a unique safety element. Tresind brought alive the street food menu with all those memories of our dining experience as well.  Corn tastes exquisite presented on the palate topped with lemon butter sauce & peri peri chaat masala, baby spinach and greens. I loved the warmth and appeal of the entire dish.

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Seabass Patrapoda -Meaty but healthy meal the south Indian flavored Seabass Patrapoda was presented over a small grill. The dish looks mystifying at first. Hubby & I discern baffling as curry leaf chutney covered it. Coconut smell manifested exceedingly upon unwrapping the boneless fish. It tasted delicious and was accompanied by banana chips. The dish was mildly spicy and flawlessly cooked.

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Palette Cleanser came in a small wooden oval container. More like frozen yogurt, this lassi sorbet called Khadvi tasted sour, minty a bit sweet.  This unique & refreshing segment made us ready for mains. Murgh Zamin Doz assembled on the traditional cooking style where the chicken was cooked, covered with charcoal in a sealed vessel for a number of hours. The dum cooked chicken is super soft and was falling off the bones. It was presented over mashed potato bed with a little gravy on top. I love the spicy flavor which made it luscious.

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Birbal Ki Khichdi is perhaps the most Instagram-ed dish on restaurant’s page, and you can see a lot of foodies and bloggers raving about it, which I have no doubt about as I tasted it. Uniquely presented this Birbal Ki Khichdi was perfectly created with 48 ingredients by Chef Himanshu.  Each of the ingredients is added one by one in the rice and lentil mixture to create a uniform and unique blend of flavors! They all blend in together to give you the perfect khichdi. The consistency is affluent; it tastes something I have never tried before. Assorted papad and dressing were served on the side to enhance the experience.

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Pressure Cooked Chicken Stew with Zaatar Arabic Bread – No kitchen in sub-continent is complete without the basic cooking gadget pressure cooker. The concept amazingly reminisced via this perfect dish for the winter i-e chicken stew. Cooked in a Pressure cooker and was served with the Zaatar Arabic bread.  Though we feel like having a full stomach by this time, couldn’t resist the striking aroma. Hubby has also requested for steamed rice to enjoy with this homemade taste gravy.

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Banarasi Aloo Papad took inspiration from Mexican cuisine. Tresind has re-created a nacho and guacamole dish with a unique Indian twist. Where Split Peas, Wheat, and Lentils have replaced avocado-based guacamole. The dish is plated with the papad aside, avoiding it, to becomes soggy and elaborated on how diners are therefore able to scoop the mixture with those provided.

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In mocktails, we tried Storage & Berry Blast. Bother were fruity, refreshing and have a pleasant citrus notes.

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Desserts:

Ghevar Mille Feuille – Inspired by a French pastry, this one was topped with pistachio mousse, raspberry, Lychee, and gold dust sprinkled. Accompanied with rose sorbet was ideal in the presentation. In the taste, this dessert was too sweet & tough to execute the tough (over crispy) bottom.

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Ghee roast Kataifi Pastry more of a Sheer korma sort, this dessert is presented in the form of pannacotta. Aroma of saffron made it idyllic, and crispy vermicelli on the bottom made an addictive combination.

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Jalebi – everything is in a unique form, and even Jalebis wrapped in paper were presented on a weighing scale just in the traditional manner to weigh the portions. This warm & crispy treat was stupendous. Very light & perfectly caramelized and divine.Coming onto our closing dessert, Paan flavored cotton candy placed in a mini bus with all the pretty flowers I surely missed my kids.

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Verdict:

I have blown away from the live demonstration of the food over this visit too. Tresind mastered in tricks of changing simple ingredients into elegant fine dining dishes. It purely displays its true meaning as “Tres” meaning “very, ” and “Ind” is an abbreviation for India, the restaurant name means Very India. Chefs at Tresind truly believes that staple Indian cuisine can be compared to exclusive haute couture, premium fine dining level; The Winter Menu at Tresind is a true reflection over same. Their traditional ingredients are like models that you must dress to perfection without altering their natural charm and antique way of cooking be it Birbal ki Khichdi or Zamin Doz.

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Giveaway – Tresind Dubai 

It’s raining prizes on MahiBlog as it’s Mahi’s Bday month

Thanks to our great sponsor Tresind you can Win a table with your plus one to try out Tresind’s  impressive Winter Menu.

Yes ! Just Follow simple steps below:

1- Name any one dish from Tresind’s winter menu in comments below.

2- Subscribe to www.mahiblog.com via email id.

3- Share this post on social media (using social media icons under this blog post)

Remember to like/follow & tag @MahiBlog & @TresindDubai while sharing on all platforms. Tagging your friends on social media will also earn you brownie points.

 

Cost:

Sharing menu is available for lunch and dinner daily and costs AED 500 for two people (approx.)

They also have a new lunch menu for AED99++.

 

Tresind Dubai.

Phone: 04 448 9523

Hours:  Lunch is from 12pm – 3:30pm  |  Dinner is from 6:30pm – 11:30pm

Website: www.tresind.com

Location: Nassima Royal Hotel, Sheikh Zayed Road, Trade Centre Area, Dubai

Tresind Social Media   Instagram / Facebook / Twitter

Thank you so much, Mr. & Mrs. Nath, and team Tresind. We are as always thoroughly impressed by Chef Himanshu’s never ending creative skills and cascading the plethora efficiently to Junior chefs.

 

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Disclaimer:

We were invited. However, all opinions and photos are our own and can be used elsewhere with our consent only.