2nd Floor Nassima Royal Hotel, Sheikh Zayed Road, Dubai, U.A.E.
www.tresind.com
Email: [email protected]
Tel: 04 308 0440, 0564209754
www.tresind.com
Email: [email protected]
Tel: 04 308 0440, 0564209754
| Exquisite Rating 9/10 Breakdown: Palatable 10/10 Presentation 10/10 Service 9/10 Ambience 9/10 Opulence 8/10 Wallet Damage: £££ |  |
Elegant Dining Rooms, Main restaurant extremely spacious, with a Private Function Room Available on Request. Private Room hosts comfortably for up to 18 people leaving plenty of space for children to move around and the staff to display their magnificent live food shows for their guests.
Lab Cocktails / Mocktails...
The Lava Lamp Cocktail is concocted live as you dine with all ingredients added as though in a Science Lab Experiment. The cocktail itself can be ordered with a strawberry, passion fruit or a Mango & Lemonade base, if you prefer a kick to your drink then I recommend the Passion Fruit. They begin with throwing in some Dry Ice into the Large Test Tube pictured above. Moving on, to pouring the base desired into the Tube over the ice which causes a reaction in the form of Smoke and Bubbling. The remaining Ingredients are in smaller test tubes also pictured above containing Passion Fruit Seeds, Black & Red Currents. These will be added in turn, whilst the constant bubbling motion of the 'potion' will consequently mix these ingredients once added.
Storage Box...
This lives up to its name, it literally turns up in box. A smooth Basil and Orange Cocktail.
Frosted Non-Alcoholic Beer Rinha
The Frosted Mocktail is an mixologist Sherbet cocktail, which maintains the refreshing sparkle all the way through to the very last frosted drop.
The Zaatar flavoured paav, comes with a delicious hummus made from channa pindi. Served at the start with the drinks.
The Lava Lamp Cocktail is concocted live as you dine with all ingredients added as though in a Science Lab Experiment. The cocktail itself can be ordered with a strawberry, passion fruit or a Mango & Lemonade base, if you prefer a kick to your drink then I recommend the Passion Fruit. They begin with throwing in some Dry Ice into the Large Test Tube pictured above. Moving on, to pouring the base desired into the Tube over the ice which causes a reaction in the form of Smoke and Bubbling. The remaining Ingredients are in smaller test tubes also pictured above containing Passion Fruit Seeds, Black & Red Currents. These will be added in turn, whilst the constant bubbling motion of the 'potion' will consequently mix these ingredients once added.
Storage Box...
This lives up to its name, it literally turns up in box. A smooth Basil and Orange Cocktail.
Frosted Non-Alcoholic Beer Rinha
The Frosted Mocktail is an mixologist Sherbet cocktail, which maintains the refreshing sparkle all the way through to the very last frosted drop.
The Zaatar flavoured paav, comes with a delicious hummus made from channa pindi. Served at the start with the drinks.
Deconstructed Pani Puri
A complimentary appetiser with every meal. Commencing with a Tutorial of how this dish is made, please upload the video. Once the Liquid 'Pani' has been Solidified by the Sodium Alginate it is then cooled and each globule is placed individually, topped with Tamarind Sauce and Spicy 'Puri' which we are to consume in a single shot as the Globule pops in your mouth releasing the delicious and fragrant 'Pani'
A complimentary appetiser with every meal. Commencing with a Tutorial of how this dish is made, please upload the video. Once the Liquid 'Pani' has been Solidified by the Sodium Alginate it is then cooled and each globule is placed individually, topped with Tamarind Sauce and Spicy 'Puri' which we are to consume in a single shot as the Globule pops in your mouth releasing the delicious and fragrant 'Pani'
Live Chaat...
The Live Chaat Trolley begins with placing some Dhokla, a Savoury Sponge Cake, into a container filled with Liquid Nitrogen with a Temperature of around -180°C to -200°C freezing the Dhokla almost instantly.
The Live Chaat Trolley begins with placing some Dhokla, a Savoury Sponge Cake, into a container filled with Liquid Nitrogen with a Temperature of around -180°C to -200°C freezing the Dhokla almost instantly.
Meanwhile your eyes are drifted away to the piece of Art being created. Starting with Sauces... Yogurt, Mint & Coriander, Tamarind and a Chaat Masala Gel made by infusing with Chaat Masala Powder. Indian Wholemeal Crackers are placed onto the sauces as well as Crunchy Fried Spinach Leaves topped up with all the sauces once again.
The Frozen Sponge Cake is removed from the Liquid Nitrogen Container and placed onto the Chaat Trolley, it is then smashed slightly which in this state cracks into smaller chunks resembling oversized croutons.
Fragrant water flavoured with Coconuts, Mustered Seeds, Curry Leaves and Chilli is then poured onto the Chaat Trolley, hydrating the Frozen Sponge Cake. Lemon flavoured Vermicelli are thrown on and if you agree for a little spice then a Chaat Masala Mixed Spice powder is sprinkled on top also. Garnished with Pomegranates and finally the Chaat is ready to serve.
Hunter's Lamb Leg
The Leg of Lamb in the Spotlight is a piece of meat deserving such attention. It effortlessly melts off the bone, as you can see from the final picture. Perfectly seasoned with a wonderful dollop of Chutney for the added spice.
The Leg of Lamb in the Spotlight is a piece of meat deserving such attention. It effortlessly melts off the bone, as you can see from the final picture. Perfectly seasoned with a wonderful dollop of Chutney for the added spice.
Tandoori Wagyu Beef Steak / Portobello Steak
A choice of either Wagyu Beef Steak with Molcajete Chimichuri Chutney or a Vegetarian alternative with Portobello Mushroom Steak instead Beef. The Sauce is ground in front of you, and while adding the fresh ingredients their origins are described.
Mushroom Galoti - finely minced mushroom kebab
Another Mushroom dish sampling varying Mushrooms with morel water perfume to add a twist.
A choice of either Wagyu Beef Steak with Molcajete Chimichuri Chutney or a Vegetarian alternative with Portobello Mushroom Steak instead Beef. The Sauce is ground in front of you, and while adding the fresh ingredients their origins are described.
Mushroom Galoti - finely minced mushroom kebab
Another Mushroom dish sampling varying Mushrooms with morel water perfume to add a twist.
Pepper Fried Chicken
A beautiful dish, with wonderful flavours and a variety of textures from sliced coconuts to cashew nuts and a crispy Puri to top it off. Highly recommend ordering this dish.
A beautiful dish, with wonderful flavours and a variety of textures from sliced coconuts to cashew nuts and a crispy Puri to top it off. Highly recommend ordering this dish.
Chilli Hoisin Duck Khurchan, pickled carrots and beets / alternatively with Mushroom for Vegetarian option.
The roomali rotli are hang on mini pegs as clothing on a washing line which you are to use to roll up with the fillings presented.
The roomali rotli are hang on mini pegs as clothing on a washing line which you are to use to roll up with the fillings presented.
Chicken Shawarma Kulcha
Not just your average Shawarma, this dish is also at its best with Succulent pieces of Chicken dressed in wondrous sauces and a hint of Spice presented with Veg, incl. beets as shown on a bed of chutney.
Not just your average Shawarma, this dish is also at its best with Succulent pieces of Chicken dressed in wondrous sauces and a hint of Spice presented with Veg, incl. beets as shown on a bed of chutney.
Dahi Kebab
A vegetarian Dish, potato sphere filled with a delicious cheesy sensation yogurt. The outer shell is covered with Potato Spaghetti and garnished with Pickled Cucumber & Smoked Muhammara.
A vegetarian Dish, potato sphere filled with a delicious cheesy sensation yogurt. The outer shell is covered with Potato Spaghetti and garnished with Pickled Cucumber & Smoked Muhammara.
Khandvi Sorbet - Palate Cleanser
Prior to the Mains this reformed and reconstituted cleanser in the form of a sorbet that’s tempered with curry leaves and mustard seeds is served to refresh your Palate and leave you ready to begin on another class of dishes.
Prior to the Mains this reformed and reconstituted cleanser in the form of a sorbet that’s tempered with curry leaves and mustard seeds is served to refresh your Palate and leave you ready to begin on another class of dishes.
A variety of Mains to choose from if you have not already satisfied your appetites with the Live and Exquisite Appetisers. From Buttered Chicken to Dal Makhani, slow cooked black lentils. The dishes themselves are authentic to their origins and true to the taste of Fine Indian Dining.
Desserts...
Daulat ki Chaat with 24 carat Gold Dust. This is a light and fluffy foam dessert with condensed milk, originating from Lucknow. A classic Indian dessert.
Deconstructed Black Forest Gateau - Molecular Gastronomy
Commences with Whipping Cream being syphoned in a Nitrous Oxide canister thereby converting it into a Foam form. This Foam is then sprayed into the Liquid Nitrogen Container in order for the Cream to be Coverted into a Frozen Powder Cream - Molecular Gastronomy at work.
Meanwhile your eyes are drawn away towards the gateau tray, with the Chef placing the Chocolate Sponge Cake onto this tray and adding some Dhoda Barfi, being the indian twist to this dessert. Caramel is then drizzled all over leaving us ready for the molecular conversion of Cream to Frozen Powdered Cream to be layered onto the cake and barfi.
Commences with Whipping Cream being syphoned in a Nitrous Oxide canister thereby converting it into a Foam form. This Foam is then sprayed into the Liquid Nitrogen Container in order for the Cream to be Coverted into a Frozen Powder Cream - Molecular Gastronomy at work.
Meanwhile your eyes are drawn away towards the gateau tray, with the Chef placing the Chocolate Sponge Cake onto this tray and adding some Dhoda Barfi, being the indian twist to this dessert. Caramel is then drizzled all over leaving us ready for the molecular conversion of Cream to Frozen Powdered Cream to be layered onto the cake and barfi.
Once the Frozen Powdered Cream has been added a Hot Chocolate Sauce is poured onto the Frozen Cream causing the cream to sizzle.
Even more Cream is powdered on and the Caramel Sauce is drizzled again! The Chocolate Sponge is sprinkled on top, including the Chocolate Swirls & Flakes. Finally garnished with the RedCurrents and a dusting of Cocoa Powder & Icing Sugar.
Voila! Ready to consume and oh, it was completely devoured!!!
Even more Cream is powdered on and the Caramel Sauce is drizzled again! The Chocolate Sponge is sprinkled on top, including the Chocolate Swirls & Flakes. Finally garnished with the RedCurrents and a dusting of Cocoa Powder & Icing Sugar.
Voila! Ready to consume and oh, it was completely devoured!!!
Gutter Sundae
Yes, it is actually presented on a gutter pipe! With Smoke peering out between the picket fence using Liquid Nitrogen. This dessert is quite possibly 4 feet in length filled with an assortment of ice cream, chocolate soil, sorbets, puddings, fresh fruit and a delicious underlay of surprising indian flavours such as the Dhoda Barfi. This will be a new dish for their 2016 menu however we were lucky to sample this earlier while it is being tried and tested.
A magnificent Sundae, quite possibly the best Sundae I have consumed to date and one that had everyone engrossed right to the last dollop of ice cream.
Yes, it is actually presented on a gutter pipe! With Smoke peering out between the picket fence using Liquid Nitrogen. This dessert is quite possibly 4 feet in length filled with an assortment of ice cream, chocolate soil, sorbets, puddings, fresh fruit and a delicious underlay of surprising indian flavours such as the Dhoda Barfi. This will be a new dish for their 2016 menu however we were lucky to sample this earlier while it is being tried and tested.
A magnificent Sundae, quite possibly the best Sundae I have consumed to date and one that had everyone engrossed right to the last dollop of ice cream.
Paan Cotton Candy - Paan flavoured Candy Floss Trees
As the show stopping meal has come to an end a final complimentary treat is presented leaving you in awe of the delectable dining experience from start to finish.
As the show stopping meal has come to an end a final complimentary treat is presented leaving you in awe of the delectable dining experience from start to finish.
Tresind, the name itself is taken from the French word ‘tres’ meaning ‘very’ and the ending of the name ‘ind’ is taken from the start of ‘India’ the dishes created in fact ring true to the restaurant's name, they are all 'very indian'.
Chef Himanshu Saini has transformed the traditional Indian Cuisine to a Modernist Indian Fine Dining. An innovative, theatrical experience from Deconstructed Appetisers to Deconstructed Desserts which essentially means the breaking down of a dish into its fundamental components, than serving the parts as a whole.
Exquisite Dining... 'where Art meets Flavour' with Tresind food is no longer about Art, it is now about Science...
2 Comments
RSS Feed