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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.
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.
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'
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 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.
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 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.
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.
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.
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.
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.
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.
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!!!
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.
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...