Food, Overseas, Restaurant Reviews

TRESIND – DUBAI

Zatar Pao

Tresind is a marvel to behold. Located in the Radisson Royal Hotel, Level 2, Sheikh Zayad Road, Trade Centre Area, Dubai, this restaurant sits on the best produce from all over the world. Under the aegis of Himanshu Saini the chef who has created spectacular food at Masala Library and Farzi café, this place serves some food that will make you lick your fingers dry. Accommodating more than a hundred hungry patrons under a chic modern design, this restaurant challenges the best there is.

Food talks

Zatar Pao

Zatar pao, pindi channa hummus, pickled olives and sundried tomatoes

Zatar is like the Garam Masala of middle east  . you can have it in a flat bread , roll and even croissants . The tiny pao with the desi mixture of hummus gives off a blast of amazing flavours and makes your ready for the one hell of a meal

After the Terminator effect from the Farzi café the Dhola preparation from nitrogen was a scene from a  science fiction movie. The chutneys have been converted into gel which changes the texture of the dish totally.Taste of the chaat was better than my top 3 places back in Delhi .

Bhaji minestrone soup, crisp vermicelli, chili cheese pao toast
A great Fusion between classic Bhaji and minestrone soup . I was doubtful tasting Bhaji as a soup but for me it taste better than the Minestrone soup which I am not a big fan of .

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Braised lamb chops, aam papad chutney, churan fleur de sel

Slow braised lamb chops served with aam papad chutney and anardana churan mixed with fleur de sel – The BBQ sauce which was brilliantly replaced with the amm papad chutney provided the tanginess to the taste. The Lamb was well cooked and soft in texture.

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Potato sphere dahi kebab, pickled cucumber, muhammara chutney

Dahi kebab, wrapped with strings of potato, served with pickled cucumber and muhammara (smoked pepper) chutney – Dahi ke Kebab is a texture dish with a crispy outside and hot melting yogurt inside. Combine that with the sourness of yogurt and this is what makes this dish special. The crispiness has been sharpened by adding potato sphere outside.

Bheja fry keema ghotala, anda pao

Bheja fry keema ghotala, anda pao

Pan fried lamb brain with minced lamb curry served with scrambled egg pao – The brain does not have any major flavours of its own . It’s the spices which add to the flavour to the dish. This was probably the best Bheja ( Lamb Brain ) dish I have tasted

Chicken shawarma kulcha, pickled carrots

Chicken shawarma kulcha, pickled carrots

Shawarma made into kulcha and cooked in tandoor and served with pickled carrots and beets- Punjabi food infused with Arabic food . small in size could be consumed as finger food with your drinks and full of flavours

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Mushroom galouti , textures of mushroom, morel water perfume

Mushroom galouti served with different textures of mushrooms – pickled, tandoor, dehydrated, wafer, powder, ketchup, and perfume made with morel water – This was the best plated dish I have seen during my dinning experience . Transformation of a frog to a prince is what you can expect . Galouti is a street food and  presenting the dish in such a beautiful manner is a delight for all senses. The different textures of mushroom would accompany the soft and delectable Galouti very well .

Edamame and green pea pattice, ragda salt n pepper, smoked feta 

Edamame and green pea pattice, ragda salt n pepper, smoked feta

Edamame stuffed potato pattice with oriental style salt n pepper ragda and smoked feta- This is the only way to consume Edamame not cooked with some salt . The Indians know how to enjoy vegetables of any kind.

Khandvi sorbet

Khandvi sorbet

Yogurt sorbet infused with flavours of khandvi – used as palate cleanser.

Australian lamb shank apricot and turnip, kashmiri rista, cous cous pulao

Australian lamb shank apricot and turnip, kashmiri rista, cous cous pulao

Sous vide cooked lamb shank flavoured with apricot and turnip, served with Kashmiri rista and moroccan style cous cous pulao – The lamb was soft and juicy and have adapted to all the India spices it’s cooked in . The advantage of cooking in a City like Dubai is to get the best of everything around the world . And this dish just signifies the quality and spirit of Tresind .

Roomali paneer tikka, saffron curry, almond biscotti

Roomali paneer tikka, saffron curry, almond biscotti

thin slices of paneer rolled with nuts and raisins and cooked in tandoor, served with saffron flavoured pumpkin curry – This was the only dish I believe could be made better and did not excite me .

Baked jalebi tacos, cottage cheese churros

Baked jalebi tacos, cottage cheese churros

Baked jalebi made into taco, stuffed with saffron cream, and served with cottage cheese churros (paneer ki jalebi) – World class dessert with a touch of India sweet ingredients and Mexican & Spanish method adaption . It looks yum and taste even better

Daulat ki chaat, sohn papdi crumble, 24 carat gold dust

Daulat ki chaat, sohn papdi crumble, 24 carat gold dust

Condensed milk foam, served with pulled sugar crumble and sprinkle of 24 carat gold dust – Yes it had actual gold dust and looks like a dish straight out of Gold souk . After Indian Accent only the second restaurant which can pull off Daulat ki Chaat in a fine dine restaurant

Old Fashion –  One of the better and smoked version I have tasted

Himanshu Saini

Himanshu Saini

Overall review – Tresind is a probably the best dining experience that I have had till date. The food is full of flavours with the quality produce and outstanding cooking methods to cook the classics into a new avatar . Once in a decade comes a chef which gives a dish which can be rejoiced for decades , few of such dishes included butter chicken , chicken Manchurian and tandoori momos  . Himanshu would add couple of them. Tresind stands tall among giants like Amal(Armani) , Indian Accent and Masala Library. A place where food is turned into an experience.

The still in prototype, Besan ke Ladu Ice cream 

The still in prototype, Besan ke Ladu Ice cream

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