Ever since I got here in Dubai, I have been trying a lot of dishes from different countries. Some of which was completely new while others were quite familiar. I must admit that among all, I am quite reluctant to try out Indian Cuisine but somehow I gotta at least try. Luckily, I was tagged along by my friend for her tasting invite at the highly rated Fine Dining Indian restaurant around the city, Tresind.
Tresind is conveniently located at Nassima Hotel at World Trade Center Area. It has a nice overlooking view of the Sheikh Zayed Road. The place is quite big and can accommodate a large number of people.
In all honesty, I wasn't expecting it to be this fancy that is why I was amazed at how glamorous the place is. The science of creating the dish was also incorporated in its overall presentation which is a big WOW as a foodie. I am very excited to try the dishes out and see for myself how science magically turns simple ingredients into a mouthwatering dish.
Let me warn you, though, Once the food arrives it never stops. So be sure to bring an empty stomach with you. :D
The dishes that were presented to us were the following:
Deconstructed Pani Puri - a local street food in india but presented in a process called spherification. A spoonful of it magically turned into a soft egg yolk like when it was dropped into some water.
It was an explosion of flavors. It's like a balloon that pops in your mouth. Definitely an exciting experience.
Zaatar Pau bread starter - served with Pirdi Chana Hummus, pickled olives plus sun-dried tomatoes.
The bread was so soft and tasty. I liked its texture and how it goes pretty well with the sun-dried tomatoes. A classic favorite.
Caribbean Pirate - a Rum-based concoction with assorted caviar. It also has a hint of nutmeg into it.
The drink was very refreshing. It tasted like lemongrass and had a cooling effect which was very cool by the way.
Light My Fire - Berry based drink served in a lit lantern.
I love the cool presentation of this dish plus the taste is so good and light.
Modernist Chaat trolley - a bed of fried vegetables as the base and mixed with 3 different dressings with much panache. Then laid the crisp cake on top and crushed the mix. Sprinkled with some crunchy rice bits after and finally some pomegranate seeds on top.
Such a spectacular presentation we have here. The use of liquid nitrogen to freeze off the sponge cake and mixing it all together was stunning. Though I am not quite a fan of such taste but the presentation is really something worth remembering.
Mushroom Chai– Mushroom soup served in a teacup mixed with some truffle powder.
At first, I thought we were having tea but I was wrong. It was the best Mushroom soup that I've tasted. Two thumbs up for this dish. Simple and elegant just the way I like it.
Smoked Chicken Salad - basically they serve it in a bowl on top of a cling-wrap with some sort of hot vapor inside. The chef then punched around 4 holes through, and an aroma of applewood smoke permeated.
This Italian infused salad was pretty good. The smoke added an interesting flavor to the dish.
Chicken Paneer Cafreal - coated with coriander-dominated green chutney marinade, topped with sesame seeds with a side of edible flowers and is served in a grinding stone.
The chicken is very tender and delicious. I love the play of flavors in this dish.
Lava Lamp - Rum base and lemonade are poured into a long flask where it starts to bubble up. Then blueberries, red currants, and mango passion fruit are added to the mix.
Another amazing presentation by the chef. It was so stunning and the taste is marvelous. I love the taste of lemonade and the other fruits. It didn't taste that sour. It was just right.
Lamb Chops - marinate well and served on top of a bed of vegetables and with a slice of lemon.
The lamb chops were juicy and tender. Nice flavor and it literally falls out of the bone.
Dahi kebab with smoked Mohamara chutney - crunchy potato sphere with some Indian spice.
I'm not much of a fan of this dish, though. I find the taste a bit weird.
5-oz of full-blooded Blackmore Wagyu - served with salted pickles from India and 4 types of pickles at the edge. Then a drizzle of a nice warm and tasty gravy at the end.
This was my favorite dish. The pickles were very good and it complemented the steak pretty well. The steak literally melts in your mouth. This is my favorite and is a must try.
Sea Bass Rechado - served with Korean ssämjang sauce and hot-pan vegetables.
Another beautiful dish to witness. This dish was just filled with colors and spices. The stunning presentation didn't want us to eat it anymore. Though upon tasting it tasted just okay.
Tandoori prawn with soft-shelled crab - large sized prawn marinated with some masala and grilled to perfection.
This dish was grilled just right. It wasn't part of the course but we requested it since it looks that good and upon tasting, It really is. :D
Before we continue eating, they served us some palate cleanser in the form of Lemon sorbet with chat masala.
A really effective cleanser by the way. :D
Tawa chicken fry with Kadak Pao- served with gravy and Jalapenos on the side, and kadak pao wraps.
A nice way of enjoying a meal. The entire experience felt like eating mini shawarma.
Tandoori Raan (Hunter Lamb Leg Raan) - Leg of Lamb marinated well and slow cooked to perfection.
Probably my second favorite dish at the entire course. The meat was very tender and soft. Every bite was bursting with flavors.
Now that was a lot of food but it didn't stop there. We also need to try some sweets so for desserts we had the following:
Paan flavored cotton candy on a flower bus
Beautifully decorated cotton candy. It was like eating on a tree :D Though you may want to limit your serving on this one it gets sweeter every bite.
Milk foam with Sohn Papdi crumble - (Indian sweet made out of milk, flour, and cardamom) plus a generous sprinkling of 24k gold dust.
This was my favorite dessert here. The milky dessert reminded me of a candy that I enjoy way back in the Philippines. The gold dust also tasted good. Hands down to this dish.
Pistachio soft ice-cream - served with shredded chunky baklava bits and orange blossom honey.
I love their pistachio ice cream and the crunchy bites that come with it.
Overall, My experience at Tresind opened my perspective at how creative and rich Indian culinary are. The explosion of flavors in a single bite was truly amazing. Now I know now the reason why people are rating high on this restaurant. Trust me, you don't get to experience luxury dining like this. It was like eating succulent dishes with a free entertainment that comes with it. I applaud the chef for the wonderful food and presentation of the dishes.
People who loves to eat are always the best people.