The restaurant name “Tresind” is a combination of “Tres” and “ind” meaning, “Very India”. Indeed, this is an Indian restaurant but with an interesting twist. It promises not just modern, but ‘modernist’ Indian cooking. My dining partner and I entered the restaurant with curiosity and eagerness for foodie adventure.
I mean, how often can you go out to dine with chemistry involved? We had deconstructed pani puri (the green jelly like dish in the below pic), prepared in the cooking style called Molecular gastronomy – a sub-discipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.
Tresind molecular gastronomy dining experience showcases the use of liquid nitrogen which has a temperature of -196°C / -321°F. It is classified as a cryogenic fluid which causes rapid freezing. Executive Chef Himanshu Saini, along with restauranteur Bhupender Nath, merge the unique concept of molecular gastronomy with traditional Indian staples to give Dubai a flavor of modern Indian cuisine for the very first time.
The duration of the whole course “Chef’s special” meal was long – give it at least 2 hours. However, every presentation of the dish is somewhat of a show, something different from the usual Indian dining one is familiar with.
Chili hoisin duck khurchan – I didn’t expect to find this in a restaurant that serves Indian food. However, the duck slices were so flavorful, with traditional Indian spices added into the mix.
Hunter’s lamb leg “raan” – now this was a treat with fall off the bone tender lamb meat.
Wagyu slices – again, didn’t expect this from an Indian restaurant. I was scared to taste it only because I didn’t want to be disappointed. I have loved everything I had so far but what a surprise, the wagyu slices were already a treat in itself as it was so tender and flavorful, but the green paste gave it more ooomph. I can’t recall what was in the paste now, pity but it had a lemony, tangy taste that went so well with the beef.
Mangalorean Fish curry – I must admit, as much as I love curries and Indian food, I am not a fan of fish curry because of that fishy aftertaste in most fish curries I’ve had. This fish curry wasn’t tasting fishy (in a bad way) at all. It had a taste of fish yes but not that pungent smell or aftertaste. It’s not entirely fish, it’s made like a kofta and the thick flavorful curry sauce complimented the ‘meat’.
If you’re keen to explore a new take on presentation, flavour and textures of old favourites, Tresind could be a gastronomic adventure however, I wouldn’t call it “very India” and I am not sure why they have to name it like that. I liked all the dishes I had but something “very India” doesn’t really involve liquid nitrogen, eh? It’s fusion of old and new and unique and coupled with staff who helps you understand what’s going on in front of you amidst the cloud of smoke out of that nitrogen, I would gladly take an adventurous foodie friend who’s bored of the usual Indian fine dining to Tresind.
Cost of the chef special starts at AED350 per person.
I was a guest at Tresind but all opinions are my own.