If you are visiting Tresind at the Radisson Royal Hotel on Shaikh Zayed Road, Dubai, make sure you have time for a Bollywood movie. Sounds of electric techno punk, sights of mid-day traffic whizzing up and down the SZR and tastes of fine molecular gastronomy make dining out at this new Indian restaurant no less cinematic.
The name’s root is French (Tres Ind) but the foundation is very Indian as the name suggests. It’s also at its finest as I realised while sampling a special nine-course chef’s tasting menu, starting with a unique zatar pao served with an equally amazing pindhi channa hummus.
What will grab your attention though is their “deconstructed pani puri” in which a bubble of coriander and mint water with tamarind gel is curiously shaped into a sphere using molecular gastronomy. There was more of that in their Modernist chaat trolley that involves a live demonstration of an artistic version of three different chaats using liquid nitrogen.
A bhaji minestrone soup with crisp vermicelli comes next with chilli cheese pao toast served on the side and a host of starters. Two that stood out for me though were braised lamb chops in an amazing aam papad chutney marinade garnished with churan (powdered) “fleur de sel” and a chicken shawarma kulcha with pickled carrot and beets.
Original article by Abhishek Sengupta
Continue reading at Gulf News:
Modernist twist to Indian cuisine at Tresind
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