Tresind – The traditional Indian cuisine restaurant with a whole new level of taste and presentation.
I have been there last week for Lunch. The place was simple and calm, also the staffs were so friendly and helpful in explaining the dishes. I was quite new to the Molecular gastronomy thing, so I thoroughly enjoyed the experience.
Once we seated, the staffs placed this aroma infuser to have the best experience there.
Deconstructed Pani Puri made with Sea weed, tamarind chutney and crispy bhoondhi. It has to be taken in one shot which burst into spicy, tangy flavours.
As complimentary Zatar Pav, the soft bread was served with spicy pickled olives and hummus.
Chat Trolley – This was made live in front of us with frozen dhoklas, crispy chat items and spicy chutneys. Dhoklas were too cold for my sensitive teeth 😀 but loved the flavourful chat.
Lava Lamp, a refreshing and colourful fresh drink with red currant, black berries and fruit seeds. I enjoyed it to the last drop.
Wild Mushroom Chai – Mushroom soup was served as the way English tea served. As always loving their presentation. The soup was made with one of the world’s costliest Mushroom, it was the yummiest one too and with powdered truffle oil which looked like milk powder. The soup was in the perfect temperature to drink which I loved.
Chicken tikka carpaccio, a combination of litchi and chicken served with fresh pomegranate seeds placed over the apple wood smoke. Salad was gone in 4 seconds ! ❤
Perfectly cooked lamb served with Rosemary sauce and fried potatoes. A little salty for my taste, A classic dish other than that.
Chicken Kafriyal, this dish made me miss my home 😦 chicken was so soft, well marinated and perfectly cooked with mint sauce which was served in this big heavy bowl.
Blackmole Wargye, Beef was placed over the sautéed vegetables and served with the some great indian pickles, Raddish, Lemon, Chilli and Mango. My hubby loved the dish more than me 😀
Coming to the palette cleanser Khandvi Sorbet, a traditional gujarati dish made with yoghurt and turmeric.
Coming to main dishes, Poori with channa masala and tawa chicken. I am a great lover of poori and channa combination, this was a treat to me ❤
Coming to Desserts- Daulat ki chat, this light creamy dessert with saffron topped soon padi, nuts, gold dust which melts into your mouth. I am not a great dessert lover but I haven’t even shared this one. This is a must try from Tresind.
Pan flavoured cotton candy to end the meal, who can say no ?!
Deconstructed Black forest cake made with Chocolate, burfi (which to take 8 to 10 hours to make), Chocolate soil, Cream (frozen with Liquid nitrogen), Caramel sauce, Hot chocolate sauce, Red currant, Chocolate flakes, Coco dust. This was a true delight, now you can imagine how this would have tasted by seeing ingredients list. This was made in front of us.
Hope you all enjoyed the post:)
For more details, check out their website Tresind.com. For Booking table -04 308 0440, 0564209754.