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Modernist twist to Indian cuisine at Tresind

Image Credit: Abhishek Sengupta/XPRESS
Chicken shawarma kulcha at the Radisson Royal Hotel on Shaikh Zayed Road, Dubai

Restaurant Review: Tresind

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  • Avg. Cost per Person:

    300 Dhs
  • Location:  

    Nassima Royal Hotel, Shaikh Zayed Road , Dubai
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Deconstructed pani puri, braised lamb chops, chicken shawarma kulcha, mushroom galouti, daulat ki chaat

Opening hours:
Daily noon-3.30pm, 7pm-11.30pm

Phone number:
04 308 0440

Dubai If you are visiting Tresind at the Nassima 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.

Braised lamb chop. (Image Credit: Abhishek Sengupta/XPRESS)

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.

For seafood lovers there’s a curry leaf and pepper prawns in flame roast coconut while vegetarians shouldn’t miss the mushroom galouti - a vegetarian version of galouti kebab made with mushrooms, served with tandoori portobello, truffle oil crumbs and enoki crisps.

The range of curries will amaze you but their duck meatball with soft centred egg yolk in chettinad masala takes the crown. If that doesn’t leave you shaken and stirred already, their desserts - baked jalebi taco to daulat ki chaat topped with 24 carat gold dust - surely will.

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