Gulf Business - - LIFESTYLE -

Trèsind is push­ing ex­per­i­men­tal In­dian cui­sine to its lim­its with prepa­ra­tion more suited to a lab­o­ra­tory rather than a kitchen. Think liq­uid ni­tro­gen, dry ice, in­fu­sions and suf­fu­sions all of which give you a gen­uine molec­u­lar gas­tron­omy ex­pe­ri­ence. Among the op­tions at the white table­cloth restau­rant, which tem­po­rar­ily shut­tered for a few months ear­lier this year to com­plete a brief re­fur­bish­ment, is a tast­ing menu.

The starters in­clude freeze- dried crispy okra, fol­lowed by gar­lic prawns sautéed at your ta­ble and served with rice vine­gar mayo, chicken laid atop sliced pineap­ple, which is flamed at your ta­ble, and wagyu sa­tay served with peanut sauce.

The mains in­clude a spicy kadai lob­ster, which sees lob­ster pieces served within a giant lob­ster shell, another dish of fiery chicken gravy and a mut­ton gravy too that best re­sem­bles a ro­gan josh.

For desserts, wait for the de­li­cious prepa­ra­tion of ghe­var (a typ­i­cal Ra­jasthani dessert) that is filled with con­densed milk, rasp­berry sor­bet and has a coil lid made from white choco­late.

The re­fur­bish­ment work has re­sulted in the open­ing of Trèsind Stu­dio – a pri­vate din­ing space closed off from the rest of the venue, which serves as an ideal spot to take all the board mem­bers out for a meal.

Trèsind, Nas­sima Royal Ho­tel, Sheikh Zayed Road, Trade Cen­ter Area, Dubai. 12pm3pm, 7pm-11.30pm. Tel: (04) 3080 440.

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