Trèsind
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.