Esquire Middle East - - STYLE -

Long gone are the days when In­dian food was a bowl of scar­let red tan­doori chicken, wolfed down with the help of an overly but­tered naan. The past decade of cul­tural and gas­tro­nomic in­no­va­tion has pushed the cui­sine to barely recog­nis­able lev­els of taste nir­vana. One of Dubai’s key pro­tag­o­nists of that move­ment as been the res­tau­rant Tresind, which con­tin­ues to marry the com­plex tech­niques of molec­u­lar gas­tron­omy with tra­di­tional In­dian sta­ples. Look­ing to take the mod­ern din­ing ex­pe­ri­ence up a level, the res­tau­rant has re­cently launched The Tresind Stu­dio, a pri­vate room that of­fers a ded­i­cated 16-course menu for up to 18 peo­ple, which is part epi­cu­rian jour­ney and part in­ter­ac­tive food theatre.

Tresind, Nas­sima Royal Ho­tel, Sheikh Zayed Road, Dubai.Tel: +971 4 308 0440. tresind.com

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