IN A NUTSHELL
Trèsind stands for Très (“very” in french) and Ind (Indian), and it really is very indian but also very good. The restaurant brings molecular gastronomy to Indian cuisine, which at the beginning, I thought would be all show and little taste, but to my surprise, some of the dishes were exceptional and the overall experience is one to be repeated.
Trying to play on the retro side, the only thing missing at Trèsind is a nicer ambience. Chairs are bulky, ceiling is low and Sheikh Zayed view is never a good view. But that’s all ok as food and service over compensate for the decor.
I went for the chef’s selection and strongly recommend you go for the same. If a nine course meal is too much for you, here are the best dishes to order:
- Deconstructed pani puri
- Wild mushroom chai, dehydrated mushrooms, truffle milk powder
- Modernist chaat trolley
- Tandoori tiger prawns
- Sous vide lamb chops, rosemary reduction, ghee roast potatoes
AED 400 (excl. alcohol)
2ND FLOOR NASSIMA ROYAL HOTEL, SHEIKH ZAYED ROAD, DUBAI, U.A.E
04 308 0440