Last month saw me going back to the popular and award winning restaurant Tresind, that offers progressive Indian cuisine. After reviewing their summer menu, this time I went to check out their recently launched winter menu.
As the hot summer ends, and the weather gets cooler in Dubai, many of the restaurants have come up with hearty comfort food to stay warm this season.
Tresind has not only introduced winter menu, it has also come up with a reasonably priced lunch menu.
We were welcomed with the Aroma Cleanser, that had a relaxing effect on us. While ordering our drinks, we were served their complimentary Amuse Bouche.
Kadak Pav with Salsa is an Indian inspired salsa made in front of us, with lightly toasted miniature pav buns. It was spicy and flavorful.
Mushroom Chai is the warm mushroom soup served in an expresso cup. Perfect choice for the cool winters.
We tried few of their delicious and refreshing cocktails. Our absolute favorites were Scottish on the Rose, Indian Summer and Junoon. At Tresind, their drinks are as impressive as their food. They serve a good selection of creative mocktails and cocktails.
Baked Burrata Salad was served warm on a bed of coriander pesto, sprinkled with tomato shorba. It was accompanied with baby rocket leaves, cherry tomatoes and asparagus. This Burrata was amazing.
Grilled Baby corn is Tresind’s take on hot Bhutta, a street food staple in India during winters. The Bhutta is grilled on a coal stove by the Bhutta/corn vendor on top of his cart and seasoned with salt, chili powder and lime. This whole scene was enacted in Tresind. Instead of corn on cob, they grilled baby corn in a miniature stove, right in front of us and seasoned it with lemon butter sauce. This was one of my favorites and a definite must-try.
Banarasi Aloo Papad, White Pea Guacamole, ‘Ragda Pattice’ was served in a bowl filled with ragda and garnished with lettuce and Aloo Papad. It was a joy to dunk the aloo papad in the ragda mix and eat.
Lotus Stem Kebab Chops was another winner. It was a vegetarian alternative to lamb chops. These kebab chops were made with potatoes and lotus stem and was served with green chilli chutney and roasted potato cubes.
Being a vegetarian, I was so happy to be served a veggie steak. The Mushroom Steak was soft, spicy and succulent. It was served with chimichurri chutney and garnished with herbs.
Paneer Tikka Sizzler was amazing. Paneer cubes and veggies were drizzled with smoked paprika sauce. It had a spicy and smoky flavor.
Lassi Sorbet was served to us as palate cleanser. I had never had lassi in a form of sorbet, and l relished the Sorbet that was offered to us.
Winter Vegetable Curry was served as our main course with Zaatar Naan, Papad and 5 kinds of Chutney. It was delicious and had a homemade flavor.
Even a simple Raita can taste outstanding, when a creative touch is added to it, and Pesto Raita is a testimony to that.
Birbal Ki Khichdi is the star of their winter menu. I would suggest not to miss this dish. I can visit Tresind, just to have this Khichdi. Made with more than 50 ingredients, this was the best khichdi that I’ve ever had. Each ingredient is from different state in India. If there is a food to satisfy my soul, then it is the Birbal Ki Khichdi from Tresind.
I tried 3 of their desserts. Each one of them was delicious and unique in it’s own way.
Ghevar Mille Feuille, Pistachio Mousse, Rose Sorbet not only looked gorgeous, it tasted great too. I liked the fact that it was not too sweet and the Ghevar, pistachio mousse and rose sorbet complimented each other perfectly.
Hot Jalebi was served in a traditional manner after weighing it in a weighing scale. This is the way it is served in sweet shops in rustic towns in India. The jalebis were crisp, light and delicious.
We ended our dinner with Paan flavored cotton candy.
The winter menu at Tresind is worth trying. The dishes are highly priced, so make sure to go with a loaded wallet. The food, the service and the ambience is good.