Trèsind

6 Reviews on “Trèsind”

• Sneha Kumar

  The entire experience of a sit down set meal menu at Tresind was mesmerizing.The interiors is chic creating a mordern Indian ambience , coming to the hospitality it was just perfect with the lavender fragrance alongside with the amuse GueleThe set menu is is just perfect for the a person like me who get to taste all the flavour on one table with the right proportion. Quantity right , flavors right and ambience rightCouldn’t get better , definitely looking forward to their new launch of 11 course Sunday brunch.

  May 9, 2020, 5:54 pm

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• Curiosity India

  Thoroughly enjoyed the extensive menu at @tresindmum !!. ..They have 5-course and 10-course set menu, along with a different Sunday Brunch menu. You can select between Vegetarian, Non vegetarian or Sea Food option. The meal starts with Snacks and ends with an elaborated Dessert!!..Every dish is cooked to perfection and presented in an amazing way!! ..If you guys are looking for a nice fine dine place in Mumbai, then this is the one!! .

  April 29, 2020, 2:52 pm

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• Komal Kanabar

  An out of the box styling in food. An award winning and critically acclaimed flagship. Born in Dubai offering innovative Indian cuisine.The starters was bite size but finger licking good. Jalebi chat was not at all sweet but chat style. Dahi kabab and frozen pani puri was mini size bombs in mouth with lovly flavour.Cocktail made of gin and infused Roses served in a very unique way with ice ball.Main course in tiffin style and starters like amari kachori, patrani fish with vegetable broth, amritsari soft shell crab was just too good to stop at bite.The least but not last inspirational kulfi falooda with ice cream and rabdi inside the chocolate egg.They have a buffet ranging from 800 to 1200 pp, which is worth a shot.They have a gujraati farsan with khandvi ice cream, papaya chatney and fafada crisp.Have a chefs signature specialBirbal ki khichadi – made with around more than 15 items.Good experience for vegetarians and non vegetarians.

  March 2, 2020, 6:11 pm

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• Sandeep Samtani

  A gastronomic lunch at Trescind this afternoon. Their Sunday brunch special non veg is bang on. Started of with mini Pani puri and dahi kabab. This was followed by jalebi chaat. Then came the non veg starters. Chicken tikka carpaccio(only dish which was average) chicken Tandoori kebab,salli boti and caramelized prawns. Main course was Malabar fish curry, Chicken biryani and the Nalli nihari ( you cant get better anywhere). The meal was so delicious and due to that the desserts could not compete. They served Rabdi paratha,guava sorbet and Pina Colada. Overall fantastic experience. Super service, ambience and value for money. The entire experience cost approximately 1600 rupees per head without alcohol. Keep it up.

  March 1, 2020, 2:19 pm

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• MumbaiFoodicious

  Any review about Tresind would fall short of words and will not describe the food journey. One would best relate to it when tried first hand. We tried the Chef tasting menu and were in for a surprise. The menu consisted of 10 course meal spread across six starters two mains and two deserts.To start with we were given quick bites consisting of frozen Pani puri, Pumpkin Chinese bun, Jalebi Chaat and Dahi tikkis. The food was so fresh and soft that each bite would just melt off in the mouth before you even realised. Next to be served was the curd rice congee. Twist to the normal curd rice that we have always been used to having. The curd is cooked overnight and kept for 12 to 13 hours after giving a Desi tadka to it. The curd is topped with crisp rice and served along with Appam papad and a lemon dip. Just the perfect combination and the balance to keep you biting for more. Next to be served what is the crispy Paneer capital. The shishi lead were deep-fried to give it the perfect crispy texture. The same was then topped with paneer which was marinated with Indian herbs to give it the perfect balance of crispy leaf and soft and flabourful paneer together. After a crackling bite next to follow was the Mutter & Truffle Korma. Mashed peas mixed with indian herbs and potato deep fried to perfection and topped with the Korma gravy with a sweet flavor and a pich or Saffron to it. The diah was just not mouthwatering but a delight to the eyes as well. To supplement the taste buds and het your food pallete back to the top was to fillow the Kolkotta vegetable chop and kasundi chutney. Beetroot based vegetable chop put up with mustard is just a perfect combination as the kasundi mustard leaves the flavors and the sticky chop just hold on to it with each bite. The kasundi was so strong that a peraon like me who has mustard day in and day put thoroughly enjoyed it.To melow down the taste and before you head for the main we were lresented with the pallate cleansener wirh Gujarti farsan consisting of Khandavi and home made khandavi sorbet with a papdi on top of it. To make it a complete gujarati meal it was accompanied with a green chilly pickle. The sorbet just did it work of breaking thw flavors enjoyed till now. An Indian meal without a Punjabi dish is never complete so to start off with the main course we were served the Paneer Kadai and Saraon ka saag and Makki Roti along with home-made butter and raw mango pickle. It was just the perfect combination that one would want for the Indian meal each of the main vegetables had its own flavour and did not eat into each other which is rare to find in most of the restaurants serving Indian food. What was to follow next was something which I have always been sceptical of eating that is the Dal khichadi. However when it was brought to be served looking at what was brought made me more curious as to would I really like it or not, coz what came was 21 different spices and ingredients across the length and the breadth of India which were to be mixed in the khichadi that was brought along. This was again was put together by the team at the table also taking you through each of the ingredient that was being mixed in the khichadi. In-house Raita was served along with the khichadi which was sweet in taste and we were told this would help bring down the spiciness that would be coming by mixing 21 ingredients in the khichadi seperetely. Not only was it a visual treat looking at the kichadi being prepared right on the table but also it tasted so good that you would jot want to stop yourself from finishing that. One always have a choice whether to have the food or the dessert very rarely can we enjoy both as it becomes super heavy. At Tresind the flavors and presentation to food is so good that you may not want be able to skip the meal at all so when we got to the last lef of the meal the dessert we were quiet full. But to our surpise again we were wrong and what was to follow was a super light but super tasty dessert serving of Chirnoji Kheer, Charnamrit Icecream and Seasame Chikki, Chocolate Espuma. Both the dish had their own flavors and not once did they over power the other. It was a mix of Indian and Western fusion the Seasame chikki and Chocolate Espuma where as the Chironjii Kheer and Charnamrit Icecream was a flavourful balance of Kheer from western india and Icecream with malai sandwhich based from the eastern india. It was a jounery which i thoroughly relished and was accompanied by a super efficient and always smiling team led by Manoj and Fela

  February 26, 2020, 10:56 pm

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• Aroundtheworldin90frames

  A wonderful experience of a 10 course meal with different tastes from all over India. Small portions and perfectly done. The only thing that felt a bit heavy was the puri and sabzi. The sweet dish could have been better though. Great food and a good price too. You can choose from either a-la-carte or the fixed menu but the entire table has to eat the same. Would go back again once the menu has something different to offer.

  February 25, 2020, 8:44 pm

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