Since the somewhat recent decision to give the restaurant’s layout a complete overhaul, we’ve been waiting to find out if the venue would retain its bespoke charm. Well, if anything it feels better.
The somewhat open plan layout that we notice as soon as we step foot in Tresind has a great flow to it. Its dark and moody decor manages to create a laidback evening vibe, even though we’re here at 1pm.
Staff buzz about the venue – attentive to your every need, and always on hand to talk you through both the food and drink menus.
We’re here for a specially curated line-up of dishes, that while following the tasting menu that is available, has a few extra treats along the way for us to sample. After the bit of theatre that comes in the form of liquid nitrogen creating a dry ice effect that clears the sense for the feast ahead, our waiter comes over to put together our starters tableside.
Tandoori tiger prawns are whipped up in a flash and come with that succulent, almost crunchy, mouth-feel. They’re a sure-fire.So too is the wagyu satay – tender strips of beef that are served up with a peanut sauce. Although we’re still very much in starter territory, it’s clear to see why Tresind sits head and shoulders above the other Indian fine dining spots across Dubai. There’s care and attention in every dish, with flavours popping out in equal measure. The portions are incredibly generous, too.
A palate-cleansing sorbet, served on a quirky little plant, is the perfect pathway into the main course. Three varieties of curry are brought to the table next – a triple-threat of chicken, mutton and lobster served with a host of warm Indian breads. Obviously, each one brings its own flavoursome A-game to the party with rich and unique flavours coating each meaty morsel. If you’d just ordered one of these, you’d have still walked away happy, but this is a culinary journey of epic proportions so indulging in all of them is a must... and a treat.
Throughout the meal, we’ve been eyeing the pastry trolley that’s been doing the rounds to every other table around us. We’d settled on what we were going to have come dessert, however when the time arrives to book our meal, we’re greeted by one of the chefs who proceeds to make us a special Indian number called Ghewar. It’s essentially a pie filled with milk balls, evaporated milk, raspberry sorbet and a lid made of white chocolate, which was exceptional. So, along with the brand new look and additional cuisine flourish,
Tresind continues to reign supreme in Dubai.
Where: Nassima Royal Hotel, Sheikh Zayed Road
Contact: +9714 308 0440, website