Each time I get a whiff of jeera aloo, I am transported to my childhood. I am again at school, uncovering my tiffin after hours of research. The flavourful diced potatoes, paired with smooth roti, appear to be the proper replenishment. Apart from, it may very well be simply shared amongst mates – few youngsters would say no to something product of aloo. Not too long ago, I used to be hit with the identical tempting aroma whereas visiting a fine-dining restaurant. However my journey down reminiscence lane was lower brief after I grasped its provenance. I used to be being served Tresind Mumbai’s tackle jeera aloo, introduced within the type of espuma (vegetable foam). I used to be undecided what to consider this reinvention. Two bites later, my sense of suspicion was changed into delight.
Prawns/Water chestnut and Asparagus, Zeera Aloo Espuma, Tomato Rasam. Picture Credit score: Toshita Sahni
Prawns & Asparagus, Zeera Aloo Espuma, served with freshly pressed Tomato Rasam, is a part of Tresind Mumbai’s new Degustation menu. Other than this 14-course meal, Chef Sarfaraz Ahmed has additionally curated a brand new Chef’s Tasting Menu. Each choices invite diners on a one-of-a-kind culinary voyage throughout India. Domestically sourced components, indigenous flavours and imaginative methods have been introduced collectively to design a memorable itinerary. Whereas a number of dishes have been impressed by the bounty of winter, these are greater than ‘seasonal’ menus.
Ghewar, Avocado Khachaloo, Chaat Seasoning. Picture Credit score: Tresind
The journey begins with an airily crisp Kohlrabi taco adorned with creamy yoghurt and crunchy sunchoke. It’s a refreshing starter that whets your urge for food for a lot of extra. The following course – a succulent Bun Kebab in a Roomali Roti Tartlet – roots you extra firmly within the Indian panorama. I shall not give the whole lot away.
Bun Kebab, Lamb, Roomali Roti Tartlet. Picture Credit score: Toshita Sahni
The enjoyment of the journey right here is the invention of prospects: What if dal vada batter was used to make a waffle? What if parmesan was integrated right into a moilee curry? What if the yellow ice cream roll in your plate tasted like Gujarati khandvi? There are lots of different treats in retailer, from savoury innovations like coconut kimchi to candy experiments like black apple ice cream. Tresind’s signature “Khichdi Of India” has been retained, and upgraded to incorporate extra components.
Duck & Waffle. Ghee Roast, Curry Leaf Honey. Picture Credit score: Tresind
Tresind’s holistic strategy extends to drinks. You may request customised wine pairings or choose your individual favourites from the intensive menu. As for cocktails, Tresind has a number of modern concoctions value trying out. Among the many new choices, I particularly cherished Capriccio (Mirabeau gin, contemporary inexperienced apple, ardour fruit puree, tajin, sriracha, passionfruit and capers soda). The spice hits ever so barely on the finish, impressively balancing the opposite flavours. From the “Home Particular” class, I preferred the straightforward indulgence of the vodka-based Blueberry Muffin. It managed to seize the comforting notes of the baked deal with in a cocktail glass.
Capriccio. Picture Credit score: Toshita Sahni
Tresind’s new menu has theatrical parts however does not neglect its foundations of flavour. It shocked me with its modern reinventions of widespread delicacies and humble components. It is a gastronomic expertise you can not afford to overlook.
What: New menus at Tresind Mumbai
The place: Floor Ground Encourage BKC E, G Block BKC, Bandra Kurla Advanced, Bandra East, Mumbai.
