Tresind restaurant

Discover a different side of India with a new tasting menu at Trèsind that manages to
reshape Indian cuisine while still keeping its tradition, heart and soul.

With cutting-edge creativity and wonderfully immersive experiences at the forefront of his dining philosophy, it’s no surprise that Trèsind’s corporate chef, Himanshu Saini, is quite the household name in Dubai. In fact, as rumour would have it, when Michelin does eventually make its prestigious way to Dubai, Chef Himanshu – along with other culinary creatives like Ossiano’s Gregoire Berger and Gaia’s Izu Ani – should steel himself for an anonymous visit.
Describing himself as a ‘modern traditionalist,’ Chef Himanshu creates a unique journey every few months – which is good news for fans who want to try something new whenever they return.

We certainly found the journey moving from the moment we arrived at the venue in Voco hotel on the Sheikh Zayed Road, to the moment our mithai ice cream bejeweled with candied fruit, nuts and gold dust was presented. As pretty as a picture, we declared we had no room left, but one flaky mouthful of fruit and ice cream-topped pastry proved that its
allure was too compelling to ignore. It was an ending that was almost as dramatic as the start where we were greeted with a theatrical herb-infused waterfall of dry ice to set all of our senses in motion.

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Three meats > Three dishes This was probably the most creative dish from the new menu @tresinddubai Bringing together two of the many prominent cuisines of India, the Keema Dosai wraps up a juicy spicy mutton seekh inside a crispy petite dosa, making every bite a combination of flavors from part South and part North. The next one, Cedar Wood Smoked Chicken Tikka on Pineapple Carpaccio comes wrapped up in cedar wood sheets that are torched at your table moments before serving. The tandoor marinated chicken pieces enahnced with smoke, perfectly balance the sweet flavors of thinly sliced pineapple. Never knew these two could go so well together! Finally, the Wagyu Satay with peanut salan offers an innovative surprise. The juicy steak pieces go just right with the peanut sauce they are covered in. Have you tried these 3 yet? Which one would you pick? #ad #EvolutionOfTresind _________________________ #tresind #truetotaste #rashidareviews . . . . . . . . . . . . . . . . . . . . #thekitchn #f52gram #eatwell #foodoftheday #foodart #fooddiary #foodblogfeed #foodiechats #buzzfeast #droolclub #foodforfoodies #tastespotting #tablesituation #ourfoodstories #huffposttaste #tresinddubai #indian #indianrestaurant #indianfood #indiancuisine #seekh #chickentikka #wagyu #nassimaroyalhotel

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Course after delicious course followed, with beautifully presented, flavour-filled dishes that were as artistic as they were appetizing. There are too many dishes to mention them all – at AED 275 p/p for a Chef’s Tasting Menu, it’s incredibly food value for money – with both vegetarian and non-vegetarian set menu options available.

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G U C C H I “These are exceptionally rare mushrooms only grown in a specific area of Kashmir. They are very expensive.” – And so it started. _ Saffron was always regarded by me as the ingredient worth its weight in gold. _ But these spongy, honeycombed morel mushrooms found within the Himalayas are apparently up there as commanding a heavy price tag. _ It’s not lost on me that they share a similar name to an Italian luxury fashion house. Coincidence ? _ So it continues this excavation of food cultures only previous skimmed and scrapped at the surface finding things unknown and experiences new. _ Here this vegetarian main course included a cashew butter based gravy with four perfectly placed and prehistoric-looking morels standing proud and jagged like Stonehenge only a lot tastier. _ Have you been to Trèsind Studio yet?? _ #dubaieats #dubaibloggers #dubaifood #dubaifoodblogger #dubaifoodbloggers #dubaifoodie #dubaifoodies #youae #mydubaiblog #discoverdubai #foodandtravelblogger #foodandtravelblog #triniblogger #morelmushrooms #foodietravel #travelfoodie #foodoftheworld #lpfood #travelandfood #travelforfood #willtravelforfood #foodfinds #traveleat #traveltoeat #tresinddubai #tresindstudio #eatgosee

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Stand-out dishes for us included the decidedly moreish morsels of tender chargrilled chicken which we popped inside mini rotis and dipped into mint chutney and yoghurt. Presented with panache with the rotis hung up with teeny pegs on a mini washing line, it was a joy to observe that as talented as he is, Chef Himanshu does not take himself too seriously. The smoky tandoori prawns with butter asparagus were also a hit as was the barramundi musallam with garlic chutney, while out of the main courses, we couldn’t get enough of the beautifully spiced allepy lobster – dipped into piping hot nan bread – and the homestyle chicken meatball curry.

With informed service courtesy of a team clearly as passionate as the chef himself, and with an intimate atmosphere in a moody blue hued room, Trèsind manages to push past Dubai’s cut and paste trend to create something truly unique.

We highly recommend you visit to try the latest menu. And then return again to try the next one…

Details: For more information or to make a reservation, call 04 308 0440 or visit

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