Hot on the heels of their popular Le Jardin tasting menu, Trèsind Studio has launched its latest ode to Indian flavours, Spice Odyssey. In his new menu, Chef of the Year Himanshu Saini showcases his love for the humble yet diverse and complex world of Indian spices, set against a dramatic grayscale backdrop.
The intimate dining space, which usually features pops of colour, has been transformed into a noir landscape that allows the vibrant colours and flavours of the spice-led dishes to truly shine. Guests will enjoy fourteen courses of the finest modern Indian cuisine that the region has to offer for AED 495 per diner including taxes.
Additions to the menu include Kebab Scarpetta, raved about by critics and diners alike when it first appeared at the MANU x Tresind Studio four hands dinners in April. An instant classic, Kebab Scarpetta is served gently bubbling over an individual flame, paying homage to ‘the best bits of the kebab’; that is, the crumbs of crispy meat and unctuous drippings that are left over from the cooking of the kebab. Buckwheat and onion kachori with buttermilk curry ice cream tantalises with its contrast of temperatures and the tender Duck leg confit, fermented chili and peanut butter enters as the curry component of the multi-course culinary adventure.
Crowd favourites such as the Courgette blossom chaat mille feuille, Butter chicken broth and Turnip tartlet have remained on the tasting menu due to popular demand, while the signature first bite, a pani puri, has evolved into the Jal-jeera puri with sweet potato, preserved lemon and tangerine that puts a spotlight on Chef Saini’s love of cumin. Cinnamon takes centre stage with the Ghee roast crab, cooked inside cinnamon bark and pink peppercorn adds an edge to the Pineapple with coconut pasayam and mango pickle, a dish that evokes memories of eating every course of a meal off a banana leaf as it is traditionally served, using the leftover papadum from the savory courses to scoop up the sweeter finale.