Fast forward few months later, the name "Tresind" starts popping up on my Twitter and Instagram feeds with the words such as unique,different and molecular gastronomy being used to describe not just the food but the overall "experience".
Curiosity piqued, I made my way this week to try the restaurant. This was one meal that was truly an experience. I would have never thought that you could marry flavors such as truffles into Indian cuisine - can you just imagine how heavenly that would taste! I ordered the "vegetarian" tasting menu which was six course meal starting from chaat to soup to salad to kebabs to mains and finally dessert. A bit ambitious but as the sous chef later advised me you need to be a "bit smart" with tasting menus- basically pace yourself.
Let me share the highlights of the meal
The "deconstructed" pani puri- a spoonful of pani gel sprinkled with boondi that you have to throw back like a shot.
A minestrone pav bhaji soup
The modernist chaat trolley - this is something you should order even while going a la carte - the way they make it is sheer amusement.
For the mains there were three gravies, a dal, a bread basket and kulchas. One of them a papad canoli with kadhi and kachori. The dal is amazing with a smoky aftertaste. The stuffed kulchas with mushrooms that have a hint of truffle.
Now the dessert- my favorite was the "Daulat ki Chaat" - a creamy milk foam with soan papdi and 24K gold. Breaking the notion that Indian desserts need to be heavy and overwhelming.
And the after meal digestive- mukwaas (mouth refresher)? saunf (fennel seeds)? Nope! Bring in the "Paan" flavored candy floss!
The sous chef Angad stated that they regularly come out with new dishes for patrons to try and if the feedback on the flavors are positive they introduce it in the menu. So, every visit can be different. I really look forward to going back and trying few of the other dishes on the menu.
I would really recommend this restaurant if you are up for trying something different and unique (there I said it twice over) ;)
I leave you with this picture of a brilliant execution of flavor and texture? Can anyone guess the flavor? ;) (Hint: Not a fruit)