Here, molecular gastronomy meets Indian tradition. The culinary trend, in which scientific principles are applied in the kitchen, has spread to fine-dining restaurants worldwide, but its use in Indian cuisine is something of an anomaly. You certainly won’t find modernist chaat or deconstructed pani puri on menus in Deira.
The name is a portmanteau. Trèsind combines the French word for ‘very’, très, and the abbreviation for India – geddit?
Try the summer specials. The restaurant’s latest menu utilises fresh seasonal ingredients such as Indian mangoes, apricots, spring lamb, herbs and coconut.
Fancy a cuppa? The wild mushroom ‘chai’ is poured from a teapot into miniature teacups, with truffle powder used in place of powdered milk. OK, it’s soup really, but it’s a novel idea – plus it tastes delicious.
The interior’s pretty modernist. Sleek furniture, abstract paintings and a safe cream and brown palette meet blingier elements such as spherical copper lampshades and a trendy backlit bar.
It’s all about the presentation. Trèsind aims to turn food into an art form, albeit one sometimes resembling a Jackson Pollock painting. Once you’ve seen a sizzling griddle of chaat being sprayed with liquid nitrogen, you’ll understand what we mean.
Starter Amritsari soft-shell crab, Dhs120
Main Mangalorean fish curry, Dhs120
Dessert Baked jalebi tacos, Dhs75
Address: Sheikh Zayed Rd, near Dubai World Trade Centre
Telephone: 04 308 0440, 056 420 9754
Website: firstname.lastname@example.org /www.tresind.com
Timings: 12noon-3.30pm and 7.30pm-11.30pm daily