Trèsind Introduces their Exclusive Indian Steakhouse Themed Iftar

  • Category: Food
  • May 12, 2019

Iftar takes on new meaning at Trèsind with their latest Steakhouse themed iftar. Trèsind is the unparalleled pioneer in Dubai’s innovative Indian fine dining gastronomy scene and never fails to impress with their constant reinvention of modern Indian cuisine, use of ingredients, and presentation.

The venue has rich, dark teal colored walls which emanate an elegant, but edgy ambiance. The dates to open the fast come in an edible wrapper, stuffed with rock candy so when once it’s in your mouth, you are treated to tiny pops in your mouth. The beverages are made fresh at the table; the pomegranate was pressed right in front of us and served. We also tucked into mini watermelon and feta bites each topped with a pomegranate jewel.

Another highlight from the iftar was okra—innovated on by Chef Himanshu who applied a dehydrating technique that gave it a dry, crispy texture which sat on a bed of yogurt and onion dip. And the Penne Papad was another merging of crunchy with smooth as the papad gave off an almost cheesy mellow flavor, contrasted with the tomato salsa.

The Meat Board course dishes each are distinct and of course, has a unique twist. So the beef tikki is like a meatball, with the tiny bit of mushroom and cheese added juiciness while the jalapeno added a zing. Another highlight was the ‘katsu pao’ sandwich with peanut ketchup—a modern Trèsind rendition of the Mumbai’s ‘wada pav’. The beef was coated with a bread crumb topping that lent a bite which was flavorful and went well with the blandness of the bread.

Another interesting point to mention is the dishes in this iftar menu are carefully curated, even in the levels of spiciness. So the tandoori lamb chop was less spicy, soft, and served with desi fattoush. The charcoal chicken kebob was served with lemon aioli which mellowed down the flavors of this moreish dish.

After a mithai flavored palette cleanser, we were served the mains which follow the same pattern as the meat board with chicken, goat, Wagyu steak, and prawns taking center stage; cooked in a multitude of ways and techniques. The bamboo biryani was served from a trolley with two steaming hot bowls of chicken and goat biryani respectively. The slow cooked nihari served with khamiri roti was a Mughlai type of dish—perfect for Ramadan, as it is filling and nourishing.

There are two deserts in the iftar menu here—one is the textures of mango which presents nine different ways mango can be made. So one plate had mango jelly, mango crisp, mango and passion fruit cake AND mango and kafir lime macaroon, mango dulce cookie, mango lassi ice cream, mango yuzu cream and last, but not least, fresh alphonso mango. The other was a deconstructed bakhlava which in Trèsind style was assembled right at the table. A nest of phyllo was place and then added to one by one to create a spectacular finale to our Trèsind iftar.

The Verdict: Trèsind has truly taken the concept of iftar to the next level with a super well-thought to menu that will tickle and tease not only your taste buds, but textures, flavors, and variety of food.

Visit: www.tresind.com/home

Trèsind at VOCO Hotel, Sheikh Zayed Road, Dubai