Whenever I taste Jeera Aloo I am transported back to my childhood. I am back in school, opening my tiffin after hours of studying. Delicious shredded potatoes, accompanied by soft bread, seem like the perfect fulfillment. Plus, it can be easily shared among friends – few kids will say no to anything made with potatoes. Recently, while visiting a fine dining restaurant I encountered the same alluring aroma. But when I understood its origin, my journey down the memory lane became less. I was being served Tresinde Mumbai’s Jeera Aloo, which was presented in the form of espuma (vegetable foam). I wasn’t sure what to think of this reinvention. After two bites, my skepticism turned to joy.
Prawns/water chestnuts and asparagus, cumin potatoes espuma, tomato rasam. Photo Courtesy: Toshita Sahni
Shrimp and Asparagus, Cumin Potato Espuma, served fresh pressed Tomato Rasam, Launched in March 2024, Tresind is part of Mumbai’s new degustation menu. Apart from this 14-course meal, Chef Sarfaraz Ahmed has also created a new Chef Tasting Menu. Both offerings invite diners on a unique culinary journey across India. Locally sourced ingredients, indigenous flavors and imaginative techniques are brought together to create a memorable itinerary. While many of the dishes are inspired by winter’s abundance, these are much more than a ‘seasonal’ menu.
Ghevar, Avocado Khachalu, Chaat Masala. Photo Credit: Tresind
The journey begins with airy crispness Kohlrabi Taco Garnished with creamy curd and crunchy sunchokes. It’s a refreshing starter that whets your appetite for more. Next Course – A Succulent Kebabs in Rumali Roti Tartlets – Establishes you more firmly in the Indian landscape. I won’t give everything away.
Bun kebab, lamb, rumali roti tartlets. Photo Courtesy: Toshita Sahni
The joy of the journey here is exploring the possibilities: What if dal vada batter was used to make waffles? What if Parmesan is added to Mouli Curry? What if the yellow ice cream roll on your plate tastes like Gujarati khandvi? From savory inventions like coconut kimchi to sweet experiments like black apple ice cream, there are many other dishes in the store. Tresind’s signature “Indian Khichdi” has been retained, and upgraded to include more materials.
Duck and Waffles. Ghee roast, curry leaves, honey. Photo Credit: Tresind
Tresind’s holistic approach extends to drinks. You can request customized wine pairings or choose your favorite from the extensive menu. As far as cocktails go, Tresind has a number of innovative mixes worth checking out. Of the new options, the one that stood out on our table was temperamental (Mirabeau Gin, Fresh Green Apple, Passion Fruit Puree, TajÃn, Sriracha, Passionfruit and Capers Soda). The spice kicks in a bit at the end, balancing the other flavors effectively. From the “House Special” category, try this simple vodka-based indulgence blueberry muffin At the end of your meal. You might be surprised to learn that this cocktail captures the comforting notes of cooked dishes in the glass.
Whimsical. Photo Courtesy: Toshita Sahni
Tresind’s new menu has dramatic elements but doesn’t forget the foundation of taste. It amazed me with popular recipes and innovations from simple ingredients. This is one delicious dish that you can’t afford to miss.
What: New Menu at Tresind Mumbai
Where: Ground Floor Inspire BKC E, G Block BKC, Bandra Kurla Complex, Bandra East, Mumbai.
