DUBAI: Hopefully the blazing sun will soon give way to cooler days, but in the meantime this ‘summer menu’ at Tresind could possibly comfort you a little. Tresind, which serves fusion Indian food, created the seasonal menu by mixing some of its offerings with international cuisine.
I began with the cheese platter and falafel sandwich. The platter came with paneer (Indian cottage cheese) instead of the traditional French cheese.
It is a must-have for anyone who love cheese. The falafel sandwich was served in a bao (steamed bun) instead of the local pita bread and the main ingredient in the falafel was beetroot. The preparation reminded me of the street food in some Asian countries.
For the mains I ordered a signature lamb biryani, prawn koliwada and Parsi baida roti (egg wrap). It seemed like a challenge to my appetite, but I managed to rise to the occasion. Of the three, I liked prawns the most followed by biryani and the egg wrap.
However, if you like spice, you might like the Indian version of the egg wrap.
If I had no fine dining etiquette I would have opted for desserts at the beginning of my meal, but as norm goes I was served dessert when I was filled to the brim. Here was one more challenge.
Fortunately, when it comes to Indian desserts there is always room and I relished a generous serving of the raj bhog and jalebi with rabdi.
Raj bhog, a traditional sweet in Western India, is basically a cottage cheese ball stuffed with dry fruit. What I really liked about this one was that it was made in desi ghee (clarified oil). It’s a little known fact that a lot of Indian desserts work their charm better when prepared with desi ghee.
The jalebis were small and I could finish a piece in one go. But making the experience a lot more interesting was a ‘live’ rabdi fondue (condensed milk) that came with it. This is another must-have should you visit the place.
Meal for two: Dh500