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Tresind Studio, Dubai: One of the Dubai’s Best Restaurants
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Tresind Studio, Dubai: One of the Dubai's Best Restaurants
Tresind Studio, Degustation menu: 595 dhs (incl taxes & service charge), with alcoholic beverage pairing: plus 420 dhs, with non-alcoholic beverage pairing: 120 dhs. Tresind Studio, Nakheel Mall Rooftop East, The Palm Jumeirah, Dubai, United Arab Emirates. Tresind Studio website. Tel. 0588951272.
Written by Liam Collens // See other reviews here. I was invited to Tresind Studio. The article was originally written 2 months before Tresind Studio won its first Michelin star and two Gault Millau toupes.
Tresind Studio unveils the future of Indian cuisine. It's simply one of Dubai's best restaurants - and one of the world's best restaurants.
The Highs
The Lows
The Highs
The Lows
Tresind Studio, Dubai: MENA 50 Best, Michelin & Gault Millau Winner
A good friend of mine is justly rewarded with success after years of her labour, especially the invisible labour. The graft we all know happens but is seldom seen. The sacrifice, the late nights. Declining another friend’s invite. No, I can’t tonight. Grinding her back teeth to a smooth paste over ‘feedback’ in annual performance reviews. I would know, I was her line manager for years. It accumulates. She absorbs. She reflects. Bitter lemons are sliced and macerated; she blends the sweetest lemonade. She rises as General Counsel, which is the corporate Kilimanjaro we’ve trained to ascend. She’s summited; I know she reads these reviews and, my dear, I could not be more proud.
There is nothing like watching great things happen to good people. Tresind Studio, for me, fits into this space. A restaurant I know very well having visited Tresind Studio more than any other fine dining restaurant in Dubai. Publicly reviewing it for FACT Magazine here, on this blog here, here and, oh, here. An innovative, contemporary Indian restaurant pushing food forward. The cumulative hours spent with Chef Himanshu and restaurant manager Vipin Panwar. Chatting about chaat. The blindingly beautiful chaat courses deserving of awards at Chelsea Flower Show.
There’s private feedback too. What about the flow? 18 COURSES, are you serious?! You could take this dish out. Could this be more seasoned? Ten thousand hours of toiled trial and error only for this pudgy, amateur food critic – uninitiated to the vast universe of India’s cuisine – to waddle in and pronounce that the ghee roasted crab dish lacks balance. (But it is balanced now, honest; it’s one of the strongest courses on this menu. See Himanshu, I said here in print).
Tresind Studio’s expanded kitchen in the new Nakheel Mall location; expanded dining tables and dining room space.
There is nothing like watching great things happen to good people. Tresind Studio, for me, fits into this space. A restaurant I know very well having visited Tresind Studio more than any other fine dining restaurant in Dubai. Publicly reviewing it for FACT Magazine here, on this blog here, here and, oh, here. An innovative, contemporary Indian restaurant pushing food forward. The cumulative hours spent with Chef Himanshu and restaurant manager Vipin Panwar. Chatting about chaat. The blindingly beautiful chaat courses deserving of awards at Chelsea Flower Show.
There’s private feedback too. What about the flow? 18 COURSES, are you serious?! You could take this dish out. Could this be more seasoned? Ten thousand hours of toiled trial and error only for this pudgy, amateur food critic – uninitiated to the vast universe of India’s cuisine – to waddle in and pronounce that the ghee roasted crab dish lacks balance. (But it is balanced now, honest; it’s one of the strongest courses on this menu. See Himanshu, I said here in print).
Tresind Studio’s expanded kitchen in the new Nakheel Mall location; expanded dining tables and dining room space.
Tresind Studio moves to Palm Jumeirah’s Nakheel Mall
Tresind Studio’s years of arduous – often invisible – labour swimming against concentric tides brewed a broth of just rewards. Tresind Studio rises, red scarfed, to accept No 4 MENA’s 50 Best 2022 and the Art of Hospitality Award, among a litter of accolades. It draws praise and attention from some of the world’s greatest living chefs. Check their Instagram (and mine). Now, Michelin inspectors forage through Dubai’s detritus, hopefully with starry eyes. I place Tresind Studio as a Michelin hopeful among a clutch of other Dubai restaurants. Still, a lot is new at Tresind Studio following a temporary closure this year in anticipation of the Big Move.
Tresind Studio from the outside terrace by Papadom Botanic Bar; Tresind Studio serves champagne during its beverage pairing.
Tresind Studio from the outside terrace by Papadom Botanic Bar; Tresind Studio serves champagne during its beverage pairing.
The tandoori chicken dumpings steeped in a sharp tomato curry brodo brings Bologna closer to Delhi than Marco Polo ever could.
Tresind Studio introduces its Papadom Botanic Bar
Tresind Studio now resides in Nakheel Mall having outgrown its origins; now home to the promising Avatara (reviewed here). A spacious, near monochrome, mood-ladened dining space devised by simplicity and restraint. Smart diners will arrive early. Nurse the alchemy crafted by mixologist and living wizard, Dom Carella, dispensed from Tresind Studio’s Papadom Botanic bar. Sit alfresco (heat permitting) among marigolds, fragrant herbs and the occasional aubergine. Their “Killer Pandan” weaves subtlety with refreshing grassy, peanut (95 dhs). Watch Papadom Botanic Bar. It’s going places.
Tresind Studio cocktails from their separate Popadum Botanic Bar.
Tresind Studio’s latest menu preserves certain earlier dishes. A lamb and turnip kebab breathes life into an otherwise maligned root vegetable. The shisho khakra with yoghurt cremeux is a crisp handheld garden that both shatters and soothes. The blossom chaat with pumpkin mash offers a Shangri-La, singing of mouth-puckering tang and sweet pumpkin. The tandoori chicken dumpings steeped in a sharp tomato curry brodo brings Bologna closer to Delhi than Marco Polo ever did. The kebab scarpetta, like some of the world’s best dishes, originates from those often forgotten, discarded trimmings which, once laboured over, reward unreservedly. A boisterous charred lobster tail mollified under a suave corn curry.
Tresind Studio highlights 1) lamb and turnip kebab, 2) shisho chaat, 3) blossom chaat, 4) tandoori chicken dumplings in broth, 5) charred lobster tail with corn curry and 6) ghee roasted crab .
New dishes make their cameos. A memorable earthy morel pulao of judiciously diced oyster mushrooms fortified with morel-like gucchi mushrooms heaped alongside an assam tea dashi laced with smoky mezcal. A photogenic missi roti and papadum curry with cultured butter precedes the picturesque le jardin; a pool of aloe and cucumber broth with nasturtium leaves.
Tresind Studio’s new menu highlights morel pulao with assam tea dashi, duck cafreal and the refreshing le jardin with aloe and cucumber.
I do enjoy beverage pairings. Piazza Duomo’s hideously pricey wine pairing takes the prize and a significant chunk off my credit card. Tresind Studio leans away from wine pairings and towards in-house beverage pairings. Still, Taittinger and Kanonkop Estate Pinotage do make an appearance. This direction is encouraged, but the pairing has some way to go. The grapefruit-scented Brewdog IPA delight and accompanies the meaty kebab scarpetta. They understood the brief. A blush-tinted red cherry and dill kombucha with arrak pleases. Still, a mango lassi with peated whiskey was too sweet with chaat courses asking for a more delicate approach (also, whiskey, so soon?). There’s work to be done here, but plod they shall as they always do.
Tresind Studio’s beverage pairings feature this mango lassi with heated whiskey and a Brewdog IPA.
Only on days ending in Y. Except Monday, Tresind Studio is closed on Mondays.
Fine dining fans, modern Indian cuisine lovers. 50 Best devotees. People who are curious to know what all the hype is about. Palm Jumeirah residents. Dubai visitors looking for that one special ‘must eat’ place.
Tresind Studio cocktails from their separate Popadum Botanic Bar.
Tresind Studio’s latest menu
Tresind Studio’s latest menu preserves certain earlier dishes. A lamb and turnip kebab breathes life into an otherwise maligned root vegetable. The shisho khakra with yoghurt cremeux is a crisp handheld garden that both shatters and soothes. The blossom chaat with pumpkin mash offers a Shangri-La, singing of mouth-puckering tang and sweet pumpkin. The tandoori chicken dumpings steeped in a sharp tomato curry brodo brings Bologna closer to Delhi than Marco Polo ever did. The kebab scarpetta, like some of the world’s best dishes, originates from those often forgotten, discarded trimmings which, once laboured over, reward unreservedly. A boisterous charred lobster tail mollified under a suave corn curry.
Tresind Studio highlights 1) lamb and turnip kebab, 2) shisho chaat, 3) blossom chaat, 4) tandoori chicken dumplings in broth, 5) charred lobster tail with corn curry and 6) ghee roasted crab .
New dishes make their cameos. A memorable earthy morel pulao of judiciously diced oyster mushrooms fortified with morel-like gucchi mushrooms heaped alongside an assam tea dashi laced with smoky mezcal. A photogenic missi roti and papadum curry with cultured butter precedes the picturesque le jardin; a pool of aloe and cucumber broth with nasturtium leaves.
Tresind Studio’s new menu highlights morel pulao with assam tea dashi, duck cafreal and the refreshing le jardin with aloe and cucumber.
Tresind Studio’s new beverage pairing is a step in the right direction
I do enjoy beverage pairings. Piazza Duomo’s hideously pricey wine pairing takes the prize and a significant chunk off my credit card. Tresind Studio leans away from wine pairings and towards in-house beverage pairings. Still, Taittinger and Kanonkop Estate Pinotage do make an appearance. This direction is encouraged, but the pairing has some way to go. The grapefruit-scented Brewdog IPA delight and accompanies the meaty kebab scarpetta. They understood the brief. A blush-tinted red cherry and dill kombucha with arrak pleases. Still, a mango lassi with peated whiskey was too sweet with chaat courses asking for a more delicate approach (also, whiskey, so soon?). There’s work to be done here, but plod they shall as they always do.
Tresind Studio’s beverage pairings feature this mango lassi with heated whiskey and a Brewdog IPA.
Tresind Studio, Would I Return?
Only on days ending in Y. Except Monday, Tresind Studio is closed on Mondays.
Tresind Studio, Who Should Come?
Fine dining fans, modern Indian cuisine lovers. 50 Best devotees. People who are curious to know what all the hype is about. Palm Jumeirah residents. Dubai visitors looking for that one special ‘must eat’ place.
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