Every time I get a whiff of jeera aloo, I’m transported to my childhood. I’m again in class, uncovering my tiffin after hours of examine. The flavourful diced potatoes, paired with delicate roti, look like the right replenishment. Besides, it might be simply shared amongst buddies – few youngsters would say no to something made from aloo. Recently, I used to be hit with the identical tempting aroma whereas visiting a fine-dining restaurant. But my journey down reminiscence lane was reduce brief once I grasped its provenance. I used to be being served Tresind Mumbai’s tackle jeera aloo, offered within the type of espuma (vegetable foam). I used to be undecided what to think about this reinvention. Two bites later, my sense of suspicion was was delight.

_{Prawns/Water chestnut and Asparagus, Zeera Aloo Espuma, Tomato Rasam. Photo Credit: Toshita Sahni}

Prawns & Asparagus, Zeera Aloo Espuma, served with freshly pressed Tomato Rasam, is a part of Tresind Mumbai’s new Degustation menu. Apart from this 14-course meal, Chef Sarfaraz Ahmed has additionally curated a brand new Chef’s Tasting Menu. Both choices invite diners on a one-of-a-kind culinary voyage throughout India. Locally sourced components, indigenous flavours and imaginative methods have been introduced collectively to design a memorable itinerary. While a number of dishes have been impressed by the bounty of winter, these are greater than ‘seasonal’ menus.

_{Ghewar, Avocado Khachaloo, Chaat Seasoning. Photo Credit: Tresind}

The journey begins with an airily crisp Kohlrabi taco adorned with creamy yoghurt and crunchy sunchoke. It is a refreshing starter that whets your urge for food for a lot of extra. The subsequent course – a succulent Bun Kebab in a Roomali Roti Tartlet – roots you extra firmly within the Indian panorama. I shall not give the whole lot away.

_{Bun Kebab, Lamb, Roomali Roti Tartlet. Photo Credit: Toshita Sahni}

The pleasure of the journey right here is the invention of potentialities: What if dal vada batter was used to make a waffle? What if parmesan was integrated right into a moilee curry? What if the yellow ice cream roll in your plate tasted like Gujarati khandvi? There are many different treats in retailer, from savoury innovations like coconut kimchi to candy experiments like black apple ice cream. Tresind’s signature “Khichdi Of India” has been retained, and upgraded to incorporate extra components.

_{Duck & Waffle. Ghee Roast, Curry Leaf Honey. Photo Credit: Tresind}

Tresind’s holistic method extends to drinks. You can request customised wine pairings or choose your individual favourites from the intensive menu. As for cocktails, Tresind has a number of revolutionary concoctions value trying out. Among the brand new choices, I particularly cherished Capriccio (Mirabeau gin, recent inexperienced apple, ardour fruit puree, tajin, sriracha, passionfruit and capers soda). The spice hits ever so barely on the finish, impressively balancing the opposite flavours. From the “House Special” class, I favored the easy indulgence of the vodka-based Blueberry Muffin. It managed to seize the comforting notes of the baked deal with in a cocktail glass.

_{Capriccio. Photo Credit: Toshita Sahni}

Tresind’s new menu has theatrical components however does not overlook its foundations of flavour. It stunned me with its revolutionary reinventions of well-liked delicacies and humble components. It’s a gastronomic expertise you can not afford to overlook. 

What: New menus at Tresind Mumbai

Where: Ground Floor Inspire BKC E, G Block BKC, Bandra Kurla Complex, Bandra East, Mumbai.