Overall Rating
|
9.0 / 10
|
Currently, the trend for Indian fine diners has increased all around Dubai. Back in the days, the options for Indian fine diners were limited, however, in recent times not only the numbers have increased but also a wide range of choice is available. Each of them specializes in one-way or the other. A lot of attention is given to make the menu unique along with fine ambiance and great hospitality. This is achieved by most of them in the market through a close attention to fusion and concept food preparations. Carnival by Tresind, surely fits in this category and can boldly be claimed to be the youngest of all. This joint has achieved one of the highest standards in town under the constant support and guidance of Chef Himanshu Saini. It was opened to the public only 2 weeks ago, but has made a deep impression for many in this short span. The main reason I feel for this is the unique twist and presentation style of local Indian delicacies.
Finally! My wait for trying out the exciting Post Modern culinary ride came to an end at Carnival by Tresind when my colleague and I dropped by for a tasting session during lunch hours. The outlet is located on the podium level of Burj Daman in DIFC among several other joints with sufficient parking and valet facilities. We enjoyed every bit at Carnival; exploring and gobbling up a 15 course-tasting menu. Indeed, an extremely memorable tasting ride. Each dish was plated and presented in a specific plates and style depending on the nature and texture of the food. Similarly, each drink in the tasting menu was presented in an innovative jar or glass. The outlet’s layout is evenly spread with sufficient seating in an open and closed atmosphere. The interiors were impressive with eye-catchy colors, vibrant leather fabric for the seats and zic-zac striped flooring. Even the lighting and decors had a unique and classy touch. Every table was groomed with napkins rolled which was tied with colorful ribbons and a showpiece at the center. A special mention to the supportive and proactive staff that kept the journey full-on entertaining right from the start to the end. The team also ensured to keep the surrounding dirt free with constant cleaning and grooming |
Having talked a lot about the festive feeling and ambiance we had in ourselves, we were overwhelmed with the bubbling welcome tradition practiced in the outlet after the guests are seated.
Soon after the welcome, we started the ride trying the Makhan Phal, a refresher to our tummy and minds. The delicate base was prepared from cocoa butter in a beehive form topped with a freshly creamed avocado lime cream. The sweet and sour creamy flavors of the two layers were truly refreshing
|
|
The second dish, was an exciting titled platter “Happy Halloween” which came with a tantalizing aroma that got our tummies to crave for it. The traditional kulcha (aka. Flatbread made from flour) was stuffed with semi-sweet and spicy pumpkin filling. The bread was soft like a cotton ball with a yummy flavorful filling. #MustTry
Daal Cappuccino, next on the table was a twenty-first century trial of the traditional daal (lentil) and phulka presented in a western styled cappuccino & cookie form. The truffle lentil gravy with the flavors of authentic ghee and cumin coco was served in a cup with a phulka cookie alongside.
Drinks
The next wonder on the serving cart was the Boiling skull and WorldCup, a sure surprise to us. Boiling skull, as the title indicates is a mixed berry juice served in a skull shaped jar. The sour tangy berry drink when brought to the table was pouring out misty smoke from the skull, then later sieved into a glass garnished with apricot on a toothpick.
|
The WorldCup was a fresh orange juice thyme served in a bulb shaped bottle placed in a fancy crystal showpiece that resembled a world cup trophy. From the two, my personal favorite was the world cup drink. #RefreshingMocktails
|
The next to taste was the “Life is short, Eat dessert first”- a jalebi chaat. The outstanding blend of a sweet Indian crispy jalebi as the top and bottom base with sour dahi (yogurt) chana as the filling was truly finger licking good. #MustTry
Pulli Injie (aka tamarind-ginger paste), is a #MustHave prawn dish. The south Indian style preparation of prawns which is a mix of ginger, tamarind, jaggery, and green chilly was delicious with a pinch of salt. The sweet, sour and spicy taste flavours of the dish were immensely yumm! This was topped by minted net.
Meatalicious, a well-done lamb chop dish was served with mutton nihari gravy on top. This was also served with authentic style aloo (potato) bhaaji and a piece of crispy dosa. The combined flavors of a meat and vegetarian course were absolutely to look for
As years passed by, the slogan “Utterly Butterly” remains in the minds of all Indians as the most popular and bestseller dairy in India. The utterly butterly platter offered in Carnival is a portion of well-cooked beef tenderloin with Amul butter and herbs to-taste. A slice of cheese toast with sautéed vegetables and melted cheese was served on the side.
Vada pav service, is a unique interpretation of paying respect to the service offered by the laborers in Mumbai. The server arrived at the table wearing a white chef suit, black apron , a yellow helmet; carrying a tool kit box in his hand just like a mill laborer from our home country. The popular street style snack vada pav was prepared live in front of the customers with outstanding spices and sauces. With every bite, my love for vada pav grew bigger as the ingredients were fresh and crisp.
|
|
Malai barf- the litchi granita mixed with raspberry sauce, rose water and thick cream milk was just like the traditional ice golas directly from streets in India. It was served in a wooden bowl.
Curries
East India Company; a dish from the menu was a preparation of tender chicken pieces in a traditional thick gravy with boiled egg and potato chunks just like how it used to be cooked in the 1960’s. The gravy was served along with a letter from Dak Bunglow depicting the history. I felt this was just an ordinary north Indian style makhani curry but a lot of attention was given on the presentation.
Nandu (aka crab) curry was a Kerala style curry prepared with thickened coconut milk. The deep fried lotus crusted spider crab was served with coconut gravy rich in traditional spices.
Nandu (aka crab) curry was a Kerala style curry prepared with thickened coconut milk. The deep fried lotus crusted spider crab was served with coconut gravy rich in traditional spices.
Bread For The Curry
The two above mentioned curries were served with Appam and butter naan. Appam is made with rice dough, blended with coconut and yeast. It is then prepared in an oval shaped tawa with little air pores to go with the nandu curry.
The butter naan, which is a familiar flat bread is made from flour with melted butter on the top. The melted butter leaves the bread whole and filling. It was served to go well with the “East India company” gravy.
The butter naan, which is a familiar flat bread is made from flour with melted butter on the top. The melted butter leaves the bread whole and filling. It was served to go well with the “East India company” gravy.
Desserts
Chaat Wala Guava, was the first dessert to our table. The colorful platter consisted of ripe guava, apricot, berries and some dry fruits. The main item, Guava parfait was very soothing and refreshing. The guava was dusted with dehydrated strawberry chaat masala.
The fusion Pina Colada was served in halved coconut sphere. The sides of the coconut was scraped and brushed with sour cream. Inside the sphere was a pineapple raspberry sorbet with scraped coconut. To this, a sago payasam (aka South Indian style pudding) was poured to add to the flavor.
For beverages, Kappi was served. The term Kappi originates from South India and simply means filter coffee. However this was no ordinary filter coffee but instead something really different. Another #MustTry when at Carnival. It was served in a cute little cup and saucer with aromatic coffee beans was filled half way to the brim. The beans was topped with a cute little pebble that bursts with astonishing bitter-sweet caffeine liquid in the mouth. #ModernizedSouthIndian
For beverages, Kappi was served. The term Kappi originates from South India and simply means filter coffee. However this was no ordinary filter coffee but instead something really different. Another #MustTry when at Carnival. It was served in a cute little cup and saucer with aromatic coffee beans was filled half way to the brim. The beans was topped with a cute little pebble that bursts with astonishing bitter-sweet caffeine liquid in the mouth. #ModernizedSouthIndian
The last dessert for the tasting was the international Macaroon with sweet paan twist. As the chef’s advice, this was to be eaten in one bite. The blend of beetle leaf and cream was a delectable crunch.
To end the carnival ride, the Miracle berry was the showstopper served with a slice of lemon on a wooden plank. And to know what it is all about? Head down to Carnival by Tresind to know the surprise!!
To end the carnival ride, the Miracle berry was the showstopper served with a slice of lemon on a wooden plank. And to know what it is all about? Head down to Carnival by Tresind to know the surprise!!