Last week a much awaited new restaurant opened in DIFC. I was really looking forward to tasting the chefs 15-16 course menu which I had heard about however they only had it for invited guests before the launch so I am going to have to wait till it is introduced in the menu.
Carnival by Tresind is promoted as a celebration of Indian food, where it sheds its erstwhile glamorous modern avatar and takes leaps ahead to enter the post modern era to revoke childhood memories. Does it really do this?
As we entered, the interiors had bronze wintery trees making aisles with mini kites on the branches.We were welcomed with bubbles in true carnival style.
To start with, instead of regular bread and butter, we were brought two individual courses to replace those. Happy Halloween Pumpkin Kulcha and Makhanphal which was a cocoa butter hive with a lime flavoured avocado cream.
We had a choice of Barbican mocktails and we decided to go with watermelon and mint and it was quite refreshing. Alternatively the passion fruit goli soda was a little too sweet.
I quite liked the chefs mantra that LIFE IS SHORT, EAT DESSERT FIRST. So we went for the jalebi chaat, which had chickpea and potatoes and a yoghurt mousse with tangy chutneys and crispy jalebi which were not too sweet.
For starters, a chef came to our table dressed as a construction worker with his tool kit and made us VADA PAV as this was and still is the common mans cheap and wholesome meal.The next time round I will skip the multiple add ons and stick to the vada pav and thecha (dry chutney) with which I have numerous memories associated.
We also had the THAI TANIC. A chicken kheema with thai spices and mini pav and the PULLINJI, South Indian flavoured prawns with a crisp with curry leaf powder.
After the starters they gave us the palate cleanser, a lychee ice with rose syrup.
I was very impressed with the GOL HATTI, a chickpea and spinach curry from Delhi and FOR OCD (Obsessive Chicken Disorder) which was a mock butter chicken which i will highly recommend.
Another dish which was melt in the mouth was the MUTTON DRESSED AS LAMB. I truly loved the crunch of the tendli (ivy gourd ) on the top with the mutton kebab melting in the mouth.The accompanying gravy complemented it well.
The NANDU CURRY was soft shelled crab tempura served with a south indian gravy and appams ……truly awesome
Out of the interesting dessert menu we went for the PINA COLADA a pineapple sorbet on sweet coconut malai and topped with a sago pudding
I certainly want to go back to try the rest of the fare on the dessert list
We closed our meal with petit fours the BEATLES a pan flavoured macaron
Carnival is certainly not Tresind , but I enjoyed the Post modern food.
I must mention that the staff were very well versed with their knowledge of the dishes and Manoj and Ritesh went out of their way to add a personal touch to make our evening memorable.
All in all it was a great night out
(Rajul pays for the food she reviews)