Tresind Mumbai’s new tasting menu is a confident expression of modern Indian fine dining. Located in Bandra Kurla Complex and helmed by Chef Sarfaraz Ahmed, the experience feels layered, intuitive and emotionally grounded. Rather than chasing theatrics, the menu focuses on intelligent reinterpretation, allowing familiar flavours to unfold in unexpected yet comforting ways.
The journey begins with playful, well-balanced opening bites. Pani puri arrives sharpened with carrot kanji and black lime, delivering a burst of acidity and freshness. Kohlrabi paired with yoghurt crémeux and raw mango chutney follows, clean and cooling. Chicken bharta on a poppadum tart with smoky aioli brings warmth early on, anchoring the meal in nostalgia.
One of the most memorable courses is the Duck and Waffle with ghee roast and curry leaf honey. Rich and indulgent without being overwhelming, it strikes the perfect balance between comfort and finesse. The crisp waffle and succulent duck make this dish an instant standout and a defining moment of the menu.
The Tomato and Strawberry Chaat, layered with tomato ragda and strawberry shoyu, works as a bright palate cleanser. This is followed by the Prawns and Asparagus Salad with aloo jeera espuma and tomato rasam, light yet flavour-forward, offering clarity and restraint midway through the experience. Seafood shines with the Lobster paired with purple cabbage and corn okonomiyaki, brought together by a nuanced crustacean curry.
The Chicken and Mushroom Gushtaba with charred greens and parmesan yakhni showcases Chef Sarfaraz Ahmed’s strength in blending regional Indian elements with global techniques, resulting in a dish that feels indulgent but didn’t quite hit the spot.
The cocktail programme complements the menu effortlessly. Deja Vu, a whiskey-based cocktail accented with hazelnut liqueur, is the clear hero. Boozy, smooth and layered, it carries a subtle sweetness that lingers, making it the most memorable drink of the evening. The Guava Picante, suggested by the team, brings a refreshing contrast with its fruity heat and brightness, pairing well with the spicier courses.
A playful pause arrives with the Khandvi Ice Cream paired with pickled papaya and chilli, followed by the robust Maans ka Soola with smoked chilli curry and missi roti, delivering depth and warmth. The emotional core of the menu remains the Khichdi of India, a dish that transforms a humble staple into a layered expression of regional flavours and comfort.
Dessert flows into Pazham Pori with banana custard and hazelnut chocolate ice cream, followed by caramel milk with roasted barley ice cream and rose cookie. The experience concludes with the Coffee Stone, bold and aromatic, cutting through the richness and pulling you gently out of a food coma.
Tresind Mumbai’s new menu is thoughtful, progressive and deeply satisfying. Chef Sarfaraz Ahmed’s innovation shines without overpowering the essence of Indian cuisine, making this a tasting journey that feels contemporary, emotional and worth revisiting.
Rating: ★★★★☆ 4/5
Average cost for two 8000/- to 10000/- approximately
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