Carnival By Tresind, an award-winning restaurant from Dubai, has finally made its much-anticipated debut in Mumbai. This restaurant from the house of Passion F&B, promises to bring a blend of innovation, tradition, and a dash of theatrical flair to the city’s vibrant food scene. As someone who enjoys exploring new culinary experiences, I was eager to see how this acclaimed Dubai-based brand would translate its renowned culinary experience to Indian shores. Team Curly Tales, helmed by Managing Editor Rachna Srivastava along with a couple of acquaintances, went for a lunch date here. What followed was an experience that exceeded our expectations, leaving a lasting impression.
Dubai’s Famous Carnival By Tresind Marks Its Mumbai Debut
As we walked in, the lively atmosphere immediately captured my attention. The restaurant’s name, “Carnival,” isn’t just a moniker—it’s a theme that permeates every aspect of the experience. The vibrant interior is a feast for the eyes, with a mix of metal abstracts, opulent rose gold, and plush leather accents that exude a sense of luxury. The walls are adorned with captivating art and whimsical carnival-themed elements. The ambience is lively yet sophisticated, striking a perfect balance that reflects the restaurant’s ethos of blending fine dining with a sense of fun and celebration.
The restaurant offers versatile seating options. The main dining area, spacious yet intimate, accommodates up to 120 guests, making it ideal for both large gatherings and private dinners. A cosy bar lounge is perfect for pre-dinner drinks or casual dining. For more privacy, an exclusive dining room for up to 10 guests is available. Each area has its own vibe while staying true to the restaurant’s theme.
The attention to detail in the decor is evident, with every element meticulously crafted to create an immersive dining experience. The bartenders, dressed in mesmerising neon-lit masks, add a playful touch that hints at the creative journey that lies ahead.
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A Fusion Of Flavor And Creativity
The menu at Carnival By Tresind is a testament to the art of gastronomy, blending traditional Indian flavours with contemporary techniques and global influences. Although the restaurant brands itself as pan-Indian, the menu has been adapted specifically for its Mumbai location. The visionary behind this culinary masterpiece is Chef Himanshu Saini. His approach to Indian cuisine is both respectful of tradition and unafraid to push boundaries. Each dish on the menu is crafted with the finest seasonal ingredients and presented with a theatrical flair that elevates the dining experience.
The Chaat And Small Plates
Our culinary journey began with the Chaat Sundae. This innovative take on the classic Indian street food dish was a delightful fusion of yoghurt ice cream, coriander, and tamarind granita. The flavours were both familiar and surprising, with the tangy and sweet notes perfectly balanced.
Next on the menu was the Pumpkin Dabeli, a creative twist on the popular street food from Gujarat. The use of pumpkin added a unique element to the dish, giving it a subtle sweetness. The smiley face presentation was a cute touch to the experience.
The Avocado Galouti Kebab was an innovative take on the traditional Galouti kebab. It featured hara vatana paired with salsa roja and served with a tortilla paratha. This was not a personal favourite although that judgment could be credited to the fact that I am not a fan of galouti kebabs. But Rachna quite loved the textures and said it is a very good attempt to mimic the galouti flavours.
The Recado Negro, which is Maharashtrian kaala mutton served with koshambir salad, was a standout dish. It offered a deep, comforting taste that stayed true to its roots. I loved how the mutton was cooked to perfection, tender and flavourful, with the koshambir salad providing a refreshing contrast. Had to be one of the absolute favourites of the day. Everyone who tasted it unanimously agreed that it was one of the best dishes.
Next, we had Tom Yum Rasam and Kombdi Rasa Hyderabadi with chicken and prawn dumplings. The Tom Yum Rasam blended the spicy tang of Thai soup with the warmth of South Indian rasam. The Kombdi Rasa had a bold, spicy kick true to its Hyderabadi roots. The dumplings added depth, but the rasam fusion didn’t quite win me over as a South Indian. Rachna, too, was not highly impressed by this dish. But she did like the dumplings on their own.
Beyond The First Bite…
Continuing our culinary adventure, another memorable dish we encountered was the Khurchan, which featured Jerusalem artichoke and spiced peppers. The textures were well-balanced, with the artichoke providing a satisfying bite and the peppers adding a burst of flavour that lingered on the palate.
The Lobster Vada Pav was another playful twist on a classic dish. Vada pav is a beloved street food in Mumbai, and Carnival’s version with lobster added a luxurious touch to this humble dish. The lobster was succulent and perfectly cooked, with the vada pav having just the right amount of spice to complement the sweetness of the lobster. I found this a tad bit disappointing. While the flavours were great, I had my expectations set too high. When the chef asked Rachna how she liked it, she playfully said, “Maybe I am a purist for Vada Pav and love it in its aloo vada form. And, l have never had lobster in that Indianised version. While I know people are loving this at Carnival, I am not sure if I like it that much. It is innovative for sure, but it just doesn’t work for me.”
The Milanese Portobello Steak was a delight for the senses, with the portobello mushroom providing a meaty texture that was complemented by a chimichurri chutney. The flavours were bold and vibrant, with the chimichurri adding a zesty kick that elevated the dish to new heights. The presentation was equally impressive, with the dish plated in a way that made it look as good as it tasted. Rachna really loved this and says she is a fan of the chimichurri chutney.
The Main Course Of Culinary Masterpieces
As we moved on to the main course, we were served two dishes that showcased the restaurant’s ability to blend global flavours with Indian ingredients, the Shroom Korma and Tofu Rendang. The Shroom Korma was a rich and creamy dish, with the mushrooms adding an earthy depth to the curry. The Tofu Rendang, on the other hand, had a robust flavour profile that lingered on the palate, with the spices perfectly balanced to create a dish that was both satisfying and memorable.
One of the most unique dishes we tried was the Carta Fata. This interactive dish was served in a transparent bag (not plastic) that was cut open at the table, releasing a burst of aroma that immediately took over our senses. The dish inside was a sea bass in Malabar style curry with a Madras onion tadka. The presentation was theatrical and fun, adding an element of surprise and delight to the meal. The Malayali in me did a happy dance for this one.
We also tried the Champaran Style Mutton Carnitas. The mutton was tender and flavourful, with the spices perfectly balanced. The presentation allowed for a build-your-own carnita experience which was admittedly fun. Deeplata, my colleague, was highly impressed by this one. As for Rachna, seeing her add a generous helping of zesty chutney and guac was delightful. “The mutton is juicy, tender and done to perfection,” quipped Rachna.
Sweet Endings To The Meal
After a scrumptious meal, we were eager to see how Carnival By Tresind would conclude our lunch experience. The dessert menu did not disappoint, offering a selection of sweet treats that were both creative and satisfying.
The Tiramisu was a delightful combination of filter coffee tiramisu served with Bailey’s ice cream. It Was rich and indulgent, with the coffee and cream perfectly complementing each other. The tiramisu was light and airy, perfectly balancing the bold coffee with its subtle sweetness. The Bailey’s ice cream added a creamy, slightly boozy touch that elevated the dessert.
The Aam Sutra was a refreshing dessert that offered a perfect end to the meal. The mango sorbet was bright and refreshing, with the natural sweetness of the mango shining through. The coconut ras malai added a creamy, slightly nutty flavour that balanced the sorbet perfectly. I could eat bowls of it even after a full meal. Deeplata was really taken by both the desserts.
Drinks That Delight
No carnival is complete without a good drink, and Carnival By Tresind certainly doesn’t disappoint in this regard. The bar menu is inspired by some of the world’s most iconic celebrations, with each drink paying homage to the ‘spirit’ of carnivals worldwide.
The Java Jamboree was a coffee-infused cocktail that was both strong and smooth. It had Bourbon Whisky, espresso and carnival coffee liqueur topped with coconut and miso foam. The rich, bold coffee flavours were expertly balanced by the other ingredients, resulting in a drink that was both invigorating and satisfying.
Rachna had Bellino, which had gin-infused peach vetiver blanc, bitter bianco and bellini ice. This Venice carnival-inspired creation was a revitalising mix of flavours with an equally striking presentation.
The MOG was a standout drink, known for its bold, smoky notes. This Goan carnival-inspired cocktail is perfect for anyone who isn’t a particular fan of Goan feni.
The Scarlet mocktail was a non-alcoholic option. It had fresh watermelon, thyme, ginger honey and lime.
The Tiki Tiki was my personal favourite. It brought a tropical flair to the table, combining in-house creme de cacao liqueur and pineapple juice with a hint of hibiscus cordial. This Trinidad and Tobago carnival-inspired drink was served in a Tiki mug named Bob. I did take great care in carrying Bob around and made sure he was safe throughout!
In-House Liqueurs And Some Magic
We also sampled the restaurant’s in-house liqueurs, which added a personalised touch to the experience. We tasted five liqueurs: Indian limoncello, Nagpuri orange, Creme de cacao, Kalwa (a coffee liqueur made from Madurai coffee and black jaggery), and Hazelnut liqueur (a blend of cognac and vodka). Each liqueur crafted a unique flavour profile. Rachna was wowed by the Nagpuri orange.
The Binche G&T was another interactive highlight, a gin and tonic with a twist that was both refreshing and complex. The bartender brought the drink to the table on a tray. Rachna, who was a gin-lover, curated her own drink and was highly impressed with her selection.
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To further enhance the lively atmosphere, there’s an incredible mentalist, who will leave you utterly amazed with his array of tricks. From mind-bending card tricks to perplexing number games, Mayank will have you trying to unravel his mysteries while you wait for your order. It’s the perfect blend of mental stimulation and soul-satisfying entertainment.
Head To This Fun Dining Experience At Carnival By Tresind
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The service at Carnival By Tresind was exceptional from start to finish. The staff greeted us with warmth and professionalism, balancing attentiveness with discretion so we could enjoy our meal uninterrupted. The server expertly recommended dishes and anticipated our needs with precision, serving each dish promptly and at the perfect temperature. Their enthusiasm and dedication to guest satisfaction were evident throughout, making the service a standout feature of our dining experience.
The restaurant’s ability to fuse global influences with local flavours is commendable. Whether you’re a fan of traditional Indian food or looking for something new and exciting, Carnival By Tresind has something to offer. The theatrical presentation of the dishes adds an element of fun and surprise, making it a perfect place for celebrations or a special night out. The service was attentive and knowledgeable, with the staff keen to explain the concept behind each dish. This added to the overall experience, making us feel like we were part of a culinary journey rather than just diners at a restaurant.
The menu offered a wide range of vegetarian and vegan options, each one as creative and flavourful as the non-vegetarian dishes.
Whether you’re a food enthusiast or just looking for a memorable dining experience, Carnival By Tresind is worth a visit.
Cover Image Courtesy: Nikitha Sebastian
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