Carnival by Tresind is one restaurant that definitely does not need an introduction and is surely on the bucket list for many. Having won several awards on numerous occasions, we were definitely in for a dining experience like no other.
Walking in, we were feeling a frenzy of emotions mixed with a sense of adventure and overwhelming exhilaration. The space is chic and modern with copper coloured trees, black seating pods, pop colour chairs and black & white chevron patterned floor. The interior has an eclectic atmosphere and gives you a sense of wonder with its vibrant decor.
With 25 chefs working behind the scenes, they are constantly pushing the envelope to give you recreated and revamped preparations that challenge all your senses. Their third and new season promises to invoke childhood memories as the culinary experience brings nostalgic flavours with Carnival’s unique twist. Words will fall short in praising the thought behind the dishes on the menu deriving it’s essence from the past revisiting recipes, techniques, ingredients and flavours unique to Indian cuisine. You all sure to feel excitement as a child would, where each plate of food will bring something new for you to discover.
The restaurant is very mindful of food waste and has adapted it’s dishes to incorporate smaller portion sizes and prices allowing you to try more varieties without the resultant wastefulness or pressure on your wallet. Full points for that! This just means more treats for the tummy with none of the guilt 😛
With a new approach towards cooking, presentation and service, take a look at what we experienced that left us spectacularly mesmerized!
Get Set Gobble
As we sat down there was a colourful backpack on the table from which the server withdrew our glass and napkin. We started with an amuse-bouche of Tandoori pav with cheese and truffle. Right from the presentation to the execution, you can’t help but appreciate the little nuances that go into creating the item before you. With an eagerness to order, we browsed through the menu filled with intriguing dish names holding a promise of good things to come!
We got our tangy taste buds tantalized with their deconstructed version of Chaat. Tamarind mousse is presented on a bed of tabouleh and boondi. It is really a peculiar experience when a dish looks one way and yet a spoonful of it brought together plays tricks with your mind as it rushes back to memories of another. How lovely! Their Khau gali takes you through the wonderful chaat lanes of India packed with crispy and tangy treats. It’s hard to pick a favourite between the Dhokla mousse, Monaco biscuit with pav bhaji or Puffs with yoghurt mousse.
They have a range of cocktails and mocktails to excite and entice you. With focus given to different elements, the drinks will not only please your taste buds but take you through a visual experience as well. Start with a plastic bag of Sangria on tree that is made the traditional way with fruits and berries. The Berry Blast mocktail has a bubbling mixed berry concoction that promises to challenge your perception of non alcoholic drinks. The carved ice block in the centre ensures the drink does not get diluted and guarantees that first and last sip taste the same.
Cheesy chicken brought the Chef Vinu to our table with a Parmesan wheel where he tossed green chilli and rosemary marinated tandoor cooked chicken with vegetables and cheese amalgamating Indian and Italian cuisines. Our server promptly stated that Kebab mein haddi was his personal favorite as he placed the plate in front of us. One bite in and we knew why! The most tender lamb meat is served on the bone with Roman lettuce, Caesar dressing and mint reduction.
On every occasion the bartender made his way to our table bringing together drinks with the characteristics of an artist satiating our visual and literal thirst with yet another enthralling creation. The Toddy shot is quite smooth on the palette with tastes that remind you of the backwaters in Kerela, India. The Boiling skull has a mix of Ciroc, passion fruit and cranberry and, as you might have already guessed, surely comes in a glass skull.
With a Trio sorbet of sugar cane juice, rock salt and mint, we cleansed our palette and prepared ourselves for digging into our delightful mains. Their Ram babu parantha has a serving of papad stuffed paranthas cooked in generous amounts of ghee served with potato stew, pumpkin sabzi, raita and tamarind chutney that will transport you to the paranthe wale galis(streets) in India. Think soft and crunchy breads dipped into spiced curries with complementing flavours leaving you wanting more with every bite. Probably the only dish presented the traditional way was the Keema pav. Throughout the meal, we had the finest service with knowledgeable and attentive servers that were earnestly involved to ensure a faultless experience.
Get transported to the party capital of India with Viva la Goa presented in a seashell complete with pineapple air to resemble sea foam and little coconut trees in the sand. Irish whiskey is certainly one for the booze lovers prepared with caramelized sugar, Jameson, a cup of espresso and whipped cream. I say this was the beginning of the sweet course of our meal. The passion for creation and care of execution permeates through as each drink is flawlessly executed speaking volumes about Bartender John. We couldn’t sing enough praises for him as his concoctions carefully matched the pace of Carnival’s gastronomical menu step for step.
I’m sure the Planag tod dessert (loosely translated to bed breaking) actually added a fair amount of pounds that will surely achieve the desired result once we get home. Imagine that if you will. 😀 The bowl of mawa cake served with saffron milk is scrumptious to say the least. To end the meal Chef Rahul Rana brought over a giant Mango gem and cracked open the white chocolate and coloured cocoa shell to reveal a generous portion of aamras inside that oozed over the ras malai in the platter. Dishes like this ensure you are raving about the meal as you devour them and even long after.
As if leaving us with lasting memories and countless calories wasn’t enough, the server pulled over a shopping cart filled with gifts and we left with a miniature cutlery set as a souvenir.