Tag Archives: #BurpAndBelch #Burp&Belch

Très Chic Trèsind!

Tresind Interiors
Tresind Interiors

It’s an art exhibition. Tresind is. Only difference is that you can eat the art exhibits. That makes Tresind a must-visit place for culinary art lovers. Nestled in Radisson Hotel, on Sheikh Zayed Road, Tresind rustles up some superlative Indian dishes in a progressive, modernist fine dine approach.

Zaatar Pav and Hummos
Zaatar Pav and Hummos

Let me explain what I mean, when I said ‘superlative’. It is not an adjective I use because the food on my plate was so good-looking that I made peace with the taste. No. It is superlative because of the strong loyalty towards the right taste of the Indian dish. And superlative plating style that could have you suspecting a Monet’ signed on the plate. The sign that one doesn’t see is that of Executive Head Chef Himanshu Saini who has developed the wonderful menu.

My wife and I tried the recommended Chef’s Tasting Menu. It is good to submit to the chef and see what taste route they want you to take. We sat by the window, enjoying some hand-picked English retro music when the handsome chef Angad walked in to take us through the sapid journey.

Then on, it was almost like a scene out of Satyajit Ray’s “Goopy Gyne Bagha Byne” where food appears, relentlessly, on the table and food so delicious that you could eat your finger and not miss it (until you sign your credit card slip).

Here’s my highlights from the Chef Tasting Menu:

Deconstructed GolGappa: burst of flavours
Deconstructed GolGappa: burst of flavours

The deconstructed Gol Gappe: the true deconstruct of this street food favourite, it was served in a china ladle with ‘boondi’ or chickpea flour globules. Those sat around a sci-fi looking roundel of green mint chutney and red tamarind chutney, together. So when you slide in the entire spoonful in your mouth, you get the exact flavour burst of “Gol Gappe” like you would expect.

Brewing creativity: Mushroom 'Tea'
Brewing creativity: Mushroom ‘Tea’

The Mushroom ‘Tea’: Now that would be out-of-the-box. I couldn’t, for the life of me, comprehend what it would taste like. Now that is part of the ‘building anticipation’ game. A mushroom soup came in a transparent tea-pot along with some fancy tea china ware. A few thin slices of dehydrated mushrooms were thrown into the cup, with a small spoon of truffle powder and the hot mushroom broth filled up to the brim. The hot liquid hydrated the mushrooms and the truffle added to the taste. A sip of it and I was sitting as gleefully as a child with his favourite toy in hand.

Chaat Art
Chaat Art

The Chaat Trolley: A dapper, young Chef Tarun wheeled in a trolley with a huge tray covered with butter paper. It is like a personalised cooking demo of a ‘chaat’. The crumbly crisps were laid out and the special chutneys and yoghurt artistically spilled over. The ‘dhokla’ was lowered into the sinister looking liquid nitrogen chamber; taken out after sometime and crushed over the chaat. It felt like the famous scene from Terminator 2 Judgement Day when where James Patrick freezes and crumbles after being dunked in liquid nitrogen. The crushed ‘dhokla’ was hydrated with some curry leaves butter milk. Seeds of pomegranate were sprinkled on and voila! Like a canvas soaking up fresh paint, our street chaat was ready. You will notice it to have the same taste that you get from your local street vendor but in a funky new packaging!

Signature dish: Aam Papad Lamb Chop
Signature dish: Aam Papad Lamb Chop

This preparation took my breath away. ‘Aam-papad’ Lamb Chops! Mango fruit leather melted down into a gooey, Indian BBQ sauce-like coating, stuck to the juicy lamb chops. It was a delight to my taste buds. While I was surprised at how beautifully Chef Himanshu used a sweet condiment as a marinade for lamb chops, I was also admiring the taste profile of both ingredients. By golly, it was a non-vegetarian lolly!

Special mention of the palette cleanser ‘dahi-bhalley’ ice cream that out-did my wildest culinary dream! If that is one flavour that my local grocery store would stock, I’d buy a tub every week!

We had to ask the service to stop feeding us. The plates never stop coming and the food doesn’t stop surprising you. I strongly recommend the Chef Tasting Menu if you don’t want the hassle of reading a menu and ordering a dish.

The gorgeous Tresind Interior
The gorgeous Tresind Interior

Going double or in a party, Tresind will get you going with its immaculate service and fine flavours. I guarantee the food will get your liking for Indian cuisine hiked up; not so sure about the French though.

Get fed like a bull!

…………………………………………………………………………..

Dev J Haldar is the program director of South Asian radio station Suno1024, an academic and a food critic. Follow his weekly column on Masala.com.

It’s The SAUCE That Matters

Be it a story or food – it is the sauce that matters!

And finally, I found the courage and confidence to make mushroom pasta. I haven’t the courage to make pasta from dough-scratch but the sauce, I got! And the brilliant thing is that one needs just 4 ingredients to have this creamy, shining and delicious sauce.

So, here we go:

Button / white mushrooms        300 grams (usually boxed in supermarkets – can also use other varieties)

Onions (red)                             2 medium-sized

Rosemary                                   2 sprigs

Garlic                                            2 cloves

Cooking Cream                      150 ml

Salt and Pepper                      as you like ’em!

Prepping up for Mushroom Sauce!
Prepping up for Mushroom Sauce!

Sharpen up your knife and chop those red onions up finely. In case you are likely to cry a bucket, burn a candle before you start chopping. You will see the magic when you realise you are not welling up.

Slice up the mushrooms. Keep aside. For the rosemary, hold ’em from the top and pull down the leaves with your thumb and fore-finger like a smooth swipe. You get only the leaves. Chuck the stem. Finely chop them up.

Now, get your saucepan (the keyword is SAUCE) nice and hot with a drizzle of olive oil. Add in the onions and cook them till they are soft and pink. Add in the garlic then. This way, the garlic will not burn and the onions will not be undercooked.

When you see them sweating it out in the sauce pan, add in the rosemary, give it a good stir and stop a while to enjoy the aroma! Once you are suitably intoxicated, slide in the chopped mushrooms. Cook them through. The mushrooms will half-out in the heat and by then you would have coated them well. Time for the seasoning. That done, dunk in your cooking cream and mix well. In case you notice that the concoction is too thick, use some cooking stock or simply use the pasta-boiling-water to loosen it a bit.

It is now time for the pasta to take a dive into the delicious sauce. Drain them and put them straight in with the sauce. Mix well and ladle them on pasta plates. Top off with parmesan shavings!

Enjoy! And remember – the magic is in the sauce!

On my #Burp&Belch meter, I give it a shameless 5 burps (out of 5)! Modesty clearly doesn’t mix well with a good sauce!