Modern Indian fine-dining has taken over the culinary scene in Dubai with restaurants such as Trèsind, making their mark.
By setting the benchmark for innovative dining in the emirate, the dishes are created with fine attention-to-detail by embracing a myriad of regional flavours.
Presented through Chef Mohammad Zeeshan’s culinary vision, guests can indulge in a variety of dishes, to visualise a fresh perspective on this legendary cuisine. From Aragula pani puri to the modernist chaat tart, each dish presents a nuanced appeal with its presentation and burst of flavours.
Located in the Arabian Court at the One&Only Royal Mirage, the restaurant welcomes guests from all around the world has already put the emirate on a global map.
To see how it all began, we speak to Chef Zeeshan, who began his journey with Trèsind in 2014 and has contributed to the restaurant’s overall success since then.
Talk us through your career.
I was born into the renowned Qureshi culinary family in Lucknow, India. Growing up, I was surrounded by food and immersed in the culinary traditions of Awadh, it was a natural progression for me to pursue a career in hospitality as a Chef. My journey in the culinary world has been marked by passion, dedication and a desire to present traditional Indian flavors in modern and innovative ways.
What inspired you to become a chef?
The inspiration to become a chef came from my upbringing in a family deeply connected to the culinary world. I was exposed to the rich and diverse flavors of Awadhi cuisine from a young age, and this instilled in me a deep appreciation for cooking and a desire to share these flavours with the world.
The restaurant has put Indian cuisine on Dubai’s culinary map How did it all begin?
Trèsind Dubai’s journey began with a vision to showcase Indian cuisine in a new light. I aimed to create a dining experience that would elevate Indian flavours and presentation to a new level. By combining modern culinary techniques with traditional recipes and ingredients, the restaurant quickly gained recognition and put Indian cuisine in Dubai on the global culinary map.
Trèsind focuses on its presentation and gastronomic journey. Talk us through your creative process.
The creative process at Trèsind involves a meticulous approach to presentation and the overall gastronomic journey for the guests. My team and I draw inspiration from the rich Indian culinary heritage, seeking to reinterpret classic dishes into contemporary masterpieces. The process involves experimenting with flavours, textures, and techniques to create a harmonious blend of tradition and modernity on the plate, delivering an unforgettable dining experience.
The restaurant is known for serving progressive Indian cuisine. How do you curate a menu that’s different from others?
Curating a menu that stands out from others is a constant challenge that my team and I work on a daily basis. We focus on showcasing progressive Indian cuisine by continuously exploring new ingredients, innovative cooking methods and artistic plating. While honouring the traditional roots of Indian cooking, we try to push the boundaries to surprise and delight diners with unexpected flavuor combinations and visually stunning presentations.
The restaurant is known for its seasonal changes – how do you keep up with the latest innovations?
To keep up with the latest innovations and embrace seasonal changes, we try and stay at the forefront of culinary trends. We are continuously experimenting with new ingredients and techniques, attending food festivals, collaborating with other chefs, and engaging in research to ensure that the menu evolves with each season, offering guests fresh and exciting dining experiences.
What are some of the key hero dishes to try at Trèsind?
Trèsind boasts a menu filled with exceptional dishes, but some of the key hero dishes that guests must try to include signature creations that blend traditional Indian flavours with contemporary twists. Examples may include The Modernist Chaat trolley, and Hunter’s Lamb Raan.
As a MICHELIN restaurant, how is the experience constantly evolving since its launch in the UAE?
As a MICHELIN Guide Dubai 2023 selected restaurant, Trèsind Dubai maintains a commitment to excellence, which drives the continuous evolution of the dining experience. The team strives to elevate their offerings, incorporating guest feedback, experimenting with new techniques, and embracing culinary advancements to consistently deliver an exceptional experience that lives up to the prestigious MICHELIN Guide recognition.
The restaurant pays homage to a nostalgic time – what are some of the key elements that have contributed to this?
Trèsind’s homage to a nostalgic time is deeply rooted in its approach to traditional Indian cuisine. The key elements that contribute to this nostalgic experience are the use of time-honoured recipes and techniques passed down through generations, the selection of authentic ingredients, and the careful preservation of culinary traditions from various regions of India. This creates a sense of familiarity and nostalgia while being presented in a modern and progressive setting.
What is your favorite comfort meal?
My favourite comfort meal likely draws inspiration from his upbringing in the culinary haven of Awadh. It may include soul-warming dishes such as biryani, kebabs, or traditional Lucknowi dishes that remind him of home and evoke a sense of comfort and nostalgia.
How’s Dubai’s F&B scene evolving as a whole?
Dubai’s F&B scene is known for its rapid evolution and innovation. The city has become a melting pot of global culinary trends and experiences. Chefs and restaurants continually strive to push boundaries, experiment with flavors, and introduce new dining concepts. Dubai’s cosmopolitan population and diverse visitor base have contributed to the city’s dynamic F&B landscape, with a wide array of options ranging from street food to high-end gastronomic experiences.
What’s next in line for the Trésind?
The team at Trèsind Dubai are known for their innovation and commitment to evolving Indian cuisine, the future holds exciting prospects. They may continue to explore new culinary territories, collaborate with other chefs, delve deeper into regional Indian cuisines, and perhaps even expand their presence to other locations, both within Dubai and beyond, to share their unique culinary vision with a broader audience.
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