Carnival By Tresind Serving A New Suburb Cuisine Inspired Menu

01 Feb, 2017 by Ruchi Kamble


Executive Chef Himanshu Saini along with his team is now serving its Season Two Menu inspired by the suburban cuisine of different cities of India at ‘Carnival by Tresind’. Carnival is a known name for molecular fusion and spectacular presentations. They bring back the cherished childhood memories through food and its flavours. In the Season Two Menu, guests will find many new finger licking and mouth-watering options to indulge in, but the best part is that they have highlighted the popular dishes from Season One as well.

The meal begins with a pink panipuri served as an amuse bouche, with a motive to spread awareness about breast cancer. It is served with pomegranate and a spiced tangy water along with Bombay pao – the flavours being just as unique as the presentation. 

Popular dishes from different cities such as the Meerut ki tikki, Ajmeri kachori, Parsi shami kebab and Madurai sandwiches inspire the starters. The next course, called ‘into the wild’ features live cooking, where prawns and beef are cooked on a heated Himalayan salt slab, just beside your table. The dish is accompanied with chilli garlic oil and soft buns. 

The menu gets even more interesting as you move on to the mains. The dishes such as the pind da khana from Punjab will amaze you. The ‘family picnic meal’ where the food is served in an actual picnic basket, has a combination of chole, puri and raita. The infamous Goan prawn curry inspires the ‘jinga la la’, while the ‘Bombay bhurji’ and ‘home style chicken curry’ are like homemade chicken, made to tantalise your taste buds.

The choice of desserts in the Season Two Menu is very simple but absolutely delicious. They have introduced a ‘fruit custard’ where berry ice cream is made live on the table, making it very interesting. Apart from this, they have ‘meetha bhaat’, which is a Garwali style rice preparation with jaggery and fennel; ‘milk and cookie’ is a hot mawa cake topped with caramel and cinnamon ice cream; and lastly ‘kadai doodh’ is milk simmered for 6 hours serves with, mawa and imarati.

All the dishes are flavourful and present a new experience with every course, making the new Season Two Menu totally worth a try.


Written By
Ruchi Kamble
Food and Lifestyle Blogger All Food Trends by Ruchi Kamble

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