An evening spent tasting India’s flavours

Trèsind resets the room and rewrites the menu

19 Jan 2026

A flying carpet. An expression more often found in fiction than kitchens, resounds aptly when describing the passage of Trèsind from Dubai to Mumbai. Since its opening in 2018, the restaurant for the discerning diners has been drawing from India’s regional palettes and culinary memory. The same defines its latest chapter now. A thoughtful renovation and a new tasting menu ushers in an experience that feels more composed and deliberate. A relaunch and redesign later, Trèsind, with its modernist interiors is adjusted to reflect the journey of the flying carpet — to harvest ideas, develop them and lay them down palatably.

The effect of this new thought is most apparent in the banquettes with deep green, gently curved and low-slung couches softening the space and slowing the pace of eating. They are what hold the space in peace, encouraging presence and pause, just as the food does. While many restaurants recite Atithi Devo Bhava as a ritual, Trèsind Mumbai does it by rote. The hospitality amalgamates generosity with time, tact and their skilful confidence in letting diners feel seen rather than serviced.

“Trèsind was born from a vision to bring Indian cuisine onto the global fine dining stage not just as food, but as art, as narrative, as memory”

-Bhupender Nath, Founder and Managing Director, Passion F&B

A private dining room centred around a long wooden table, with dining ware set in precise alignment; Photograph courtesy of Trèsind Mumbai

Plates with memory

What does comfort taste like when memory is given structure? Here, the new tasting menu answers through a parade of plates. The culinary legacy of Kashmir appears in Gushtaba served with parmesan Yakhni, with morel mushrooms for vegetarians. The Rajma Nihari follows closely with a soul satisfying familiarity tempered with the addition of Arbi ki Galouti to the dish. The chargrilled lobster, from the other side of India, is served very simply, in addition to the tomato and seafood curry that allows natural development of flavours.

Desserts travels south, where Pazham Pori is reworked through banana custard, hazelnut and dark chocolate ice cream, balancing indulgence with precision. Here, even the most common Indian foods are subtly converted into surprises. Chicken bharta is served not with a mound of rice but as a delicate pastry tart, recognisable in flavour, unexpected in form.

A lobster delicacy from Trèsind’s degustation menu; Photograph courtesy of Trèsind Mumbai

Panelled walls paired with green banquettes set the tone inside the restaurant; Photograph courtesy of Trèsind Mumbai

Carpet theory

Steered by Sarfaraz Ahmed, Head Chef and guided by Himanshu Saini, Corporate Chef at Passion F&B, the renovation follows the same path as their hospitality — tempered and reassuring. In the relaunched restaurant, modernist interiors are adjusted to reflect the journey of the flying carpet — to harvest ideas, develop them and lay them down deliberately. The communal bar offers a sense of kinetic energy, the round green hued tables temper the velocity of eating and the private dining areas anchored by slim pendant lighting allows for respite without seclusion. Each part is functional, not decorative.

“At Trèsind Mumbai, we continue to evolve our craft through technique, storytelling, and respect for tradition,” says Chef Sarfaraz Ahmed. This philosophy is reflected in the space itself which honours both functionality and tradition.

As Mr. Bhupender Nath, Founder and Managing Director, Passion F&B, defines, “Trèsind was born from a vision to bring Indian cuisine onto the global fine dining stage not just as food, but as art, as narrative, as memory.” It is reflected in the room, the plate and a style of hospitality grounded in precision.