Meat. Masala. Magic. —Carnival by Tresind’s Carnivorous Canvas

 


At Carnival by Trèsind, culinary artistry meets theatrical innovation, and WHAT’S HOT IN MUMBAI’s recent gastronomic foray was nothing short of a multisensory epiphany.

Here are our recommendations for the non-vegetarians:

The Kombdi Rassa, a seemingly unassuming chicken dumpling delicately ensconced with water chestnut and chives, was an ambrosial embodiment of textural juxtaposition — the supple succulence of the poultry harmonizing with the gentle crunch of the aquatic tuber, all swaddled in a fragrant broth redolent of the Konkan coast. It was not merely a dish; it was an eloquent soliloquy in spice.



To check the video, click
HERE

For vegetarian menu recommendations, click HERE

The Carta Fata, meanwhile, was a triumph of coastal exuberance enveloped in culinary alchemy. Plump prawns luxuriated in a Malabar curry of silken opulence, with a Madras onion tadka that pirouetted on the palate like a Bharatanatyam dancer in full flourish. The aroma that wafted through the transparent cooking parchment. Gastronomic divinity at its best!

And then came the Ghotala, a dish that dared to be irreverently bold. A Kolhapuri bheja preparation that proclaimed its presence with unabashed bravado. Topped with a gloriously fried poached egg — an oozy, golden orb of indulgence which blended perfectly with the bold flavors. A hearty portion served with soft coconut bread – an intense, complex, and utterly unforgettable which you must savor.

To check the video, click HERE

For vegetarian menu recommendations, click HERE

In summation, Carnival by Trèsind orchestrates a rhapsody of regional inspirations and modernist flair, creating not merely meals, but edible metaphors of India's gastronomic grandeur. We are coming back for sure to try out the sensational menu crafted by Chef Sarfaraz Ahmed.

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