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It’s been two months since Carnival By Tresind, the Dubai-based Michelin Guide restaurant made its way to Mumbai. And it’s anything but a flash in the pan. Here, a good meal is just the beginning and it comes with a side of psychic shenanigans. Imagine this: You have just placed your food order, and a figure springs up at your table. Not a waiter, mind you, but a man with a mischievous glint in his eye and a deck of cards seemingly materialised from thin air.
This is Mayank Chaubey, the resident mentalist, who isn’t just about mind-boggling magic; but a master of distraction. While you’re busy gasping at impossible card tricks, you barely notice the agonising wait for your food. He predicts the next card you’ll draw – and it’s the exact number of minutes until your food arrives. Or so he claims. For every wrong guess, you owe him a laugh. Certainly, a great way to pass the time and exercise your brain, even if your stomach is protesting. And by the time he finishes his act, the food arrives, and you’re so bewildered by his card manoeuvres that you’ve forgotten how hungry you were.
I have a bowl of Chaat Sundae placed on my table—everything else can wait. Remember, this is not your regular chaat. The key elements of this creation have undergone a delightful transformation. They have turned the yogurt into an ice cream and the tamarind and mint chutneys into granitas. Between mouthfuls of my main course, I couldn't resist sneaking in little spoonfuls of this addictive sweet and tangy chaat. So, I made sure it’s on my table throughout the meal. Next up, is the Achaari Caesar. What makes it different? Unlike the traditional cold chicken served in salads, to bring the taste of Achari Chicken Tikka they serve it warm so it's cooked à la minute. It didn’t disappoint but I was more keen on trying the humble vada pav here, which is elevated with a seafood twist that has many raving about it.
Now, onto the confession. When I saw the Lobster Pav on the menu, I was sceptical, but also curious. Vada pav is a Mumbai street food legend, and the thought of messing with that classic combo felt borderline sacrilegious. But the first bite was a revelation. The warm, pillowy pav we know and love, instead of the classic potato filling, cradled a perfectly cooked lobster with the familiar potato filling and the tangy chutney. Did the chef have a crustacean craving that just had to be satisfied or was it a culinary dare gone gloriously right, I ask?
Chef Sarfaraz laughs, “The idea was inspired by the popular lobster rolls found in Northern Europe and Canada, similar to hot dogs. We wanted to create our own version with vada pav. To give it a unique direction, we incorporated Japanese ingredients such as yuzu kosho, togarashi, shiso, and furikake seasoning. These elements add layers of flavour that perfectly complement the lobster, creating a fusion that is both innovative and delicious.” Honestly, now I am raving too.
There are other very delicious things, too. Avocado Galouti Kebabs served in a guacamole style, on a tortilla base that acts as a paratha, topped with sour cream, salsa, and fresh avocado guacamole. The fusion of avocado with boiled green chana seamlessly retains the vibrant colour of the avocado while the spices and saffron used ensures the traditional flavours are enhanced without overpowering the creaminess of the avocado. To sum up, it’s bang on! It doesn’t end there. Next in store is a twist to the classic Prawn Balchao modified by adding crab. That said, it’s inspired by the classic Balchao but presented in a Rara style. They use minced prawns with a chilli garlic and vinegary Balchao-style sauce, then top it with crab to emulate the traditional mutton pieces found in Mutton Rara.
Next, my tastebuds were prepping for the unfamiliar. I was well-acquainted with the fiery flavours of Champaran Mutton but the carnitas is an intriguing blend of traditional Bihar cuisine and Mexican flavours. Pork took centre stage, as a replacement of the customary Champaran Mutton. It was like Champaran finding a new home in the tender, succulent pork, served with sourdough tortilla and accompaniments. The braising was on point, the meat fell apart with a single, blissful sigh.
Then came the dessert menu. I tried the filter coffee tiramisu with Baileys ice cream and the mango sorbet with coconut rasmalai. It was like eating a cloud of sugar with a hint of disappointment.
Final verdict
Definitely, go for the starters, and the mains. The desserts are not quite divine but it very much does the job for those with an insatiable sweet tooth.
Address: 7th floor, Krishna Curve Building, Juhu Tara Rd, opp. Juhu Garden, Hasmukh Nagar, Santacruz West, Mumbai
Timings: 12pm to 11:30pm
Meal for two: INR 6,000 plus taxes (including alcohol)