Carnival By Tresind

by Jannat & Pawan Manghnani on August 30th, 2016

Exclusive Blogger Preview on 28th Aug 2016

Restaurant Opening 3rd Sep 2016


A fun dining concept, where state-of-the-art food theatrics meet post modern Indian cuisine, fused with a global, contemporary twist!


​Long gone are the days when restaurants were simply critiqued on their quality of food, service and generalized interiors. Sure enough these criteria’s still and will always hold immense credibility among food enthusiasts, it’s just that these things have evolved with time and creativity just like any form of invention and art.  The new generation is all about having an experience and the foodie community is no different. Today we perceive visiting a fine dining restaurant as a means of entertainment, anything less leaves more to be desired (take note traditionalists).
Carnival by Tresind says enough to the traditional route taken by most Indian restaurants and decides it’s high time the cuisine explored. Incorporating international techniques such as molecular gastronomy and having a diverse kitchen significantly helps distinguish itself from the cuisine’s cultural norm, therefore earning the right to call itself postmodern Indian food. Fine Dining restaurants have often been criticized for leaning more towards style over substance and that may be the case for a couple of things on Carnival’s menu but for the most part the dishes were imploding with unique yet familiar tastes that kept my interest hooked on the food when its so easy to be strayed by its unforgettable presentation and mesmerizing ambiance. They may have tested our anticipation with each dish taking a bit too long to arrive, but was soon rectified when we brought them into awareness.  Carnival may just be the most predominant non-traditionalist Indian fine dining entity in Dubai and is a must-see for imaginative minds and of course food magnets alike. 


The ambiance is really something you need to give the restaurant some credit to! Its fun, frivolous and colourful! The place is split into arenas, though not quite literally, but each section has a vibe of its own! From the very colourful oil-paper brollys(Japanese inspired), to the one wall with all the almost Venetian eye masks(some major inspo for masquerade parties), to the caged style big table-almost private dining booths, it is ALL such a treat to the eyes! I bet you will be enchanted from the moment you enter with those gold plated trees lined up to welcome you... But don't get too impressed yet, the food here will blow your mind! 


Sorry Dubai kids, you may not be familiar with this nostalgic drink called "goli/goti soda". It is said to have originated in as early as the 18th century in all over India, but mainly Delhi and Bombay. These carbonated drinks are often served in a heavy glass codd-neck bottle and sealed with a marble instead of the regular cap, thanks to the pressure of the carbonated contents. The original version consisted of a mixture of lemon juice, crushed ice, chaat masala and kaala-namak. 

Carnivals version was a pomegranate flavoured one and it was delicious! Sipped right through the end of it in seconds. They even had a machine, that disclosed the mechanisms of this product! 



This munchkin sized pumpkin kulcha is the perfect balance of sweet and spice, periodically launching flavors taking you by surprise. The soft kulcha bread never overpowers the pumpkin filling, making it a fitting Halloween snack. 
A glob of cacao butter with pores resembling a beehive, topped with avocado and lime cream. The strong and overwhelming taste made me swallow hard, did not win me over. Food is subjective so take my word with a grain of salt, if you’re a fan of the description don’t let me diminish your anticipation. 
Cold tomato essence ‘tomato shorba’, tomato served with a cheese bread stick. Simplistic yet enhanced with its presentation that makes it look exquisite. More than delivers on what it promises, basics done right with a unique touch.
Jalebi chaat in yoghurt mousse infused with potato and chickpea. One of the rare traditional offerings in their menu and boy did it deliver! Everything blended well to churn out the right amount of sweetness with the chaat aspect ensuring it doesn’t get blown out of proportion. 
Aptly named and served in a vase of flowers, this cauliflower florets kempu comes with a dip of chilli and coconut chutney. Crispy gobi droplets that is the easiest recommendation on the menu for vegetarians. 
This was a unique sweet dish enlightened by litchi granite, raspberry rose water and fresh milk skin. Served in an ice made shot glass and gold dust like presentation was nothing short than a work of art. 
Cutlets made from corn curd and coconut topped by the Chinese Goji berry chutney and Kewpie mayo. Unique, innovative and tasteful that left me flabbergasted to say the least (considering it’s a corn based dish). Top find on the menu!
Even if you’re a casual fan of Indian food and you’ve never tried Vada Pav, you are robbing yourself of the joys of one of the most rightfully popular snacks the cuisine has to offer. This was the most authentic item listed on their menu and the presentation accentuated the significance of the dish embedded in the culture. 
Orange and Kashmiri Saffron Popsicle that I may or may not have spilled all over myself. All I can say is the stick holding the Popsicle does not do justice to the size of our Oranjee. The packaging was a nice touch reminiscent of the past in this futuristic exhibition. It was a genius piece of art.
Palak Chole with carrot pickle salad with steamed kulcha served in a handi. This was a delight for the taste buds that experienced the spicy and piquant-ness of the dish all the while enjoying the soft kulcha bread. 

Chicken Pakora, Boondi Crisp.

The baskets were so cute, it looked like an egg in a nest. Except it was an Indianised version of chicken popcorn with cheese! Loved it to bits, we literally wished there were more of these than one.

South Indian ginger prawns, palm sugar caramel, curry leaf crisp.

Wife being allergic and me being a hard-core meat lover, seafood is not our first choice of meals, hence if we do eat them they are usually the uber famous versions vis a vis Dynamite, TNT, Aachari et. al. It was SO refreshing to eat prawns tossed in a South-Indian inspired sauce. The prawns were cooked to perfection, but the taste was too sharp! Too much ginger for a simple palette like mine. 

Sous vide scallops, Assam Tea dashi.

Scallops in an Indian restaurant are so rare, and then to have them sous vide as opposed to the regular pan seared ones, got us super excited! The taste changes incredibly obviously with the choice of cooking method and we kinda preferred this version! The addition of Tea did not make much of a difference though sadly. The flavour overall was bland in comparison to what had already been on our table.

Sliced Wagyu tenderloin, amul butter, cheese toast.

We were quite excited about this one too! It consisted of 2 thinly sliced beef slivers, topped with a roasted clove of garlic on top and of course a buttery cheese toast on the side! Eating all three components together is the trick or you will be left with a "something is missing" taste. Together this dish was bomb aplomb! 

Mutton galouti chop, lamb jus nihari, fermented dough bread.

We love, absolutely love anything dressed in nihari and this was no exception! One of the fulfilling and tastiest dishes on the table that night. Super soft meat that will just melt in the mouth.
Yellow lentil cappuccino, phulka cookie, fresh truffle ghee and cumin coco.

Never thought I would be sipping dal in a coffee cup, let alone in cappuccino style. Looking forward to the future where I’d be ordering a ‘Venti Dal’ at a Starbucks because this worked profoundly. 
Toffee panacotta, pie tuile, ilaichi banana ice cream ‘banana toffee’. 

This was a sweet and insightful take on the banana driven dishes. It even arrived in a traditional banana leaf. We call it the Banana Bonanza!
Betel leaf macaron ‘sweet paan’.

Subtle take on the most (in)famous mouth freshener from India, The Classic Paan that finds a way to retain the appeal of the dish with an ultra modern touch.
South Indian filter coffee and caramelized lotus seeds.

Lotus seeds were extremely delectable to munch on while the coffee knocked a few hours of my sleep. 
Inspired by Bombay’s famous k rustom ice cream sandwich. Cant compare how it fares against the actual product its inspired by, not having the privilege to try the famous ice cream.  Fair enough for a dessert but nothing to rave about either. People familiar with the origin may strike a resemblance though. 


​Interiors –

Location –

Ambiance –

Value for Money –

Service & Hospitality –

Quality & Taste of Food –

Cost –
About AED200-250 Per PAX

Cuisine –
Indian, Fusion

Phone –
04 4218665, 0522424262

Address –
​Podium Level, Burj Daman, DIFC, Dubai


​Carnival by Tresind covers a majority of the vast Indian Cuisine and manages to capture the essence of their foundations and takes it a whole new level with a modern/futuristic disguise for the new generation. Not a single dish felt like it was phoned in; even when something didn’t appease us I genuinely believe that there is a market for that dish. There is a reason why there is a strong buzz for the opening of the restaurant and weather this means anything to you; you have my stamp of approval. 

Power Couple & Lifestyle Bloggers Jannat Manghnani (@PriyankaVidhani) & Pawan Manghnani (@AyaashPaw) love food. It's the only thing they eat. They embark on a unique adventure every evening trying to break free from the routine while soaking in a new experience, well detailed into blogs so friends & family can benefit from them. Read about the entire experience by checking out their various blogs. Remember, A drop of ink may make a million think.

Posted in Food ~ The Tasterpreneur    Tagged with carnival, tresind, fusion, mixture, innovative, super fine dine


Michelle - August 30th, 2016 at 7:47 AM
Preeti - August 31st, 2016 at 2:03 AM
Looks very very beautiful
Jimmy - September 15th, 2016 at 7:18 AM

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