Tresind Launches New Tasting Menus Featuring Indian Regional Flavours

Progressive Indian restaurant Trèsind, led by Executive Chef Sarfaraz Ahmed, has launched two new tasting experiences aimed at showcasing diverse regional flavours through refined modern techniques. The Degustation Menu and the Chef’s Tasting Menu are the latest additions to Trèsind Mumbai’s offering, combining multi-sensory presentation with deep-rooted culinary traditions.

Degustation Menu
The Degustation Menu, priced at Rs 6000++ for the vegetarian version and Rs 6500++ for the non-vegetarian, consists of over 14 courses. The menu blends regional Indian influences with global culinary methods.

Highlights include:

• Cacao Golgappa with Lemon Aguachile
• Potato Gratin Wellington paired with parmesan moilee and black truffle
• Jackfruit Chettinad Masala with Gnocchi Vadi
• Maas Ka Soolah with Missi Roti and Smoked Curry, a Rajasthani-inspired dish
• Desserts maintain the multi-textural approach, including Mulayari Paysam with black apple ice cream and a final serving of Paan Temaki.

Available only during lunch and priced at Rs 4200++ (vegetarian) and Rs 4500++ (non-vegetarian), the Chef’s Tasting Menu offers a shorter format while retaining the restaurant’s emphasis on flavour depth and technique.

Menu highlights include:

• Crab Cafreal with Ross Omelette and Xacuti Curry
• Tender Coconut and Ghee Roast with Curry Leaf Crunch
• Blue Cheese Tortellini with Nihari or Marrow Curry
• Dessert features Textures of Milk with Yakult Ice Cream and Malai Burrata, reflecting the restaurant's continued experimentation even in its sweet offerings.

Chef Sarfaraz Ahmed said, “These menus are rooted in memory and rediscovery. We’ve leaned into lesser-used Indian ingredients—jackfruit, tender coconut, khandvi, bamboo rice, ivy gourd and water chestnut—and allowed them to shine without being masked by complexity. It’s familiar, yet entirely new.”

Both menus reinforce Trèsind’s focus on showcasing India’s culinary diversity through contemporary dining formats, while retaining a strong connection to tradition.