The much talk of the town, Carnival by Tresind is a celebration of Indian food, where Indian food comes of age to shed its erstwhile glamorous modern avatar and take leaps ahead to enter the post modern era. Dining at Carnival is a gastronomic fiesta. I visited them for lunch and tried the special menu. The restaurant has a lovely ambience with some beautifully decorated copper painted trees and super friendly staff. The menu is very well designed with some amazing dishes in it. The food here is a true gastronomic feast and its luscious. Special thanks to Chef Vinu, our servers Manoj and Suhani made sure I had an excellent dining experience.
We started off with some Goli Soda-Khalkatta flavour and Berrylicious drink. They were refreshing.
For the starters I was served “Canapé Amuse bouche” which was a tray with Bhel puri bar, Lassi bon bon, Poppadum, Traditional dhokla and Coriander pesto brioche. They were mini in size and were delicious.
Moving on to the soup, I had “Chicken soup for the soul” which is Tomato and butter consommé, charcoal smoked chicken, naan croutons ‘butter chicken’. The soup is very well presented. The soup cup in put in a cage with the naan croutons kept at the bottom of the cage. So creative I must say.
Farm to plate was my salad for the day. It was freshly prepared on the table which had Cous cous salad, spice roast beef, home grown herbs and lettuce.
My starters ere amazing.I had some of the best prawns which is known as Pulliinji- South Indian ginger prawns cooked in palm sugar caramel and topped with curry leaf crisp. This was lip smacking. Jungle book was beautifully presented in a book kind of plate with a skewer that had braised lamb leg morsels cooked with dried red chili, confit garlic and essence of wild herb. Another starter I had was Into the wild- Apple Sorbet. The sorbet was presented in a green apple and was nice.
Moving onto the main course, Carta farta was served on the table. Carta Farta is a Malabar style steamed seabass fish curry that is cooked in a plastic that can withstand high temperatures and the aroma stays inside it. The aroma of the fish curry was beautiful and went well with the lemon rice that was served with it. I then had Chicken Masala which was scrumptious. The gravy of chicken masala was amazing and went well with the garlic naan. Buck off (Lal maas) is lamb cooked for 8 hours in red curry. This dish was a hit. No Indian meal is completed without Chicken Biryani,eggplant saalan and burhani raita. The Biryani was delightful.
No meal is complete without a dessert. I tried the dessert named Gajak, which had Caramel, peanuts, brownies and chocolate – done the alinea way. The dessert was made on a canvas on my table and was very enjoyable. I ended my meal with a Karak Chai, where a server came on a bicycle with the flask in it serving me some fresh karak Chai.
I had a wonderful lunch at Carnival by Tresind.
Disclaimer: The views and opinions expressed in this blog are based on my own thoughts, knowledge and experiences.