Known for its modern take on Indian fine dining, Trèsind, the multi-award-winning restaurant by Passion F&B, introduces its new Business Set Lunch Menu, available Monday through Friday during lunch hours. Led by Chef Himanshu Saini, Corporate Chef, and Chef Sarfaraz Ahmed, Executive Chef at Trèsind Mumbai, this menu blends traditional Indian flavors with a contemporary approach to molecular gastronomy.
The Business Set Lunch Menu features a 6-course experience designed for a dining duration of 45 minutes to 1 hour, making it ideal for busy lunch breaks. It presents a variety of textures and ingredients, including King Mushroom, imported New Zealand Lamb Chops, and delicate French Scallops.
One highlight is the Raw and Ripe Aamras Puri, a modern twist on the classic dish, crafted as an amuse-bouche with spherification—a technique that has been a hallmark of Trèsind Mumbai since 2019. This refreshing sphere is adorned with pink flowers, adding a touch of artistic finesse to the dish.
Each plate is a vibrant display of colors, designed to stimulate the senses. The sour curd rice, moilee ice cream, and curry leaf honey serve as a palate cleanser, offering a burst of flavors that prepare diners for the main course. This dish, featuring creamy, coconutty moilee from Goa, enhances the molecular gastronomy experience.
For dessert, the Filter Coffee Cornetto with Miso Caramel Ice Cream combines the distinctive aromas of South Indian Filter Coffee with Japanese Miso, creating a delightful contrast of crunch and creaminess.
Chef Sarfaraz, Executive Chef at Trèsind Mumbai, remarks, “The Business Set Lunch Menu offers a succinct 5-course meal that embodies the signature Trèsind style. With light portions and carefully curated dishes like Malabar Tamarind Soup and Sour Curd Rice, we aim to provide a memorable dining experience that accommodates the needs of busy professionals.”
Trèsind Mumbai invites you to host your business lunches with this new menu, where traditional Indian flavors meet modern gastronomy for an unforgettable culinary experience.