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Trèsind is the multi-award winning & critically acclaimed Indian Fine Dining flagship of Passion F&B Dubai. It is the birthplace of ‘innovative Indian cuisine’. Together with offering guests a progressive Indian fine-dining experience.

Trèsind is one of the rare restaurants that dares to experiment with progressive Indian cuisine. The word Trèsind itself means Very Indian and this aspect is overwhelming in terms of taste.

Since its introduction to diners in 2014, Trèsind has been considered amongst the leading restaurants of the world. Originating in Dubai, this highly rated restaurant combines staple Indian cuisine with molecular gastronomy, to create a fiesta of spectacular taste, presentation and flavours.

It paved the path towards fostering the legacy of Indian food and is a flag bearer of contemporary Indian food. Trèsind showcases the robustness of Indian cuisine. The ambience, the decor and colours are very charming and tasteful.

The dynamic young team of chefs under the guidance of the group’s award-winning, Corporate Chef Himanshu Saini, have skilfully crafted a new culinary experience that engages all the senses. The revival of the unique concept of gueridon service, has been inspired by and credited to Trèsind.

The menu at Trèsind showcases traditional dishes from the sub-continent presented with a modernistic approach. Furthermore, it embraces various regional Indian culinary influences that have woven its way into the cuisine

Trèsind’s menu, above all, is sophisticated, imaginative and highly visual. As a result, the dining experience is engaging and unique culinary journey.

Trèsind is present in Dubai, Kuwait and recently opened one in Mumbai, India. Above all, it challenges all your senses and shows you the depth of progressive Indian cuisine. In particular, taking very simple dishes and turning them into masterpieces is an art Trèsind has mastered.

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Mizu Izakaya is a modern Japanese Izakaya and is the brainchild of Vedant Malik and Chef Lakhan Jethani. Both of whom,  share a common passion for good food and experiences. It takes inspiration from the izakaya’s in the by-lanes of Shinjuku.  They are known for its drinking culture at tiny bars that only serve yakitori’s and gyozas with your drinks.

The food philosophy of Mizu serves up Japanese food prepared using Japanese technique. Subsequently, they incorporate a strangely satisfying layer of familiar Indian flavours as well. It’s the most unassuming Japanese restaurant-cum-bar. Rather, Mumbai’s first Izakaya as they say.

Shooting Mizu was a food photographers dream. In this case, I ended up using  a lot of black acrylic for the shoot. This enhanced the luxurious positioning which is what the clients wanted.

One of the highlights of Mizu is an extensive Yakitori menu with a slight Indian twist to the recipes.The desert section was definitely a highlight for me to shoot as Chef Nikhil Menon produced some aesthetically beautiful deserts. Furthermore, the heart of Mizu Izakaya lies in its diverse and tantalising menu, is fresh, locally sourced ingredients. Thus, maintainimng the authenticity of each dish. From sashimi to sushi, tempura to teppanyaki, and ramen to robatayaki, the menu caters to every palate and craving. Vegetarian options are plentiful, ensuring that everyone can relish the delightful flavours.

In conclusion, Mizu is a place for you to relax, unwind and indulge, and don’t let anything come in the way of that. Mizu Izakaya in Bandra is a must-visit destination for Japanese cuisine enthusiasts and anyone looking to embark on a culinary adventure. With its delightful ambiance, authentic dishes, and warm hospitality, Mizu Izakaya offers an unforgettable experience that will leave you yearning to return and explore more of the diverse and enchanting flavors of Japan. So, step into this hidden oasis of Japanese gastronomy and prepare to be amazed by the delectable delights that await you.

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Shooting the food at Masala Library by Jiggs Kalra is a food photography dream. Coupled with the traditional recipes and molecular gastronomy, it highlights the authentic ingredients with an avant-garde twist.

The brief is cutting edge and allows me to experiment with surfaces and be my creative best. They use of progressive presentations, vibrant colours, with an emphasis on the freshest ingredients. Above all, their use of modern culinary techniques makes for an interesting piece of art on a plate.

Masala Library by Jiggs Kalra offers its patrons a gastronomic voyage. In addition, to capturing the grandeur of centuries-old traditions. Modern day cooking techniques are combined with one of the oldest known gastronomic traditions in the world. Above all, retaining the traditional preparation for each dish. As a result, of aiming to recreating the erstwhile culinary traditions it offers a truly gastronomical adventure for the connoisseurs.

The main focus of Masala Library by Jiggs Kalra is to revive the traditional recipes from across India. There is an emphasis on tracing the lineage of the Kebab and serving the greatest Curries of India. Even dishes that don’t rely on science come with surprises. Such as, a deconstructed version of Mumbai’s most beloved street-food.

Generally, at Masala Library, comes in the form of adding 21st-century twists to age-old classics.

The menu philosophy at Masala Library revolves around progressive Indian cuisine. With every dish that comes on your table, you can experience the diversity of traditional Indian fare. It is combined with the progressive presentation, vibrant colours and captivating blend of flavours.

This awesome cuisine served is a journey where you can experience over four decades of research and exploration that Mr Jiggs Kalra did across various Indian kitchens.

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