Every time I get a whiff of jeera aloo, I'm transported to my childhood. I'm back in school, uncovering my tiffin after hours of study. The flavourful diced potatoes, paired with soft roti, seem like the perfect replenishment.
Besides, it could be easily shared among friends - few kids would say no to anything made of aloo. Recently, I was hit with the same tempting aroma while visiting a fine-dining restaurant. But my trip down memory lane was cut short when I grasped its provenance.
I was being served Tresind Mumbai's take on jeera aloo, presented in the form of espuma (vegetable foam). I was not sure what to think of this reinvention. Two bites later, my sense of suspicion was turned into delight.
Prawns & Asparagus, Zeera Aloo Espuma, served with freshly pressed Tomato Rasam, is part of Tresind Mumbai's new Degustation menu launched in March 2024. Apart from this 14-course meal, Chef Sarfaraz Ahmed has also curated a new Chef's Tasting Menu. Both offerings invite diners on a one-of-a-kind culinary voyage across India.
Locally sourced ingredients, indigenous flavours and imaginative techniques have been brought together to design a memorable itinerary. While several dishes have been inspired by the bounty of winter, these are more than 'seasonal' menus. var taboola_mid_article_type = '1'; The trip begins with an airily crisp Kohlrabi taco adorned with creamy yoghurt and crunchy sunchoke.
It is a refreshing starter that whets your appetite for many more. The next course - a.