Trèsind's take on dal makhani uses black lentils (urad) cooked for 24 hours until they break down into a creamy, velvety base. The long cooking develops natural sweetness. It's finished with a generous amount of butter and cream, making it luxurious without being heavy. A prime example of how patience in the kitchen transforms humble ingredients.
Tips from diners
Order this with naan—it's the comfort food of North Indian fine dining, and scooping it up with warm bread is the complete experience.
This regional specialty from Rajasthan uses dried red chilies (byadgi or Kashmiri) to build heat and color without overpowering the lamb. The meat is cooked until fork-tender in the rich sauce. It's a statement dish that celebrates the heritage of Indian regional cooking, refined through careful sourcing and precise execution.
Tips from diners
This is a generous curry—it's best shared or paired with plain rice or fresh naan to balance the heat and richness.
The classic Indian dessert done at Michelin standard. The jamuns are fried fresh to order, ensuring they're warm and fluffy when they hit the rose-scented syrup. Reviewers note that Trèsind's version is neither overly sweet nor rose-heavy—it's balanced, allowing the delicate texture of the fried milk solids to shine.
Tips from diners
Order warm and fresh—gulab jamun should be fluffy and warm, and Trèsind makes them to order rather than holding them.
A signature Trèsind preparation that demonstrates how traditional technique can produce refined results. The duck breast is marinated overnight in yogurt infused with tandoor spices (dried chilies, coriander, cumin, ginger), then cooked in the clay oven until the surface chars and the interior remains pink. It arrives sliced, ready to wrap in fresh paratha.
Tips from diners
The lunch service is quieter than dinner—order the tandoori dishes when you want to take time and ask the chef about sourcing.
Similar technique to the duck breast but applied to large prawns that char on the exterior while staying tender inside. The size is impressive—these are jumbo prawns that provide good protein and textural contrast from the charred spice crust to the juicy flesh inside.
Tips from diners
The char on the prawn adds depth that simple boiling can't replicate. Ask for extra lime to squeeze over them.
Trèsind opened in 2014 and has been a mainstay of Dubai's fine-dining scene, earning one Michelin star in the inaugural 2022 Dubai MICHELIN Guide and retaining it through 2025. Co-chefs Himanshu Saini and Mohammad Zeeshan serve modernist Indian cuisine at One&Only Royal Mirage on Dubai Marina. The spacious dining room features large windows overlooking gardens, accommodating bigger parties than the exclusive Studio location.
The dining room overlooks the One&Only Royal Mirage gardens—request a window table when booking if weather permits dining outside.
Lunch service is quieter than dinner and offers shorter wait times—weekday lunch (Tuesday-Friday) is the easiest to book.
Lunch prices are approximately 30% lower than dinner for comparable dishes. The menu is the same, but the energy is lighter.
The spacious dining room accommodates larger parties better than Studio—request a communal table for 6+ guests for a more intimate group experience.
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