By now it’s clear, the foodies and mostly everyone knows that Carnival is one of the best and most innovative restaurants out and about in Dubai and surely across GCC. Carnival doesn’t stop there and now gives their fans a Season 2, inspired by the suburban cuisine of different cities of India at ‘Carnival by Tresind’.
They aim to provide a new menu every season and retain their best dishes as well. We got to experience the fun by the award winning Chef Himanshu himself.
Drinks
The drinks were bartender’s choice and we were served some outstanding stuff in a skull and a giant lightbulb!
We had a berry flavor and an orange/pineapple one. The presentation is always spot on no matter what the drink is.
Starters
A Pink Pani Puri is not only made from beetroot but also raises awareness about Breast cancer. Pretty impressive !!
Bombay chutney sandwich was a classic. A compressed and crispy bun was a perfect starter.
The Dahi Wada from southern India was prepared right on the table. It was on a sweeter side yet enjoyable.
Into the Wild – Meat and prawns cooked on a Himalayan Salt slab added extraordinary flavors to the meat and prawn. The chili sauce was a bonus.
Dragon Chicken was wrapped in noodles and served with a side of cucumber. The coriander was torched to give additional flavors.
Wenger’s Shami kabab was an absolute delight. The dish was named and inspired by one of the oldest bakeries in Delhi. It was served with a boiled egg.
Palette Cleanser – We have often seen palette cleansers as sorbets. This time it was strawberry – A Pickled strawberry with lots of seeds on it.
Main course
I don’t recall the name of this dish but Chef Himanshu tore up a paratha in a deep dish and added chicken curry to make a delicious meal. I could eat it every day!
Azurmendi family picnic came in a cute basket. It had potatoes and cholay with puris. A complete desi picnic with some yogurt and pickle.
Jingha La La – The dish was as fun as the title. A Goan prawn curry served with a kind of idly.
The Punjabi thali surprised us the most with Sarson da saag and makki di roti! The thali had some outstanding jaggery sauce and onion salad.
Desserts
Fruit custard made right on your table by turning condensed milk and berries with the help of nitrogen. Served in a beautiful edible white chocolate bowl and some handpainted art.
The Donut shahi tukda was an innovative dessert and it’s always fascinating how they always manage to be innovative. The filling in between was a pudding although I would have preferred ice cream for sure.
Mava Cake came right out of the oven and onto our table. Topped with ice cream and caramel, it was heavenly. I need to find more of this!!
We finished our meal with some thin and unique chikki! It was crispy and yet wouldn’t get stuck in your teeth. They also got us FATAFAT which is a very old brand of digestive in India.
You can read our review of Carnival Season 1 during our first visit for more insight. It was a pleasure being served by Chef Himanshu and we wish the innovation doesn’t stop! Although Tresind is our favorite restaurant, Carnival would also be a top recommendation as well. Do check out their Executive lunch set menu for AED 89++
For Reservations: 04 2759071
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