Carnival By Tresind — Restaurant in Mumbai

It takes a lot to have a jaded old soul like me excited by a new launch. And I don’t mean to toot my own horn (which means there absolutely will be horn-tooting), but it takes even more to impress me.

I walked into Carnival wondering how much of the hoopla was pure hype, and how much of it was founded on real substance. I walked out happy and satiated, glowing in the knowledge that while there was a dash of glamour to it all, it wasn’t without serious substance to back it up.

At the outset, a shout-out to the team, for being absolutely wonderful. Vida, for her impeccable service and warmth. Akash, from the kitchen team, for listening not just with patience, but demonstrating genuine interest in my ramblings. And last, but by no means least, Daniel, for being chatty, and convivial, and making us feel very welcomed.

Carnival isn’t that expansive a space as much as it is outrageously ostentatious in bits. Right from the masks on the walls with plumes sticking out of their heads, to the bartenders in masks straight out of a Netflix drama, and the blue backlit wall adding a splash of pizzazz to the bar area. But perhaps even more tellingly, the tables are very well spaced out, perhaps indicative of the desire to create not just good times, but private times, where you can whisper sweet nothings over a tipple or two.

And there are quite a few spectacular cocktails on offer. I picked the Chica Picante (with Jose Cuervo, clarified corn, yuzu kosho, and lime), and if I have had a smoother Picante of late, I do not remember it. This was pure silk and fiery elegance, going down so smoothly as to beggar belief. You best believe I savoured it to the last. The Salsa de Mundo (Cachaca, acai berry shrub, lime, and mint) was a refreshing blast of berries, and fun in its own way too, but lacked perhaps the layers of nuance and subtle smoothness of the Picante that won me over.

After it had made a beeline onto a billion and one Instagram feeds, we absolutely had to have the Lobster Vada Pav. While it had a beautiful golden sheen, and was near perfect in its sphericality, it left me wanting a little something. Maybe common sense, having splurged so much on vada pav? But no, in all seriousness, I would say this is very missable as the lobster was somewhat missing in action, and it was a bonda by any other name.

One thing I will say is not missable for sure is the Rasam Tom Yum, which married India and Thailand perfectly, and brought the banging flavours of Bangkok to aamchi Bombay. It was everything I love about a great Tom Yum, married to familiar Indian sensibilities. It was homely, yet elevated, and absolutely smashing.

More Indian in nature was the Pil Pil Pollichathu (Sea Bass in a redolent marination wrapped in banana leaves, for those lost in translation). Instantly recognisable as a Kerala delight, it was perfectly cooked and absolutely lip-smacking, another in a long line of hits on the night.

Speaking of hits, the Kosha Mangsho too really hit the spot. Served with Green Pea Kachuris (puris, by any other name), it was as indulgent as the dishes that preceded it, and packed a surprisingly large amount of mutton. I get why Bengalis calls this dish the GOAT. Not to be confused with bakras corralled by Jains anywhere else in India.

We rounded things off with an order of Go Bananas, featuring beautiful banana mawa cake with actual banana, and edible banana flowers on the side along with a scoop of burnt chocolate ice cream on the cake. The bartender and Daniel were kind enough to ply us with complimentary shots made in-house that closely resembled Bebinca, and were absolutely delicious as well.

For all this, I paid 5,800, give or take, and I thought it was terrific value for the quality of F&B and warmth of service. You can bet your last rupaiyaa I’ll return and grab a seat at the bar. That Picante beckons, and perhaps a drink or two to accompany it. Gotta stay hydrated in this heat. Keep it real, party on, and definitely give Carnival a visit. It’s fun times...

It was a very good afternoon we spent at Carnival. Remembrance of good memories always linger on and I am surely we will fondly recollect the good time we had at this Restaurant for quite some time.

As we entered the lobby, we were greeted by an enthusiastic Receptionist who ushered us cheerfully to our table. While we soaked in the view and the ambience of the place, we had our server Melroy come up to us. He helped us to select the 6 Course Set Meal on offer.

Good Food is not only about the taste, but more importantly about the hospitality, the vibes of the place and the variety of food. Carnival scores highly on all these fronts.

Our meal started with Amuse Bouche, which is just a fancy name for some springy apetizers. What the Chef served us was the Gujarati delicacy - Dabeli ........ and to amuse us and our tastebuds, it was served in a pink bun with a smiley face and resting on a bed of pumpkin seeds. Amused we surely were by the presentation and the tangy taste of the dish.

The salad which followed had kale, avacado, strawberry, pomelo with a citrus dressing. Had an interesting and enjoyable taste.

Then Melroy brought us 2 dumplings in a bowl - for the non-vegetarians, the choice was shrimp or chicken. For vegetarians, well no choice ....... you had to go with what they had. On these dumplings, Melroy proceeded to pour soup which was a combination of rasam and tom-yum. It was thick and consistent with a delectable taste.

Enjoyment of each course was highlighted by a prep given by Melroy just as he was serving the dishes to us. In clear, precise terms he would explain the ingredients and the fusion of the dish in front of us. This really accentuated the pleasure we had while relishing each course.

Next up was what I was waiting up for the most. Charcoal chicken made with a dash of Thai curry and served on a bed of hummus. What an amazing fusion it was. Cuisine from 3 different regions of the world, blended together in one dish. Many a times, we have seen these fusion blends go terribly wrong. But here, we could sense that the Chef must have vividly experimented to have perfected such a soul satisfying dish. The vegetarian option was Khurchan made with Jerusalem artichokes and spiced peppers.

Next up was the main course which had Chicken Tikka nicely marinated with rich creamy masalas with a chilly egg fry on top. Melroy promptly mixed up the entire concoction so that we got rich flavour with each spoonful. The vegetarian option of kofta with edamame and pistachio in parmesan curry was indeed a delight. The Indian breads which came as accompanients were probably the only disappointing part of the meal. The Garlic Naan was rubbery and hard to break. Laccha Paratha was at best ordinary. Steamed rice was at it should be. The novelty with the dal was that the bowl had black dal with a small mound of yellow dal tadka in the centre. We tried both dals individually and then also mixed them up together. Enjoyable the main course was.

Finally came to the part where we satisfy the cravings of our sweet tooth. We were eagerly anticipating this course as the Menu had listed Filter Coffee Tiramisu with Bailey's icecream. But sadly this dish let us down. The Tiramisu was deconstructed, which took away half the fun. Icecream could have been much better. The sweet and fried octagonal decoration at the top was ordinary. But even after saying this, I should add that we wiped off the plate clean. Another dampner was that the portion size was miniscule and that too had to be shared between two of us. I can understand the other courses to have small and smart portion sizes, but do feel that the ending had to be lavish.

Soecial mention to the Reservations Manager Samreen who gave us good insights to the history of the Group anf the various Restaurants they have in Dubai and here in Mumbai. We were fascinated to hear about the Michelin Stars awarded to their various properties in Dubai.

A great experience and a good time was had by us. Kudos to the...

Carnival by Tresind is a theatrical modern Indian dining jewel in Santacruz west. This place is a visual and sensory delight - dark, luxurious interiors adorned with metallic accents, neon patterns, masks, and rose-gold decor evoke a carnival-like fantasy with a sophisticated edge. Expect mixologists serving up creative cocktails, preparing live at your table. Even some amazing food and tempting dessert are prepared live giving a theatrical flair experience. The mood blends carnival energy with upscale elegance - perfect for special evenings and Sunday lunch with live music. Drinks are highly inventive, globally inspired, and expertly crafted. Every sip is bold and gives unforgettable experience. • Global carnival inspiration: Drinks like Flower Power (Nice Carnival inspired) is sweet and refreshing. Chica Picante (Baranquilla carnival inspired) is Spicy and citrusy. Binche G&T (Binche carnival inspired) is bespoke gin cocktail made live at your table with your choice gin and tonic. Okinawa Sunset (Japanese carnival inspired) is fruity and fizzy. • More Standout concoctions: Highlights include Java Jamboree (bourbon, espresso, carnival coffee liqueur), Bellino (gin, peach vetiver blanc, bellini ice), MOG (smoky Goan carnival), Scarlet mocktail, and Tiki Tiki with pineapple and hibiscus - visually striking and tastefully bold. Food and dessert are inventive, bold, flavorful, beautifully plated - modern Indian with a creative twist. Some top picks • Corn chaat: • Pani Puri Semifreddo • Bao Bhaji • Paneer Tikka Paturi • Avacado Galouti Kebab • Nadru Kofta • Soba Noodles • Filter Coffee Tiramisu with Baileys Ice Cream: Elegant and rich. • Aam Sutra: Mango sorbet with coconut ras malai - refreshing and balanced. Try out its Tasting Menu where “Every dish tells a story”, a carnival of cullinary delights, mind-bending experience throughout from small and big plates to the dessert section. Service is warm, helpful, and attentive and the staffs are friendly enriching the overall experience. Highly recomended for foodies seeking Fusion surprises and Cocktail lovers looking for conceptual, playful drinks. Overall, Carnival by Tresind is less a meal and more a vibrant performance - where inventive food and cocktail mixology collide. If you're seeking a Mumbai dining outing that doubles as a show, this is an...