A Theatrical Feast at Carnival by Trèsind, Mumbai

From the acclaimed Passion F&B group, Carnival by Trèsind brings the vibrancy of a whimsical carnival and the elegance of modern gastronomy to the heart of Mumbai. Known for pushing culinary boundaries in Dubai, this Indian outpost is nothing short of a sensorial spectacle where nostalgia meets innovation, and every plate comes with a performance.

Ambience: Dramatic and Transportive
Walking in feels like entering a masquerade dream. Oversized Venetian masks, dramatic wall art, and jewel-toned seating create a festive yet intimate ambience. There’s a deliberate contrast of opulence and playfulness, mirroring the essence of their food. The restaurant offers flexible seating for up to 120 guests, making it apt for everything from date nights to large celebrations. The setting is enhanced by an open bar lounge and carefully designed tableware that elevates the storytelling on the plate.

The Menu 2.0: Indian Cuisine Reimagined
The Carnival Experience Menu 2.0 is a curated 8-course tasting that blends traditional Indian flavours with avant-garde techniques and global inspirations. We were served like royalty, think Marie Antoinette on a flavour vacation.

Crafted under the creative direction of Chef Sarfaraz Ahmed, the menu draws from his personal culinary journey and deep sense of nostalgia, transforming familiar Indian flavours into unforgettable, modern experiences. First on our palate was the:

• Carnival Bites Platter: A fun quartet of small bites served together. Pani Puri Semifreddo is a cold, tangy burst. Corn Chaat Pie-Tee offers crunch and cream, Aamras Achappam brings mango nostalgia, and Bao Bhaji blends bao and street spice.
• Kala Khatta Burrata Salad: This wasn’t your average salad; it arrived enveloped in a cloud of dry ice, heightening anticipation and visual delight. The chef decorated the plate with all the ingredients and explained each one in detail. This was a refreshing starter that blended creamy burrata with arugula, grapes, and blueberry preserve, evoking the tangy nostalgia of kala khatta with a refined twist.
• Avial Dumpling in Malabar Tamarind Soup: The broth was poured into a bowl, and the dumpling was added. A comforting South Indian twist on dim sum, delicate dumplings in a tangy tamarind-infused broth that was equal parts soothing and sharp.
• Kanyakumari Crab Krapow with Vatayappam: This dish stole the spotlight, not just for its Indo-Thai flavours but for the stunning crab-shaped ceramic bowl it was served in. Rich green curry with bold coastal notes was topped with tempered aromatics and paired with fluffy rice hoppers (vatayappam). An aesthetic and flavour-packed marvel.
• Champaran-Style Carnitas (Duck & Jackfruit): This course brought the theatre to the table. Whether you chose the braised duck or the jackfruit version, both were taco-style carnitas assembled live at your table. The chef placed mini pans on a personal stove, warmed the sourdough tortillas right there, then carefully layered the condiments, fillings, and pickles. The whole setup felt like a luxe Indian barbeque moment—tactile, fragrant, and interactive.
• Parmesan & Saffron Khichdi with 24K Gold Leaf: An indulgent reimagination of the humble khichdi, it's creamy, luxurious, topped with strands of saffron and edible gold, served with an olive oil pickle that added the perfect acidic punch.

Cocktails: Fully Experiential and Sugar-Free

• Build “Gin & Tonic Your Way”
  One of the most unique highlights was the “Gin & Tonic Your Way” bar experience. A mobile cocktail cart was brought to our table, allowing us to craft our drink much like creating a personal perfume. In Step 1, we selected two fresh fruits, followed by Step 2, where we added our choice of herbs. Step 3 involved picking a tonic as the mixer, and finally, in Step 4, we chose our preferred spirit from options like Gunpowder Irish Gin, Hendrick's, or Monkey 47. And just like that, we had created our perfect weekend drink.
  The final cocktail was refreshing, vibrant, and most importantly, free from processed sugar. Every drink is thoughtfully designed to be naturally flavourful and guilt-free
• Tikitiki
  A tropical delight with white rum, in-house cacao liqueur, pineapple, and hibiscus cordial. Served island-style and bursting with vacation vibes.
• Mog
  A tribute to Goa: coconut fat-washed Feni, Sidr honey, lemon, and guava shrub. Earthy, smooth, and unlike any tropical cocktail you've had rooted yet adventurous.

Dessert: The Grand Finale -Carnival Celebration
The dessert isn’t served, it's performed. On a bare table, the chef painted with raspberry, mango, and chocolate sauces, added textural elements like mini choco balls and dehydrated fruit, and then placed a large dry ice-infused chocolate globe in the centre.

With a dramatic crack, the globe shattered to reveal more decadent bites inside. It was chaotic, colourful, indulgent, and felt like breaking open a piece of edible modern art. A dessert Jackson Pollock would be proud of.

Final Thoughts
Carnival by Trèsind isn’t just another fine dining restaurant; it's a memory factory. Every element, from the cutlery to the cocktails, is designed to surprise and delight. What sets it apart is how deeply experiential the entire journey is, without ever compromising on flavour or authenticity.

Whether it’s the rich saffron khichdi garnished with gold, the personalised cocktail ritual, or the dramatic dessert show, this is a place where food isn’t just eaten, it's felt. A must-visit for anyone who believes food should surprise, delight, and stay with you long after the last bite.