This new restaurant in Mumbai teleports you to a carnival over masquerades and pan-Indian cuisine

There are two types of people in the world—those who step into a restaurant to satiate their gastronomical desires and those who come to enjoy the vibe. But then there’s also a special section of people who’d do anything to discover eateries that offer them the best of these two profoundly tempting worlds. And that's where Carnival by Trèsind fits in. Having already made its mark in Dubai, the restaurant expanded its footprint to India, sharing a floor with Avatara, another highly acclaimed concept from the city. 

Nestled in the heart of Juhu, Mumbai, you are instantly teleported to a carnival (as the name suggests) of sorts where masked bartenders wait for you to join in the festivities. From metal abstracts to whimsical wall art, the restaurant makes one concur with why ancient Eastern Europe popularised carnivals! 

 

Carnival by Trèsind claims to accommodate 120 people at a time. It’s a place for people to let loose and have fun—the more the merrier, as they say. “The concept of carnival is ‘celebration’. It’s a celebration of Indian food and flavours, the festivals, and the vibrant energy of India. The restaurant reflects the same environment the moment you walk in. It’s a happy place to celebrate life and food,” Himanshu Saini, global corporate chef at Passion F&B informs us.

 

While their Dubai leg is touted as one of the best Indian restaurants there, the Indian outpost matches up to the hype as well. We started our meal with their chaat sundae, which featured a light yoghurt ice cream on a flower-shaped base, and patatas bravas that elevated the flavours of a Sindhi aloo tuk to a whole new level. We went on to bite into the jackfruit cutlet, with coconut and blue cheese chutney, and the Sri Lankan staple pol sambol. It was only recently that I realised jackfruit is unfairly infamous for not being a kitchen favourite; it can be transformed into some of the most delectable dishes, a possibility that Carnival thoroughly explored. 

After you’re done indulging in the Sindhi and Sri Lankan flavours, it’s time to drown in the taste of Maharashtra with their recado negro, a dish of kaala mutton that echoes absolute authenticity. While the restaurant identifies as pan-Indian, the menu has undergone alterations for its Mumbai outlet. We wonder how important localisation is when it comes to appealing to various palates, and chef Himanshu Saini points out, “Mumbai is one of the most matured cities in India when it comes to gastronomy; it has been a pioneer of bringing the best global and regional flavours. While the focus is still on pan-Indian dishes we have adapted local flavours and ingredients with the theme of carnival, making it more quirky and relevant with a dash of nostalgia.” And this is evident in their menu with the inclusion of vada pav with lobster bondo and lehsuni yuzu kosho, which also happens to be on chef Saini’s list of favourites. 

 

At this point, we were giddy with the variety of regional flavours on our plates and were not prepared for what hit us next. Their chana martabaan is a version of chole bhature that will take you to the streets of Amritsar, without having to catch a flight! On the other hand, Champaran style carnitas with braised pork filling (also chef Saini’s favourite) will give non-vegetarians the ultimate foodgasm.

While we were in the middle of a regional culinary journey, Rahul Kamath, the bar manager at Carnival took us on another trip with refreshing cocktails. Candy flip, inspired by Cologne Carnival in Germany is a perfect start. What really impressed us was the fact that they craft their own liqueurs, such as limoncello, coffee liqueur, triple sec, and creme de cacao, which use way less sugar than the ones made elsewhere. 

We also loved their tiki tiki, a cocktail that pays homage to the rise of Tiki culture in India. Chef Saini tells us, “Tiki cocktails culture emerged during the Prohibition era, featuring exotic flavours, tropical themes, and rum as the base spirit. Influential figures like Donn Beach and Trader Vic popularised Tiki bars with immersive decor, leading to a revival in recent decades with modern twists on classic drinks.” He further adds, “Here at Carnival, we do our version of a Tiki style cocktail which is called tiki tiki, inspired by Trinidad and Tobago Carnival. It is also the second most popular carnival in the world.” We ended the meal with two desserts—aam sutra and tiramisu. While the mango sorbet and coconut rasmalai dessert was good, it was the tiramisu, made out of filter coffee and Bailey’s ice cream, that got us hooked. 

Adding more fun to the fervour, there’s a mentalist (an amazing one at that!) who will leave you with your jaw dropped to the floor with his variety of tricks. From unlocking your password-protected phone to transferring an ‘X’ into your closed fist, he will have you struggling to unlock various mysteries as you wait for your order to arrive. Talk about stimulating our minds and satiating our souls! What else do we need from a carnival?

Address: 7th floor, Krishna Curve Building, Juhu Tara Rd, opp. Juhu Garden, Hasmukh Nagar, Santacruz West, Mumbai, Maharashtra 400054

All images credit: Detales Brand Communications 

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