What drew you to the F&B industry?
Being a son of a restaurateur, I’ve had a passion for Indian cuisine’s exotic flavours. I began in a different field but always wanted to open my own restaurant to promote the taste and aroma of in a fine dining experience.
What is the idea unique idea behing Tresind?
Tresind opened in 2014 with a concept based on molecular gastronomy. What better place to do that in than Dubai.
What is the particular challenge in creating a high-end Indian dining experience?
Diners today are quie aware of experience innovations in the F&B industry. Finding a skilled team to curate unique concepts that can surpass diners’ expectations is extremely time consuming. I am a foodie and a business man, but can only provide a vision, mission and resources. It can not succeed without the right team.
What sets Tresind apart from the likes of Zuma, Nobu and Okku?
Tresind is a home grown brand offering a unique dining experience with Modern Indian cuisine. The consistency in food and innovation is key to its success.
How do you keep the menu exciting and fresh?
We change the menu twice every year with exciting new concepts in F&B that keeps the diners engaged.
What’s next for Tresind?
After four years, we are renovating updating the ambience within. We are also including an exclusive section called Tresind Studio, that will only serve special tasting experiences. We have just finalised the designs and they look marvelous.
Are you looking to grow beyond Dubai into some of the world’s other cities known for fine dining and high-end experiences?
We expanded in to Kuwait in August 2017. Now we are looking at a few more projects across the Middle East, Europe and India within the next 3 years.
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