Here's why you should indulge in this delectable nine-course meal in BKC this weekend

Butter Papdi Chaat from Trèsind

For the last few months, Trèsind at BKC has been running the Chef's Table. Every edition brings together different perspectives and dialogues as a collaborative rather than a traditional guest-chef takeover. From chef Vicky Ratnani showcasing Sindhi cuisine, to Surekha Walke acing Malvani fare, chefs have spent time discussing memories, ingredients, regional references, techniques and personal philosophies. The menu evolves through conversation rather than division of courses. Everyone contributes ideas, challenges and redefines concepts together. On June 25 and 26, Manish Mehrotra, founder chef, Nisaba, joins his protégé chef Himanshu Saini, along with Sarfaraz Ahmed, head chef, Trèsind Mumbai.

Motihari Mutton from Nisaba

Saini, who began his career under Mehrotra at Indian Accent, has been vocal about being introduced to the language of progressive Indian cuisine from Mehrotra. The duo last cooked together in September 2023, at Dubai's Trèsind Studio. "Cooking with Himanshu is always fun. We have both grown, and he has reached a level where his restaurants hold Michelin stars. We banter about the old days, and our coordination is exact, even if our individual styles have evolved. As you grow as a chef, the interactions matter more than just the cooking," shares Mehrotra.

Noodle, Squid Kheema, Samphire Aguachile from Trèsind

Mehrotra is dishing out some Nisaba hits, including street-food style Crab Toast with sweet onion rings, Motihari Mutton with Stewed Garlic and Lamb Chutney. Dessert includes Baked Rasmalai, Banaras Kheer, and Mango Malai.

Baked Rasmalai from Nisaba

The dinner is built around the idea of exploring India from their diverse culinary lenses. "With both chefs, it's not only about regions or menus but also about showcasing shared roots with different journeys. For me, the most important aspect will always be the exchange of ideas and spending time cooking together," says Ahmed, who chooses to keep his menu under wraps.

Manish Mehrotra with Phalsa Kulfi Sorbet

Cooking with Mehrotra transports Saini back to his commis days. "I make him taste everything, and try to execute his instructions. It's a mark of respect, but also a quality check for which I trust him the most. From him, I have imbibed the art of maintaining the standards, prepping with discipline, building flavour with purpose, anchoring the team and orchestrating the service," reveals Saini.

Sarfaraz Ahmed

Chef Malhotra is bringing Nisaba to Trèsind, and by default to Mumbai for the first time. Saini admits that the team is waiting to taste his entire point of view. "If you know chef [Malhotra], you know every plate will be intentional," he signs off.

Himanshu Saini

ON June 25 and 26; 7 pm to 9 pm; 9.30 pm to 11.30 pm
AT Trèsind BKC, Ground floor, G Block, BKC.
LOG ON TO district.in
COST Rs 12,000 (per head)