30 August,2026 09:14 AM IST | Mumbai | Nasrin Modak Siddiqi
Ambemohar Kheer, Pandan, Sesame Ice-Cream; Ice-Cream Sandwich, Jalebi, Mango; Pearls Poh Pia Tod, Slow Cooked Duck, Peanut Dip
At an intimate 10-course Chef's Table at Trèsind Mumbai, the culinary traditions and distinctive flavours of Mumbai and Bangkok come together through progressive techniques, immersive storytelling, and a deeply personal lens. The dinner, in collaboration with the Tourism Authority of Thailand celebrates the surprising connections between the two cities.
Conceptualised as more than just a tasting menu, Chef's Table is a cultural storytelling platform. Over a limited number of dinners each month, the restaurant transforms into a new culinary destination, delving into a specific cuisine through contemporary interpretations of classics and original creations inspired by regional ingredients, traditions and lived histories. Several courses draw on the chef's own memories, experiences, and inspirations, making each edition personal and experiential.
For this edition, Chef Sarfaraz Ahmed wanted to explore the similarities between the two cultures through food: the love for bold flavours, street food, seafood, fermentation, spice, and that balance of sweet, sour, salty and umami. "Both cities share the same vibe, energy and chaos, and both are known for street food. However, rather than simply taking Thai dishes and adding Indian ingredients, or vice versa, the idea was to look at familiar flavours from both places and reinterpret them through our own lens. It is about memory, nostalgia, and discovery, but with a contemporary expression."
We begin with Aamras Puri, Raw and Ripe Mango and Mint Powder, a playful ode to the mango season, followed by Miang Kham, Paan Wrap and Balsamic Pearls, bringing familiar Indian flavours and Thai influences together in an unexpectedly delicate bite.
The appetisers move from Poh Pia Tod, Slow-Cooked Duck and Peanut Dip to Tom Yum Rasam, Baked Fish and Aguachile, where the bright, spicy notes of tom yum meet the comforting familiarity of rasam. This one feels perfect for the weather that cannot make up its mind.
Then comes Pad Thai, Squid Noodle and Lobster, that has the perfect chewy bite to it from the squid. This is followed by Lamb Seekh Kebab, Massaman Curry and Potato Salli. Again, here, the blend of two distinct flavours and dishes feel natural, not forced. Next Crab Omelette, Indo-Thai Curry and Krapow continue the conversation, each course finding another point of connection between the two cuisines.
The chef's approach throughout is to preserve the identity of each dish even while reinterpreting it. "As both cities are well-known culinary destinations, what we believe while pairing ingredients is to define flavour in such a way that it is recognisable as to which city it is coming from. With the seafood elements, we wanted to retain the freshness and acidity that we associate with Bangkok while bringing in the depth and smokiness that is very familiar to Bombay."
And then, a return home: Missal, Sago Vada and Thai Curry, a course that feels instantly familiar yet entirely unexpected. It's chef's favourite combination in the city.
Dessert brings its own gentle surprises. Ambemohar Kheer, Pandan and Sesame Ice Cream married the fragrance of Indian rice pudding with Thai-inspired flavours, while Ice Cream Sandwich, Jalebi and Mango end the meal on a playful, nostalgic note.
Among the highlights is the chef's interpretation of Pad Thai in the vegetarian course, where squid, palm heart, and asparagus are cut into noodle shapes and presented in a completely different way without losing the identity of the dish.
One thing that stands out for us during the dinner is how the meal felt less like a procession of courses than a journey between India and Thailand, memory and discovery, comfort and curiosity. Clearly, a lot of thought has been put behind the curation.
WHAT: Bombay to Bangkok, Chef's Table
WHEN: Thursday to Saturday; dinner only
WHERE: PDR at Trèsind Mumbai
TO BOOK: 8928000058
