The Rise of Indian Food : Himanshu Saini

Are you aware that a new chapter in Michelin history was written with the 2025 edition of the guide?

Trèsind Studio in Dubai became the first Indian restaurant in the world to be awarded three Michelin stars, bringing contemporary Indian gastronomy to this historic milestone.

Its chef, Himanshu Saini, was born in Delhi, India.

He began his culinary career at the age of 18 and trained under Manish Mehrotra, one of the leading figures in modern Indian cuisine, before working in Mumbai and New York. In 2014, he joined Trèsind in Dubai, and in 2018, he opened Trèsind Studio, where he serves as Executive Chef.

In The Rise of Indian Food, Himanshu Saini presents the cuisine he has developed at Trèsind Studio alongside the Indian culinary traditions and cultures that lie behind it.

The book divides India into five regions—the Thar Desert, Deccan Plateau, Coastal Plains, Northern Plains, and Himalayan Mountains—and presents dishes inspired by the ingredients and culinary traditions of each. Each chapter features 12 recipes, for a total of 60 dishes spanning starters, mains, desserts, and drinks.

The recipes include Missi Roti with corn cream and popcorn shoots; Shami Kebab with green plum Korma and seasonal leaves; and prawns with asparagus and curried potato foam. Each dish is rooted in Indian culinary traditions while being reinterpreted through the distinctive approach of Trèsind Studio.

Every dish is remarkably refined and beautifully presented, reflecting the standards of a three-Michelin-starred restaurant, while distinctly Indian nuances can be found throughout, making the cuisine all the more fascinating.

Rather than viewing Indian cuisine simply as a tradition inherited from the past, Himanshu Saini approaches it as a living cuisine that continues to evolve. Bringing together his cooking and philosophy, this book offers an insight into the forefront of contemporary Indian gastronomy.