Overview

Take a step inside Tresind Studio, one of the most sought-after dining destinations in Dubai. The restaurant s unique dining experience and chef Himanshu Saini s meticulously developed recipes are now transferred to the page in this stunning cookbook. During Saini s time at Tresind Studio, the restaurant has been awarded three Michelin stars, featured on the World s 50 Best Restaurants list, and gained local and international acclaim. An effusive advocate for the future of Indian cuisine, Saini keeps the essence of Indian cooking, with local produce at the heart of his dishes and, very importantly to him, the philosophy of atithi devo bhava ( guest is like God ). This cookbook is as stunning as Saini s unique dishes and will appeal to fine-dining aficionados, gourmands, and all those interested in Indian culture.

Full Product Details

9781837292035

Table of Contents

Reviews

‘[Trèsind Studio’s] surprise multi-course tasting menu is a masterpiece of originality, intrigue and precision.’ – Michelin Guide Dubai 2025 ‘Every service executed by the restaurant’s accomplished team is a masterclass, as they expertly manoeuvre in tandem with each meal's ever-changing scenery and ambience with relative ease.’ – World’s 50 Best Restaurants ‘I met Himanshu Saini long before the stars, when he was still a dreamer, full of light, conviction, and curiosity. Even then, he deeply believed in the power of Indian cuisine and its ability to transform, move, and connect. Today, with three Michelin stars, he remains the same: faithful to his roots, his soul and his courage to represent India through flavor. The Rise of Indian Food is more than a collection of recipes; it is a declaration of identity. Through each page, Himanshu invites us to see Indian cuisine not as a tradition frozen in time but as a living, breathing language that evolves with every generation. His dishes tell stories of memory, land, and imagination. Reading this book is to witness the rebirth of a cuisine that continues to rise, deeply rooted in its history yet fearless in reinventing itself.’ – Manoella Buffara, chef Restaurant Manu ‘I met Himanshu for the first time when he invited me for a four-hands dinner in Dubai. I had never heard of him before. I said yes because I really wanted to cook again, and Hiša Franko was closed during the pandemic. I found a wonderful surprise. What an interpretation of Indian cuisine! Strong, intense, yet delicate and visually stunning. I keep on visiting Himanshu every year, I find his cooking highly addictive.’ – Ana Roš, chef, Hiša Franko

‘[Trèsind Studio’s] surprise multi-course tasting menu is a masterpiece of originality, intrigue and precision.’ – Michelin Guide Dubai 2025 ‘Every service executed by the restaurant’s accomplished team is a masterclass, as they expertly manoeuvre in tandem with each meal's ever-changing scenery and ambience with relative ease.’ – World’s 50 Best Restaurants ‘I met Himanshu Saini long before the stars, when he was still a dreamer, full of light, conviction, and curiosity. Even then, he deeply believed in the power of Indian cuisine and its ability to transform, move, and connect. Today, with three Michelin stars, he remains the same: faithful to his roots, his soul and his courage to represent India through flavor. The Rise of Indian Food is more than a collection of recipes; it is a declaration of identity. Through each page, Himanshu invites us to see Indian cuisine not as a tradition frozen in time but as a living, breathing language that evolves with every generation. His dishes tell stories of memory, land, and imagination. Reading this book is to witness the rebirth of a cuisine that continues to rise, deeply rooted in its history yet fearless in reinventing itself.’ – Manoella Buffara, chef Restaurant Manu ‘I met Himanshu for the first time when he invited me for a four-hands dinner in Dubai. I had never heard of him before. I said yes because I really wanted to cook again, and Hiša Franko was closed during the pandemic. I found a wonderful surprise. What an interpretation of Indian cuisine! Strong, intense, yet delicate and visually stunning. I keep on visiting Himanshu every year, I find his cooking highly addictive.’ – Ana Roš, chef, Hiša Franko

‘[Trèsind Studio’s] surprise multi-course tasting menu is a masterpiece of originality, intrigue and precision.’ – Michelin Guide Dubai 2025 ‘Every service executed by the restaurant’s accomplished team is a masterclass, as they expertly manoeuvre in tandem with each meal's ever-changing scenery and ambience with relative ease.’ – World’s 50 Best Restaurants

Author Information

Executive Chef at Tresind Studio in Dubai, Himanshu Saini was born in Delhi, India, where he was raised in an agricultural family. At the age eighteen, he embarked on his culinary career when he enrolled into a hospitality management course in Delhi. Mentored by Chef Manish Mehrotra, he worked in Mumbai and New York before joining the restaurant Tresind in 2014 and then opening the fine-dining restaurant Tresind Studio in 2018. He lives in Dubai. Liam Collens is based in Dubai and a food and travel writer, who travels extensively writing about restaurants, chefs, and food culture. Collens and Saini have known each other since Tresind Studio's inception. His writing has appeared in FACT magazine, Vogue Arabia, Savoir Flair, and American Express Essentials. Originally from Trinidad and Tobago, Liam lived in England and Wales before moving to Dubai in 2015. Massimo Bottura is the chef patron of Osteria Francescana, a globally celebrated three Michelin star restaurant based in Modena, Italy. Manish Mehrotra is one of India's most highly esteemed chefs, widely recognized as one of the most respected figures in modern Indian cuisine globally.

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