How chef Himanshu Saini earned a third Michelin star for Dubai restaurant
His first brush with brilliance happened at none other than Delhi's famed Indian Accent. From trainee to sous chef in a matter of years, Saini displayed a streak of genius that couldn't be ignored. This led to other stints launching pathbreaking concepts, but this chef wanted more.When he was tapped to helm a restaurant in the Big Apple, he jumped. After all, it was 'New York City'. The dream, right? Except...it wasn't. 'The pace wasn't for me. Communication was hard,' he confesses. Most people would soldier on, maybe settle. Saini didn't. In a move that could only be described as gutsy, he called up Bhupender Nath, CEO and founder of Passion F&B, and asked a loaded question: 'Is Trsind Dubai still hiring?' Turns out, it was. Fast-forward a few years, and Saini has been consistently rewriting the rules of Indian fine dining. Trsind Studio in Dubai is now an institution, one with three shiny Michelin stars, no less.Where other chefs might lean on the comfort of nostalgia, or heavy regional cooking, Saini pushes boundaries. His interpretations are cerebral yet playful, elevating Indian cuisine without taking away the soul that makes it special. 'The road has had its share of obstacles, from early struggles to navigating the pandemic, but it's these challenges that have shaped me and my culinary vision, shaping Trsind Studio into the experience it is today', shares chef Himanshu.
Clockwise from Left: Kitchen view, Tresind Studio | Lobster tail, Alleppey curry, pickled carrot Bar lounge
NEW MENU: RISING INDIASaini doesn't just cook food; he crafts narratives that bridge the past, present, and future with the finesse of a poet weaving verse. His India Rising menu is an ode—both tender and bold—to a country alive with a million flavours, where each dish unfolds like pages from a storybook, vivid and unforgettable. Take the 'Pandhra Rassa', a creamy lamb stew rooted in Maharashtra's heartland, which breathes in the hushed whispers of coconut groves and quiet fireside meals. But here's the kicker: nestled inside are Gorgonzola-filled tortellinis, a clever twist that adds a modern flair. It's comfort with an edge. And then there's the 'Pickled Pepper Tempura', which takes you on a tangy escapade reminiscent of spice bazaars, cooled by an unexpected buttermilk curry ice cream, an interplay that catches you off guard, in the best way possible. But it's Saini's 'Sadya' that steals the show. Inspired by Kerala's Onam feast; it's tradition reimagined on a banana leaf. Twelve vibrant components, mango curry, tomato rasam, lentil and papadum join forces in a harmonious tribute to heritage. It stirs something deep: nostalgia for some, debates on authenticity for others. But that's the magic. Saini doesn't replicate; he reshapes. This isn't just food, it's memory, culture, and quiet rebellion shared in every bite. And, it lingers.advertisementSubscribe to India Today Magazine- Ends
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