A sky full of (michelin) stars
When Trsind opened its doors in 2014 in Dubai, opinions wavered between gimmick and gastronomy. With each passing year, the restaurant cemented itself firmly on the culinary map. It wasn't just drama on the plate but about reclaiming pride in a cuisine that had long been boxed into clichs. Four years later, Trsind Studio launched as its more introspective sibling. Bold plating, molecular gastronomy techniques and reimagined regional flavours became its signature, making it a pioneer in elevating the perception of Indian food internationally.
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