Dubai-based Trèsind Studio makes history as the first Indian restaurant in the world to be awarded three Michelin stars
Himanshu grew up in Chandini Chowk in Delhi and is influenced by street food like chaat. 'When I started to travel, I realised the perception of Indian food was still so poor in the West. It is still thought of as 'takeaway,' and all about curries and breads,' he told The Hindu in an earlier interview.
The 16-course menu at Trèsind Studio is divided into North, South, East and West, with four courses from each region. There are no cliches like caviar and foie gras. And there is no rice or bread. The menu is bold and innovative. For instance, the dish called simply Sadhya, is an ode to Kerala cuisine.
The fall 2024 menu included dishes such as kebab and kebab scarpetta, inspired by the leftover juices of the kebab. 'When you make kebabs, what is left on the pan is the tastiest part. We would use a paratha to scrape that up. So, we serve guests kebabs that are still cooking — the scent and taste transports them to the streets of Delhi. I have seen people moved to tears with that dish,' says Himanshu. You can also try pandan kadhi, Parmesan saaru, shiso khakra and khandvi ice cream at the restaurant.
What Michelin has to say about the first-ever three-star Indian restaurant
The Michelin guide website states, 'This immersive Indian concept highlights Chef Himanshu Saini's limitless levels of imagination and creativity. The tasting menu showcases traditional Indian dishes from various regions, re-imagined and superbly crafted into vibrant, eye-catching, and flavoursome creations.'
An article about insights from the guide inspector's personal dining experience at Trèsind Studio describes the experience. 'The 18-course experience was so perfectly tailored that the evening flew by and you end up not even noticing that 3 hours have past, and without being too full either. Before each section of the menu is served, a map of India is brought over to the table showing the regions the dishes take their inspiration from, which further enhanced the theatrics of the experience. Crafted with a supreme technique, products of the highest quality deliver dishes that are so deliciously enjoyable. Each ingredient is respected in its natural flavor and the spices, indissociable from the Indian cuisine, are measured with the utmost acuteness and subtlety.'
As Himanshu predicted, 'The attitude to Indian food is changing the world over.'
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