Why Trèsind Studio's three Michelin is a big win for Indian cuisine

Indian Express

26-05-2025

The 20-seater Trèsind Studio, located in Dubai's Palm Jumeirah and led by chef Himanshu Saini and restaurateur Bhupender Nath, has scripted history. Serving a 17-course degustation menu that celebrates the cuisine and flavours of their homeland, the restaurant last week became the first Indian establishment in the world to be awarded three Michelin stars.
'The surprise multi-course tasting menu is a masterpiece of originality, intrigue and precision, featuring tastes from all four compass points of India,' noted the Michelin Guide, adding, 'While the chefs work away with quiet diligence and focus in the open kitchen, the service team provide detailed explanations of each elegant creation. A little theatre here and there with certain courses adds to an unforgettable experience. There's something magical happening here — and with just 20 seats and a rooftop location — you'll feel you're in on the secret.'
'What began as a dream—a pursuit of storytelling through flavours, tradition and innovation—has today reached a milestone that humbles us beyond words,' read a post on the official Instagram account of Passion F&B, the hospitality company founded by Nath. 'This recognition is not the end, but a reminder: that excellence is a responsibility, and hospitality is a craft we're honoured to uphold every single day.'
The Trèsind restaurant was first founded in 2014 by Nath, with Delhi-born Saini — considered one of the youngest tastemakers of Indian cuisine — at the helm. The goal? To challenge and elevate the global narrative surrounding Indian cuisine and present it in a progressive and expressive format.
Four years later, Saini and Nath launched a chef's table-style studio within Trèsind, which later moved to its current location in St. Regis Gardens, Palm Jumeirah. Priced then at AED 250 per person, it was initially met with skepticism and empty seats. But when the Michelin Guide arrived in Dubai, Trèsind Studio received its first star, and the momentum has only grown since.
Today, priced at AED 1,095, Trèsind Studio offers a 17-course menu across two seatings (6 pm and 9.15 pm), celebrating India's culinary diversity — from the Himalayan mountains to the Thar Desert, from the Deccan Plateau to the Coastal Plains.
The menu, as its website states, aims to 'challenge common perceptions of Indian cuisine by showcasing flavours both new and familiar through a creative lens'.
This isn't the first time Indian cuisine has earned Michelin recognition but it may be the most defining. For years, Indian chefs have championed local flavours and techniques outside, pushing against outdated narratives and reshaping the global perception. The journey began with Vineet Bhatia and Atul Kochhar, the first Indian-origin chefs to win Michelin stars in 2001.
Recalling the long and arduous journey and why this win is momentous for more than one reason, chef Vikas Khanna of New York's award-winning restaurant Bungalow penned a heartfelt note on Instagram. 'I started by working with chefs at the very bottom, and was constantly told, 'This isn't a real cuisine. Focus on Western food — it's superior',' he wrote. The tide, he recalled, began to shift when Bhatia and Kochhar earned stars in London. 'Suddenly, we had a refreshing reference of what was possible.' Still, doubts lingered. Could Indian food win Michelin recognition in the United States? 'And then, the brilliant Chef Hemant Mathur and Chef Suvir Saran won the honour for Devi. I felt the tide turning again.' Khanna followed in 2011, winning a star for Junoon, which he retained for eight years. Since then, chefs like Srijith Gopinathan, Gaggan Anand and Garima Arora have gone on to earn two stars each.
But the elusive third star, Khanna wrote, remained just that — elusive. 'Then I saw Chef Himanshu — I felt the magic. The calmness. The devotion. The vision,' he wrote on Saturday, adding, 'And just a few hours ago, it happened. Himanshu became the first Indian chef to be awarded three Michelin Stars.'
'You can only celebrate like this when you truly know how hard the journey is. This is not just a moment — this is a movement. He has started a new chapter for Indian cuisine — one full of pride,' he wrote.