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Indian Express
26-05-2025
- Business
- Indian Express
Why Trèsind Studio's three Michelin is a big win for Indian cuisine
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.
Hindustan Times
05-05-2025
- Business
- Hindustan Times
Sushi, steak, cheesecake in a glass? Welcome to culinary cocktails
It begins with a sip. Then, a curious sensation follows. Wait, is that chilli chicken in your drink? You taste soy, a whisper of ginger, maybe even a hint of garlic. The essence of dinner, but in the form of a cocktail. Well, across India, bartenders are boldly pushing the boundaries of mixology. Gone are the days of just adding a splash of lime or a pinch of spice. Today, they are transforming popular dishes into drinks — nostalgic, quirky, and brimming with stories that travel from home kitchens to bar counters. Whether it's introducing Kolkata-style chilli chicken cocktail or guacamole margarita or a drink that gives a hint of Maggi, bartenders are going all out with experimentation. But what is driving the shift? Rahul Kamath, Corporate Beverage Manager, Passion F&B, predicts that this trend is here to stay. 'It is not a passing fad. Bartenders are thinking like chefs now. We are looking to the kitchen for inspiration. And guests are ready to embark on this journey with us.' Take Nutcase Etc in Kolkata, where the team wanted to give a beloved local dish a new twist. Enter Tangra Town, a savoury highball inspired by Kolkata-style chilli chicken. A mix of bell peppers, onions, garlic, and ginger, all seasoned with soy sauce and infused with tequila. What sets this drink apart is the addition of chicken stock, lending it a gentle, meaty richness. A spring onion garnish completes the experience. 'No good bar in Kolkata feels complete without chilli chicken on the menu,' says Swanan Sarkar, the mastermind behind this creation. 'So we thought, why not serve it as a drink? Once we voiced the idea, it just clicked. The whole team was immediately on board.' Perfecting this concept was no quick fix. Numerous iterations were tested before they landed on the right balance. 'Every ingredient has its own strong character. The challenge was to capture the essence of the dish, but in liquid form.' Nutcase also offers Rare Steak, a drink made with beef bone marrow rendered with garlic, rosemary, and peppercorns. This spirit-forward creation is fat-washed, giving it a rich depth. Other unconventional drinks on their menu include Make It a Salsa, which mimics a smoky chipotle salsa, and Sushi, which uses wasabi, vinegar, and pickled ginger to recreate the experience of eating a sushi roll. While these drinks are experimental, the pricing remains approachable. 'People will try bold things if they feel they are getting value. We want these drinks to be fun, not intimidating,' the team explains. Pricing, Swanan says, is based on ingredient cost and market comfort. 'We want people to try these. But some drinks are high on beverage cost. In our Sushi cocktail, just the nori costs ₹56 per glass.' Also exploring the savoury side of cocktails is EnCanto, where mixologist Raju Bora has created a guacamole margarita. This drink features avocado-infused tequila with a smooth avocado crush inside. A daring combination of jalapeño-infused gin, lime juice, and guacamole creates a unique experience. Yes, you read that right. Garnished with Sal de Pueblo and a taco shell, this clarified cocktail is a love letter to Mexico's culinary creativity. Raju says, 'One day, during one of our experimental sessions, we thought — why not try something completely unconventional. At first, it seemed like an unusual choice, but once we played around with the texture and balanced it with the right elements, it turned out to be an incredible discovery." He further adds, "These drinks are truly a process of trial and error—testing combinations, adjusting acidity, sweetness, and texture until we find that sweet spot where everything comes together in harmony.' At Mezzo Mezzo in Mumbai's JW Marriott, the drinks menu reads like a Mediterranean feast but in cocktail form. Think risotto, tzatziki, strawberry cheesecake, and olive oil cake, all shaken, stirred, or smoked into a glass. And yes, they taste just as wild and wonderful as they sound. Take the Gazpacho, a smoky, spicy mix of tequila, mezcal, bell pepper, basil, and citrus, or the herbaceous Tzatziki, made with gin, cucumber, whey, and oregano. If you're craving something sweet, try the Baklava, rich with pistachio and spice, or the Truffle Chocolate, a decadent blend of whisky, vodka, coffee, and chocolate liqueur. Even the classics come with a twist. There is a pine and elderflower highball, a smoked salsa picante, and breezy low-ABV choices like sparkling wine sangria or the Earl Fizz, a mix of Earl Grey, clarified guava, and citrus, which can be made alcohol-free. 'These are drinks that surprise people, make them smile, and maybe even remind them of something they ate years ago,' says Chinmay Pednekar, the bar's mixologist. The same is true at The Brook in Gurugram, a mountain-inspired bar from the team behind Sidecar. Their standout cocktail, Maggi Point, uses Maggi masala spice, tequila, Himalayan honey, fresh tomato, and pea water. 'People love it because it feels familiar. They are drinking a memory,' says Yungdup Lama, the owner. 'That emotional pull is what makes it work. Meanwhile, the pricing depends on market survey and beverage cost.' He also mentioned that it's not just India where this trend is happening; it's taking place in global bars as well. This trend extends beyond India. Double Chicken Please in New York City has a Thai Curry drink made with galangal, lemongrass, coconut water and Thai chilli. In Tokyo, the Glizztini at Tokyo Confidential uses sausage and onion brine, served with cacao butter to mimic ketchup and mustard, while the Zaru Soba at Danico, Paris's blend of cucumber, tomato, and soy sauce, is a nod to noodle soup.
Khaleej Times
26-03-2025
- Entertainment
- Khaleej Times
Dubai beats Paris, Sydney to become fourth most popular food destination on social media
Dubai is the fourth most popular food destination in the world on social media, according to a new survey conducted by an international travel agency. Travelbag compiled a list of 50 cities worldwide and analysed their Instagram and TikTok data to identify the most popular food destinations on social media as part of a wider study. It found that Dubai had over 2 million posts on Instagram and 127,900 TikTok videos showcasing the city's food culture. With these figures, it surpassed other cities like Sydney, Chicago and Paris. London topped the list followed by Toronto and Melbourne with almost 3 million Instagram posts each. Bhupender Nath, the founder and MD of Passion F&B, the group that manages Michelin-starred concepts like Tresind Studio and Avatara among others, said the result is not surprising. 'Dubai has become a global culinary hotspot,' he said. 'A few years ago, international brands were coming into Dubai from cities like London or Paris. But now, the trend is reversing. As a proud Dubai-based, homegrown group, we're now taking the concepts we launched here — like Trèsind, Carnival, and Avatara — to other parts of the world. It's a sign that Dubai is a food leader and no longer just a food destination.' According to the Travelbag report, Dubai stands out as a 'culinary giant', with 106 food and drink activities, a number that far surpasses other top cities like Melbourne which has 78 and Toronto, which has 40. Home to hundreds of restaurants, the emirate's dining scene has been exploding with some of the best concepts in the world choosing to set up shop in the city. In 2022, the Michelin guide was launched in the city, propelled many homegrown concepts in the country to superstardom. Dubai restaurants, like Tresind Studio and Orfali Bros. Bistro have also made it to the World's 50 Best Restaurants list. 'Instagrammability' matters Dubai-based international blogger Hubert, who posts as Mister Taster on Instagram, has been in this business for 15 years and calls himself the 'dinosaur' of food blogging. He lived in UK and Iran before moving to the emirate in 2022 after being granted a Golden Visa. He said 'virality' and 'social media presence' were integral to a restaurant's success now. 'A restaurant needs to have good food but also a good social media strategy to ensure that people know about it,' he said. 'A chef who is presentable on camera also goes a long way in making your brand well-known. When I was starting out, I used to post only photos. Now, you need videos but of course, the most important thing is good food. You can do all the marketing in the world but if the food is not good, people will not come back.' He said cultural ties to food and a backstory were the key ingredients to a good viral food video. 'One of my most popular videos was about a place that made Regag bread,' he said. 'We have over 55 million views on it. It was nothing fancy, but it was local cuisine and told the story of the UAE. Another video of mine about eating a whole lamb with rice also did really well with over 28 million views.' A Dubai gastronomy industry report in 2023 had revealed that the city ranked second worldwide in terms of restaurant density. Telling the story According to Nath, telling a story is what has contributed to some of the most popular dishes in their restaurants. 'Take the iconic chaat trolley at Trèsind, or the Gajak dessert at Carnival by Trèsind — both are designed to surprise, and tell a story rooted in nostalgia and flavor,' he said. 'Today, the visual appeal of a dish or a space is often the first thing that captures a guest's attention — especially on social media. But for us, it is not just about looking good. It's about creating an emotional connection. That's what keeps guests coming back and recommending it to their friends and family.' He credited the power of Dubai's culinary scene to its diversity. 'It's one of the few cities where you can enjoy a progressive Indian tasting menu one night, authentic Emirati cuisine the next, and finish the week with elevated Japanese or Mediterranean fare,' he said. 'There's a hunger for quality and creativity here. Even before the arrival of Michelin, World's 50 Best, or Gault & Millau, the industry was thriving. But the launch of these prestigious platforms has pushed the scene further, setting benchmarks that match or even exceed international standards. Restaurants are now not only creating memorable dishes but also delivering experiences that rival the best in the world.'
