Culinary Master Himanshu Saini Perfects the Dining Experience with ‘Cool’ Indian Cuisine
Trèsind Studio in Dubai holds the distinction of being the world’s only Indian restaurant with three Michelin Stars. At the heart of this extraordinary achievement is Chef Himanshu Saini. Robb Report delves into the influences and inspirations that continue to shape this culinary trailblazer.
By Amin Ali
Jun 20, 2025
What do three Michelin Stars mean to you personally, and what lessons have you learned along the way?
It’s every chef’s dream to be recognised by Michelin. It’s the greatest motivation. When we received two Michelin Stars, the world’s eyes were on us. That pushed us to do even better. We kept working hard and left the rest to God. And with His blessings, we became the first Indian restaurant to receive three Michelin Stars. We never lost faith that the concept would succeed one day. Even when we weren’t making money, we never compromised.
We were fortunate to have Bhupender Nath as the restaurateur with the right vision. To create something like Trèsind Studio, you need to stay focused on a long-term goal — building a flagship restaurant that defines your identity. Business, revenue and commerce become by-products. Crafting the right experience was our sole focus.
Which Indian cuisine appeals to you the most?
Coastal and South Indian cuisines appeal to me the most. North Indian food is widely recognised as Indian cuisine, but people need to be introduced to and educated about food from the Northeast and the South. I strongly advocate for that. Personally, I would love to eat and serve more food from Goa, Kerala, Andhra Pradesh, Tamil Nadu and Karnataka.
What’s your signature dish?
Sadya. It’s our interpretation of the traditional feast, where we’ve brought together a variety of elements into one single dish. It’s a dish best understood, appreciated, and experienced at the restaurant.
Who are the chefs you’ve been inspired by?
Chefs Vineet Bhatia, Atul Kochhar, and Manish Mehrotra. I grew up watching them and admiring their work, and I was fortunate to work with Manish at Indian Accent. The contemporary or modern Indian food movement was started by them. I used to buy one cookbook a month, and more often than not, they were by Chefs Vineet and Atul.
These three chefs’ deep understanding of food and their adaptability have elevated the global perception of Indian cuisine. Their inspirational journeys made Indian food feel relevant and cool around the world. Many Indian chefs once aspired to perfect European culinary techniques, but these gentlemen inspired people like me to pursue Indian cooking with pride.
Your favourite restaurant/s in the world?
DiverXO in Spain was where I had one of the most memorable meals of my life. My first fine dining experience was with Chef Gresham, and that will always remain special. Naar and Papa’s are excellent Indian restaurants. Sorn in Thailand is outstanding, and Le Clarence in France completely changed my perception of French cuisine.
The most complicated dish you have ever created?
Sadya. This dish is served like a ceremony at the restaurant and has been loved by many, including Chef Massimo Bottura. This dish is best understood when you dine. It is neither sweet nor savoury. The entire team is involved in its presentation, which unfolds over 12 steps, each featuring different temperatures and textures. We keep the interpretation open, allowing diners to form their own understanding of this dish. It is still evolving. What began as a five- or six-step experience now grows each year, with a new step added annually.
What’s the next big dish you’re working on?
A soufflé built on the flavours of tandoori naan; it smells just like freshly baked naan, but you don’t chew it.
Apps you use the most?
Instagram is the platform I use the most. I use my phone and technology in a limited way. When it comes to food tech, I learned from Chef Manish that food must always be flavour-driven. We perfect our techniques first before turning to any fancy gadgets. I'm not very tech-savvy and use gadgets sparingly. I do use a watch, and I particularly admire Jaeger-LeCoultre for the craftsmanship and innovation they bring to watchmaking.
What are you currently binge eating?
A bowl of ramen. I love the broth and a broth dish excites me.
Which next travel (food) destination is on your radar and why?
I love going back to Italy. The culture feels closely connected to India. Like us, they have strong family traditions, and many excellent family-run restaurants and businesses. I’ve been happily exploring Italy over the past few years. A destination I’d like to visit more often is Spain. What they’re doing with food is truly inspiring.