Himanshu Saini on Trèsind Studio, Michelin Stars and Modern Indian Cuisine

Himanshu Saini’s reinterpretation of Indian cuisine is as impressive in its precision as it is in its lavishness. In 2025, the 39-year-old chef, who grew up in old Delhi, was awarded three Michelin stars for his restaurant Trèsind Studio in Dubai the first and only Indian restaurant to have the honour, so far. Over the years, Saini has been showered with numerous accolades and awards for continuing to evolve Indian cuisine. From Trèsind Studio being ranked the second-best restaurant in MENA’s (Middle East and North Africa) 50 Best Restaurants list for three consecutive years (2023 to 2025) to being declared the third-best chef in the world at the Best Chefs Awards gala in 2025 in Milan, Italy, Saini’s talent hasn’t gone unnoticed.

As jury chairperson for the Indian subcontinent for over 17 years for both the World’s 50 Best Restaurants and Asia’s 50 Best Restaurants, I’ve had the joy of applauding him multiple times. I’ve experienced his cooking styles, his theatrical, cutting-edge dishes and presentations, and seen them evolve. Someway along the way, I’ve got to know the reticent chef behind it all as well. 

When Trèsind Dubai had just opened in 2014, I was invited to dine at and review the restaurant, thanks to my friend and editor Rita Karanjia Mehta. Four years later, in the backroom of Trèsind Studio, I experienced another memorable meal (today, the restaurant has moved to a separate location). The ‘Rising India’ menu served as an homage to India’s 5,000-year culinary history and the plurality of its produce lingered in my memory well after my meal. Dishes were grouped into five regions including the Thar Desert and the Coastal Plains. The Deccan Plateau distilled itself into a Tender Coconut Kushiyaki with heart of palm and a yuzu-infused rasam, while the Himalayan Mountains found their peak umami in King Oyster Noodles drizzled in black fungus XO sauce and a rich morel shoyu. The chef’s exploration of 17 dishes told the multi-layered story of India’s rich and diverse cultural, agricultural, and religious heritage. 

Simple Yet Complex

So, where does Saini find the inspiration to keep innovating? “Creating a dish is a balance between imagination and discipline. Inspiration can come from anywhere,” he shares. Saini’s process begins with a simple question: What would he like for the guest to experience or understand through the dish? From there on, it’s a laborious process that includes meticulously testing ingredients, refining techniques, and adjusting flavours—a process that can extend over weeks and even months. “The aim is to create something that surprises guests,” explains Saini, adding, “While still feeling authentic and emotionally connected to its roots.” Every dish is a work of edible art, so how important is craftsmanship for creativity? “For me, craftsmanship in food is about intention and respect at every stage of the process. True craftsmanship is not just about technical skill; it is about consistency, patience, and attention to detail,” elaborates Saini. At Trèsind Studio, the team spends a great deal of time refining even the smallest elements in a dish because every component should have a purpose. “Ultimately, craftsmanship is about creating something honest and meaningful,” adds Saini. 

With each Michelin star earned, does the pressure and expectation increase? “Absolutely. Every Michelin star brings recognition, but also a greater sense of responsibility. The expectations are higher not only from guests, but from oneself and one’s team,” shares Saini. The chef says that he tries not to think about pressure in terms of stars, and points out that the biggest challenge is consistency. “In many ways, the pressure does increase, but so does the opportunity. The accolades push you to become a better chef, a better leader, and a better custodian of the craft.” 

Bringing Talent to the Table 

At a recent event in Trèsind Mumbai that saw Saini and mentor Manish Mehrotra cook together, Mehrotra spoke of his protégé with fondness. “Every chef learns from someone. Techniques, discipline, ways of thinking are passed on from one generation to the next. That’s how culinary traditions evolve,” says Mehrotra about Saini, who was a management trainee with Mehrotra from 2008 to 2013. 

“Himanshu’s success is entirely his own and well deserved. To earn three Michelin stars is an extraordinary achievement by any standard,” says Mehrotra, adding, “To be the only Indian chef in the world to hold three Michelin stars is particularly commendable and a testament to his talent, dedication, and consistency over the years.” The affection that they have for each other and the respect for each other’s talent is mutual. “Chef Manish has been a guiding light for our generation. He proved Indian food could be world class without losing its soul,” shares Saini, adding, “To me, he is everything—my inspiration, my benchmark, and the reason I believe in this cuisine.”

World on a Plate 

Saini’s drive to contribute to the ongoing conversation about contemporary Indian cuisine will likely serve as inspiration to future chefs to first value and then innovate within their cultural roots. The same philosophy serves as inspiration behind the recent book he has co-written with Liam Collens, The Rise of Indian Food: Recipes Reimagined by Trèsind Studio. The recipes are not only a celebration of India’s incredible culinary diversity, but also a reflection of the journey that has shaped Saini as a chef. Saini says, “[The book] is about recipes rooted in tradition but presented through my perspective—an invitation for readers to discover new flavours, techniques, and regional identities, while gaining a deeper understanding of the people and places behind them.”