Chef Himanshu Saini Releases His New Cookbook On Reimagining Indian Cuisine

I first met Chef Himanshu Saini of Trèsind Studio in Dubai a few days after he won his third Michelin star. He was surrounded by a large crowd as I made my way to him and extended my wishes to the head chef of the world’s first three-Michelin-starred Indian restaurant. As someone who talks, writes, and breathes food, I was star-struck.

Over a year after our first meeting, an email landed in my inbox. It informed me that one of the world’s most gifted Indian chefs was releasing a cookbook: The Rise of Indian Food: Recipes Reimagined by Trèsind Studio. “That’s exciting news,” I replied.

What does it mean for you, the readers? Simply put, your kitchens can now cook Chef Saini’s recipes. Right from the horse’s mouth, as they say.

More On The Book

Published by Phaidon, the book is co-authored by Saini and his friend Liam Collens, a food writer and restaurant critic based in Dubai. Saini says the book is likely to offer a fresh perspective on Indian cuisine, whether to a professional chef, an enthusiastic home cook, or anyone passionate about food.

Expect as many stories as recipes.

Paired with the richness and diversity of India’s food traditions, the book lets you settle a debate the culinary world is constantly grappling with. It offers a meaningful marriage of tradition and innovation, one that stands true to Trèsind Studio Dubai and has been championed by it.

The recipes are divided into five of India’s physiographic regions: the desert, the Deccan Plateau, the Coastal Plains, the Northern Plains, and the Himalayan Mountains. The decision highlights the relationship between India’s geography and cuisine. “India’s culinary identity is shaped by climate, terrain, local ingredients, and cultural influences, and the country’s food culture cannot be understood in isolation from the landscapes that shape it,” added Saini.

While the book is quite approachable, it includes dishes inspired by and adapted from Trèsind Studio’s kitchen. “Some are dishes that have become closely associated with our journey, while others offer insight into the ideas and techniques that shape our menus,” said the chef. When I asked him about his five top recipes from the book that readers must definitely try, he said, “No bummers. I’ll let the readers decide for themselves.”

Saini urges readers to approach the book with curiosity, without intimidation or concern about perfection.

​The Journey To Three Michelin Stars

For chefs, Michelin is what the Oscars are for actors and directors. Under Saini, Trèsind Studio Dubai ascended from one to three Michelin stars. I was curious about what Saini felt in the moments right after he received the news of his third Michelin star. “It was a moment I will never forget. An overwhelming sense of pride, gratitude, and disbelief filled me all at once. As chefs, we spend service after service, menu after menu, to witness a moment like that,” he said.

What raises the stakes in the case of a Michelin star is the fact that it is permanent. You can lose it if the guide believes the restaurant’s quality and credibility have been compromised. So winning a Michelin star is as difficult as maintaining it. However, Saini said the biggest challenge was never chasing stars but staying focused on their vision and pushing themselves to be better every single day.

He also mentioned how recognition brings expectations and responsibility, not just from the guest but also from oneself. “But I don’t see it as pressure, but a driving force that helps us perfect every plate we serve,” he added. Beyond the guest, he said, it was about doing justice to the cuisine that brought them the recognition. “We suddenly became representatives of contemporary Indian cuisine on a global stage. That meant constantly challenging perceptions and continuing to innovate while demonstrating the depth and sophistication that Indian cuisine can achieve.”

Dubai Vs India

Saini’s culinary journey featured a stint at India Accent, best known for its inventive Indian cuisine. He worked under Chef Manish Mehrotra, who played a crucial role in shaping his understanding of kitchens,  ingredients, and techniques. His interest in the evolution of Indian cuisine grew. “Through the CEO of Passion F&B, Bhuphender Nath, that interest finally found its voice in Dubai, a city that embraces different and diverse cultures,” Saini said.

When I asked him about the differences between India’s and Dubai’s food spaces, he mentioned that the two differ significantly in their restaurant landscapes.

India has an extraordinary culinary heritage and a deep emotional connection to food. Diners there often have a deep understanding of regional cuisines, traditions, and flavours because they grew up with them. Dubai, on the other hand, is one of the most international dining destinations in the world. You have guests from every corner of the globe dining at the same table, each bringing different experiences, expectations, and references,” Saini said.

Crediting Dubai for its transformative role in his personal and professional journey, Saini mentioned how only a few places in the world offer the same combination of cultural diversity, global exposure, and openness to new ideas like Dubai does.

“Hosting guests from different countries, each bringing their own culinary experiences and expectations, has been one of the most nurturing parts of being in Dubai,” said Saini. It is this diversity that constantly challenges him to refine his craft and communicate the story of Indian cuisine in a way that resonates globally.

Read more: Discovering Dubai Through Its Food: A Personal Culinary Journey

Also read: Gastronomic Glamour In Dubai: Where Every Meal Tells A Captivating Story