Pioneering Indian gastronomy of the highest order
Who’s the chef?
On the Pass
Learning his trade at lauded New Delhi dining institution Indian Accent before moving to Dubai, chef Himanshu Saini has become the standard-bearer of modern Indian gastronomy in the UAE. After opening Trèsind in 2014 and the fantastically experimental and highly conceptual Trèsind Studio in 2018, both to critical acclaim, he has quickly gained a reputation as one of India’s hottest culinary exports.On the plate:
Titled ‘India rising', its latest tasting menu pays homage to the nation's storied 5000-year-old history and the plurality of produce that has long stocked its larder. Dishes within the menu are grouped into areas of the subcontinent: stop at the Thar Desert for some ash-roasted artichokes with black lime chutney before later swinging by India’s coastal plains for a bit of puran poli
(sweet flatbread), tapioca grits and aamti
(sour lentil broth).A touch of showmanship:
Dining at Trèsind Studio, now located on The Palm Jumeirah, can be a wholly theatrical experience. As you progress through the tasting menu, expect to be relocated to different areas of the restaurant, each carefully curated to match the plates in front of you. With just 20 seats available, its already intimate experience may be rapidly dialled up as the dining room plunges into darkness for a course or two.Second-to-none service:
Taking inspiration from the popular Indian phrase ‘atithi devo bhava’, directly translated as ‘the guest is god’, astute hospitality lies at the core of Trèsind Studio’s operation. Every service executed by its accomplished team is a masterclass, as they expertly manoeuvre in tandem with each meal's ever-changing scenery and ambience with relative ease.