Trèsind Studio Earns Historic Three Michelin Stars, Elevating Indian Cuisine Globally
Dubai's Trèsind Studio has achieved a landmark culinary milestone, becoming the world's first Indian restaurant to be awarded three Michelin stars. The 20-seater establishment, led by Chef Himanshu Saini and restaurateur Bhupender Nath, marks a pivotal moment for Indian cuisine on the international stage, highlighting its capacity for innovation, precision, and profound storytelling through flavour.
A Testament to Culinary Excellence
Located in Palm Jumeirah, Trèsind Studio offers an ambitious 17-course tasting menu, priced at AED 1,095, that guides diners through the diverse culinary landscapes of India. The Michelin Guide lauded the experience as "a masterpiece of originality, intrigue and precision, featuring tastes from all four compass points of India." Inspectors highlighted the chefs' "quiet diligence and focus" in the open kitchen and the service team's detailed explanations, noting that "a little theatre here and there with certain courses adds to an unforgettable experience." The guide concluded, "There’s something magical happening here."
Passion F&B, the hospitality company founded by Nath, expressed profound humility, stating, "What began as a dream—a pursuit of storytelling through flavours, tradition and innovation—has today reached a milestone that humbles us beyond words." They emphasised that this accolade serves as a reminder of their ongoing commitment to excellence and the craft of hospitality.
The Path to Global Acclaim
The journey of Trèsind began in 2014, with Nath and Delhi-born Chef Saini aiming to reshape the global narrative surrounding Indian food by presenting it in a progressive and expressive manner. Four years later, they introduced a chef’s table concept within Trèsind, which eventually evolved into the standalone Trèsind Studio at St. Regis Gardens, Palm Jumeirah.
Initially, the intimate studio, then offering its menu at AED 250, faced skepticism and periods of empty seats. However, the arrival of the Michelin Guide in Dubai marked a turning point, with Trèsind Studio earning its first star and steadily building momentum. Today, its menu explicitly aims to "challenge common perceptions of Indian cuisine by showcasing flavours both new and familiar through a creative lens," drawing inspiration from India's varied terrains, from the Himalayas to its coastal plains.
A Watershed Moment for Indian Culinary Arts
This three-star recognition is not merely an individual triumph for Trèsind Studio but a defining achievement for Indian cuisine worldwide. For years, Indian chefs have tirelessly championed their native flavours and techniques internationally, working to dismantle outdated perceptions and showcase the cuisine's sophistication.
The path was paved by pioneers like Vineet Bhatia and Atul Kochhar, who were the first Indian-origin chefs to secure Michelin stars in 2001. Chef Vikas Khanna, of New York’s acclaimed restaurant Bungalow, reflected on this arduous journey. He recounted early career experiences where Indian cuisine was dismissed, and the encouragement that came when Bhatia and Kochhar received their stars in London, proving what was possible. Subsequent recognitions for chefs like Hemant Mathur and Suvir Saran in the United States, followed by Khanna himself for Junoon in 2011, further shifted the tide. Chefs Srijith Gopinathan, Gaggan Anand, and Garima Arora later achieved two Michelin stars each.
Despite these successes, the third star remained an elusive pinnacle for Indian cuisine. Khanna, observing Chef Himanshu Saini's dedication and vision, felt a breakthrough was imminent. "And just a few hours ago, it happened," Khanna shared, celebrating Saini as the first Indian chef to receive three Michelin stars. He emphasized the profound significance of this moment: "This is not just a moment — this is a movement. He has started a new chapter for Indian cuisine — one full of pride." Trèsind Studio's achievement is thus seen as a culmination of decades of effort, a validation of Indian culinary artistry, and an inspiration for future generations of chefs.
