Rise of Indian Food

ISBN: 9781837292035
Publication date: 05/05/2026

Take a step inside Tresind Studio, one of the most sought-after dining destinations in Dubai. The restaurant s unique dining experience and chef Himanshu Saini s meticulously developed recipes are now transferred to the page in this stunning cookbook. During Saini s time at Tresind Studio, the restaurant has been awarded three Michelin stars, featured on the World s 50 Best Restaurants list, and gained local and international acclaim. An effusive advocate for the future of Indian cuisine, Saini keeps the essence of Indian cooking, with local produce at the heart of his dishes and, very importantly to him, the philosophy of atithi devo bhava ( guest is like God ). This cookbook is as stunning as Saini s unique dishes and will appeal to fine-dining aficionados, gourmands, and all those interested in Indian culture.
Biographical note

Executive Chef at Tresind Studio in Dubai, Himanshu Saini was born in Delhi, India, where he was raised in an agricultural family. At the age eighteen, he embarked on his culinary career when he enrolled into a hospitality management course in Delhi. Mentored by Chef Manish Mehrotra, he worked in Mumbai and New York before joining the restaurant Tresind in 2014 and then opening the fine-dining restaurant Tresind Studio in 2018. He lives in Dubai.
Liam Collens is based in Dubai and a food and travel writer, who travels extensively writing about restaurants, chefs, and food culture. Collens and Saini have known each other since Tresind Studio's inception. His writing has appeared in FACT magazine, Vogue Arabia, Savoir Flair, and American Express Essentials. Originally from Trinidad and Tobago, Liam lived in England and Wales before moving to Dubai in 2015.
Massimo Bottura is the chef patron of Osteria Francescana, a globally celebrated three Michelin star restaurant based in Modena, Italy.
Manish Mehrotra is one of India's most highly esteemed chefs, widely recognized as one of the most respected figures in modern Indian cuisine globally.

Author: SAINI, HIMANSHU