As the world’s first Indian restaurant to be awarded three Michelin stars, Dubai’s Tresind Studio has reached the highest gastronomic achievement in a historic moment for Indian cuisine. Located in an exclusive location on the famous Palm Jumeirah, this 20-seat culinary gem has changed the view of Indian food worldwide alongside making history.

Chef Himanshu Saini, a 38-year-old culinary genius who started his career at Delhi’s Indian Accent under the tutelage of renowned chef Manish Mehrotra, is the driving force behind this incredible achievement. Saini’s method goes beyond tradition by fusing traditional Indian flavours with cutting-edge modern cooking methods. The outcome is a masterfully performed literary symphony of originality and genuineness.

 

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Tresind Studio was one of just two restaurants in the city to be awarded the coveted three-star rating, along FZN by Bjorn Frantzen. The Michelin Guide ceremony, which took place at Dubai’s Address Sky View Hotel, was filled with exhilaration; only 151 restaurants worldwide are recognised with this honour, and thus it is truly revolutionary for an Indian restaurant to join their ranks.

A Studio of Culinary Artistry

Tresind Studio is more than just a dining establishment; it’s a sensory theatre of flavour, vision and narrative. A very private and intimate eating concept is reflected in the venue’s open-kitchen design. With its modernist flair, meticulous plating, and locally sourced ingredients from UAE farms, each dish is a study of India’s varied culinary heritage.

 

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Saini offers visitors a gastronomic adventure with its seasonal menu, which frequently features regional Indian cuisine reinterpreted with unique components and molecular techniques. One may come across reimagined traditional dishes such as Gujarati khichdi with foraged herbs or Kashmiri morels in broth infused with truffles—a story that is both nostalgic and imaginative.

Today’s affluent diners, who value not just flavour but also ethos, integrity, and experience in their meals, find great resonance in the restaurant’s emphasis on sustainability and narrative.

The Visionaries Behind the Brand

Bhupender Nath, a former Bihar fishing tycoon who is now an enthusiastic restaurateur, is partly responsible for Tresind Studio’s explosive growth. Saini’s ambition has been realised in large part thanks to Nath’s dedication to taking Indian food to the pinnacles of fine dining. Collectively, they have reimagined what a contemporary, upscale Indian restaurant can be.

A Broader Movement in Indian Fine Dining

This achievement is significant in ways that go much beyond a single kitchen. It marks a turning point for Indian food over the world. Despite being praised for decades for its warmth and complexity, Indian cuisine has hardly ever been allowed to enter the prestigious world of haute cuisine. That barrier has been forcefully and elegantly broken by Tresind Studio.

With around 3.5 million residents, Dubai is the site of the largest Indian diaspora outside of India and has emerged as the perfect platform for this culinary revolution. The city’s growing prominence in the Michelin Guide is a testament to both its thriving culinary scene and its reputation as a leader in heritage-inspired culinary innovation.

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The emergence of extra Michelin-starred Indian eateries in the city, such as the recently designated Jamavar, points to a trend: Indian fine dining is becoming more of a movement than an anomaly.

The landmark achievement of Tresind Studio is a cultural awakening rather than just a celebration of a single eatery. It provides a captivating image of what luxury dining may be: personal, creative, and soul-based, thanks to its creativity, inventiveness, and bold reimagining of Indian food. In addition to winning accolades, chef Himanshu Saini has blazed a trail for Indian cuisine’s future, from Dubai to the rest of the world.