Kitchen secrets with Chef Himanshu Saini of Trèsind Studio

Kitchen secrets with Chef Himanshu Saini of Trèsind Studio

Chef Himanshu Saini invites us for a behind-the-scenes look at Tresind Studio, Dubai’s Michelin-starred restaurant.

What can you tell us about your journey?
Coming from an agricultural family in India, I grew up around fresh produce, herbs and flowers. Therefore, I naturally gravitate toward locally sourced ingredients, which is expressed in our menu at Trèsind Studio.
I began my training in 2008 with Indian Accent Restaurant in Delhi, where I was fortunate to learn from Chef Manish Mehrotra. He was a great mentor who taught me that it’s not just about the cooking, it’s also about the storytelling. He guided me on my journey.

As a renowned chef, what makes your culinary style unique?
At Tresind Studio, we have a slightly different approach. We aim to push the boundaries of how people perceive Indian cuisine and challenge these perceptions through our tasting menu.
By exploring different aspects of the dining experience, we wanted to make it more engaging and interactive, retaining the soul of Indian cuisine based on three core values of the concept: reviving the art of gueridon service, in which the chef comes to your table with a trolley and makes your dish while explaining it: using Indian ingredients while preparing the dish in an international way; and vice versa.

Your restaurant has been awarded one Michelin star and commended for its original and brilliantly executed multi-course tasting menu. Where do you find inspiration?
I will forever be inspired by my homeland, India. The intricacies of Indian cuisine, its many regional nuances, the diversity of ingredients and hidden gems provide unending culinary inspiration.
My travels and collaborations with chefs from around the world have also open my eyes to new ingredients, techniques and flavors that I can then bring to the menu. From its inception, Tresind Studio’s motto has been “atithi devo bhava,” which means the guest is god. We provide our guests with the best possible dining experience, and this has led to not only achieving a Michelin star but also an Art of Hospitality award and fourth place in the MENA’s 50 Best List.
Recently, we created a new menu called “Tasting India,” which takes guests on a mini voyage through the four regions of India. The menu showcases the rich culinary identity of country, as each has its own unique identity, characteristics, distinct flavors and ingredients that highlight its rural, urban and regional culinary flavors.

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Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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