A glimpse into Trèsind Studio, the first Indian restaurant to earn 3 Michelin stars

Trèsind Studio in Dubai is now the first Indian restaurant in the world to earn three Michelin stars, setting it apart from every other Indian restaurant anywhere else in the world. While Michelin star restaurants have been received with fanfare across the world; they still haven't trickled down to India. However, that hasn't stopped Indian food from reaching them. Restaurants around the world, from London and New York to Geneva and D.C., have earned the prestigious Michelin star for their varieties of cuisines on offer.

London's Rasoi was the first Indian restaurant ever to earn a Michelin Star back in 2006; almost 80 years after Michelin started assigning ratings and stars to fine dining restaurants. In 2025, it has taken almost hundred years for an Indian restaurant to finally earn a coveted three-star rating. 

Trèsind Studio was established by Bhupender Nath in 2018 in Dubai's 20-seat rooftop space at The Palm Jumeirah. "While Trèsind pioneered progressive Indian dining in Dubai, Trèsind Studio emerged as a more intimate and imaginative extension of that vision," says Chef Himanshu Saini, the lead at Trèsind Studio. "What began as a chef’s table experience quickly evolved into a dynamic theatre of Indian gastronomy, where storytelling, precision, and creativity come together to craft an unforgettable culinary journey," he adds, in an exclusive chat with HELLO.   

"Receiving our first and two-star placements from Michelin was incredible, and we were overjoyed with the accolades. Becoming the first three-Michelin-starred Indian restaurant in the world was an incredible honour and equally humbling." When asked what earning 3 Michelin stars means to the chef personally, he responded, saying, "The goal now is to continue growing, pushing ourselves, and never getting too comfortable."

"This is an exciting time for Indian chefs, and I see nothing but optimism and continued recognition for Indian cuisine globally. As we look ahead, we want to delve even deeper into the stories behind our dishes, exploring lesser-known ingredients and the emotions that food can evoke," continues Chef Sain, while talking about what his Michelin star means for Indian cuisine, globally. "There’s still so much of India’s culinary heritage that hasn’t been studied in a fine dining context, and that’s what really excites us. Whatever we do, it will always come from a place of love for Indian food and a desire to keep surprising people with what’s possible. I hope other Indian chefs feel the same and continue to express their creativity. There are still so many stories to tell." 

On the story he tells using his menu, he elaborates,"Our current Rising India degustation at Trèsind Studio features 17 courses, with nearly half the menu evolving each year to reflect fresh inspiration and regional discoveries. This experience showcases India’s rich and varied geography." The main protagonist of his stories are his ingredients and his "focus now lies in sourcing ingredients that tell a story—ingredients that evoke the soul of a region, its history, and its people." 

Chef Saini has a special way of sourcing these ingredients; he sources several spices directly from various regions of India to ensure authenticity and quality. He and his team collaborate with local UAE farms to source fresh produce and cultivate select micro-greens and herbs in-house. They have also cultivated a rooftop garden that's "unlike any other", where he adds, is, "grown entirely from seed, this contemporary garden thrives with drought-tolerant varieties that flourish despite the UAE’s arid climate. Seasonal yields include hibiscus, nopales cactus, banana trees, lemongrass, mountain basil, peppermint, coriander, curry leaf, and common rue." This results in restaurants producing homegrown herbs that support both taste and sustainability. 

"The guest is God" at Trèsind and their goal is "to create meaningful connections. When the food, service, and atmosphere come together in seamless harmony, that’s when something truly magical happens." The team at Trèsind are crafting an immersive journey; from the moment a guest walks in, every element—from the lighting to the playlist to the way a course is introduced—is designed to engage the senses. 

Trèsind also addresses misconceptions about Indian food among international diners by surprising and educating them about it by showing how Indian food can leave you satisfied without being overly spicy. One such dish is ‘Inspiration: Sadya’—a bold reimagining of the traditional South Indian feast. Chef Saini describes the dish as a defining dish of Trèsind studio, "Some guests have been moved to tears by its nostalgic resonance, while others question its place in the world of fine dining, labelling it theatrical or divisive." At its heart, this course is a sincere homage, crafted to connect, stir memory, and celebrate the spirit of Sadya in a context both familiar and new."

Broths and essences are some of his favourite dishes to create. Sometimes, they serve as gentle palate cleansers; other times, they stimulate the appetite by encouraging digestion. They can even serve as a digestive pairing toward the end of a meal. With broths integrated into the menu progression, traditional water service naturally becomes secondary. "For us, broths represent a versatile and evolving medium—one that allows us to explore the subtle yet intricate chemistry of flavour in new and exciting ways." Pani puri made by the chef and his team that changes with every season is also, according to him, "the perfect amuse-bouche, refreshing and a great place to showcase our creativity."

"Becoming the first three-Michelin-starred Indian restaurant in the world was an incredible honour and equally humbling," says Chef Saini, talking about the pressure which he calls "fuel growth". The pursuit now is not just to maintain but to evolve for Chef Saini and his team. "The Michelin stars are a remarkable milestone for Trèsind Studio, but not the finish line. This achievement reflects the relentless commitment, innovation, and passion of our entire team, whose daily efforts continue to redefine and elevate Indian cuisine on the world stage."

Interview by Tasneem Patanwala