Trèsind Studio

The story

Crafted with passion, served with love

Where Modern Indian Gastronomy Finds Its Fullest Expression

Trèsind Studio sits within the St. Regis Gardens on The Palm Jumeirah, offering one of the most considered dining experiences in the world — and the rankings bear that out. The restaurant has held a place inside the World's 50 Best Restaurants for three consecutive years, reaching as high as #11, while the Michelin Guide Dubai awarded it three stars in 2025, calling it "a masterpiece of originality and precision."

The person behind all of it is Chef Himanshu Saini, who began his career under Chef Manish Mehrotra at Indian Accent in New Delhi — one of India's most respected kitchens. He opened Trèsind in 2014, followed by Trèsind Studio in 2018, with a single driving ambition: to change how the world experiences Indian food. He grew up in an agricultural family, surrounded by fresh produce, herbs, and flowers, and that upbringing shapes everything on the plate. Ingredients are sourced locally from organic and sustainable farmers across the UAE, and nothing is wasted — the bar programme actively repurposes kitchen byproducts in its cocktails.

Rising India — A Menu Structured Like a Journey

The current tasting menu, titled Rising India, organises its courses around the geography of the subcontinent. Snacks open proceedings — a naan soufflé, medu vada with gorgonzola dolce and tender coconut kimchi, ghee roast crab with curry leaf crisp. From there, the menu moves through the Thar Desert, the Deccan Plateau, the Coastal Plains, the Northern Plains, and finally the Himalayan Mountains. A scallop with guntur chili sambal and koshimbir broth sits alongside a turbot with curry leaf vinaigrette and celeriac curry; a lobster tail arrives with smoked chili jam, tomato moilee, and tomato XO. The vegetarian path runs in parallel, with equal imagination — broccolini with aji amarillo nigiri, or a white asparagus preparation described as "rice no rice" with pandan curry.

The beverage programme, called Papadom, was designed by Italian mixologist Dom Carella and pairs spirit-based and non-alcoholic drinks with equal seriousness. The wine list runs to over 200 labels, with a particular lean toward Champagne and whites, though Indian producers from Maharashtra appear alongside Grand Cru Burgundy — a quietly inclusive statement.

Twenty Seats, Total Attention

With only 20 covers per seating, the restaurant operates at a scale where every detail is deliberate. Guests move through different areas of the dining room as the menu progresses, with lighting and atmosphere shifting course by course — including, at moments, a complete plunge into darkness. The guiding philosophy is the Sanskrit principle atithi devo bhava — the guest is god — and it shows in the way the team moves: anticipatory, unhurried, in step with wherever the meal happens to be.

This is modern Indian cuisine at the level where cultural depth and technical ambition become inseparable.