The Rise of Indian Food: Recipes Reimagined by Tresind Studio
Chef Himanshu Saini invites you into Trèsind Studio, his Dubai-based temple to fine dining and the globe's only three-Michelin-starred Indian restaurant. This collection showcases his most inventive creations, each one a conversation between tradition and audacity. Organised by five distinct Indian landscapes—from the arid Thar to the misty Himalayas—the book presents sixty recipes spanning appetisers, mains, puddings, and beverages. Saini's dishes possess an arresting duality. They feel startlingly fresh, yet they're rooted in time-honoured cooking practices. Think corn cream with popcorn shoots or prawns adorned with asparagus and curried potato foam. Every plate arrives with a full-page photograph that captures its complexity. Beyond the recipes themselves, Saini opens up about his journey. His early years amid agricultural fields, his training in Delhi, the mentors who shaped him—it's all here, woven together with genuine intimacy. He also reveals the foundations of his kitchen: over fifty house-made sauces, spice selections, and foundational ingredients that took years to perfect. The pantry section alone justifies reaching for this book. It's where Saini shares the technical backbone of his approach, the small decisions that accumulate into something extraordinary. Paired with striking photography and thoughtful design, this volume captures both the evolution of Indian cooking and a chef determined to prove what's possible when you refuse to accept limitations.
- Author: Himanshu Saini
- Publisher: Phaidon Press Ltd
- Genre: Cooking & Culinary Arts
- ISBN: 978-1837292035
- Pages: 240 pages