Roots in Old Delhi

For Chef Himanshu Saini, the journey to earning three Michelin stars in Dubai began long before professional culinary schools or commercial kitchens. Growing up in the bustling neighborhoods of Old Delhi, specifically within a joint family of nearly 50 members in Suiwalan near Chandni Chowk, food was an immersive, daily communal effort.

Every family member had a designated role, from grinding fresh spices by hand to kneading large batches of dough. Saini recalls how his grandmother managed the bustling household kitchen much like a seasoned executive chef. These formative experiences instilled in him a deep appreciation for authentic flavors, a sharp palate, and the intricate labor behind traditional Indian cooking.

Redefining Indian Cuisine on the Global Stage

At Tresind Studio in Dubai—the world's first Indian restaurant to secure three Michelin stars—Saini aims to challenge conventional perceptions of Indian gastronomy among international diners. Rather than relying heavily on standard bread-and-rice combinations, the restaurant's multi-course menus explore diverse culinary landscapes.

The establishment's 15-dish tasting menu draws distinct inspiration from five major geographical zones across the subcontinent: the Thar Desert, the Deccan Plateau, the Coastal Plains, the Himalayan Mountains, and the Northern Plains. Through this structured exploration, Saini continues to demonstrate that Indian cuisine encompasses vast regional diversity far beyond mainstream global stereotypes.

The Evolution of the Indian Table

Speaking at a prominent global summit alongside fellow culinary leaders and industry executives, Saini emphasized that developing a refined palate early in life is crucial for any aspiring chef. By anchoring modern fine-dining techniques in authentic heritage flavors, contemporary chefs are successfully altering how global audiences perceive and experience Indian dining.