Himanshu Saini

Dubai

A modern maestro of Indian cuisine

When he opened Trèsind Studio, chef Himanshu Saini aimed high – it would take a gifted and ambitious chef to attempt to chart an intricate culinary journey through India, a country of deep diversity, complex history and many languages.

Seven years on, there is no doubt Saini has achieved his goal to represent the flavour, colour and creativity of regional Indian cuisine. Trèsind Studio is one of the hottest reservations in Dubai, sits at No.3 on the Middle East & North Africa's 50 Best Restaurants 2026 list and, thanks to global travellers passing through the UAE, is recognised across the globe for its imaginative approach and culinary artistry.

Born in New Delhi, Saini completed culinary school and worked under chef Manish Mehrotra at Indian Accent before becoming the opening chef at Masala Library and Farzi Cafe. Then, the young chef reached a turning point: New York or Dubai? Saini opted for New York, but quickly realised the more fruitful opportunity lay in the UAE. Here, in 2014, he opened Trèsind, using Dubai, a centre of international travel, to showcase his modern Indian fine-dining style.

Four years later, Saini opened Trèsind Studio, initially a six-table annexe of Trèsind, later relocating to its current rooftop home at The Palm hotel. Trèsind, a take on the French phrase 'très indien' meaning 'very Indian', operates an exclusive 20-seat dinner service featuring a seasonal tasting menu of 15 dishes.

The experience at Trèsind changes every few months, with the current menu operating under the name 'Rising India' and featuring courses named after the country's diverse range of terrains: Thar Desert, Deccan Plateau, Coastal Plains, Northern Plains and Himalayan Mountains.

For Saini, inspiration starts with flavour and plants, not protein and presentation. A vegetarian menu is always offered and meat is not the focus. Instead, turbot finds home with charred broccolini, curry leaf vinaigrette and celeriac curry, while duck haleem and foie gras toast are served alongside a chickpea raab.

Now, as part of Middle East & North Africa's 50 Best Restaurants 2026, Saini has been recognised with the revered peer-voted accolade of the Estrella Damm 0.0% Chefs' Choice Award for his commitment to culinary creativity, excellence and ambassadorship of modern Indian cooking.

The Chefs’ Choice Award is the only peer-voted accolade in the MENA’s 50 Best Restaurants programme. It honours a chef who has made a positive contribution to the region’s culinary scene over the last year, as chosen by the teams behind the restaurants in this year’s list.

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