On an ordinary Thursday night, the culinary world gasped. Trèsind Studio, a modest Indian restaurant tucked inside Dubai’s slick Nakheel Mall, just bagged the biggest honour in gastronomy, three Michelin stars. Let that simmer for a second. Not one, not two, but the holy trinity of stars. This win doesn’t just crown it the first Indian restaurant in the world to hit this milestone; it’s also the only eatery in West Asia, across any cuisine, to reach such dizzying heights.
Trèsind Studio Makes Culinary History With Three Michelin Stars
This recognition took many by surprise. Culinary insiders had long speculated that the first restaurant in Dubai to achieve three stars would likely be a luxurious European venue backed by celebrity chefs. Instead, the honour was awarded to an Indian fine dining concept led by a chef under 40, a narrative shift that few saw coming, but one that was richly deserved.
Chef Himanshu Saini Elevates Indian Cuisine to Global Prestige
Chef Himanshu Saini’s achievement extends far beyond personal success. When Chef Himanshu Saini earned Michelin’s highest honour, he didn’t just collect a shiny accolade — he bulldozed through old stereotypes that boxed Indian cuisine into takeaway menus and tikka clichés. For decades, fine dining circles kept Indian food on the sidelines. Not anymore.
Getting even a single Michelin star is like winning gold at the Olympics of gastronomy. So when you realise there are only 151 restaurants on Earth with three stars, you understand the weight of what Trèsind Studio just pulled off. The inspectors don’t hand these out for pretty plating or hype. They operate quietly, judge ruthlessly, and reward only what’s truly outstanding.
And Trèsind Studio? It’s not just a restaurant. It’s a stage, and every course is a performance. You’re not just fed, you’re told a story, course by course. The flavours speak in mother tongues, the textures play tricks, and the plating borders on poetic. It’s Indian food told through the lens of imagination & artistry. Chef Saini doesn’t seek approval through fusion or dilution, instead, he reimagines regional ingredients with bold sophistication. Michelin’s International Director, Gwendal Poullennec, acknowledged that the time had come for Indian cuisine to receive global recognition. Trèsind Studio’s elevation confirms this sentiment of a long-awaited nod to the cultural and culinary innovation of India.
A Moment That Stirred the Culinary World
When the news broke, the cheers came loud and proud, not just from Dubai but from kitchens and hearts around the globe. Among the first to raise a toast was India’s Michelin-starred chef Vikas Khanna. But his words weren’t just congratulatory. They carried the weight of decades spent pushing Indian cuisine into spaces it was once never allowed.
Chef Ranveer Brar quickly followed with his own salute, echoing the sentiment that’s now rippling across culinary circles: Indian food’s moment on the world stage is here and it’s shining with unapologetic brilliance.
A win like this belongs to everyone who’s ever believed in the depth and dignity of Indian cuisine.
Trèsind Studio’s rise is more than an accolade. In an industry where recognition often follows established names and Western palates, this restaurant stood firm in its roots. It told stories of home of spice, season, and soul.
Cover Image Courtesy: Chef Himanshu Saini/Instagram
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