Over 60 of the famed chef’s finest recipes, in one collection
Trésind Studio needs no introduction.
The world’s first three-MICHELIN-starred Indian restaurant and in the top three best restaurants in the Middle East for 2026, this is a concept that put Indian cuisine on first, the Middle Eastern, and then the global map.
Experimental, immersive and a touch theatrical, the tasting menu, the only selection served, takes you through 5,000 years of Indian food history, spotlighting it’s produce, practices and passion for hospitality.
At the helm of this fine production is Chef Himanshu Saini, a man that also needs no introduction. The recipient of innumerable accolades and lauded for his revolutionary take on Indian fine dining, he takes his gastronomy quite seriously, and it shows, with the depth of this experience. Chef Saini remains true to his culinary heritage, only elevating it for the stage.
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The newest export from the Trésind Studio team is The Rise of Indian Food – a cookbook, a collection of Chef Saini’s best, most innovative recipes from inside the kitchen.
His mission, as he says, has always been to put a magnifying glass on the future of Indian cuisine, and perhaps this cookbook is his attempt at further immortalising it. The curtain on the whole affair is pulled back, and readers are invited to step inside this world, at the heart of which are recipes representing five different regions in India: Thar Desert, Deccan Plateau, Coastal Plains, Northern Plains, and Himalayan Mountains.
Each chapter includes twelve recipes – with starters, mains, desserts, and drinks – all of which are accompanied by a full-page photograph. Saini’s remarkable dishes, such as Missi Roti, Corn Cream, Popcorn Shoots; Shami Kebab, Green Plum Korma, Seasonal Leaves; and Prawns, Asparagus and Curried Potato Foam, are all included in the book, in addition to other dishes.
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The book has been written in collaboration with food writer Liam Collens and food photographer Shrest Maloo, and is not simply a book of recipes. It creates a 360 degree approach, including context and technique, suitable for both professional chefs and amateur cooks.
The book begins with a detailed, crafted introduction by Chef Saini, which will take you back to his childhood, charting his journey from the start, through to his training in Delhi, his mentors, his philosophy and how the Trésind concept came about. With forewords from chefs Manish Mehrotra and Massimo Bottura, it also includes a pantry section, in which Saini explains the magic behind more than 50 of his sauces, his use of spices, and other staples.
Both the standard and the signed edition is available for pre-order on Phaidon here
@tresindstudio, @chefhimanshusaini, @itsliamcollens, @shresth_maloo
Image credit: @tresindstudio on Instagram
Deeply passionate about food, culture and community, Manaal loves telling extraordinary stories of ordinary people. Besides sniffing out a tale to tell, her favourite things to do include binging true crime documentaries, chasing cats on the streets and curating a good outfit.
