The story
Trèsind Studio sits at St. Regis Gardens, Entrance B, on The Palm Jumeirah in Dubai, where the modern Indian kitchen earned three Michelin stars in 2026. With only 20 seats, the room is small enough that the evening feels closer to a staged sequence of courses than a conventional dinner.
Himanshu Saini trained under Chef Manish Mehrotra at Indian Accent in New Delhi before moving to Dubai. He comes from an agricultural family, and that upbringing shows in the kitchen's focus on fresh produce, herbs and flowers. The restaurant works with organic and sustainable farmers in the UAE and turns humble ingredients into something new. The restaurant was ranked 27th on The World's 50 Best Restaurants in 2025.
The current tasting menu, Rising India, is arranged by regions of the subcontinent. Courses move from the Deccan Plateau, where coconut kushiyaki arrives with hearts of palm and yuzu rasam, to the Northern Plains and Himalayan Mountains, where king oyster noodles come with black fungus XO sauce. Snacks include a pani puri built on avocado, jicama and green plum aguachile.
The menu moves guests between different parts of the dining room, and the lights sometimes dim for a course or two. The team takes its approach from the phrase "atithi devo bhava," meaning "the guest is god." The Papadom bar program, with cocktails designed by mixologist Dom Carella, uses infusions and repurposes kitchen byproducts. The cellar holds more than 200 labels, with a focus on Champagne and white wines, and a non-alcoholic pairing is available.
Recognition
Ambience
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History
Exceptional cuisine
The mastermind:Learning his trade at lauded New Delhi dining institution Indian Accent before moving to Dubai, chef Himanshu Saini has become the standard-bearer of modern Indian gastronomy in the UAE. After opening Trèsind in 2014 and the fantastically experimental and immersive Trèsind Studio in 2018, both to critical acclaim, he has quickly gained a reputation as one of India’s hottest culinary exports. What’s the food like?Titled ‘Rising India’, its latest tasting menu pays homage to the nation's 5,000-year history and the plurality of produce that has long stocked its larder. Dishes on the menu are grouped into areas of the subcontinent: stop at the Deccan Plateau for some tender coconut kushiyaki with hearts of palm and yuzu rasam, before later swinging by the Northern Plains and Himalayan Mountains for a course of king oyster noodles with black fungus XO sauce and shoyu of morel mushrooms. A touch of theatre:Dining at Trèsind Studio, now located on The Palm Jumeirah, can be a dramatic experience. As you progress through the tasting menu, expect to be relocated to different areas of the restaurant, each carefully curated to match the plates in front of you. With just 20 seats available, its already intimate experience may be rapidly dialled up as the dining room plunges into darkness for a course or two. Leading hospitality:Taking inspiration from the popular Indian phrase ‘atithi devo bhava’, directly translated as ‘the guest is god’, astute hospitality lies at the core of Trèsind Studio’s operation. Every service executed by its accomplished team is a masterclass, as they expertly manoeuvre in tandem with each meal's ever-changing scenery and ambience with relative ease.
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