Latest news with #TrèsindStudio
CairoScene
3 hours ago
- Entertainment
- CairoScene
Two Dubai Restaurants Make the World's 50 Best List for 2025
With Trèsind Studio crowned Best in the Middle East and Orfali Bros Bistro making a triumphant return, Dubai's dining scene proves it's playing in the big leagues. Jun 20, 2025 Dubai's culinary clout just climbed a little higher. The World's 50 Best Restaurants list for 2025 has landed, and two of the city's most talked-about dining spots have made the cut — cementing the Emirate's status as a serious gastronomic player. At No.27, Trèsind Studio takes home the title of Best Restaurant in the Middle East, a well-earned accolade for chef Himanshu Saini and his immersive, boundary-pushing tasting menu. Now located on Palm Jumeirah, the 20-seat restaurant offers an intimate experience where diners move between curated spaces designed to mirror the narrative of the meal. Meanwhile, Orfali Bros Bistro re-enters the list at No.37, bringing its playful, genre-bending menu back into the global spotlight. Helmed by the Orfali brothers from Aleppo — Mohamad, Wassim, and Omar — the family-run bistro blends traditional Syrian influences with Asian techniques and European flair, all served up in the heart of Dubai. From theatrical fine dining to wildly creative comfort food, this year's rankings show that Dubai isn't just keeping pace with the world's best — it's helping define what comes next.
The Hindu
10 hours ago
- Entertainment
- The Hindu
Here are the World's 50 Best Restaurants of 2025; Maido from Peru takes the top spot
The World's 50 Best Restaurants 2025 ceremony took place last night In Turin, Italy. Maido, the Lima, Peru-based restaurant run by chef-owner Mitsuharu 'Micha' Tsumura took the coveted number one spot at the event. Bangkok-based Gaggan by chef Gaggan Anand was given the title of The Best Restaurant in Asia 2025, and the sixth spot in the list. Chef Himanshu Saini's Indian restaurant Trèsind Studio in Dubai, which also won its third Michelin star recently, came in at number 27. Nikkei cuisine Maido specialises in Nikkei cuisine, that blends Japanese techniques with Peruvian ingredients. Opened 15 years ago, Maido takes is named after a Japanese phrase used to greet people. Chef Tsumura's ancestors came to Peru from Japan in 1889. The restaurant uses ingredients such as Amazonian chorizo, pork jowl, palm hearts and Amazonian beans. Asian restaurants in the spotlight Fourteen restaurants from Asia are part of the top 50 list. Kolkata-born Gaggan Anand's menu is anchored in progressive Indian, with French, Thai and Japanese influences. 'I've done some outrageous things, and I always get them right,' he told The Hindu is an earlier interview. Dubai's Trèsind Studio, led by Chef Himanshu Saini, made headlines earlier this year for winning three Michelin stars. Located within the St. Regis Gardens at Palm Jumeirah, Trèsind Studio's menu blends heritage with modern techniques. Chef Himanshu, who uses food as an opportunity to teach people more about India, told the Hindu, in an earlier interview, that getting modern Indian food right comes down to getting the flavours and spices right. Potong in Bangkok came in at number 13 and earned the Highest New Entry Award. Chef Pichaya Soontornyanakij aka Pam's progressive Thai-Chinese food is a Michelin star winning restaurant. She was named Asia's Best Female Chef 2024. 'Most of my cooking is influenced by my mom. She usually cooks what my dad loves to eat – he's half Australian and half Thai, while my mom is Chinese,' she told The Hindu. The World's 50 Best Restaurants 2025 list is voted for by more than a thousane restaurant industry experts and well-travelled gourmets from around the globe.
Arab News
14 hours ago
- Business
- Arab News
Two Dubai restaurants make World's 50 Best Restaurants 2025 list
DUBAI: Two restaurants in Dubai made the World's 50 Best Restaurants 2025 list, which was unveiled on Thursday. Orfali Bros placed 37th, while Trèsind Studio came in at 27. 'The Orfali brothers from Aleppo, Syria, have created a genuinely unique dining experience in multi-cultural Dubai,' the guide read. 'There are three brothers: Mohamad (head chef), Wassim and Omar, pastry chefs. They mix traditional Syrian staples with pan-regional favorites, and European culinary tropes with Asian ingredients to create a menu that defies categorization.' The restaurant also has one Michelin star. Meanwhile, Indian eatery Trèsind Studio, which has tree Michelin stars, was awarded No. 27 on The World's 50 Best Restaurants 2025 list. In a released statement, head chef Himanshu Saini said: 'Being named #27 in The World's 50 Best Restaurants is a celebration of the team, our culture, and the flavors that inspire everything we do. This honor reinforces our belief that modern Indian cuisine belongs on the world stage while staying true to our heritage.' The restaurant was also awarded The Best Restaurant in the Middle East 2025 top spot. 'Dining at Trèsind Studio, now located on The Palm Jumeirah, can be a dramatic experience, with just 20 seats available. 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, cooked by chef Himanshu Saini,' the Best Restaurant guide read. The World's 50 Best Restaurants list is annually created by William Reed Business Media. It collates the opinion of more than 1,000 international restaurant industry experts, including chefs and food writers who vote for their favorite dining experiences.
Mint
3 days ago
- Entertainment
- Mint
I've never tried to master Hyderabadi biryani, says chef Himanshu Saini
Two nights before Dubai's Michelin Awards ceremony, I found myself at Trèsind Studio, discreetly nestled within The St. Regis Gardens at Palm Jumeirah. Unassuming on the outside, it unveils a world of precision, poetry and personality once you step in. Today, it proudly holds the distinction of being the first Indian restaurant in the world to be awarded three Michelin stars. We were ushered into the restaurant's 'living room', where the story of Indian cuisine was about to unfold, one course at a time. Our evening began at the Papadom Botanic Bar, where cocktails are reimagined using kitchen scraps. Every drink told a story, from chai to shrikhand, dal baati churma to coconut moilee, elevated into liquid art. The zero-waste philosophy extends into the bar, with syrups made from trimmings and botanical spirits crafted from stalks to roots, and seeds to blossoms. I choose the Gun Powder cocktail, a bold whisky concoction with curry leaf, sesame oil, jasmine, fino sherry, and Kashmiri chilli — smoky, complex, and unmistakably Indian. Chef Himanshu Saini appeared soon after — gracious, understated, and warm. We were led to the intimate 20-seat dining room, where his team moved with quiet precision in the open kitchen. A manager approached with a framed map of India, guiding us through the evening's agenda, traversing the salt flats of Gujarat, the Himalayan foothills, the Deccan plateau, and coastal plains. This visual introduction, mapping terrain, produce and regional techniques, set the tone for the immersive, multi-course experience that followed. In May, a couple of days after Trèsind Studio made history as the first Indian restaurant to receive three Michelin stars, I reconnected with chef Saini to reflect on what this recognition truly means. 'The moment was surreal," he recalls. 'There was immense joy and pride, and a deep sense of gratitude. This wasn't just a win for me or Trèsind Studio, it was a win for Indian cuisine." Saini's culinary journey began in old Delhi, in a home where cooking was an expression of love rather than technique. He fondly recalls early memories, sneaking aamchur from the masala box, savouring ghevar from Chaina Ram during the rains, and sharing chicken changezi with his father on Asaf Ali Road. The sizzle of kebabs in Jama Masjid's bustling lanes and the aromas wafting through Chandni Chowk left a lasting imprint, later inspiring creations like his Kebab Scarpetta. 'It's an evolution of those sensory flashbacks, the smoke, the flavours, the crowd," he says. These formative experiences shaped his philosophy: food must be honest, personal, and deeply comforting. 'We cook what we eat. If we don't love it ourselves, we don't serve it." Saini's early professional grounding came under chef Manish Mehrotra at Indian Accent, but it was in Dubai his vision came alive. "Mr Bhupender Nath [founder & MD] believed in me. The trust gave birth to Trèsind and later Trèsind Studio," he says. Saini talks about the current wave of modern Indian cuisine, and acknowledges peers like Gaggan Anand, Vineet Bhatia and Vikas Khanna as fellow trailblazers. "Progressive Indian cuisine isn't about leaving tradition behind, it's about interpreting it through a new lens," he adds. The focus on narrative is evident in every detail of the culinary experience. 'About 50% of the menu evolves annually, allowing us to continually reinterpret and refine regional flavours, while retaining standout favourites that have resonated deeply with our guests," he informs. A signature dish that captures this ethos is the Tender Coconut Kushiyaki with Yuzu Rasam. Inspired by the cuisines of south Indian, the young coconut is grilled and skewered with curry leaves, mimicking the texture of squid. It is then paired with a tangy yuzu rasam. Another standout is the Ghee Roast Crab, where the ghee-laced masala envelopes the crab like a spicy mayonnaise, and slow-roasted inside cinnamon bark. Yet the most polarising and powerful dish remains the Inspiration Sadya, a reimagining of Kerala's Onam feast. Conceived in jest among chefs, it has evolved into a showstopper. Served on banana leaves, it features a dozen components like cream of rice, banana vinegar, and mango naranga curry. Originally a pre-dessert, the course found its rightful place in the middle of the menu on the suggestion of renowned chef Massimo Bottura. Presented by the entire kitchen team in synchronised procession, it is a moment that stirs guests deeply. 'Some have wept", Saini told me. "It speaks to anyone who has ever sat down to eat with family." Even the details reflect thoughtful curation, from using New Zealand's Antipodes water, chosen for its neutral profile that complements pairings, to the playful opening act of the pani puri amuse bouche. 'The aerated pani with a touch of dry ice isn't just visual; it cleanses the palate and excites it." Despite being a Delhi boy, Saini expresses a deep affinity for south Indian cuisine. 'It's underrepresented globally, which gives us creative freedom. North Indian food is hardest for me. When you know something intimately, you replicate. When you don't, you reimagine," he explains. 'I've never tried to master Hyderabadi biryani. The day I do, I'll lose the freedom to interpret it." Whether drawing on memories of chaat or of a Goa trip, he remains curious and restless. 'From Goa to Karnataka to Kerala, I'm constantly inspired by sourness, spice, and by what's left unsaid on the plate." Sustainability is central to Trèsind Studio's operations. The rooftop garden grows curry leaf, hibiscus, cactus, mountain basil, peppermint, that are utilised across the menu in various dishes. About 60% of the menu is plant-based, and they work with small local farms to source produce responsibly. Running a 20-seater may seem restrictive, but for Saini, it enables a rare intimacy. 'There's no space for complacency. Every detail is felt by every guest," he says. 'But it also gives us the freedom to innovate boldly and to remain deeply human in our hospitality." The guiding principle of Atithi Devo Bhava, the guest is god, anchors the approach to service. Led by manager Vipin Panwar, the team lives this ethos daily, with most of the staff personally presenting dishes or drink pairings to guests. The defining moment comes with the sadya: a choreographed procession in which each team member serves a single element, layering the dish course by course. On the future of Trèsind Studio, Saini is firm: 'This isn't a brand to be franchised. Any new concept will be a natural extension of our philosophy, not a copy." To aspiring chefs, his advice is simple: "Your roots are your superpower. Don't chase trends. Tell your story with honesty." The dining room had dimmed and Sinatra's 'Fly Me to the Moon' filled the space. The servers emerged carrying soft glowing orbs that revealed a delicate Emirati honey dessert, melting away like a final whisper. It was a poetic conclusion to an unforgettable evening that proved Indian cuisine no longer needs to shout to be noticed. At Trèsind Studio, it sings. Aslam Gafoor is a Bengaluru-based columnist, and food and travel enthusiast.
New Indian Express
02-06-2025
- Entertainment
- New Indian Express
A Starry Ascent: Meet the first Indian chef to helm a three Michelin Star restaurant
Your cuisine has always blended storytelling and innovation. How has that evolved to lead you here? In the beginning, our focus was to share stories of ingredients, landscapes, and local traditions – translated onto a plate. Progressive Indian cuisine, for me, has always meant evolution rather than reinvention. Over time, our storytelling has become more layered and purposeful. The technique is more sophisticated, and the narratives are more emotionally resonant. We constantly challenge ourselves to elevate, to remain honest and expressive. The heart, however, remains unchanged: a profound respect for Indian cuisine and its rightful place on the world's most revered tables. How do you maintain a balance between tradition and innovation? It begins with reverence. When you respect your roots, innovation becomes a natural progression rather than a disruption. At Trèsind Studio, we reinterpret rather than replace. A street food dish may appear as a delicate tasting course; a forgotten spice may be brought back into prominence. Our innovation stems from a place of authenticity – not rebellion. That's the essence of our philosophy: to celebrate tradition while dreaming with courage. What message would you offer to aspiring Indian chefs around the world? Embrace your heritage – it is your greatest strength. For years, we sought validation from abroad. But today, Indian cuisine is being recognised for the richness we've always known it to possess. To the next generation: be proud, but be curious. Challenge norms, explore fearlessly, and remain rooted. Let your food reflect who you are. When your voice is genuine, the recognition will come. This moment isn't just ours – it's a collective victory for every Indian chef daring to reimagine our culinary legacy. How has Dubai influenced your journey and Trèsind Studio's rise? Dubai has been both our canvas and our catalyst. Its cosmopolitan spirit gave us the freedom to be bold, to innovate, and to cook for a global audience daily. This diversity constantly sharpens our approach and broadens our vision. The city's openness to new ideas, and its respect for cultural storytelling, made it the perfect home for Trèsind Studio. Our concept simply could not have taken shape anywhere else. Finally, what's next for you and Trèsind Studio after this landmark recognition? While this is a moment to celebrate, our focus is on the road ahead. The challenge now is to raise the bar further – to delve deeper into emotion, refinement, and discovery. There are still untold stories across India's culinary landscape – forgotten techniques, regional gems, unexplored ingredients. Trèsind Studio will remain our creative core, but we're also considering how to share this philosophy more widely – through new cities, new ideas, and new platforms. Whatever we do next, it will remain rooted in our purpose: to honour Indian cuisine with authenticity, precision, and heart.
