In a landmark moment for Indian gastronomy on the global stage, Trèsind Studio, helmed by Chef Himanshu Saini in Dubai, has become the first Indian restaurant ever to be awarded three Michelin stars. The accolade was announced at the Michelin Guide Ceremony for Dubai 2025, catapulting the restaurant—and Indian cuisine as a whole—into the highest echelons of global fine dining.
Reacting to the milestone, Chef Himanshu Saini said, “To be awarded three Michelin stars is a testament to our team’s unrelenting passion and belief in the power of storytelling through food.”
The announcement marks a historic chapter not only for Indian culinary artistry but also for the rising stature of Dubai as a serious gastronomic capital. It is a moment that signals the shifting perceptions of Indian food in the global fine dining arena, long stereotyped or underappreciated for its complexity and elegance.
Located in St. Regis Gardens on the Palm Jumeirah, Trèsind Studio has consistently challenged the norms of Indian cuisine. Under Chef Saini’s leadership, the restaurant has crafted a narrative that goes beyond food. Known for its highly curated 16-course tasting menu, the Studio offers an introspective journey into regional Indian flavors, fusing innovation with authenticity.
In a statement following the announcement, Michelin described Trèsind Studio as “a place of culinary poetry”, lauding its “rigorous discipline, exceptional creativity, and unwavering consistency.” The restaurant has previously held two Michelin stars and climbed steadily through global rankings, including the World’s 50 Best Restaurants, where it currently ranks at No. 11.
The achievement is symbolic on multiple fronts. It breaks a long-standing ceiling for Indian cuisine, which, despite its global popularity, has struggled to receive due recognition in haute cuisine circles traditionally dominated by European and Japanese culinary philosophies.
As the lines between regional, modern, and global blur, the onus is now on industry leaders to push forward with purpose, invest in innovation, and reimagine what Indian cuisine can become on the world stage.
