The Rise of Indian Food: Recipes Reimagined by Trèsind Studio

Trèsind Studio in Dubai is the first Indian restaurant to earn three Michelin stars and holds a place on the World's 50 Best Restaurants list. Chef Himanshu Saini organizes his recipes geographically, with chapters devoted to five distinct regions of the subcontinent: the Thar Desert, the Deccan Plateau, the Coastal Plains, the Northern Plains, and the Himalayan Mountains. Each chapter moves from starters through mains, desserts, and drinks, with every dish accompanied by a full-page photograph. Saini’s dishes refer back to recognizable regional traditions even as they transform them. Technically demanding, the recipes include missi roti with corn cream and popcorn shoots, shami kebab with green plum korma and seasonal leaves, and prawns with asparagus and curried potato foam. A pantry section covers more than fifty sauces, spice blends, and base preparations that underpin the recipes, making the structure of the cuisine legible and showing how the individual dishes connect to a larger system. The chef's introduction traces his path from a childhood steeped in agriculture through culinary training in Delhi to the development of Trèsind Studio, giving the technical material a personal and philosophical frame. A serious document of one of the most significant kitchens in contemporary Indian cooking. Hardcover. Color photographs throughout.