Cuisine Style: Avant-garde Indian fine dining
Vibe: Intimate, theatrical, quietly mind-blowing
Price Range: ££££
Star of the Show: The Chaat Course (yes, the entire thing)
How authentic is it? Bold flavours, boundary-pushing creativity
Tasting India: Where Chaat Gets a Michelin Star
Forget everything you know about Indian food—or at least, put it to the side for two hours while Trèsind Studio rewires your taste buds. Tucked behind a secret door at St. Regis Dubai, this tiny, 20-seater experience is less of a meal and more of a multi-sensory deep dive into modern Indian gastronomy. Headed by the genius that is Chef Himanshu Saini, Trèsind doesn’t just serve food. It stages edible theatre.
Atmosphere & Setting
Minimalist. Monastic. Magical. The studio space is small and sharply designed, like a chef’s Zen garden-clean lines, soft lighting, and an open kitchen that runs like a Swiss watch. It’s quiet, not hushed. Elegant, not intimidating. Everyone’s here for the same reason: to be surprised and delighted for the next 15 courses. The crowd? Foodies, chefs, and the occasional couple celebrating an anniversary with wide eyes and full stomachs. This isn’t just dinner. It’s a pilgrimage.
Let’s Talk Food
We won’t list all 15 courses (some things deserve to stay magical), but here are the highlights that had us levitating.
It began with an Edible Welcome—a tiny, intricate bite that looked like art and tasted like nostalgia. Tamarind, mango, spice, smoke. It was childhood, reimagined by Salvador Dalí.
The Chaat Course—yes, a whole course dedicated to India’s most beloved street snack—was a riot. Each bite twisted familiar flavours into fine dining elegance. Imagine pani puri that fizzes. Dahi puri as a cloud. Bhel that crunches and melts at once. It’s chaotic in theory but choreographed like ballet on the plate.
Next came a Progressive Thali, but not as you know it. Think micro-portions of regional Indian classics—Kashmiri morel curry, Gujarati thepla reinvented, a single perfect sphere of dal. You feel like you’ve travelled the subcontinent without leaving your chair.
The mains leaned seasonal and conceptual. A beetroot kebab disguised as a raw tuna steak. A butter chicken mousse so airy it floated over a crisp pastry base. And a black garlic naan that was almost too sexy to eat.
Then came dessert, where the chef truly showed off. A rose-scented milk pudding shaped like a miniature garden. Chocolate pani puri with liquid saffron. And a final course so playful (involving liquid nitrogen and candy floss) that we nearly applauded.
Authenticity vs Innovation
This isn’t your neighbourhood curry house, and it’s not trying to be. Trèsind Studio embraces the full spectrum of Indian cuisine—spice, comfort, chaos, complexity—and then stretches it into something experimental, modern, and global. It’s deeply rooted in heritage but unafraid to break the mould. The result is familiar enough to warm your soul, and inventive enough to keep your jaw on the floor.
Service & Experience
Impeccable, intuitive, and deeply personal. Every course comes with a quick, engaging explanation that adds context without sounding rehearsed. The team is clearly proud of what they’re serving, and rightfully so. Chef Himanshu often steps out to serve or say hello himself, adding to the sense that you’re not just in a restaurant—you’re part of a story he’s telling.
The pacing? Flawless. You’ll never once check your watch, except to wonder how two and a half hours flew by so fast.
The Verdict
Trèsind Studio is what happens when you take Indian food seriously—but not solemnly. It’s bold, theatrical, deeply flavourful, and somehow both extravagant and intimate. Every course feels like a wink and a hug from the chef. If this is the future of Indian cuisine, we’re fully on board.
