The World’s First 3 Michelin Star Indian Restaurant (With Video)

Looking for an unforgettable dining experience in Dubai? Tresind Studio is where Indian cuisine meets avant-garde artistry, earning its place among the world’s best restaurants.

Tresind Studio Dubai

The journey of Trèsind Studio started as an extension of Trèsind, a well-known modern Indian restaurant in Dubai.

But Chef Himanshu Saini had bigger plans.

He envisioned a space where Indian cuisine could be pushed beyond traditional boundaries and presented in a way that was fresh, surprising, and deeply immersive.

Thus, Trèsind Studio was born, a fine dining restaurant that doesn’t just serve food, but crafts an experience.

Since its inception, Trèsind Studio has been all about reinventing the Indian dining narrative.

As one of the Michelin Star restaurants in Dubai, expect an elevated gastronomic journey that takes diners across India’s diverse landscapes, flavors, and culinary traditions, all while keeping the essence intact.

With a plethora of luxury dining options in Dubai, Tresind Studio has carved its niche as a world-class establishment, earning a reputation that’s worth a journey for food enthusiasts, travelling foodies and Michelin-lovers alike.

When the inaugural Michelin Guide Dubai released in 2022, Tresind Studio was awarded 1 Star, which became 2 Stars for the years after.

In May 2025, this Indian tasting menu restaurant made history as the world’s first Indian restaurant to earn 3 Michelin Stars.

Video: What It’s Like To Dine At Tresind Studio

In this video, I take you through my entire culinary journey at Tresind Studio in Dubai. This will show you the best perspective on what the experience is like as if you’re seated at the table.

Watch this video on YouTube here, or embedded below:

The WORLD'S FIRST 3 Michelin Star Indian Restaurant! Tresind Studio Dubai

Tresind Studio Accolades & Awards

Trèsind Studio has skyrocketed in the fine dining world, garnering global recognition at an astonishing pace.

• Three Michelin Stars in Michelin Guide Dubai 2025 – making it the first Indian restaurant in the world to achieve this rare honor.
• Ranked 13th in the World’s 50 Best Restaurants 2024 – a massive leap for Indian fine dining globally.
• Ranked 2nd Best Restaurant in MENA’s 50 Best Restaurants 2025 by the World’s 50 Best – proving that Trèsind Studio is changing the region’s dining landscape.
• 4 Toque Rating in Gault & Millau UAE 2024 – proving its success in the country.
• Winner of the Best Chef in UAE award and the 3 Knives Award in The Best Chef Awards 2024 – proving Chef Himanshu Saini’s position as one of the best chefs in the world.

Location Map and Where To Stay Near Tresind Studio in Dubai

Tresind Studio is located within the St. Regis Gardens, a rooftop dining destination in Palm Jumeirah.

If you’re looking for places to stay in Dubai near Tresind Studio, here’s an interactive map of the best hotels and accommodations with deals and pricing:

Inside Tresind Studio

Walking into Trèsind Studio, you’ll notice something different: it’s small. Intimate. Intentional.

From the entrance and lounge, to the right is the Papadom Botanic Bar and to the left is the Tresind Studio dining room.

Papadom Botanic Bar

Before dinner, guests can start their evening at Papadom Botanic Bar, where mixologist Dom Carella takes Asian and Indian-inspired flavors and turns them into thoughtfully crafted cocktails.

Expect drinks infused with exotic ingredients like black cardamom, curry leaf, and tamarind, paired in ways you wouldn’t expect.

Papadom Botanic Bar feels like a chemistry lab for cocktails.

They redistill their own spirits, crafting things like Masala Chai-infused vodka from scratch.

Even the menu feels like part of the experience: one side is artwork, the other is a breakdown of ingredients, complete with different circles based on the flavor profile like sweet, floral, bitter, strength, umami.

I tried the Madras Gunpowder is just as intense as it sounds.

Smoky, bold, with a hit of curry leaves and chilies adding depth. It’s layered, flavorful, and surprisingly complex.

Also Read: Best Free Things To Do in Dubai

Dining Room

The dining room itself is minimalist yet elegant, designed to let the food take center stage and the open kitchen up front.

There are no distractions, no unnecessary frills. Just an immersive culinary experience where each guest gets a front-row seat to a masterfully orchestrated meal.

Unlike the grand, opulent dining halls Dubai is famous for, Trèsind Studio has just 6 tables and 20 seats max.

Yes, only twenty diners per seating, which means the experience is incredibly personal.

Tresind Studio Menu & Price

Dining at Tresind Studio means committing to one tasting menu that explores India’s culinary landscape in a completely unconventional way.

Expect around 3 hours of multiple courses, each crafted with precise technique, layered flavors, and a touch of culinary theater.

As of 2025, Tresind Studio prices are as follows:

• Tasting menu is priced at AED 1,095 per person.
• There are optional wine and cocktail pairings, carefully curated to complement the bold flavors of the menu. The synergy pairing is priced at AED 795 per person.

The menu evolve frequently, so no two dining experiences are ever exactly the same. But one thing remains consistent, it’s going to be incredible.

Tresind Studio Rising India Tasting Menu and Synergy Pairing

I had the pleasure of dining at Tresind Studio on Nov 2024 for The Best Chef Awards. At that time, Tresind Studio was one of the four 2-Starred Michelin Guide restaurants in Dubai.

Trèsind Studio’s most celebrated tasting menu is Rising India, a culinary journey that showcases the diversity of Indian cuisine through four distinct regions: Thar Desert, Deccan Plateau, Coastal Plains, and Northern Plains & Himalayan Mountains.

This was the menu at the time they were evaluated and achieved 3 Michelin Stars.

Each section of the menu is designed to highlight the unique ingredients, cooking techniques, and cultural influences of these regions:

• It starts with four bite-sized courses, each representing a different region.
• Then, two full courses from each region follow, building on flavors and ingredients unique to that area.
• Whenever you move to a new region, an expression is placed on the table that will represent the geographical landscape of that particular region.
• A middle course that signifies a traditional Indian ceremony to celebrate flavors
• The tasting menu ends with a dessert selection that ties everything together.

There’s also a touch of drama in the presentation. Expect smoke, tableside finishing, and elements of surprise.

Every plate feels like a story unfolding.

India is one of the most biodiverse countries in the world, and this menu highlights that beautifully.

Their storytelling is a smart, immersive way to experience India’s rich culinary heritage in a single meal.

Synergy Pairing

Trèsind Studio takes beverage pairing to the next level with its Synergy Pairing, a concept that goes beyond traditional wine pairings.

Instead of simply matching drinks to dishes, the restaurant creates customized beverages that complement the flavors, textures, and aromas of each course.

Unlike standard wine pairings, Synergy Pairing incorporates a mix of cocktails, infusions, and non-alcoholic beverages, all crafted with the same level of creativity as the food.

The drinks are designed to mirror, contrast, or elevate the flavors of each dish, creating a seamless flow from one course to the next

If you’re someone who enjoys thoughtful beverage experiences, Synergy Pairing is worth exploring.

It’s a great way to discover new flavor combinations, experience Indian-inspired mixology, and elevate your meal beyond just food.

I did the Rising India tasting menu with the Synergy Pairing, and here’s everything I had.

Snacks

The Rising India tasting menu starts with snacks, each representing a different region, and their iconic Pani Puri.

• Milky Oolong, Capers, Sea Asparagus, Caper Spirit – A rare combination of Taiwanese milky oolong with capers and sea asparagus, redistilled with vodka to create a uniquely creamy and herbaceous drink. Surprisingly milk-like in texture despite being crystal clear.
• Pani Puri with Avocado, Jicama, Green Plum Aguachile – A bold reimagining of India’s beloved street snack, swapping the classic coriander-mint water for a green plum and habanero chili essence. The jicama and avocado filling adds freshness, while edible flowers make it visually stunning.
• Shiso Khakra, Yogurt Crémeux, Garden Herbs – Inspired by the Thar Desert, this dish turns khakra (a traditional Gujarati crisp) into a delicate tart. The yogurt crème, raw mango chutney, and fresh herbs create a mix of creamy, crispy, and grassy flavors.
• Medu Vada, Gorgonzola Dolce, Kimchi, Parmesan Saaru – Medu vada, a South Indian lentil donut, gets a Deccan Plateau-inspired makeover with gorgonzola dolce, red cabbage kimchi, and parmesan broth. I got excited seeing this snack as the first time I had it was at a street food tour in Madurai, India. The contrast of cheesy richness, fermented tang, and warm spice makes every bite dynamic.
• Blueberry, Kokum, Sake – A cocktail that fuses lacto-fermented blueberries and kokum, a souring fruit used in India’s coastal cuisine. Paired with Heaven Sake from Miyagi, Japan, it delivers a refreshing, umami-packed acidity.
• Langoustine Nigiri, Balchao XO – For Coastal Plains snack, Goa’s balchao pickle, made with dried chilies, vinegar, and spice, is paired with short-grain rice and langoustine in a dish inspired by sushi. A fascinating take on Indian-style nigiri with bold, tangy heat.
• Tomato Tikka Masala, Naan Soufflé, Tomato Brodo – Inspired by Northern Plains and Himalayan Mountains, a deconstructed take on chicken tikka masala with multiple tomato varieties wrapped in nasturtium leaves like a taco. The naan soufflé and tomato broth turn a familiar comfort dish into something entirely new.

Thar Desert

This region pays homage to the arid landscapes of Rajasthan and Gujarat, where bold spices, pickles and preservation techniques define the cuisine.

• White Asparagus Rice No Rice, Pandan Kadhi, Black Asparagus Broth – A dish that challenges perception, using white asparagus finely cut to mimic rice grains, then cooked with onion butter, yogurt curry, and pandan leaves to create a familiar yet completely rice-free texture. The black asparagus broth adds depth, paired with sugar peas, fried onion, and pine nuts for layers of crunch and creaminess. The effect? A dish that tastes like rice but isn’t, making you rethink how texture influences flavor.
• Umeboshi, Sea Fennel, Fennel Seeds, Umeshu – A drink designed to complement the pickled flavors of the desert. The use of umeboshi (Japanese pickled plum) and sea fennel ties into India’s tradition of pickling, while umeshu (plum liqueur) brings a subtle sweetness to balance the tartness. Surprisingly smooth and refreshing, with a hint of fennel adding an earthy contrast.
• Pickled Pepper, Tangerine Flowers, Khandvi Ice Cream – A dish rooted in Gujarat’s love for pickling and fermented foods, combining chickpea tempura stuffed with pickling emulsion and topped with tangerine flowers for acidity. Khandvi ice cream, made from buttermilk curry, turning a staple breakfast dish into something completely unexpected. The interplay of spice, creaminess, and floral notes makes this one of the most intriguing bites in the lineup

Deccan Plateau

Dividing the North and the South of India, this region focuses on its absolute fertile land to grow rice, coconut, sugarcane, spices.

• Tender Coconut Kushiyaki, Palm Heart, Yuzu Rasam – A skewer made from tender coconut, marinated in Nilgiri spices, a blend from South India known for its earthy coriander-forward profile. Grilled like Japanese yakitori, the coconut takes on a surprisingly meaty texture, almost resembling squid. The yuzu-infused Nilgiri broth adds a refreshing balance, making each sip a contrast to the smoky richness of the coconut.
• Perrier Jouet Grand Brut – A well-chosen pairing for the next course, where acidity and bubbles help cut through the spice and fat. The idea is simple but genius: every sip resets your palate, so each bite feels like the first again.
• Ghee Roast Crab, Burnt Cinnamon – Inspired by South India’s iconic ghee roast, this dish uses sweet crab meat cooked in clarified butter and chilies, then baked inside a cinnamon bark. The cinnamon infuses the crab with warm, woody aromatics, making it one of the most uniquely flavored crab dishes I’ve had. The crispy topping adds texture, and the crab’s natural sweetness balances the intensity of the spices.

Inspiration ‘Sadya’ Celebration of flavors

A ceremony which is called Onam Sadya comes from the southern part of India where the first harvest of the season is celebrated.

This unique course is constructed on your table with ingredients brought one by one with different server, and then you’re told how to eat it after. Watch how they do it here.

It includes pickled pineapple, mango curry, banana vinegar, and black lime pickle, paired with tiny Indian almonds called Chironji for crunch.

The ice cream made from second-press coconut adds richness, while papadam gives crisp texture.

The broth is made from tomato and Southern sweet spices, and ties everything together.

The dish also features spice stone, a house-made blend of cardamom, cloves, and pepper, grated tableside like a finishing touch

Inspired by Kerala’s Onam Sadya feast, this dish layers flavors in a way that highlights the region’s love for sweet, sour, and fermented ingredients.

Coastal Plains

This region celebrates India’s vast coastline, where seafood and tropical ingredients shine.

• Red Cherry Dill Leaves, Kombucha, Arrak – This house-made red cherry and dill leaf kombucha takes 14 days to ferment, letting the flavors deepen naturally. The addition of Arak, a Lebanese liqueur, brings in anise notes, making it a unique pairing with the richness of the curry. The acidity of the kombucha works almost like a palate cleanser: savory, refreshing, and balancing the spice.
• Turbot, Black Truffle Thokku, Cauliflower Varuval – A butter-slow-cooked turbot, glazed with black truffle thokku, a South Indian pickle known for its deep umami and spice-forward complexity. The contrast of raw cauliflower shavings, cauliflower pâté, and curry adds texture. The grill flavors seep into the fish, which stays soft, flaky, and perfectly charred.
• Tomato & Banana, Rosemary Distillate – A drink built on clarified tomato water and banana cordial, finished with a mist of rosemary distillate that enhances the aroma before the first sip. It’s designed to bring together herbal, fruity, and acidic elements, making it an unconventional but thoughtful pairing.
• Lobster Tail, Pickled Carrot, Alleppey Curry – The lobster tail is aged, brushed with curry leaf oil, charred, and glazed with fermented chili for layered heat. Alleppey curry, made with raw mango, brings a natural tartness that works beautifully against the sweetness of the lobster. The pickled carrot is a surprising element: soft, slightly smoky, and carrying a gentle sweetness that complements the seafood.

Northern Plains & Himalayan Mountains

Famous for the natural beauty and rich cultural heritage, this region features warming spices and hearty dishes with Persian and Chinese Mongolian influences.

• Kingfisher Beer – One of India’s most recognizable beers, served alongside King Fish to match its bold flavors. The beer’s refreshing malty crispness balances out the richness of the dish, making it an ideal pairing.
• Kebab & Kebab Scarpetta, Sourdough Toasts – A playful dish that reimagines the classic kebab experience. The first part is a lamb and turnip tartlet, using Rumali Roti, a paper-thin Indian flatbread that acts as the tart’s base. The lamb kebab is ground to a smooth consistency, then layered with spiraled turnip for contrast. The second part is inspired by the scrapings from kebab shop pans, where all the flavorful bits get stuck, giving an intensely rich, spice-packed taste. Here, lamb cooked with 17 spices is paired with sourdough toast, meant to be scraped from the pan like scarpetta, the Italian way of mopping up sauce.
• Green Apple, Cucumber, Roasted Sesame Oil, Mezcal – A drink called Green Karma, highlighting India’s high-quality apple production. The mix of cucumber, sesame oil, and mezcal makes it smoky, herbal, and slightly tangy, complementing dishes with umami depth and chili heat.
• King Oyster Noodles, Black Fungus XO, Morel Shoyu – Inspired by the Northeastern Indian connection to Chinese and Mongol influences, this dish turns King Oyster Mushrooms into noodles, giving a surprisingly realistic texture. The XO sauce, made with pickled mushrooms, adds intense fermentation-driven umami, while the broth made from mushroom trimmings mimics the depth of Chinese beef noodle soup. The dish is an illusion, tricking you into thinking you’re eating a bowl of hand-pulled noodles rather than mushrooms.

Desserts

Desserts drawing inspiration from different regions as well as twists to classic Indian desserts.

• Oyster Pearl, Rambutan, Sea Water – Pre-dessert from the coastal plains. A playful take on oysters, but completely plant-based, reminding me of the oyster course at Michelin-starred The Pine in Canada which had no oyster as well. The rambutan mimics the texture of fresh oysters, while a briny mix of rice vinegar, cucumber vinegar, black bean soy sauce, and ginger replicates the oceanic flavors. The pearl on top, made of sour milk and lemongrass, ties it all together. You slurp it just like an oyster, making it one of the most creative pre-desserts I’ve seen.
• Date, Rose, Yoghurt Whey, Dry Vermouth – A refined version of lassi, India’s traditional yogurt-based drink. Instead of a smoothie-like texture, this one is lighter, using yogurt whey, and features flavors common to the deserts of Rajasthan: dates, rose, acacia honey, and aromatized wine.
• ‘Murabba’ Variation of Apples with Date & Whey Mole – Dessert from the Thar Desert. A tartlet made with chocolate and pickle nut, filled with ash-roasted artichoke cream, and topped with butterscotch floss and an ice cream of blackened fruits. The ice cream is made by slow-cooking black fruits like banana and apple until they caramelize, giving it a bold burnt caramel taste. Finished with a crisp of artichoke and a mole made of dates and rose, blending earthy, tangy, and smoky flavors beautifully.
• Omani Black Lime, Gin, Banana – A pairing designed to complement richer desserts. The black lime wine, made from oxidative Omani black lime, is bright and citrusy, with Tanqueray gin enhancing its sharpness. The acidity cuts through the richness of the tortellini.
• Banana & Hazelnut Tortellini, Miso Caramel, South Indian Filter Coffee – A dessert that blends Italian technique with South Indian flavors. The tortellini is filled with banana and hazelnut butter, then caramelized with miso for a deep umami note. The South Indian filter coffee foam gives it a bold coffee aroma, while toasted hazelnuts add crunch. The unexpected mix of pasta and coffee was mind-boggling. I’ve had filter coffee in my India trip so I was amazed by how it was used here.

Finale

The lights turned off, and a parade of glowing moons to the tune of Frank Sinatra’s Fly Me To The Moon adds to the magic, wrapping up the tasting menu beautifully.

A dreamy finale.

• Honeymoon Tea, Milk & Honey – White milk chocolate is shaped like a honeycomb served on top of a moon, then drizzled with organic honey from the mountains of Gujarat. It melts in your mouth instantly, followed by a sip of Himalayan Kangra tea, a floral and subtly spiced brew.

At the end of dinner, you’ll be given this booklet with all the information about tonight including the restaurant, the inspiration from India, the drink pairings (if applicable), and a beautiful fold-out map of the menu with the four regions.

The Rising India menu is a testament to Chef Himanshu Saini’s ability to blend tradition with innovation, offering diners a multi-sensory experience that celebrates India’s vast culinary heritage

I’ve never had Indian cuisine at this level of fine dining before, even when I did a one Michelin Star Indian restaurant in Singapore.

If you’re looking for a tasting menu that truly captures the essence of Indian cuisine, this is the one to try.

Tresind Studio Service

What makes Trèsind Studio more than just a restaurant is its exceptional service.

The staff isn’t just here to deliver food.

They are storytellers, guiding you through the intricacies of each course.

One standout aspect is their adherence to “Atithi Devo Bhava”, an Indian philosophy meaning “Guest is God”.

You’ll feel this from the moment you step in.

Every detail is attended to, every interaction feels genuine, and the hospitality is top-tier:

• Thoughtful pacing of courses, ensuring the perfect flow of the meal.
• Detailed explanations of every dish: why it’s on the menu, its inspirations, and how it’s prepared.
• Attentive but not intrusive service, giving you the space to fully immerse yourself in the experience.

I also love that almost the entire team takes part in serving or presenting on the table, including Chef Himanshu Saini himself.

How to Make Reservations at Tresind Studio

Reservations are a must at Tresind Studio. With only 20 seats, tables fill up fast.

You can book directly through their website. There are two seatings per night: 6:00 PM and 9:15 PM.

Also Read: No. 1 in Canada’s Best 100 Restaurants – Restaurant Pearl Morissette in Ontario

About Chef Himanshu Saini, The Brain’s Behind Tresind Studio

Chef Himanshu Saini is the mastermind behind Trèsind Studio’s success.

One of the most celebrated young chefs in Indian fine dining, his approach to cuisine is rooted in innovation while honoring tradition.

Born in New Delhi, India, Himanshu Saini discovered his passion for cooking at a young age, inspired by his mother’s home-cooked meals and the bustling food culture of the city.

He pursued formal culinary training at the Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, where he honed his technical skills and deepened his understanding of Indian cuisine.

Saini trained under Chef Manish Mehrotra at Indian Accent, another legendary restaurant in New Delhi that reshaped modern Indian dining.

Since then, he has taken Indian cuisine beyond expectations, blending playfulness, precision, and deep cultural references into every dish at Trèsind Studio.

He’s changing how the world perceives what Indian food can be.

Also Read: The Best Restaurant in The Philippines

If you love fine dining, progressive Indian cuisine, or simply want a once-in-a-lifetime meal, this spot is worth every dirham.

Trèsind Studio isn’t just a restaurant. It’s an experience.

It’s rare to find a restaurant that hits every mark: exceptional food, immersive storytelling, flawless service, and global recognition.

Trèsind Studio does all that, and then some. Be sure to add this to your culinary bucket list.