Chef Himanshu Saini of Dubai’s Trésind Studio announces debut cookbook

By Jenny Susan / January 21, 2026

Dubai, UAE: Chef Himanshu Saini of the three-Michelin star fine dining restaurant Tresind Studio, has announced the release of his debut cookbook. Titled ‘The Rise of Indian Food: Recipes Reimagined by Trésind Studio’, it is published by Phaidon, a global publisher.

The book is co-authored by acclaimed culinary journalist Liam Collens and features forewords by industry titans Massimo Bottura and Manish Mehrotra.

The publication features over 60 signature dishes, including a dedicated section on the restaurant’s progressive beverage program.

Each entry is captured through the lens of photographer Shresth Maloo.

Key Highlights of the Publication:

Technical Mastery: Detailed insights into the progressive techniques that define Trésind Studio’s kitchen; Cultural Context: In-depth storytelling that connects thousands of years of Indian heritage to a contemporary global stage; Global Perspectives: Contributions from world-renowned chefs, placing modern Indian cuisine within a broader international context.

“This book is our contribution to the global movement honoring the soul of Indian cooking while fearlessly pushing its boundaries,” says Chef Himanshu Saini. “It is about the evolution of ingredients and the reimagining of what Indian food can be.”

Passion F&B founder Bhupender Nath remarked that the work is defined by a philosophy of being “rooted in tradition, yet fearless in innovation.”

Co-author Liam Collens brings this ethos to life, capturing the nuance of Saini’s mission to propel one of the world’s great cuisines toward an audacious future.

The Rise of Indian Food: Recipes Reimagined by Trésind Studio is scheduled for official release in early May 2026. Pre-orders are available now via the Phaidon website, including a limited number of signed copies. Details for exclusive signing events and culinary demonstrations in Dubai and internationally will be announced in the coming months.

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