Producer Spotlight of the Day: Himanshu Saini

Himanshu Saini

Himanshu Saini is an internationally acclaimed chef who has redefined the global perception of Indian cuisine through his work in Dubai. As the corporate chef behind the Passion F&B group, he leads a team dedicated to showcasing the depth and diversity of the Indian subcontinent. His flagship restaurant, Trèsind Studio, has become a landmark destination for fine dining, earning historic recognition for its innovative approach to traditional flavors.

Background

Born into an agricultural family in India, Saini grew up surrounded by fresh produce and the vibrant culinary atmosphere of Delhi. He began his formal training at the age of eighteen, eventually becoming a protégé of the renowned chef Manish Mehrotra at the restaurant Indian Accent. In 2014, he moved to Dubai to lead the kitchen at Trèsind, where he began his mission to modernize Indian cooking while honoring its deep-rooted heritage.

Signature Work

Saini is best known for his experimental tasting menus at Trèsind Studio, which present traditional Indian dishes through a modern, global lens. His signature style often involves the transformation of humble ingredients, such as his creative use of local UAE produce to craft complex, multi-course experiences. Notable dishes like his "Not a Nigiri" demonstrate his ability to blend familiar comfort with unexpected presentation, bridging the gap between diverse culinary cultures for his international clientele.

Philosophy

The core of Saini's philosophy is the belief that Indian cuisine is not a static entity but a living, evolving tradition. He frequently incorporates ingredients from outside the subcontinent, such as Italian cheeses, noting that global food systems are deeply interconnected through the labor and influence of the Indian diaspora. His approach is guided by the ancient Indian principle of Atithi Devo Bhava, which translates to "the guest is God," placing the diner's experience at the center of every creative decision.

Recognition

Saini has achieved unprecedented success for Indian fine dining on the world stage. In 2026, Trèsind Studio retained its three Michelin stars, marking a historic milestone as the first Indian restaurant in the world to achieve and maintain this honor. He has also been recognized as the Chef of the Year at the Gault & Millau Awards 2023 and continues to be ranked among the top culinary talents in the Middle East and beyond.

Signature Recipe

Tender Coconut Kushiyaki

A delicate and refreshing dish that highlights the versatility of coconut through a blend of traditional Indian spices and modern Japanese-inspired presentation.

Prep time: 30 min | Cook time: 15 min | Total time: 45 min | Yield: 4 servings | Difficulty: Medium

Ingredients

• 400g fresh tender coconut meat, cut into uniform cubes
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp Kashmiri chili powder
• 1 tbsp fresh curry leaves, finely chopped
• 100ml yuzu juice
• 50ml coconut water
• Sea salt to taste

Instructions

1. Heat the coconut oil in a heavy-bottomed pan over medium heat until shimmering.
2. Add the mustard seeds and wait for them to pop, then stir in the curry leaves, turmeric, and chili powder to bloom the spices.
3. Add the coconut cubes to the pan, tossing gently for 3 to 5 minutes until they are lightly golden and coated in the spice mixture.
4. Whisk the yuzu juice and coconut water together in a small bowl, then pour the mixture over the coconut to deglaze the pan.
5. Simmer for 2 minutes until the liquid reduces into a light glaze, then remove from heat and season with sea salt.
6. Serve immediately on skewers, garnished with fresh herbs for a bright, aromatic finish.

Notes

This dish is best served as an appetizer or a palate cleanser. For a more authentic presentation, serve alongside a small bowl of chilled rasam or a light coconut chutney. Ensure the coconut meat is firm enough to hold its shape during the quick sauté process.