A collection of innovative Indian recipes from the renowned chef behind Trèsind Studio – the first Indian restaurant to earn three Michelin stars.

Enter the world of Trèsind Studio, one of the most sought-after fine dining destinations in the world. Located in Dubai, this exceptional establishment is the first Indian restaurant to receive three Michelin stars and is ranked among the top 50 restaurants in the world.

At the helm of Trèsind Studio is Chef Himanshu Saini. An advocate for the future of Indian cuisine, Saini showcases its rich and diverse culinary heritage, elevating it to an impressive new level.

In the book The Rise of Indian Food, Saini transports readers into a completely original world. At the center of the book are recipes representing five different regions of India: Thar Desert, Deccan Plateau, Coastal Plains, Northern Flats, and Himalayas. Each chapter features twelve recipes – from appetizers to main courses, desserts, and drinks – all accompanied by stunning full-page photographs.

What makes Saini's dishes remarkable, such as Missi Roti, Corn Cream, Popcorn Shoots, Shami Kebab, Green Plum Korma, Seasonal Leaves, and Prawns, Asparagus and Curried Potato Foam, is their distinctive originality while drawing inspiration from traditional Indian culinary styles.

The Rise of Indian Food begins with a beautifully reimagined introduction by Saini, delving into his philosophy and personal story – from a childhood influenced by farming and his education in Delhi, to a series of mentors and the journey of developing the first Indian restaurant to achieve three Michelin stars.

It also includes a pantry section where Saini reveals the secrets behind more than 50 of his exquisite sauces, as well as his use of spices and other essential ingredients carefully developed to make his recipes shine.

With a vibrant red cover, attractive photography, and carefully curated design elements throughout, The Rise of Indian Food is as impressive as Saini's unique dishes and stands as a testament to the evolution of this beloved cuisine.