A collection of innovative Indian recipes from the acclaimed chef behind Trèsind Studio the first-ever Indian restaurant to earn three Michelin stars

Autorentext
Executive Chef at Trèsind Studio in Dubai, Himanshu Saini was born in Delhi, India, where he was raised in an agricultural family. At the age eighteen, he embarked on his culinary career when he enrolled into a hospitality management course in Delhi. Mentored by Chef Manish Mehrotra, he worked in Mumbai and New York before joining the restaurant Trèsind in 2014 and then opening the fine-dining restaurant Trèsind Studio in 2018. He lives in Dubai. Liam Collens is based in Dubai and a food and travel writer, who travels extensively writing about restaurants, chefs, and food culture. Collens and Saini have known each other since Trèsind Studio's inception. His writing has appeared in FACT magazine, Vogue Arabia, Savoir Flair, and American Express Essentials. Originally from Trinidad and Tobago, Liam lived in England and Wales before moving to Dubai in 2015. Massimo Bottura is the chef patron of Osteria Francescana, a globally celebrated three Michelin star restaurant based in Modena, Italy. Manish Mehrotra is one of India's most highly esteemed chefs, widely recognized as one of the most respected figures in modern Indian cuisine globally.

Klappentext

A collection of innovative Indian recipes from the acclaimed chef behind Trèsind Studio – the first-ever Indian restaurant to earn three Michelin stars Step inside Trèsind Studio, one of the world’s most sought-after fine-dining destinations. Located in Dubai, this extraordinary establishment is the first Indian restaurant to receive three Michelin stars and has retained a spot on the World’s 50 Best Restaurants list. At the helm of Trèsind Studio is chef Himanshu Saini. An effusive advocate for the future of Indian cuisine, Saini showcases the depth and diversity of his culinary heritage, while taking it to an extraordinary new level. In The Rise of Indian Food, Saini transports readers to the wholly original world of Trèsind Studio. At the heart of the book are recipes representing five different regions in India: Thar Desert, Deccan Plateau, Coastal Plains, Northern Plains, and Himalayan Mountains. Each chapter includes twelve recipes – from starters through to mains, desserts, and drinks – all of which are accompanied by a stunning full-page photograph. Saini’s remarkable dishes, such as Missi Roti, Corn Cream, Popcorn Shoots; Shami Kebab, Green Plum Korma, Seasonal Leaves; and Prawns, Asparagus and Curried Potato Foam , feel distinctly original, while also informed by the traditions of Indian cooking. The Rise of Indian Food begins with Saini’s beautifully crafted introduction, which delves into both his philosophy and personal story – from a childhood steeped in agriculture and his culinary training in Delhi, through a list of mentors, to the tale of how he developed the world’s first Indian restaurant to elevate Indian cuisine to three Michelin stars. It also includes a pantry section, in which Saini reveals the secrets behind more than 50 of his masterful sauces, his use of spices, and other staples that were meticulously developed to make his recipes shine. Featuring a vibrant red cover, evocative photography, and thoughtful design details throughout, The Rise of Indian Food is as striking as Saini’s unique dishes and a testament to the changing nature of this beloved cuisine.